This week, I wanted to bake a classic whole grain wheat bread but decided in the last moment to make it a bit more interesting by adding almonds to it. I like that the loaf came out quite moist and that the nuts add a bit of a crunch.

What do you think? Let me know in the comments below or on Instagram and Twitter!


  • 100 g chopped almonds
  • 350 g whole wheat flour
  • 150 g ground almonds
  • 2 tablespoons honey
  • 1 teaspoon salt
  • 100 g sourdough (make sure to activate it in time)
  • ca. 180 ml lukewarm yeast water (if you don’t have any at hand, just use regular water)

How to Make It

  • Soak the chopped almonds in water over night.
  • Mix the wheat and the ground almonds. Add the honey and the salt and mix it. Add the sourdough and mix it.
  • Keep mixing and slowly add the yeast water.
  • Knead the dough for at least 10 minutes.
  • Put the dough in an oiled bowl, cover it, and let it rest in a warm spot for at least 3 to 4 hours. The dough should have grown significantly in size.
  • Add the chopped almonds and knead them into the dough. Put the dough into a proofing basket (really, any kind of breadbasket works fine in my experience). If you do not own one, no problem at all – just form a loaf with your hands. Cover the loaf with a moist towel and let it rest in a warm spot for another 2-3 hours.
  • Preheat the oven to 200° C. If you have a pizza stone, great – put it on the oven now and heat it up thoroughly. If you do not have a pizza stone, also no problem – you can bake your bread on a normal baking tray. I recommend heating up the tray in the oven as well.
  • Take a sharp knife and make three diagonal cuts across the loaf. Sprinkle the loaf with a bit of water and a bit of flour.
  • Fill a fire-resistant small bowl with water and put it on the floor of the oven.
  • Bake the bread at 200° C for 35-40 minutes.

Enjoy… and don’t forget to send me your pictures on Instagram and Twitter!

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