banner image

Blueberry and Coconut Bread

Ingredients For a Medium sized 1.5lb Loaf

Water 5 fl oz

Coconut Milk 5 fl oz

Light Milk …. Not cream Skimmed milk powder 2 tbsp

Vanilla Essence 2 tsp

Blueberries 25 gm Halved and de-seeded

Flour 500 gm Shipton’s Traditional Organic White

Salt 1.5 tsp Sea Salt preferably

Sugar 1 tbsp

Oil(s) 2 tbsp Mixed Sunflower and Butter

Yeast 1.5 tsp


Coconut - If only coconut cream is available then use 3 fl oz and 9 fl oz of water.

Oils - To maintain a light crumb, don’t over do the butter, rather substitute the butter for lighter oils and try to avoid olive oil for this bread … save the butter for the hot toast.

Skimmed milk powder - is important in developing the crumb so try to include

Blueberries – only halve the berries and remove the stone. Don’t add too early or over mix as this will colour the whole loaf. If using a bread-maker, add at the “beep – add nuts” stage

Bread-maker – Set to Basic White, Medium Crust