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.

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  • jo_jo_ba 9 years ago
    Amount Per Serving
    Calories: 141.0
    Total Fat: 3.5 g
    Cholesterol: 0.0 mg
    Sodium: 9.5 mg
    Total Carbs: 25.9 g
    Dietary Fiber: 2.7 g
    Protein: 4.6 g
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