Multigrain Bread with Almond Butter

Ananás e Hortelã


  • 200 grams rye flour
  • 100 grams spelt flour
  • 75 grams spelt flour (whole)
  • 50 grams oat flakes
  • 25 grams rye flakes
  • 50 grams sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 tablespoons cocoa powder
  • 375 milliliters 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 350°F 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 180°C 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.
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