bread, children, family, fruity cakes and bakes
Comments 6

Blueberry and Orange Breakfast Bread

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I have been desperately trying to find the time to make this recipe for a few months now. I had the idea after my son saw a similar tear and share bread in a book, but I wanted to come up with my own recipe using Gilchester’s Organic Unbleached Flour.

But we have been busy with school holidays and the important business of getting to know our new puppy, Florence.


The first time I attempted it, I made far to much, and the rolled up dough didn’t come close to fitting in a 10″ tin. So, I reduced the quantities and tweaked the ratios and came up with this. I really hope you like it.


250g of Bread Flour

125g of Milk 

1/2 Teaspoon of Orange Blossom

8g of Dried Instant Yeast (by all means use fresh if you have it but I know many people can’t get hold of it easily)

30g of Caster Sugar

25g of Softened Butter

5g of Salt

1 Large Egg, beaten.

Plus an beaten extra egg to glaze the dough.

For the filling:

40g of Softened Butter

50g of Caster Sugar

Zest of 2 Oranges

100g of Blueberries

To decorate:

The juice of half an Orange

150-200g of Icing Sugar

50-100g of Blueberries (it’s really down to personal choice how many you wish to put on the top).

A few strands of Orange Zest (leave a little of the oranges used in the dough ungrated and grate it now)

  1. Put all the dry ingredients in a large bowl and quickly rub the butter in, but don’t be too precise about it.
  2. Add the milk, eggs, and orange blossom water and start to mix. If you are using a mixer, allow the dough hook to do the work for you (it should take 6-8 minutes). If you are doing it by hand, slowly incorporate the ingredients together using a dough scraper before turning on to a surface in order to work the dough. It will be very sticky but do not add extra flour. Keep working the dough, using the Richard Bertinet method and it will become less sticky. Once it is springy and scraped together in a merely tacky ball of dough, allow it to rest, covered with a cloth, for 45 minutes.DSC_0005
  3. Scrape the dough on to a very lightly floured surface and fold it in on itself, before forming into a ball again and returning to the bowl, covering once more. Leave it to prove and develop for 1 hour.DSC_0001
  4. Flour your work surface and de-gas the dough (bashing it with the flat of your hands to remove any air bubbles). Roll it out to about 12″ by 6/7″.DSC_0828 (1).jpg
  5. Mix the soft butter, sugar and orange zest together and spread it evenly over the dough, leaving a half inch gap along the top (long) edge.DSC_0829
  6. At this stage most people would scatter the blueberries then roll up the dough and divide. But I find it easier to portion up the dough with a pizza wheel, then scatter the fruit and roll. You tend not to get in such a mess and the rolled up dough is more uniform (apart from the edge pieces). Use whatever method you are most comfortable with.DSC_0831
  7. Place the rolled up dough in a greased and lined baking tin. I used a 9″ but an 8″ would also accommodate the bread.
  8. Allow the bread to prove, under a cloth again, for another hour.DSC_0837
  9. Heat the oven to 190C (or 170C fan), glaze the bread with beaten egg and bake for 20-25 minutes. The bread will have risen and filled out the tin and be golden.
  10. Allow it rest in the tin for ten minutes before inverting on to a cooling rack. I then placed it on a serving plate, right way up, but this side is so pretty. 🙂DSC_0825
  11. You can leave your bread like this and serve warm. Alternatively, you can allow it to cool a little, make up the orange icing and drizzle it on to the bread with the fresh blueberries and extra orange zest.

The bread is soft and sweet, but not too sweet, so is a perfect breakfast and brunch bread.

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And the texture is light and fluffy (persevering with a much wetter dough and taking more time to allow the bread to prove pays off in this way).


If you are pushed for time (and not many of us can get all this done for breakfast time, even at the weekend) then start the bread the night before. When you get to the second prove (stage 3) cover the bowl with clingfilm and put in the fridge overnight. In the morning allow the dough to come up to room temperature, 30-60 minutes, then carry on with stage 4.


My chief taste testers, the kids, loved it, especially Gabriel, who had asked for a Blueberry and Orange bread all this months ago. I hope you like it too.


  1. Cindy says

    Hi Francis.. Cindy from Australia here! I have blueberries galore at the moment so am going to bake your beautiful recipe this weekend.. I am going to use fresh yeast and I usually triple the weight given but do you think 24gm of yeast (fresh) to 250gm of bread flour sounds too much.. am just wondering if you have tried or what you would do.. Thanks So Much ..

    Liked by 1 person

    • Hi Cindy. Great to here from you. I’d use the same weight. It has a double prove, so slowly does it anyway. I always use the same quantity with fresh or dried because that’s what Richard says in his recipes, but I know many bread recipes alter it for fresh.


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