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Ingredients
- 4 cups (570 g) bread flour
- 1 cup (90 g) almond flour or almond meal (I used almond meal. The bread will rise more if you use almond flour)
- 2 1/2 teaspoons sea salt
- 1 package (2 1/4 teaspoons) active dry yeast
- 1 1/2 cups (375 ml) warm water (105 - 115 degrees F)
- 3 tablespoons honey
Preparation
Step 1
I got all my ingredients together to make this bread and started mixing the dough. It was only then that I realized, as a novice almond baker, that I had purchased almond meal rather than almond flour! Whoops. I did not realize that these were different things.
Other than the slightly unusual ingredient (almond flour) this bread is just like any other loaf of yeast bread. You mix together the ingredients, then knead the dough until it is nice and smooth. Let it rise until it has doubled in volume, then shape it into two loaves. Let it rise again, then bake it!
The almond flour / meal gives the bread a very subtle nutty flavor, and a touch of honey sweetens up the dough. The bread has a tight crumb, which makes it ideal for sandwiches or toast, and the flavor is amazing! Almond flour (I bought a bag of it after my little almond meal mistake!) will definitely be making more appearances in my baking repertoire.
cookbook. It is a gorgeous addition to any cookbook collection, would look perfect on a coffee table, and would make a lovely gift for anyone!
Yield:
In a large mixing bowl, whisk together the flours, sea salt, and yeast. In a small bowl or measuring cup, combine the warm water and honey. Add the water mixture to the flour, and stir until dough just starts to come together.
Turn the dough out onto a floured surface, and knead until it is smooth and elastic, about 5 minutes. Place the dough in a large bowl coated with oil. Turn the dough to coat all sides with oil, then cover the bowl with plastic wrap. Let the dough rest in a warm draft-free place until it has doubled in size, 1 1/2 - 2 hours.
Punch the dough down and transfer to a lightly floured surface. Divide the dough in half and shape each into a loaf. Place in two greased 8x4inch loaf pans. Cover with a piece of plastic wrap sprayed with nonstick coking spray, and let rise until doubled in volume, about 45 minutes.
Preheat the oven to 425 degrees F. Bake the bread for 15 minutes, then lower the oven temperature to 375 and bake for 15 - 20 minutes longer, until the bread is golden brown and sounds hollow when tapped on the bottom.
Whole Wheat Sandwich Bread
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