Double almond cranberry spelt bread
Total time: 5 minutes to mix ingredients. Then 1 hour and 45 minutes to bake the loaf. Makes 1 loaf.
- 2 cups buttermilk
- 1 can whole berry cranberry sauce (14 oz, or 397 g)
- 2 cups almond flour
- 1 cup sliced almonds
- ½ cup pumpkin seeds
- ½ cup flaxseeds
- 3 cups spelt flour
Preheat the oven to 390°F. Mix the buttermilk with the cranberry sauce in one bowl. In another bowl, mix all the dry ingredients. Stir in the dry ingredients in the buttermilk/cranberry sauce mix. Grease a loaf pan and pour the batter/dough in it (it will be kind of loose!). Bake the loaf for 1 hour and 45 minutes, until it has reached an inner temperature of 97°F, or 206.6°F.
Take the loaf out of the pan and let cool on a rack. Let it cool thoroughly to prevent the inside from being gooey when you cut it.
You can almost see how moist it is.
The crust will be almost blackened, but don’t worry – the inside is awesome.
This post has been submitted to YeastSpotting.