Almond Mocha Yeast Bread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
3 tbsp flaxseed meal1/4 cup hot water1 cup vanilla soy milk3 tbsp natural, smooth almond butter1/4 cup brown sugar2 tbsp icing sugar1 tbsp non-dairy creamer powder1 1/2 cups whole wheat bread flour1 1/3 cups all-purpose flour2 tsp instant yeast1/4 cup unsweetened cocoa powder1 1/2 tbsp instant coffee powder3 tbsp wheat germ1/2 tsp salt1/4 cup ground almonds
In a small dish, whisk together flaxseed and hot water. set aside for 10 minutes.
In a small saucepan or a microwave-safe bowl, heat soy milk, almond butter and brown sugar until sugar dissolves and mixture stirs smooth.
Stir in icing sugar and non-dairy creamer powder, and set aside to cool to lukewarm.
Meanwhile, in a large bowl or the bowl of a stand mixer, whisk together flours, yeast, cocoa, coffee powder, wheat germ, salt and ground almonds.
Add the cooled soy milk mixture all at once, followed by the flax mixture.
At low speed, begin mixing the dough until a fairly smooth dough begins to form.
Increase the speed slightly (#2-3 on my mixer) and knead for 12 minutes - until smooth and elastic.
Place into a well oiled bowl, cover and let rest 45 minutes.
Turn dough out onto a lightly greased surface and knead briefly.
Press into a rough rectangle and roll up (starting from a "short" end), then tuck the ends under and place seam-side down into a greased loaf pan.
Cover and allow to rise 1 hour.
Preheat the oven to 400F.
Place the loaf in the oven and immediately reduce the temperature to 375F.
Bake about 35 minutes, until hollow when tapped on the bottom. Cool completely before slicing.
Number of Servings: 16
Recipe submitted by SparkPeople user JO_JO_BA.
In a small saucepan or a microwave-safe bowl, heat soy milk, almond butter and brown sugar until sugar dissolves and mixture stirs smooth.
Stir in icing sugar and non-dairy creamer powder, and set aside to cool to lukewarm.
Meanwhile, in a large bowl or the bowl of a stand mixer, whisk together flours, yeast, cocoa, coffee powder, wheat germ, salt and ground almonds.
Add the cooled soy milk mixture all at once, followed by the flax mixture.
At low speed, begin mixing the dough until a fairly smooth dough begins to form.
Increase the speed slightly (#2-3 on my mixer) and knead for 12 minutes - until smooth and elastic.
Place into a well oiled bowl, cover and let rest 45 minutes.
Turn dough out onto a lightly greased surface and knead briefly.
Press into a rough rectangle and roll up (starting from a "short" end), then tuck the ends under and place seam-side down into a greased loaf pan.
Cover and allow to rise 1 hour.
Preheat the oven to 400F.
Place the loaf in the oven and immediately reduce the temperature to 375F.
Bake about 35 minutes, until hollow when tapped on the bottom. Cool completely before slicing.
Number of Servings: 16
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 141.0
- Total Fat: 3.5 g
- Cholesterol: 0.0 mg
- Sodium: 9.5 mg
- Total Carbs: 25.9 g
- Dietary Fiber: 2.7 g
- Protein: 4.6 g
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