Multigrain Bread with Almond ButterAnanás e Hortelã
200 grams rye flour
100 grams spelt flour
75 grams spelt flour (whole)
50 grams flaked oats
25 grams rye flakes
50 grams sugar
1 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons cocoa powder
375 milliliters buttermilk
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
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1For the bread: In a bowl, combine the first 9 ingredients.
2Make a well in the center and add the buttermilk, egg and molasses. Stir well.
3Dough will be sticky. Place in a lightly greased loaf pan.
4Bake in a preheated oven at 350°F for 30-40 minutes or until there is a hollow sound when bottom of loaf is tapped.
5For the almond butter: Place almonds on a baking sheet and toast in a 180°C oven for 10 minutes.
6Cool completely. Place almonds in a food processor and process for 1 minute.
7Add 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.
8For a thinner butter, use more oil. Stir in honey and place in an air-tight jar. Refrigerate for up to 4 weeks.