Published on September 19, 2013, by Deborah Warren in Follow my blog with Bloglovin, HFCS FREE, Home Made Bread, Nut Bread, Whole Grain Goodness, Yeast Breads. Welcome to Kneaded Creations, where yeast breads are made with loving hands! Mmmm…Almond Bread-Just the mention of that name makes my mouth water! It is so delicious that just having toast or a sandwich made with it is like having dessert! Whole Grain Almond Bread Ingredients Some months ago I discovered a non-kneaded whole wheat technique that yields the same flavorful, even textured and wholesome loaf as the traditional kneaded recipes. While I don’t think I will ever give up on kneading bread, there is much to be said for the non-kneaded variety. The book Healthy Bread in Five Minutes a Day by Jeff Hertzberg and Zoe Francois (St. Martin’s Press (c) 2009) is a great book if you want to see several recipes that use this technique. I started with a version of Almond Bread is in this book and I combined my own usual recipe with the book recipe and came up with a version I like better than either separately. The resident taste tester says that it is one of the best loaves of bread I have ever made! . This no-fuss-no-muss technique really simplifies the process. Ingredients weighed for bread recipe As recommended in this book, I weighed my ingredients. Because it is more accurate than measuring, the loaf is supposed to rise better and have a better crumb. I can’t say that I noticed a perceptible difference, really. One difference I did notice is the additional moisture in the dough. This un-kneaded version is a very wet dough- not as thin as batter bread, but definitely “gloppier” than the kneadable variety. If you wish to go have the heavier, kneaded dough, just add less water to the mix so that it can be kneaded. Almond Bread-Un Kneaded Print Recipe type: Bread Cuisine: American Author: Debbie @ Kneaded Creations Prep time: 3 hours Cook time: 45 mins Total time: 3 hours 45 mins Serves: 2 loaves A new way to make a traditional favorite! Ingredients Whole Wheat Flour- 5-1/2 C. ———1lb 9oz All Purpose Unbleached Flour 2 C —10 oz Granulated Yeast 1-1/2 Tbsp———- 0.55 oz Salt 1Tbsp ———————————0.55 oz Vital Wheat Gluten ———————–1/4 C 1-3/8 oz Lukewarm Water 4 C ——————–2 lbs! Almond Flavoring (ooptional) 1tsp —-0.25 oz Almonds 1 C. Instructions Grind half of the almonds into meal in a food processor Chop the other half of the almonds in food processor to small bits In the same bowl you plan to let the dough rise in (LARGE) combine all the dry ingredients (except the chopped almonds) and mix together with fork or a Danish Dough Hook. Making sure that the water is just warmer than body temperature, combine with the almond flavoring,(I didn’t use the flavoring, and it was really almond-y with out it) and add it slowly to the dry ingredients. If you want to use a mixer, fine, but I prefer the Danish Dough Hook. This dough will be way more wet than you are used to with traditional dough, but it is ok. Trust me on this. Just make sure that all the ingredients are mixed, then allow to sit on the counter in a large bowl or container that will allow it to rise at least double. Cover loosely with plastic wrap and keep in a warm place for two hours. (I put it in the microwave-not turned on, of course) DIFFERENCE ONE: No kneading! Just let sit on the counter for two hours. Some of the ingredients need the time to absorb the liquid fully. That is ok. DIFFERENCE TWO: Don’t punch down! After the two hours is up, and the dough has risen A LOT, it is made into loaves, and either kept in the fridge or baked now as you will see below. Keeping your hands wet so that the dough doesn’t stick to them as much, cut the dough in half, which makes two grapefruit-sized balls. Elongate each ball and and put each half in a bread pan and let it rise You want to handle this dough as little as possible to preserve the yeast-gas that helps it to expand. Then add the remaining almonds on top of the loaves. After the two hours of rising time, I covered one of the loaves loosly with plastic wrap sprayed with non-stick spray, and put it in the refrigerator so I can bake it in a day or two when the first loaf is polished off! When the two hours was over, I then preheated the oven to 350*, and then put the first loaf in the oven, and baked it for 45 minutes. This bread has a nice crumb-and so flavorful! We used it for toast and sandwiches equally as well. Because of the high water content in the dough, it is not as crumbly as traditional breads. When we’d finished the first loaf, by the way, I took out the second loaf from the fridge, and let it sit on the counter all night (still covered with the plastic wrap and towel) and in the morning, I baked it. It is a twin to the first loaf in every way! It might even be a tad more flavorful! I am a fan of this technique for sure! I will be using this base from time to time for my varied breads. I will be making some artisan breads in the future, as well, and will be using many of the recipes in the two books written by Jeff Hertzberg and Zoe Francois (St. Martin’s Press (c) 2009) Don’t forget to join us again at Kneaded Creations, where our goal is to help you bring goodness from YOUR oven! Hugs! 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