I’m still a learner, when it comes to baking Bread. My notion is not a gluten free bread, but something different from the usual ones.
I am at a stage, where I’d like to play with yeast, to find more interesting recipes. Hence, thought of including Almond Flour in the well practiced Bread recipe. Without the gluten (wheat), bread with plain almond flour might not be a successful one. We might need other binding agents like eggs or flax seeds. Even with flax seeds, eggs would be necessary for a Good result.
So, I chose to combine Wheat and Almond flours – in the ration 2:1. For 400 gms of wheat flour, I added 200 gms of almond flour. I also included warm buttermilk.
Buttermilk might kill the yeast. So, I had a careful eye to mix the dry ingredients first and then warm water and warm butter milk. And, immediately ran the kitchen machine. We could also proof the yeast before adding it to the flour.
Almond Flour and Whole Wheat Flour Bread
- whole wheat – 400 gms
- almond flour – 200 gas
- honey – 4 tsp
- salt – 1 1/2 tsp
- yeast – 3 tsp
- warm water – 1 1/2 to 2 cups approximately
- warm buttermilk – 1 1/2 cups
- oil (preferably olive oil) – 2 tsp = 1 tsp for greasing the bowl; 1 tsp for greasing the baking tin
Making the Bread
- In the Stand Mixer Bowl, add wheat flour, almond flour, yeast and salt and mix well with a spatula
- Pour warm buttermilk and honey; and switch on the mixer with the dough hook
- Add warm water little by little, till the dough has enough water to knead
- Note: Almond Flour doesn’t need water as much as plain whole wheat flour would need. That’s why, check the dough and then add water
- After the initial mixing up of all the ingredients in the mixer, let the dough be kneaded for 10 minutes. Add more water, if needed while kneading
- Alternatively, if you plan to knead by hand-
- In a big bowl, add ingredients as in step 1, 2 and 3
- Knead well until buttermilk and water gets incorporated and the dough is stretchy.
- Grease the same bowl, with 1 tsp oil, and place the bread dough
- Cover with a clean cloth, place the bowl in a warm place
- Let the dough rise for half an hour or until double
- Knock the dough, and give it a gentle knead
- Grease the baking tin with the other 1 tsp olive oil
- Roll the dough into loaves and place in the tin
- Let the dough rise for another 1/2 hr to one hr – or until doubled
- Preheat the oven at 220 degree C
- Place the dough and let it bake for 30-35 minutes, more or less, depending upon the oven.
For a soft crust
Once the baking is done-
- Switch off the oven
- Brush the crust with butter
- Open the oven and leave the bread inside. Let there be a little gap in the door, for air to pass through
- Once the bread is warm, remove and let it cool completely
- Let it cool, with a cloth covered
- The crust of the baked bread is soft and easy to slice.