Yesterday I made another batch of bread with a mixture of malthouse (wholemeal with grains) and white bread flour. I was using a 50/50 mixture so used the technique of creating a starter with the malthouse flour, yeast and water, which can sit for hours gently developing before the white flour is added and the rest of the process begins. Without this stage, the bread can turn out rather dense with the high proportion of darker flour.

As I came to add the white flour, I noticed a tub of blueberries that was in need of finishing off so added those to the mixture. That gives me blueberry bread — a touch of sweetness and colour adding an unusual twist to the loaves. It might even be worth buying blueberries specially for the purpose!.

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