Red White and Blueberry Whole Wheat Pull Apart Bread
Ingredients
The dough
-
¾
cup
water, warm
-
1
tsp
granulated sweetener of choice
-
2¼
tsp
active dry yeast
-
1¾
cup
whole wheat flour
-
½
cup
cornstarch
-
¼
cup
almond flour
-
2
Tbsp
granulated sweetener of choice
-
½
tsp
salt
-
2
Tbsp
heart healthy oil (e.g., canola, light olive oil)
The filling
-
¾
cup
blueberry jelly
-
¾
cup
raspberry jelly
Instructions
- Warm the water to 105-115°F and mix with sweetener and yeast; let it foam.
- In a bowl, whisk together flours, cornstarch, sweetener, and salt.
- Add oil and yeast mixture to the dry ingredients and mix.
- Knead the dough on a floured surface until smooth and not sticky.
- Grease the bowl and place the dough back in, covering it to rise for about 1 hour.
- Roll the risen dough into an 8" x 12" rectangle and cut into 8 rectangles.
- Place rectangles on a cookie sheet, cover, and let rise for another 45 minutes.
- Preheat oven to 350°F and grease a loaf pan.
- Spread blueberry jelly on half of the rectangles and raspberry jelly on the other half.
- Stack the rectangles alternately and place in the loaf pan.
- Brush the top with oil and bake for 14-16 minutes until golden brown.
- Cool in the pan before removing and pulling apart the slices.
Nutrition Facts (estimated)
Servings
8 slices
Calories
250
Total fat
7g
Total carbohydrates
40g
Total protein
5g
Sodium
200mg
Cholesterol
0mg
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