Recipe: Red White and Blueberry Whole Wheat Pull Apart Bread

Ingredients

Microwave the water to a temperature of 105-115°F.
Add the sweetener and yeast to the warm water, stir, and let it foam for about 5 minutes.
In a large bowl, whisk together the flours, cornstarch, sweetener, and salt.
Add the oil and yeast mixture to the dry ingredients and stir to combine.
Knead the dough on a floured surface until smooth and not sticky, adding more flour if necessary.
Grease the bowl and place the dough back in, covering it with cling film to rise until doubled in size (about 1 hour).
Roll out the risen dough into an 8" x 12" rectangle and cut it into 8 rectangles.
Place the rectangles on a cookie sheet and let them rise again until doubled (about 45 minutes).
Preheat the oven to 350°F and grease a loaf pan.
Spread blueberry jelly on 4 rectangles and raspberry jelly on the other 4, then stack them alternatingly.
Place the stacks in the loaf pan, brush the top with oil, and bake for 14-16 minutes until golden brown.
Let the bread cool completely in the pan before serving.

Servings

8 slices

Calories

250

Total fat

Total carbohydrates

45g

Total protein

Sodium

200mg

Cholesterol

0mg