Whole Wheat Blueberry Braid

FOR DOUGH: Place all dough ingredients in bread machine pan in order listed. Program machine for Dough Cycle; press Start.

FOR BLUEBERRY FILLING: Bring all ingredients to boil in heavy medium saucepan over medium heat. Reduce heat and simmer until liquid is thick, gently stirring occasionally to keep berries whole. Cool to room temperature.

TO MAKE STREUSEL: Combine sugar, cinnamon and flour in small bowl. Rub in butter pieces with fingertips or pastry cutter until mixture resembles coarse meal.

Line 2 large baking sheet with parchment paper. Transfer dough to lightly floured work surface (dough will be slightly soft, yet smooth and springy, holding its own shape). Divide dough into 2 equal portions. Roll each portion into 15x9-inch rectangle. Keeping dough edges straight, transfer to prepared baking sheet. Spread blueberry filling lengthwise down center third of rectangle. Cut strips at 2-inch intervals diagonally on both sides of filling with sharp knife, cutting almost through to filling. Starting at top, fold strips alternately from each side at slight angle to make criss-cross braid. Tuck under any excess dough at end. Repeat with second loaf. Cover loosely with plastic wrap. Let rise at room temperature until doubled, about 45 minutes.

Preheat oven to 350 degrees F 20 minutes before baking. Sprinkle streusel evenly over loaves. Bake one pan at a time until golden brown and cake tester inserted near center comes out clean, about 35 minutes. Transfer loaf to wire rack to cool completely. (If second braid is rising quickly, then refrigerate until time to bake.)

DO-AHEAD TIP: Braid can be frozen up to 2 months. Defrost at room temperature, then place in 325 degrees F oven until warm, about 10 to 12 minutes. Cut into slices; serve immediately.