Candied Almonds and Simple Whole Wheat Artisan Bread Recipe

Hello, my baking friends! There is something so profoundly satisfying about pulling a loaf of homemade bread from your own oven. The smell alone is pure therapy. Today, I’m sharing a recipe that feels both rustic and special: a gorgeous, crusty Simple Whole Wheat Artisan Bread, studded with the most incredible sweet and crunchy Candied Almonds.

This isn’t a fussy recipe; it’s a forgiving, no-knead method that rewards you with a beautiful, impressive loaf. It’s perfect for a cozy soup night, fantastic for sandwiches, and absolutely divine simply slathered with butter. Let’s make some bread!

Why You’ll Love These Candied Almonds

• Effortless Preparation: This Candied Almonds recipe is wonderfully simple, requiring just a few basic ingredients and straightforward steps. With minimal prep and a baking time of about 45 minutes to an hour, it’s perfect for busy home cooks seeking a quick yet impressive snack or gift.
• A Health-Conscious Treat: Beyond their delicious sweetness, these almonds offer a nutritional boost. They are packed with healthy fats, fiber, protein, and essential vitamins and minerals that promote heart health and sustained energy, making this a wholesome indulgence.
• Adaptable for Any Diet: The Candied Almonds recipe is easily modified for various dietary needs. It is naturally gluten-free and can be made vegan by using organic cane sugar. For a lower-calorie version, you can even experiment with alternative sweeteners, ensuring everyone can enjoy this crunchy snack.
• An Irresistible Flavor & Texture: A wonderful blend of caramelized sugar, warm cinnamon, and aromatic vanilla creates a uniquely sweet and subtly spiced flavor. Slow baking at a low heat delivers a perfectly crisp, non-greasy crunch that is far superior to ordinary sugared nuts.

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How to Make Simple Whole Wheat Artisan Bread with Candied Almonds

This process is a lesson in patience and simplicity. We’ll make a quick, no-cook candied almond mix to fold into the dough. Then, we create a simple, no-knead dough that requires mostly hands-off time for a long, slow rise (fermentation). This slow rise is the secret to incredible flavor and an airy, hole-filled crumb. Finally, we bake it in a hot, preheated Dutch oven to create that classic, crackling artisan crust.

Ingredients:

For the Candied Almonds:

• 1 cup raw almonds
• 2 tablespoons maple syrup (or honey)
• 1 tablespoon granulated sugar
• 1/4 teaspoon sea salt
• 1/4 teaspoon cinnamon (optional)

For the Simple Whole Wheat Artisan Bread:

• 3 cups bread flour (or all-purpose flour)
• 1 cup whole wheat flour
• 2 teaspoons fine sea salt
• 1/2 teaspoon instant yeast (or active dry yeast)
• 2 cups cool water

Directions:

STEP 1: Prepare the Candied Almonds
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. In a medium bowl, combine the almonds, maple syrup, sugar, salt, and cinnamon (if using). Toss until the almonds are evenly coated. Spread them in a single layer on the prepared baking sheet. Bake for 10-12 minutes, stirring halfway through, until golden and fragrant. Watch closely to avoid burning! Let them cool completely on the sheet. They will become crunchy as they cool.

STEP 2: Mix the Dough
In a very large bowl, whisk together the bread flour, whole wheat flour, salt, and instant yeast. Pour in the cool water. Use a sturdy spatula or your hands to mix until there are no dry spots left; the dough will be shaggy and sticky. This is perfect!

STEP 3: Incorporate the Almonds and First Rise
Gently fold the completely cooled candied almonds into the dough until they are evenly distributed. Cover the bowl tightly with plastic wrap or a lid. Let it sit at room temperature for 12-18 hours. The dough is ready when it has doubled in size, is bubbly on top, and jiggles when you shake the bowl.

STEP 4: Shape the Loaf
Generously flour a work surface and your hands. Carefully turn the dough out onto the surface. It will be loose and sticky. Gently fold the dough over onto itself a few times to form a rough ball shape. Don’t overwork it! Place the shaped dough, seam-side down, on a piece of parchment paper. Let it rest for 30 minutes.

STEP 5: Preheat and Second Rise
While the dough rests, place your Dutch oven (with its lid on) inside your oven. Preheat the oven to 450°F (230°C). Once preheated, let the dough continue its second rise for another 30 minutes right on the counter.

STEP 6: Score and Bake
Carefully remove the screaming hot Dutch oven from the oven. Take off the lid. Using the parchment paper as a sling, lift the dough and gently lower it into the hot pot. Score the top of the dough with a sharp knife or razor blade about ½-inch deep. This allows steam to escape and controls the expansion. Cover with the lid and bake for 30 minutes.

STEP 7: Finish for a Crispy Crust
After 30 minutes, remove the lid. The bread will be pale but well-risen. Continue baking, uncovered, for another 15-20 minutes until the crust is a deep, glorious golden brown.

STEP 8: Cool Completely
This is the hardest step! Carefully remove the bread from the Dutch oven and place it on a wire rack. You must let it cool completely for at least 2 hours before slicing. This allows the interior crumb to set. I promise, it’s worth the wait!

Is a Nutrition Hero Candied Almonds

This Simple Whole Wheat Artisan Bread is a wonderful step towards healthier eating. The whole wheat flour adds valuable fiber, vitamins, and minerals that are stripped from white flour. Furthermore, the almonds contribute healthy fats, protein, and vitamin E, making this loaf more nutritious and satisfying than standard white bread.

Great for Weight Management Candied Almonds

The combination of whole grains, fiber from the whole wheat, and healthy fats & protein from the almonds helps to promote a feeling of fullness and satiety. This can help you feel satisfied with a sensible portion, making it a fantastic component of a balanced diet and a great ally for weight management goals.

How to Choose and Store Candied Almonds

Choosing Almonds: Look for raw, unsalted almonds. Buying them from a store with high turnover ensures freshness. You can often find great prices in the bulk section.

Storing the Bread: Because it contains no preservatives, this bread is best enjoyed within 2-3 days. Store it cut-side down on a cutting board to protect the crust, or in a paper bag. For longer storage, slice and freeze it in a airtight bag for up to 3 months. Simply toast slices straight from the freezer.

Tips and Notes: Your Kitchen Companion

Details: Using a digital kitchen scale to measure your flour (360g bread flour + 120g whole wheat) will give you the most consistent results. Hydration of flour can vary by brand and climate.

Variation: Not a fan of almonds? Try this with candied pecans or walnuts! You can also omit the nuts entirely for a plain, fantastic whole wheat artisan loaf, or add dried cranberries or raisins for a sweeter twist.

Notes: The long, cool fermentation is key to flavor. If your kitchen is very warm, the rise time may be shorter. If it’s cold, it may take longer. Look for the visual cues (doubled, bubbly) rather than the clock.

Candied Almonds FAQs

Final Thoughts—Let’s Make

Baking this Simple Whole Wheat Artisan Bread with Candied Almonds is more than just following a recipe; it’s an experience. It connects you to a timeless tradition and fills your home with an aroma that is simply unforgettable. Don’t be intimidated by the process; it’s designed to be simple and forgiving. So, gather your ingredients, embrace the slow rise, and get ready to experience the immense pride of pulling your own beautiful, delicious loaf from the oven. Happy baking!