Maple Pecan Blueberry Bread - cooking recipe

Ingredients

Maple Butter
1/4 cup unsalted butter, cubed
1/4 cup dark amber maple syrup
Bread
4 cups whole wheat bread flour
1/2 cup toasted soy flour
1/2 teaspoon ground ginger
1/2 teaspoon nutmeg
2 tablespoons whole flax seeds
2 teaspoons instant yeast
1 1/3 cups whole milk, slightly warm
maple butter (above)
1/2 teaspoon salt
2 large eggs, plus 1 yolk
1/3 cup chopped pecans
1/3 cup dried blueberries, soaked in hot water and drained
milk, for brushing

Preparation

Maple butter:
Combine butter and maple syrup in a small saucepan and cook over medium-low heat until butter melts.
Continue cooking, stirring occasionally, for 5 minutes.
Remove from heat and cool completely.
Bread:
Combine the flour, kinako, ginger, nutmeg and flaxseed in the bowl of a stand mixer fitted with the dough hook.
Add the milk and mix 2 minutes. Cover and let stand 5 minutes.
Add the maple butter, salt, eggs and yolk and knead on medium-low speed for 10 minutes. Dough will be stiff.
Cover and let rest 1 hour.
Punch down and knead in the pecans and blueberries by hand.
Shape into a loaf and place in a greased 9x5\" loaf pan.
Cover and let rise 1 hour, until the loaf just crests the top of the pan.
Heat oven to 375F.
Bake for 50 minutes or until well browned and 190F internally.
Immediately remove loaf from pan and let cool on rack.