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No Knead Honey Nut Amaranth Bread

Honey Recipe

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
  1. 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.
  2. Work for the dough just enough to incorporate all of the flour, then mix in the almonds.
  3. 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!


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