Description
I wanted a bread with some extra protein for breakfast, so I came up with this. This is an excellent very faintly sweet breakfast bread with an unusual but satisfyingly ‘bread’ texture. The crust has a great flaky/chewy consistency while remaining soft. It is dense but not heavy and the extra protein from the almond flour keeps the mid-morning munchies away. It is very good with a slice of cheese and some fruit on the side. This is not (nor was it intended to be) a gluten-free recipe; the addition of vital gluten is critical to maintain cell structure for the rise. The xanthan gum is only in there because I like the ability to slice my homemade bread and use it for sandwiches.
Ingredients
- 1 ¼ cups water
- 4 teaspoons almond oil
- 1 teaspoon salt
- ¼ cup honey
- 1 cup almond flour
- 2 cups whole wheat flour
- ¼ cup vital wheat gluten
- 1 teaspoon xanthan gum
- 1 (.25 ounce) package dry yeast
Instructions
- Combine water
- almond oil
- salt
- honey
- almond flour
- whole wheat flour
- vital wheat gluten
- xanthan gum
- and yeast
- respectively in a bread machine. Follow manufacturers’ instructions for a 2-pound loaf.
Prep Time: 10 mins
Total Time: 3 hrs 10 mins
Servings: 12