Simple Bread with Almond Pieces

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The last post was a recipe for homemade almond milk, but what should we do with the almond pieces after getting the almond milk? Certainly not throw them away! We can bake bread with almond pieces! It is a really good bread and we avoid wasting a very nutrient-rich ingredient from our almond milk recipe – the almonds.

I like some crunchiness in my bread such as seeds or almonds instead of just plain bread, so that’s why I thought about adding the almond pieces in a bread recipe.

This bread is good for breakfast (I usually like to eat it with eggs), sandwiches, or as a side dish for soup, for example.

It is good to not have the dough too hard before the fermentation, so it can rise during the fermentation. So in this recipe, I left it quite loose for the fermentation process, but I adjusted it after when kneading the dough. You can add more flour before the fermentation if you prefer, so it is not that loose. Just be careful to not add too much and make it too hard for the yeast to work on your dough.

Simple Bread with Almond Pieces Ingredients Recipe:

A little bit about the ingredients I used for this recipe. The exact measurements are described in the recipe form below.

Almond pieces: I used the almond pieces from the homemade almond milk recipe, but if you haven’t done it previously, you can add 200 g/1 cup of almonds in a food processor to get small pieces of almonds or cut them with a knife.

Flour: I used spelt flour, but it also works with wheat flour.

Yeast: The responsible for the bread fermentation. I used fresh yeast for this recipe.

Warm water: It dissolves the yeast block, “waking it up” and it is also needed for dough formation.

Sugar: It is just a little bit of an extra food for the yeast, but it works also without the sugar.

Salt: For seasoning. You can add more or less than what I did depending on your preference.

Olive oil: A bit of oil helps with the moisture and softness of the dough.

How to make Simple Bread with Almond Pieces:

Here is how you make it:

First, we need to prepare the dough. I used a KitchenAid to mix the ingredients, but you don’t necessarily need one. You can mix the ingredients in a bowl. Dissolve the yeast in the water with oil, salt, sugar, and the almond pieces.

Then, slowly add the flour while working on the dough. As I mentioned earlier, the dough will be loose. I left it loose so it is easier for the dough to rise during the fermentation process, but you can add a bit more flour in this step if you prefer to have the dough firmer. I preferred to adjust it in the kneading part.

Once the dough is done, let it rest in a bowl for about 2 hours or until it doubles the size. Cover it with a clean cloth.

After the dough rests, we will knead the dough. In this step, I adjusted the texture/moisture of the dough. In the beginning, it will be quite loose, but by slowly adding flour and working the dough, it gets to the right point. We have to knead it until the dough is not sticky, but with a little bit of a bounce when you touch it.

Shape the dough into small loaves and put them on a lined baking tray, covered with a baking sheet. Cover it with a clean cloth and let it rest for another hour.

After 1 hour, place the tray in the middle of the oven and bake the loaves for about 20 minutes to 250°C/480°F or until the top is slightly golden. Since each oven is different, watch the loaves carefully to avoid burning them.

Here are some recipes you might enjoy with your bread:

• Homemade Classic Hummus
• Homemade Olive Tapenade
• Pumpkin Soup with Coconut Milk