Ingredients:
1 ¼ cups water
¼ cup cornmeal
1/3 cup honey
¼ ground flaxseed
1 tablespoon baking yeast
1 tablespoon cold-pressed oil
½ teaspoon salt
2 2/3 cups organic, non-GMO whole wheat flour
2 cups blueberries
Directions:
Combine the first four ingredients together in a pot and heat on medium-high. Stir constantly until the mixture thickens.
Transfer the mixture into a bowl. When lukewarm, stir in yeast. Let it sit for 20 minutes.
Add oil, salt, and flour as needed. Knead for 7 minutes.
Roll the dough into a ten-inch square and gently press blueberries over the square. (Note: if using frozen berries, be sure they are at room temperature and drain excess liquid before pressing them into the dough). Roll the dough in jellyroll fashion and tuck in the ends.
Place in an oiled bread pan, let rise until doubled in size, and bake in a preheated oven at 350 degrees Fahrenheit.
Alternatively, you can cut the rolled dough into buns and let rise. Bake at 350 degrees Fahrenheit for about 20 to 25 minutes or until done.
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