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Jul 18, 2019

Cinnamon Blueberry Multigrain Bread

Toast a slice of this Cinnamon Blueberry Multigrain Bread and spread it with a little butter for your breakfast. I can pretty much guarantee it will carry you all of the way through lunch.

Cinnamon Blueberry Multigrain Bread

This cinnamon blueberry multigrain bread is a great way to deliver nutritious bread in a delicious loaf. It's loaded with whole grains, including polenta (corn grits), rolled, oats, wheat bran, and cooked brown rice. Not to mention the dried blueberries.

This bread makes just about the best toast in the world, especially when buttered. it also makes, amazingly enough, excellent grilled cheese with cheddar.

By the way, if you like the idea of fruit and melted cheese, be sure to check out my sourdough apple grilled cheese, apple and ham pizza, and pear and sausage pizza.

Cinnamon Blueberry Bread

About the ingredients in this Cinnamon Blueberry Multigrain Bread:

My favorite ingredient in this bread is dried blueberries. Ever since I discovered dried blueberries, I've been substituting them for raisins or dried cranberries in recipes whenever I can. The blueberry flavor is so sweet and concentrated, and they are still very moist even though they are dried fruit.

For the brown rice, I cheated and bought some pre-cooked brown rice in the Asian section of the grocery store. It's really convenient, and you can have the leftovers for dinner.

If you don't have polenta, you can substitute coarse grind corn meal.

Note: You will need a kitchen scale to make this recipe. I use and love the OXO one with the pull-out digital reader. It's not very expensive, and it's a workhorse.  If you bake, Get. a. Kitchen. Scale.

Blueberry Multigrain Bread

I baked this cinnamon blueberry multigrain bread in a 9 inch by 5 inch loaf pan. If you'd like a taller loaf, use an 8 inch by 4 inch loaf pan.

Thank you to Ellen from Family Around the Table and Christie from A Kitchen Hoor's Adventures for hosting #BlueberryWeek. More than 20 top notch bloggers are sharing a variety of blueberry recipes from breakfast to dessert all week long.


Cinnamon Blueberry Multigrain Bread

If you make this bread, be sure to post it on Instagram and tag @KarensKitchenStories

Cinnamon Blueberry Multigrain Bread with brown rice and polenta

Cinnamon Blueberry Multigrain Bread

Yield: 12 servings
Toast a slice of this Cinnamon Blueberry Multigrain Bread and spread it with a little butter for your breakfast. I can pretty much guarantee it will carry you all of the way through lunch.


  • 280 grams (9.9 ounces) (2 cups) bread flour
  • 27 grams (a little less than an ounce) uncooked polenta
  • 16 grams (.58 ounces) rolled oats
  • 34 grams (1.2 ounces) brown sugar
  • 7 grams (.25 ounces) wheat bran
  • 1 1/3 teaspoons salt
  • 1 tablespoon instant yeast
  • 28 grams (1 ounce) cooked brown rice
  • 28 grams (1 heaping tablespoon) honey
  • 56 grams (2 ounces) buttermilk
  • 130 grams (4.6 ounces) lukewarm water, plus more if needed
  • 149 grams (5.25 ounces) dried blueberries
  • 2 1/2 tablespoons cinnamon sugar (2 parts sugar to 1 part cinnamon)


How to make Cinnamon Blueberry Multigrain Bread

  1. In the bowl of a stand mixer, whisk together all of the dry ingredients. Add the cooked rice, honey, and buttermilk, and mix. Add the water, and begin kneading on low (or by hand). Add more water by tablespoon if necessary.
  2. Knead the dough for about 15 minutes, until smooth and elastic. The final dough should be tacky, but not sticky.
  3. By hand, knead in the blueberries for about 2 minutes, until evenly distributed.
  4. Place the dough into an oiled bowl, cover, and let rise until doubled, about an hour.
  5. Roll out the dough into a rectangle, about 8 inches wide and 12 to 14 inches long. Sprinkle the dough evenly with the cinnamon sugar. Roll up the dough into a tight loaf, and place it, seam side down, into an oiled 9 inch by 5 inch bread pan. 
  6. Cover with oiled plastic wrap and let rise until doubled. Preheat the oven to 350 degree F.
  7. When the dough has risen, place the pan in the oven and bake for about 45 minutes. If the top browns to early, tent the loaf with foil. When done, de-pan and cool the loaf on a wire rack.
bread, blueberries, cinnamon
Created using The Recipes Generator

Recipe inspired by Sacramental Magic in a Small Town Café: Recipes and Stories from Brother Juniper's Café by Peter Reinhart, published in 1994. 

Would you like to comment?

  1. You would have to sneak some bread in this week!!! Love it! And polenta...the idea of that in this bread sounds amazing!

  2. This is such a lovely, hearty, and tasty looking bread, Karen! Your bread skills never cease to amaze me!

  3. Drooling over this bread, as usual. All those blueberries and swirl are gorgeous!

  4. This recipe makes a wonderful bread! I've made it several times and it's always come out great. The last time I made it I was short on dried blueberries so I used half blueberries and half dried montmorency cherries. The result was delicious!

    1. That sounds like a wonderful combination!


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