So berry good Pull-apart bread

PULL-APART BLUEBERRY MUFFIN BREAD

PREP TIME: 15 MINS (+ COOLING) COOK TIME: 30 MINS

SERVES 10 (AS A BREAKFAST)

350g (21/3 cups) plain flour

215g (11/3 cups) wholemeal

plain flour

3 Tbsp psyllium husk

2 tsp ground cinnamon

1 tsp bicarbonate of soda

25g light margarine, plus extra to

serve (optional)

80g (1/3 cup) caster sugar

200g blueberries

300ml buttermilk

150ml skim milk

2 tsp vanilla extract

Crumble

40g (1/4 cup) plain flour

1 Tbsp raw sugar or demerara sugar 1 tsp ground cinnamon

25g light margarine, melted

1 Preheat oven to 180°C (fanforced). Line a baking tray with baking paper.

2 Combine the flours, psyllium husk, cinnamon and bicarb in a large bowl. Add margarine and use fingers to rub in until it forms fine crumbs. Stir in sugar and berries.

3 Whisk buttermilk, skim milk and vanilla extract in a jug. Drizzle milk mixture over dry ingredients. Use a large palette knife to stir mixture until it starts to come together to form a dough. It will be very soft and sticky, so dust your hands with a little flour. Divide dough into 10 portions, pat each one gently to smooth into rough roll shapes, then arrange on the baking tray so balls are just touching, making a rectangle shape out of the dough.

4 To make crumble, combine all the ingredients in a small bowl. Sprinkle over rolls, pressing down slightly into tops of rolls. Bake in preheated oven for 25-30 minutes, or until golden and crusty. Set aside for 10 minutes to cool slightly. Serve warm with margarine, if using.