Yields 1 large loaf
This is my ideal loaf of bread - hearty, full of grains, great toasted with butter and honey or as is - warm and with soup. It would also make a great peanut butter or almond butter and jelly sandwich. Even better is that this loaf requires little to no kneading. I get all of my flours from King Arthur Flours - they have lots of specialty flours and are super easy to order from online. You can find both hi gluten flour and amaranth flour. It is also where I found this recipe, although I tweaked it quite a bit to suit my bread preferences.
- 1 ¾ cup room temperature water (about 75F) ...so maybe a little warmer than room temp...
- ⅓ cup raw honey
- ¼ cup vegetable oil
- 3 ¾ cup high gluten flour
- 1 cup amaranth flour
- 2 tsp salt
- ¾ tsp instant yeast (I use SAF Red instant yeast)
- 1 ½ cups chopped almonds
- Mix all of the ingredients EXCEPT for the almonds in a large bowl. Stir, then use your hands to form a sticky dough (you can do this right in the bowl - alternatively (and what I did) use your stand mixer.
- Work for the dough just enough to incorporate all of the flour, then mix in the almonds.
- Cover the bowl and let the dough rest at room temperature or overnight, but at least for 8 hours. It will become bubbly and will rise quite a bit so make sure your bowl is large enough.
The next day lightly grease a 4-quart round lidded French oven or cast iron pot.
Turn the dough out onto a floured surface and form into a rounded loaf to fit your pan. Place your loaf in the pan, smooth side up. Cover your pan and let the dough rise at room temperature for about 1 hour, or until the loaf has become puffy, and about doubled in size (the 4-quart French oven should be about ¾ full.)
Place the pan with its lid on in a COLD oven and set the temperature to 450F.
Bake the bread for 45-55 minutes, then uncover and cook for another 5-10 minutes or until the crust is deep brown and a digital thermometer (if you have one, if not, don't worry) reads 205F.
Remove the pan from the oven, turn the loaf out onto a rack and let cool before slicing...if you can!