Blueberry Sunset Wheat Bread Recipe

Blueberry Sunset Wheat Bread


  • 1/2 cup dried blueberries 
  • 1 1/4 cups Leinenkugel's Sunset Wheat beer*
  • 2 Tbs apple cider vinegar
  • 2 Tbs honey (or blueberry honey if you want to get crazy
  • 1/2 cup walnuts, toasted
  • 5 oz (about 1 cup) whole wheat flour
  • 10 oz (about 2 cups) all purpose flour
  • 1/2 tsp  instant yeast
  • 1 1/2 tsp table salt
*Sunset Wheat is the perfect beer for this.  It has a nice blueberry flavor, some of the spice and taste of a witbier, but it is bottom fermented like a lager which adds to the delicious yeasty bread flavor.  That being said you can feel free to substitute some other lager or blueberry beer at your own risk.  

How to make Blueberry Sunset Wheat Bread

Day 1:
  • Combine the first 4 ingredients in a small bowl in the order listed (this keeps the honey from sticking to the bottom of the bowl).  Allow to sit while preparing the rest of the ingredients.
  • You can toast the walnuts in a pan or an oven (at 350 degrees F) stirring frequently until the nuts begin to color and you can smell their aroma.
  • Combine the walnuts (after cooling) with the remaining ingredients in a medium sized bowl.
  • Add the wet ingredient to the dry, stirring until a shaggy ball forms.
  • Cover the bowl with plastic wrap and let it rest at room temperature for 12-18 hrs.
Next day:
  • Remove bread from bowl and knead 10-15 times, using just enough extra flour to keep bread from sticking to your hands or the work surface.
  • Form bread into a ball and place onto an approximately 18 inch piece of parchment paper that has been sprayed with cooking spray. 
  • Spray top of bread with cooking spray and cover lightly with plastic wrap.   Place on a plate or 10 inch skillet and allow to rise at room temperature for 2 hrs.
  • 30 minutes before bread is done rising preheat a dutch oven in an oven at 425 degrees F. 
  • Before baking sprinkle top of bread with flour and slash top of bread 1/2 inch deep with a sharp knife.
  • Picking up bread by the edges of the parchment, drop into dutch oven and put on the lid.  Cook at 425 degrees F for 30 minutes.
  • Remove lid from dutch oven and continue to cook for 15-25 minutes until a deep brown crust has formed.
  • Remove bread from dutch oven and cool on a rack for at least an hour before slicing and serving.  
Delicious with honey butter or blueberry honey butter (recipe will follow).
Question from the Chef

“How do you like to cook or bake with beer?”

Register or login to add a comment!