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.