Yesterday I have been baking my interpretation of Farine‘s blueberry and apple sourdough loaf with whole spelt. I used frozen blueberries straight from the freezer and 60% spelt, much of it whole-grain. The bread tasted great, very moist and not sour, thanks to the applesauce and the powdered milk suggested in the original recipe.
And, yes, this is just a teaser, as I am not going to share the method now. I plan to refine it and then give you the key to an even better berry bread. With frozen blueberries, so you can make it all year round. And packed with healthy seeds and grains, to make sure you get all the right stuff in your system.
Just so you know, I may not being able to bake, cook, or post for a while (but I will be back soon! I am totally addicted to baking/cooking and writing/reading about it). So long and don’t you dare forgetting about me while I am gone! 
Dove vai? Non ti azzardare a sparire! Faccio una fatica a tradurti che per ricompensarmi non puoi che postare almeno una ricetta ogni due giorni: prometti!!!!
Spettacolare il pane ai mirtilli…..
Baci baci :O)
ciao cara. scusa ho dimenticato di tradurre in italiano e grazie mille per aver letto (vedi che il tuo inglese funziona?). vado per giri vari, in Svezia e all’estero, per lavoro e con famiglia. gia’ non vedo l’ora di tornare! mi mancherai!!!
Vedi di non stare via troppo! Buona vita tesoro!
Will miss your tempting posts and look forward to your return.
fai del pane veramente rustico. Mi piace molto anche il colore con i blueberries! Mi sa che questa ricettina la devo provare. Ciao!
grazie cara. la postero’ non appena avro’ una cucina a disposizione.
?? hmm… i’ll try to be patient.
and a little thing for you: “The Ballad of Arri Ve Derci ” it’s a famous israeli band from the 70′ who used to sing a high class nonesense songs and Arri and derci (in hebrew Ve = and) become man and woman. it will be too difficult to translate it but you’ll certainly understand the arrivederci, and maybe like the music.
all the best
you are such a sweet girl
thank you so much for dedicating me this little pearl. so cute!!!
Ciao Barbara, fai buon viaggio! La mamma di mio marito, Birgit, mi mandera’ la ricetta quando fara’ il pane la prossima settimana (Lei fa tutto a occhio, per cui deve misurare cosa mette). Insomma aspetto il tuo ritorno e la ricetta completa con i mirtilli congelati (dalla foto-teaser sembra molto interessante).
You are the bread Queen! Together, we could open a bakery and rule the baking world! I will not forget you while you’re gone, I love being subscribed to you by email so I know exactly when you return!
we should really do it Veronica! with your amazing cakes and cupcakes and my almost decent bread loaves we could really have a super dooper bakery!
Beautiful! I look forward to the recipe!
Wonderful bread! Thanks for posting and I love the swirly look.. I think you could bake anything!
Come? E ci lasci così sulle spine solo con l’anteprima di quel magnifico pane con i mirtilli? E a me che già cominciavano a prudere le mani accipicchiola! Vabbè, aspetterò paziente fino al tuo ritorno per aver svalata la ricetta ma non tardare troppo eh
! Buon viaggio e buon tutto, a presto
che non si farebbe per attirare un po’ di attenzione. gia’ sono “a rota” (in astinenza) di post e commenti. che mania!
Adesso sono curiosissima!
What an amazing colour! Looking forward to the next post
i can’t wait!
Loving the blog and the pictures. Came here through your comment on Farine MC and will probably come back a lot of times!
/Paulo (another southern european who calls Stockholm home)
nice to meet you and congrats for your lovely blog and bread (and wish you to win the tv challenge)
thank you all for the warm greetings and comments. I am already missing all of you way too much! will be back with renewed inspiration and tons of new ideas (already filling my busy mind) in a few weeks – sometimes I hate having also a “real” life
xox
That is the most amazing color I have ever seen in bread. And your previous post was the second most amazing. So purple! And no dye or anything. Amazing! Can’t wait until you share the recipe. I hope everything is okay and that you’ll be back to blogging and baking soon.
Impatiently waiting for your return… are you on vacations? Counting on that recipe, thought the bread looks mighty involved. Is it?
Aspettando….ci godiamo questo fantastico pane!
francesca