Description
A hearty, rustic whole wheat artisan bread baked with crunchy candied almonds — simple to make with minimal kneading and perfect for special occasions or everyday enjoyment.
Ingredients
Scale
- 3 cups whole wheat flour
- 1 cup bread flour (or all-purpose flour)
- 2 teaspoons salt
- 1/2 teaspoon instant yeast
- 1 3/4 cups warm water
- 1/2 cup candied almonds, chopped
- Olive oil for greasing
Instructions
- 1. In a large bowl, whisk together whole wheat flour, bread flour, salt, and instant yeast.
- 2. Stir in warm water until a shaggy dough forms. Mix in chopped candied almonds.
- 3. Cover bowl with plastic wrap or a towel and let dough rest at room temperature for 12–18 hours, until bubbly and doubled in size.
- 4. Preheat oven to 450°F (230°C). Place a Dutch oven (with lid) inside to preheat for 30 minutes.
- 5. Turn dough out onto a floured surface, shape into a ball, and let rest while oven heats.
- 6. Carefully remove Dutch oven, grease lightly with olive oil, and place dough inside.
- 7. Cover with lid and bake 30 minutes. Remove lid and bake an additional 10–15 minutes until golden brown.
- 8. Cool bread on a wire rack at least 30 minutes before slicing.
Notes
- The long fermentation gives this bread its artisan texture and flavor.
- Candied almonds add a touch of sweetness and crunch — you can substitute with plain roasted almonds if preferred.
- Store bread in a paper bag at room temperature for up to 2 days, or slice and freeze for longer storage.
- Prep Time: 15 minutes (plus resting time)
- Cook Time: 45 minutes
- Category: Bread
- Method: Baking
- Cuisine: Artisan, Rustic
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 3g
- Sodium: 220mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg
Keywords: whole wheat artisan bread, candied almond bread, no knead bread, rustic loaf