How To Bake Anti-Inflammatory Blueberry Bread With Just 5 Ingredients (and No Bread Maker)
Enter: Pantone’s 2022 color of the year, Very Peri. The color is a blend of blues with violet-red undertones that are said to encompass a joyous attitude that encourages creativity, expression, and trust. Knowing this, it comes as little surprise that we've been finding ourselves gravitating towards the periwinkle-like color this season in more ways than just how we dress—recipes included.
So, how exactly can we make our food look and taste like it came straight out of a designer’s Very Peri-filled closet? By using one of nature’s most vibrantly-hued creations, the humble blueberry. We’ve tried it before in recipes like gut-friendly blueberry lemon bliss balls and longevity-boosting blueberry muffin energy bites—and can say with absolute certainty we’re down to nosh on anything that's blueberry flavored. Next up on the blue-colored food train is an anti-inflammatory blueberry bread recipe made with just five simple ingredients. Ready to hop on board?
Why we’re *so* obsessed with this anti-inflammatory blueberry bread recipe
First, there’s something so rewarding about making a loaf of freshly-baked bread from scratch. It’s like a rite of passage between “yeah, I like to cook,” and “I mean, I’m basically a pro.” That being said, if making bread sounds daunting to you, we’re here to let you in on a little secret: It’s so much easier than it sounds. For example, this blueberry bread recipe by The Delicious Plate requires no fancy equipment or prior bread-making experience—a real win-win in our book.
Aside from how easy it is to bake this no-knead bread recipe, know that the blueberries both act as a natural food colorant and bring major anti-inflammatory benefits to the table. They're packed with antioxidants such as anthocyanins, which are linked to boosting longevity.
Anthocyanins are a sub-category of flavonoids, which are a natural plant compound known to help stave off oxidative stress, cardiovascular issues, and neurodegenerative disease like Alzheimer’s. Blueberries are also packed with loads of prebiotic fiber that are an important part of a balanced gut microbiome. “The fibers in [blueberries] help feed the good bacteria in our gut, which help it to flourish and be healthy. So, they’re helping to support gut balance and microbiome well-being,” Rachelle Robinett, a certified herbalist and the founder of Supernatural, previously told Well+Good.
And, as if the humble blueberry hadn’t done enough legwork already, this recipe also features a blend of acai berry, blueberry, black goji extract, maqui berry, and blackberry powder from Unicorn Superfoods packed with antioxidants that help boost collagen production and fight free radicals. This berry blend also helps give the bread its vibrant Very Peri-like hue that’s as satisfying to look at as it is to eat.
Anti-inflammatory no-knead blueberry bread recipe
Yields 8 servings
2 cups (300 grams) frozen blueberries, defrosted
1 Tbsp Berrylicious Blend from Unicorn Superfoods
3 1/2 cups (425 grams) bread flour and more for dusting
1/2 tsp dry yeast
1 tsp salt
1 Tbsp sugar
Water as needed
1. Start by mixing your blueberries and Berrylicious Blend until smooth. Add water until you have 1 1/2 cups of liquid.
2. In a mixing bowl, add the mixed blueberries, sugar, and yeast. Let it sit for 10 minutes. Then stir in the flour and salt with a spoon. The dough will be loose and sticky. Cover with plastic wrap and let it rise overnight, about 12-13 hours.
3. The next morning, turn on your oven to 450 degrees Fahrenheit. Place a Dutch oven with the lid in the oven to heat for about 30 minutes.
4. Scrape out the dough onto a well-floured piece of parchment paper. The dough will still be sticky, so sprinkle with flour, so it won't stick to your fingers.
5. Gently fold the outer edges of the dough to the center to form a ball. Flip it around and cover with a kitchen towel until the Dutch oven is hot.
6. Carefully take out the Dutch oven; it will be very hot. Remove the lid and gently lift the bread with the parchment paper, and place it inside. Cover with the lid and bake for 30 minutes. Then remove the lid and bake for 10 more minutes.
7. Let the bread cool down for about 30 minutes before you slice it.
8. Best eaten fresh-baked but keeps for about two days. Slice and freeze the leftovers so you can enjoy for longer.
Bread, bread, more bread:
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