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whole wheat almond bread

June 26, 2011

Y’know what’s almost better than almond cake? 


Almond bread, with whole wheat flour in it. That I can eat for breakfast. Done. 


This was one of those recipes that I saw on Thursday and made on Friday, because it sounded just that awesomesauce. And oh, it was. Almond milk + extract + sliced goes really well with the nutty flavor of whole wheat, it turns out. I ended up with two beautifully craggy loaves that could have lasted me all week, with a slice drizzled in honey every morning. 


Emphasis on “could have.” Because, sadly, I found out that apparently things baked with almond milk in them go sour if you leave them out on the counter after three days or so. So very, very tragic. I mean, I know that kinda sounds physically impossible, but honestly, there’s absolutely nothing else in the ingredients that could’ve ended up tasting so funky after a few days. I mean, it’s obviously still worth it for the glory of that first loaf I finished, but next time, I think I’ll keep it in the fridge and/or freezer. Or, you know, be generous and give someone else the second loaf, rather than squirreling it all away for myself. But probably just refrigerate. 

Whole Wheat Almond Bread
Ingredients:
2 cups whole wheat flour
2 cups all-purpose flour
1/4 cup sugar
1 teaspoon salt
1 cup sliced, toasted almonds, divided
4 teaspoons baking powder
1/4 teaspoon baking soda
1/4 cup honey
2 large eggs
1 1/2 cups almond milk
1/4 teaspoon almond extract
4 tablespoons unsalted butter, melted

Directions:
1. Preheat oven to 350 degrees. Spray two 8 1/2-by-4 1/2-inch bread pans with non-stick cooking spray. 
2. In a large bowl, whisk together the flours, sugar, salt, baking powder, baking soda, and almonds. In a medium bowl, whisk together honey, eggs, almond milk, and melted butter. Add the wet ingredients to the dry ingredients. Fold until the batter is evenly mixed; small lumps of flour are okay.
3. Divide the batter between the prepared pans. Bake for 35-40 minutes, or until a toothpick inserted into the center of the loaf comes out dry. Set the pans on a wire rack and cool 10 minutes. Run a thin knife around the edge of the pans; invert onto the wire rack. Serve warm or at room temperature. KEEP REFRIGERATED!!!

Source:  The Way the Cookie Crumbles

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