You won’t believe how easy it is to make this double almond cranberry spelt loaf. First of all, you don’t need any yeast. Second of all, you don’t need to do any kneading. Third – you don’t need to wait for the dough to rise. Pretty much unbeatable, I’d say.
Delicious buttermilk loaf.
Plus, it’s a pretty healthy loaf, too. I only used spelt flour in this loaf, and added a bunch of almond flour and sliced almonds. You won’t believe how soft and moist it is! It’s so good. And if you toast it…. do I even have to tell you it only gets better?
You can almost see how moist it is.
This loaf is pretty high up there among my top favorites. You can never go wrong with an easy, tasty buttermilk loaf. If I know myself (and I think I do), you’ll probably see a few more of these quick breads.
The crust will be almost blackened, but don’t worry – the inside is awesome.
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.
This post has been submitted to YeastSpotting.