Blueberry Artisan Bread

Description

This rustic blueberry artisan bread has a crispy golden crust with a soft, airy inside bursting with juicy blueberries. It’s lightly sweet, bakery-style, and perfect for breakfast, brunch, or served warm with butter and honey.

Ingredients

• 3 cups all-purpose flour
• 1½ tsp salt
• 1 tsp instant yeast
• 1¼ cups warm water
• 1 tbsp honey or sugar
• 1 cup fresh blueberries
• Extra flour for dusting
• Optional: coarse sugar for topping

Instructions

1. Mix the Dough
   In a large bowl, combine flour, salt, and yeast. Stir in warm water and honey until a shaggy dough forms.
2. Add Blueberries
   Gently fold in the blueberries carefully so they don’t burst too much.
3. First Rise
   Cover the bowl and let the dough rise at room temperature for 8–12 hours or overnight until doubled and bubbly.
4. Shape the Dough
   Turn dough onto a floured surface. Shape gently into a round loaf without overworking it.
5. Second Rise
   Place dough on parchment paper, cover lightly, and let rest for 30–45 minutes.
6. Preheat Oven
   Heat oven to 450°F (230°C). Place a Dutch oven or baking pot inside while preheating.
7. Bake
   Carefully place dough with parchment into the hot pot. Sprinkle coarse sugar on top if desired.
   Cover and bake for 30 minutes.
8. Finish Baking
   Remove lid and bake another 10–15 minutes until deeply golden and crisp.
9. Cool
   Let bread cool at least 20 minutes before slicing.

Q&A

Can I use frozen blueberries?

Yes, but keep them frozen while mixing to prevent excess moisture and color bleeding.

How do I store this bread?

Store at room temperature in an airtight container for 2 days or refrigerate for up to 5 days.

Can I make it sweeter?

You can add 2–3 tablespoons sugar to the dough for a sweeter breakfast-style loaf.

What tastes good with this bread?

Butter, cream cheese, honey, lemon curd, or whipped ricotta pair beautifully.

Why is my dough sticky?

This is a high-hydration artisan dough, so stickiness is normal. Use floured hands when shaping.