Honey Almond Whole Wheat Bread
Submitted by SharonLee
Honey almond whole wheat bread spiraled with brown sugar, cinnamon, and wheat germ. A rich yeasted loaf brightened with orange zest and buttermilk for weekend bread baking.
YIELD
24 servingsPREP
30 minCOOK
1 hrsREADY
1 hrsA richly enriched yeast bread built for weekend bakers who want something more interesting than a standard sandwich loaf. The dough gets sweetened with both honey and brown sugar, enriched with eggs, butter, and buttermilk, and perfumed with grated orange zest that you taste in every slice without being able to place.
Half whole wheat flour and half all-purpose keeps the crumb tender while still delivering the nutty depth of whole grain. Chopped almonds mixed into the dough itself give each slice bits of crunch, and a brown sugar filling with cinnamon and wheat germ gets rolled into the loaf like a sticky-bun spiral before shaping into a ball.
The foil collar is a clever bit of engineering. Folded into a two-inch strip and looped around the ball-shaped loaf, it prevents spread during the second rise and bake so you get a tall, domed round instead of a flat disc. Brush with melted butter before baking and top with the reserved chopped almonds for a glossy, nutty crust.
The loaf makes a nearly four-pound round. Slice it in halves or quarters and freeze the parts you won’t eat within a few days. It keeps well wrapped tight, and toasted slices with butter are where this bread really shines.
Pro Tips
- Check yeast by proofing in warm (not hot) water with a pinch of sugar. If it doesn’t foam in 10 minutes, buy fresh yeast.
- Let the soft dough rest 10 minutes before kneading. The pause lets the flour fully hydrate and makes kneading easier.
- Warm oven with light on is a classic proofing trick. If your kitchen is cold, a turned-off oven with a pan of hot water works even better.
- Tap the baked loaf bottom. A hollow sound means it’s done. Dull thud means it needs 5 to 10 more minutes.
Variations
- Swap almonds for walnuts, pecans, or pumpkin seeds.
- Add a half cup of raisins or dried cranberries to the filling for holiday-style bread.
- Brush the warm loaf with honey glaze (honey thinned with a splash of hot water) for a sticky, bakery-style finish.
Ingredients
Directions
Chop almonds.
Note, that other nuts can be substituted.
Crumble yeast and add into warm water and stir until dissolved.
Stir in brown sugar and honey.
Stir in eggs, salt, melted butter, orange rind and buttermilk.
Mix all flours with all but 2 tablespoons of nuts; stir into liquid mixture.
Let this very soft dough rest for 10 minutes.
Scrape dough onto board or pastry cloth dusted with about ½ cup of additional all-purpose flour.
Knead for about 5 minutes, working in flour on the board, until dough is elastic but still soft and tender.
Place dough in greased bowl.
Cover with plastic wrapand let rise in a warm place about 2½ hours, or until doubled in bulk.
(A turned off oven with the light on is a good place.)
BROWN SUGAR FILLING:
Mix ½ cup brown sugar, packed, with 1 Tablespoon cinnamon and 2 Tablespoons wheat germ.
I also add some finely chopped nuts.
Turn dough onto floured board again; gently pat into a 12×10 inch rectangle.
Sprinkle Brown sugar filling over dough and roll up from the 10 inch side.
Fold two ends under to make a ball-shaped loaf and place on a greased baking sheet.
Brush with melted butter.
Fold a 36 inch piece of foil to make a 2 inch wide strip 36 inches long.
Fasten with paper clips into a ring and set ring around the dough.
Cover loosely with plastic wrap and let rise in a warm oven until doubled in bulk, about 1 hour.
Sprinkle loaf with remaining chopped nuts, (and some butter and brown sugar if you like) and bake at 350℉ (180℃) for 1 hour or until golden brown.
Makes one 3 ¾ pound loaf.
Cut into halves or quarters and freeze separately, if you like.
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