Blueberry Philadelphia Bread with Blueberry Laurel : > Jam

Dough ingredients in the food processor form and knead 8 min. Cover and let rise for 1 hour in a protected place. (I still kneaded the dough by hand in the Weitling briefly round and dusted the surface with a little flour. Weitling with a wet kitchen towel with the lid closed and moved to the kitchen stove near the quietly simmering jam pot. This always kept the baking dish slightly warm).

Roll out the dough, which has risen to double its size, on a lightly floured baking board, or press it flat if necessary, and spread the blueberries evenly on top. Fold the dough with the blueberries (always overlapping several times) and then chop with a large knife. Then knead the dough well to form a ball and let it rise for another 20 minutes. Cut the dough into 4 equal parts. Divide these pieces into six parts. Form pieces into rolls and flatten into small patties in enough flour. They should each have a diameter of 10 -12 cm. Place on a baking tray lined with parchment paper, dust with a little flour and leave for 30 minutes.

In the meantime, preheat the oven to 225 °C.

Bake breads on middle rack for 10+ min (surface should be nicely browned). Cool briefly on a broiler, serve lukewarm.

Serve with blueberry and bayberry jam:

Boil down 1 kg blueberries with 500 g jelling sugar, 8 bay leaves for 45 min, in between make jelling test and boil time accordingly.

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