This Honey Almond Whole Wheat Bread is a comforting, hearty loaf that combines the nutty depth of whole wheat flour with the natural sweetness of honey and the crunch of blanched almonds. The dough is enriched with butter, eggs, and buttermilk for a tender crumb, while a cinnamon brown sugar filling adds a delightful swirl of flavor and texture. Perfect for breakfast toast, sandwich bread, or a side to soups and stews, this bread has a rustic appearance and a dense, satisfying bite. The aromatic orange rind adds a subtle citrus note that brightens the earthy flavors. It’s an impressive yet achievable bake that fills your home with an inviting aroma, making it a wonderful addition to any family dinner or holiday gathering.
Honey Almond Whole Wheat Bread
Description
This Honey Almond Whole Wheat Bread is a comforting, hearty loaf that combines the nutty depth of whole wheat flour with the natural sweetness of honey and the crunch of blanched almonds. The dough is enriched with butter, eggs, and buttermilk for a tender crumb, while a cinnamon brown sugar filling adds a delightful swirl of flavor and texture. Perfect for breakfast toast, sandwich bread, or a side to soups and stews, this bread has a rustic appearance and a dense, satisfying bite. The aromatic orange rind adds a subtle citrus note that brightens the earthy flavors. It&# 226;ÂÂs an impressive yet achievable bake that fills your home with an inviting aroma, making it a wonderful addition to any family dinner or holiday gathering.Ingredients
Directions
-
Finely chop the whole blanched almonds and set aside.
-
In a large bowl, dissolve the yeast in 1 cup of warm water (80-85ðF). Stir in 1/4 cup packed brown sugar and 1/3 cup honey until dissolved.
-
Add 2 beaten eggs, 1 teaspoon salt, 1/2 cup melted butter, 2 teaspoons grated orange rind, and 1/2 cup buttermilk (or sour milk) to the yeast mixture. Stir to combine.
-
In a separate bowl, mix 2 cups unsifted whole wheat flour and 2 1/2 cups unsifted white flour.
-
Add the flour mixture and all but 2 tablespoons of the chopped almonds to the wet ingredients. Stir until a soft dough forms.
-
Let the dough rest for 10 minutes.
-
Turn the dough out onto a board dusted with about 1/2 cup of additional all-purpose flour. Knead for about 5 minutes until the dough is elastic, soft, and tender.
-
Place the dough in a greased bowl, cover with plastic wrap, and let rise in a warm place for about 2.5 hours, or until doubled in bulk.
-
Turn the dough onto a floured board and gently pat it into a 12x10 inch rectangle.
-
Prepare the brown sugar filling by mixing 1/2 cup packed brown sugar, 1 tablespoon cinnamon, 2 tablespoons wheat germ, and optionally some finely chopped nuts.
-
Sprinkle the brown sugar filling evenly over the dough rectangle.
-
Roll up the dough from the 10-inch side. Fold the two ends under to create a ball-shaped loaf and place it on a greased baking sheet.
-
Brush the loaf with melted butter.
-
Create a ring by folding a 36-inch piece of foil into a 2-inch wide strip and fastening it with paper clips. Place this ring around the dough to help it rise upwards.
-
Cover loosely with plastic wrap and let rise in a warm place (such as an turned-off oven with the light on) for about 1 hour, or until doubled in bulk.
-
Preheat the oven to 350ðF (177ðC).
-
Sprinkle the loaf with the remaining chopped almonds (and optionally a bit more butter and brown sugar).
-
Bake at 350ðF (177ðC) for 1 hour, or until golden brown and cooked through.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 347.4kcal
- % Daily Value *
- Total Fat 29.9g46%
- Saturated Fat 2.2g12%
- Cholesterol 0.0mg0%
- Sodium 0.0mg0%
- Total Carbohydrate 13.0g5%
- Dietary Fiber 7.5g30%
- Sugars 2.6g
- Protein 12.7g26%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The recipe mentions "2 Cakes Or packets (6 oz ea)" in the ingredients, which likely refers to yeast cakes or a specific brand of yeast packets, though the directions specify using yeast. Ensure you have active dry yeast or instant yeast on hand.
Other nuts can be substituted for the almonds, such as walnuts or pecans, if desired.
The foil ring helps the loaf rise vertically rather than spreading out, creating a taller, more uniform shape. Remove the foil ring before baking if it interferes with browning, or leave it on if it's heat-safe and you prefer the shape.
Once cooled, the bread can be cut into halves or quarters and frozen separately for later use. Wrap tightly in plastic wrap and then foil.
A turned-off oven with the light on is a good place to let the dough rise.
