Whole almond-rye-raisin bread recipe

Whole bread has character, is filling and, most importantly, is a wholesome food unlike white bread.

For this recipe, use 100% whole organic flours to avoid chemical residues from pesticides. The bread from the pictures below is made with whole flours by Alnatura, a German brand. However, since we can never be sure how processed are the flours we buy, it is good to: (1) add a table spoon of germ and one of bran to the dough (both can be purchased separately at organic markets); or (2) whenever possible, purchase the raw cereals (whole kernels) and ground them yourself with a home-grinder machine.

Ingredients:

100 g whole organic rye flour
100 g whole organic wheat flour
50 g almond powder
50 g whole oat flakes
50 g raisins
25 cl lukewarm water
fresh yeast
a pinch of salt

Tools needed:

In the glass, dissolve yeast in the lukewarm water and let it sit for a few minutes.

Sift both flours with the strainer in the large bowl and add the pinch of salt.

Pour the yeast-water in the flours and mix together with the whisk: the dough should be homogenous and sticky. Then energetically knead the dough with the whisk for a least 5-10 min.

At this point, you can preheat the oven at 70-80°C.

Add the almond powder and oats to the dough and germ and bran if desired (a soup spoon each). Mix together using the metal spoon. Then add the raisins and mix again. Your dough should feel quite firm and sticky.

Butter up the Pyrex casserole, pour the dough inside and place it in the oven to rise for 20 min at 70-80°C. The rack should be in the middle of the oven.

Then turn the temperature up to 180°C for about 50 min (total cooking time).

Tips. (1) To obtain a pleasant crust, spray the bread with water 15 min before the end of the cooking time using a spray bottle. (2) You can soak the oats in water for 10 min before adding them to the dough. The bread then ends up a little softer and more humid. Just make sure to put no more water than is necessary to moisten the oats. (3) Let the bread cool down for a few hours or overnight before you slice it up. It is best to take the bread out of the casserole to avoid humidity on the bottom.

If you have any questions regarding this recipe or experience difficulties, feel free to contact me, I’d be glad to help!

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