A little while back I baked Hamelman's Vollkornbrot and I also happened to have some home made almond butter which somehow ended on a slice of that bread. I guess "butter?" "bread?" it somehow made a connection in my brain. To my surprise I enjoyed the combination very much. There were more such slices to follow. I was enjoying it so much that eventually I got to thinking if almond butter could go into instead of onto this bread. I did some searching but the only things I found were about spreading almond butter instead of using it as one of the ingredients.
Has anyone baked a dark rye bread with almond butter? Would it even be worth trying? If yes, how much almond butter could be added and would any other adjustment need to be made?
Worth trying - of course. How much to add is up to your tastes. Just adjust for it and you'll be fine. Enjoy!
you could find a recipe that calls for butter or some other fat and try substituting an equal quantity of almond butter in place of the fat. That would give you a starting point.
You’ll need to consider the flavors of the other ingredients, of course, to ensure that they are harmonious.
Paul
Elaine Boddy wrote about using nut butters in bread, and this inspired me to try peanut, macadamia and also mixed nut butter in bread.
You get a nice smell during baking and a soft crumb, need to sometimes add more than you expect to notice the flavour properly.
-Jon