A hearty wheat and almond bread using White Lily's new Wheat & Almond Premium Flour Blend.
Prep Time20 minutesmins
Cook Time40 minutesmins
Total Time1 hourhr
Servings: 1(16-slice) loaf
Author: Nikki Gladd
Ingredients
1 ½cupswarm water
1packet instant yeast
¼cuphoney
3tablespoonsunsalted butter, at room temperature
3 ¾to 4 ½ cups White Lily Enriched Wheat Flour and Almond Flour Blend, divided
1 ½teaspoonssalt
Instructions
In a large mixing bowl, combine the water and yeast. Mix in the honey and butter. Stir in 2 cups of the flour and salt. Beat on low speed with the paddle attachment until just moistened. Turn speed up to medium and beat another 1 ½ minutes.
Switch to the dough hook and add in 1 ¼ to 1 ¾ cups more flour until dough no longer sticks to sides of bowl. Continue to knead and add more flour in ¼ cup portions until the dough is smooth and elastic. Transfer dough to a greased bowl, cover tightly with plastic wrap and allow to rise in a warm place until doubled in size.
Punch down the dough and shape into a loaf. Transfer to a greased 9x5-inch loaf pan. Cover loosely with plastic wrap or clean towel and let rise again for 30 minutes.
Preheat oven to 350 degrees F. Remove plastic wrap from dough and bake, uncovered, for 40 to 45 minutes, until dough sounds hollow when tapped. Remove immediately from the pan and let cool completely on a wire rack.