Almond Flour and Whole Grain Blend Bread Recipe
Wonderfully nutty and nutritious bread combining the light texture of almond flour with hearty whole grains for a perfect everyday loaf that's both satisfying and wholesome.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item">200g almond flour</li><li class="ingredients-single-item">100g whole wheat flour</li><li class="ingredients-single-item">50g rolled oats</li><li class="ingredients-single-item">50g ground flaxseed</li><li class="ingredients-single-item">2 tsp baking powder</li><li class="ingredients-single-item">1 tsp baking soda</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">1 tbsp honey (or maple syrup for vegan option)</li><li class="ingredients-single-item">3 large eggs (or 3 tbsp ground chia seeds mixed with 9 tbsp water for vegan option)</li><li class="ingredients-single-item">60ml olive oil</li><li class="ingredients-single-item">2 tbsp apple cider vinegar</li><li class="ingredients-single-item">240ml unsweetened almond milk</li><li class="ingredients-single-item">50g mixed seeds (sunflower, pumpkin, sesame) for topping</li></ul>
Equipment
<ul class="equipment-main-list"><li class="equipment-single-item">23cm x 12cm (9x5 inch) loaf tin</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Digital kitchen scale</li><li class="equipment-single-item">Wire cooling rack</li></ul>
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Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 180°C. Line your loaf tin with parchment paper, leaving some overhang on the sides to easily lift the bread out after baking.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a large bowl, whisk together all the dry ingredients: almond flour, whole wheat flour, rolled oats, ground flaxseed, baking powder, baking soda, and salt. Mixing the dry ingredients thoroughly now ensures even distribution of leavening agents for a uniform rise.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a separate medium bowl, whisk the eggs (or prepared chia egg mixture for vegan option) until frothy. This incorporates air into the eggs, which helps create a lighter texture in your bread.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Add the olive oil, honey, almond milk, and apple cider vinegar to the egg mixture and whisk until well combined. The apple cider vinegar reacts with the baking soda to help the bread rise properly, as this recipe doesn't rely on yeast.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined. Don't overmix - it's perfectly fine if the batter looks a little lumpy. Overmixing develops gluten in the whole wheat flour which can make your bread tough.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Transfer the batter to your prepared loaf tin and smooth the top with your spatula. Sprinkle the mixed seeds evenly over the surface, lightly pressing them into the batter so they adhere during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Bake in the preheated oven for 50-55 minutes until deeply golden brown and a skewer inserted into the center comes out clean. If the top is browning too quickly, cover loosely with aluminum foil after 30 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Allow the bread to cool in the tin for 10 minutes - this rest period helps the structure set. Then lift out using the parchment paper handles and transfer to a wire rack to cool completely, at least 1 hour. Cutting too soon will result in a gummy texture as the starches need time to set.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Once cooled, slice with a serrated knife using a gentle sawing motion to prevent compressing the bread. Store in an airtight container at room temperature for 3 days, in the refrigerator for up to a week, or freeze slices wrapped individually for up to 3 months.</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
Can I make this bread gluten-free instead of just gluten-reduced?
Yes, you can make this bread completely gluten-free by replacing the whole wheat flour with a gluten-free flour blend. Ensure all other ingredients like oats are certified gluten-free. The texture may be slightly different, but the almond flour helps maintain moisture.
Why does this recipe use apple cider vinegar and what happens if I omit it?
Apple cider vinegar reacts with the baking soda to create carbon dioxide bubbles, helping the bread rise without yeast. Omitting it would result in a denser, flatter loaf. If needed, substitute with lemon juice or white vinegar to maintain the necessary acid reaction.
How do I prevent my almond flour bread from becoming too crumbly when sliced?
Allow the bread to cool completely (at least 1 hour) before slicing with a sharp serrated knife. The eggs (or chia eggs) and flaxseed provide binding structure. For best results, slice with gentle sawing motions rather than pressing down firmly.
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