Multigrain Bread With Almond Butter Recipe

Name: Multigrain Bread With Almond Butter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups rye flour; 3 1/2 ounces spelt flour; 2 5/8 ounces spelt flour whole; 1 3/4 ounces oat flakes; 7/8 ounce rye flakes; 4 tablespoons sugar; 1 teaspoon baking soda; 1/2 teaspoon salt; 2 tablespoons cocoa powder; 1 9/16 cups buttermilk; 1 egg; 1 tablespoon molasses; 2 cups raw almonds skins removed; 1 tablespoon coconut oil; 1 pinch salt; 1 teaspoon ground cinnamon; 1 teaspoon cocoa powder; 2 tablespoons honey

Servings: persons

2 cups rye flour
3 1/2 ounces spelt flour
2 5/8 ounces spelt flour whole
1 3/4 ounces oat flakes
7/8 ounce rye flakes
4 tablespoons sugar
1 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons cocoa powder
1 9/16 cups buttermilk
1 egg
1 tablespoon molasses
2 cups raw almonds skins removed
1 tablespoon coconut oil
1 pinch salt
1 teaspoon ground cinnamon
1 teaspoon cocoa powder
2 tablespoons honey

1
For the bread: In a bowl, combine the first 9 ingredients.
2
Make a well in the center and add the buttermilk, egg and molasses. Stir well.
3
Dough will be sticky. Place in a lightly greased loaf pan.
4
Bake in a preheated oven at 350u00b0F for 30-40 minutes or until there is a hollow sound when bottom of loaf is tapped.
5
For the almond butter: Place almonds on a baking sheet and toast in a 180u00b0C oven for 10 minutes.
6
Cool completely. Place almonds in a food processor and process for 1 minute.
7
Add the oil, salt, cinnamon and cocoa powder and process for another 8-10 minutes, scraping sides from time to time, until a smooth butter forms.
8
For a thinner butter, use more oil. Stir in honey and place in an air-tight jar. Refrigerate for up to 4 weeks.

1598

kcal

Calories

116

Fat

123

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

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
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.

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 18 ingredients. The key ingredients include: 2 cups rye flour, 3 1/2 ounces spelt flour, 2 5/8 ounces spelt flour whole, 1 3/4 ounces oat flakes, and more.

Yes, Multigrain Bread With Almond Butter falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Multigrain Bread With Almond Butter

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions