Slow-baked Blueberry Bread with Spiced Maple Syrup

By Marcus Samuelsson |

Dense, slightly sweet, and packed with blueberries and raisins, this is the kind of bread I grew up with in Sweden. It’s a quick bread—even though it bakes slow—with the complexity of a yeasted loaf, and it’s super delicious.

Freeze individual slices and pull them out for a treat.

 

Prep Details

Servings: 1 (9-x-5-inch) loaf

Total time: 2 hours 30 minutes

Ingredients

FOR THE BREAD:

2 sprigs sage

1½ cups dark rye flour

1½ cups whole wheat pastry flour

1 tablespoon baking powder

2 teaspoons baking soda

1 teaspoon coarse kosher salt

1 cup yogurt

½ cup whole milk

½ cup honey

1 cup blueberries

½ cup dried blueberries

½ cup raisins

FOR THE SPICED MAPLE SYRUP:

1 cup maple syrup

3 or 4 dried red chiles

Directions

Photo by Jo Notkin

Photo by Jo Notkin

FOR THE BREAD:

  1. Preheat the oven to 275°F. Butter a 9-x-5-inch loaf pan. Pull the leaves off the sage sprigs and arrange them on the bottom of the pan.

  2. Whisk the flours, baking powder, baking soda, and salt together in a large bowl.

  3. Whisk the yogurt, milk, and honey together in a separate bowl.

  4. Put the blueberries, dried blueberries, and raisins in another bowl and toss with 2 teaspoons of the dry ingredients.

  5. Mix the wet ingredients into the dry. The batter will be very dense. Fold in the berries.

  6. Spoon the batter into the pan. Pack it in and even out the top. Bake until the loaf is browned and pulling away from the sides of the pan, about 2 hours. Cool on a rack.

FOR THE SPICED MAPLE SYRUP:

  1. Bring the syrup and chiles to a boil in a small saucepan. Pour into a pitcher and let it sit until you’re ready to serve.

  2. Pass the syrup so guests can drizzle some on each slice of the bread.