The Fresh Loaf

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Honey and Almond

The Happy Baker's picture
The Happy Baker

Honey and Almond

Thought I'd be a little more adventurous this weekend and opted instead of my usual plain rustic Sourdough breads to bake something different. I found in my wife's pantry some almonds and honey and recollecting a recipe I'd seen somewhere decided these would be perfect for my bread. I set out with my levain starter which had been fed 5 hours previously and using organic stone ground unbleached white flour a little salt and bottled water made up my dough I left it to prove for 5 hours by which time it had doubled in size. After gently knocking it back by folding it in in itself several times I pushed the dough into an oblong shape and smoothed on the honey much as you would onto some toast then sprinkled on a good layer of Almonds. I rolled up the dough like a Swiss Roll and covered the outside of the dough with more Almonds while tapering the ends like you would a Baguette. I put the dough onto a floured tray and left to prove for another 9 hours and then into the oven for 40 minutes at 190C. 

I'm pretty pleased with the outcome you can really taste the Honey and Almonds through the bread. I will definitely try this one again, any suggestions would be helpful as usual. 

Comments

dabrownman's picture
dabrownman

it has to taste great.  Well done and

Happy baking

CAphyl's picture
CAphyl

happy baker:  It looks wonderful, and I bet it was very tasty.  Would be good toasted with marmalade. Congratulations on your successful experiment with something different.  Best,  Phyllis