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
Combine the first four ingredients together in a pot and heat on medium high. Stir constantly until mixture thickens.
Transfer mixture into a bowl. When lukewarm, stir in yeast. Let sit for 20 minutes.
Add oil, salt and flour as needed. Knead for 7 minutes.
Roll dough into ten-inch square and gentle 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 dough in jellyroll fashion and tuck in ends.
Place in oiled bread pan, let rise until double 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.