Almond Mocha Yeast Bread
From jo_jo_ba 13 years agoIngredients
- 3 tbsp flaxseed meal shopping list
- 1/4 cup hot water shopping list
- 1 cup vanilla soy milk shopping list
- 3 tbsp natural, smooth almond butter shopping list
- 1/4 cup brown sugar shopping list
- 2 tbsp icing sugar shopping list
- 1 tbsp non-dairy creamer powder shopping list
- 1 1/2 cups whole wheat bread flour shopping list
- 1 1/3 cups all-purpose flour shopping list
- 2 tsp instant yeast shopping list
- 1/4 cup unsweetened cocoa powder shopping list
- 1 1/2 tbsp instant coffee powder shopping list
- 3 tbsp wheat germ shopping list
- 1/2 tsp salt shopping list
- 1/4 cup ground almonds shopping list
How to make it
- In a small dish, whisk together flaxseed and hot water. set aside for 10 minutes.
- In a small saucepan or a microwave-safe bowl, heat soy milk, almond butter and brown sugar until sugar dissolves and mixture stirs smooth.
- Stir in icing sugar and non-dairy creamer powder, and set aside to cool to lukewarm.
- Meanwhile, in a large bowl or the bowl of a stand mixer, whisk together flours, yeast, cocoa, coffee powder, wheat germ, salt and ground almonds.
- Add the cooled soy milk mixture all at once, followed by the flax mixture.
- At low speed, begin mixing the dough until a fairly smooth dough begins to form.
- Increase the speed slightly (#2-3 on my mixer) and knead for 12 minutes - until smooth and elastic.
- Place into a well oiled bowl, cover and let rest 45 minutes.
- Turn dough out onto a lightly greased surface and knead briefly.
- Press into a rough rectangle and roll up (starting from a "short" end), then tuck the ends under and place seam-side down into a greased loaf pan. See Photo
- Cover and allow to rise 1 hour.
- Preheat the oven to 400F.
- Place the loaf in the oven and immediately reduce the temperature to 375F.
- Bake about 35 minutes, until hollow when tapped on the bottom. Cool completely before slicing.
People Who Like This Dish 3
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- jo_jo_ba Oshawa, CA
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