Lavender Bread With Almond Dip (Lactose-Free)

Name: Lavender Bread With Almond Dip (Lactose-Free)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 150 ml lactose-free milk; 7 g dried active yeast; 350 g white bread flour; 1/2 tsp sea salt, plus extra for sprinkling; 1/2 tsp freshly ground black pepper; 15 g fresh lavender, flowers finely chopped; 15 g fresh tarragon, finely chopped; 2 cloves garlic, peeled and crushed; 2 tsp olive oil; 150 g lactose-free cream cheese; 50 g lactose-free natural yogurt; 30 g chopped almonds

Servings: persons

150 ml lactose-free milk
7 g dried active yeast
350 g white bread flour
1/2 tsp sea salt, plus extra for sprinkling
1/2 tsp freshly ground black pepper
15 g fresh lavender, flowers finely chopped
15 g fresh tarragon, finely chopped
2 cloves garlic, peeled and crushed
2 tsp olive oil
150 g lactose-free cream cheese
50 g lactose-free natural yogurt
30 g chopped almonds

1
Place milk and 1/2 cup water in a saucepan and warm slightly. Add the yeast and dissolve. Place the flour, salt, pepper, lavender, tarragon, garlic and oil in a bowl. Add the yeast mixture and knead with the dough hook of a mixer until smooth. Cover and allow to proof in a warm place for 45 mins.
2
Line a baking sheet with parchment paper. On a floured work surface, knead the dough again and roll into a 16 inch long cylinder. Fold in 1/2 and twist together. Lay on the baking sheet and sprinkle with sea salt. Cover and allow to proof for 20 mins.
3
Preheat the oven to 325u00b0F. Bake for 30-40 mins, until a skewer comes out clean. Allow to cool on a wire rack.
4
Meanwhile, mix the cream cheese and yogurt until smooth. Season with black pepper. Add 3/4 of the almonds with the cream cheese. Transfer to a bowl and sprinkle with the remaining almonds. Serve with the bread.

542

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 150 ml lactose-free milk, 7 g dried active yeast, 350 g white bread flour, 1/2 tsp sea salt, plus extra for sprinkling, and more.

Yes, Lavender Bread With Almond Dip (Lactose-Free) falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!