Almond Butter and Jam Rye Bread

Almond Butter and Jam Rye Bread, nutty, mildly sweet and slightly salty with a lovely crumb and a delightfully crunchy topping, this bread is a very nutritious and delicious way to start your day or just what you need for your afternoon break. Have a cup of tea or coffee on the side and you’re set for a most enjoyable time!

Song of the day: Patience – Guns N’ Roses.

Almond butter and jam is my go-to breakfast, my favorite, comforting, way to start the day. Usually, organic almond butter on toasted whole grain bread, possibly with homemade jam and a good cup of coffee, and I am a very happy camper.

Almond butter and jam in a loaf bread??

Imagine how happy I was when I found on bon appétit the recipe for an Almond Butter and Jam Rye Bread. I love making healthy and nutrition loaves to enjoy indifferently at any time of the day, and this particular one had almond butter and jam in the batter and a part of rye flour. It seemed like I had all the ingredients, plus some. I had to make it!

Almond Butter and Jam Rye Bread

I slightly adapted the ingredients, using organic rye flour and soft white whole wheat  flour from Gold Forest Grains, a local vendor at our Strathcona Farmer’s market. Love the dark golden color of the bread, given also by the brown sugar, cinnamon, and almond butter, not to mention our homemade sour cherry jam. What gives lightness and moistness to this bread is the use of extra virgin olive oil and buttermilk, plus the beaten egg whites folded at the end.

Dollops of jam to swirl in the batter

When the batter of this Almond Butter and Jam Rye Bread is ready, you need to pour half in the prepared loaf pan and add big dollops of jam that you then have to swirl around as best as you can. It doesn’t really matter, I actually liked when I found a big dollop of jam in a slice of bread. After that, you pour the last of the batter, add more dollops of jam, and swirl away.

Chopped almonds, and a touch of raw sugar and salt for the topping

Lastly, the finishing touch, adding chopped almonds mixed with some raw sugar and salt to the top of the loaf. They are going to get nice and toasted and give the bread a delightful, sweet and salty crunch.

Ready for the oven

The Almond Butter and Jam Rye Bread is finally ready for the oven. It weighs quite a bit, with all that good stuff, and I cannot wait to see it rise in the oven and finally take it out. About 50 minutes in the oven, but I always check it with a cake tester to see if it’s cooked all the way through, and it’s time to take it out.

Patience, my dear

That’s what I repeat to myself all the time. The bread has to cool off first in the pan, then about 1 hour before you slice it. I’m not sure I waited that long. I am not renowned for my patience, plus, I wanted to take some pictures.

Love everything about this bread

I am in love with this Almond Butter and Jam Rye Bread. When I slice it, the texture is beautiful, dense but moist, with chunks or swirls of jam that make their way in the folds of the bread. It is both mildly sweet and salty, which is a beautiful combo, in my humble opinion. If sweet and salty and nutty are adjectives you like, then you have to try this bread or our  Tahini Sesame Seed Tea Cake. 

A slice of this Almond Butter and Jam Rye Bread has so many levels of interest for your taste buds. From the light crumb to those welcome surprises of jam. Truly a lovely balance of flavors and textures, from the bottom and right to the top, possibly my favorite part, so nutty and crunchy.

Song of the day: Patience – Guns N’ Roses.

Almond butter and Jam Rye Bread

★★★★★

5 from 4 reviews

• Author: Nicoletta
• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 10 minutes
• Yield: 8-10 servings 1x
• Category: Breakfast, Bread
• Method: Baking
• Cuisine: International

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Description

Almond Butter and Jam Rye Bread, nutty, mildly sweet and slightly salty with a lovely crumb and a delightfully crunchy topping, this bread is a very nutritious and delicious way to start your day or just what you need for your afternoon break. Have a cup of tea or coffee on the side and you’re set for a most enjoyable time!

Recipe adapted from bon appétit.

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Ingredients

For the bread:

• 1 cup (120 g) organic soft white whole wheat flour
• ¾ cup (77 g) organic rye flour
• 1½ tsp baking powder
• 1 tsp ground cinnamon
• 1 tsp salt
• 4 large organic eggs, free-range, divided
• ½ cup extra-virgin olive oil
• 1 tsp pure vanilla extract
• ½ cup almond butter
• ¾ cup (150 g) brown sugar
• ¾ cup buttermilk
• ½ cup jam, divided (better a smooth jam with some chunks, we used our Sour cherry Jam)

For the topping:

• ⅓ cup sliced almonds
• 2 tsp raw coconut sugar
• pinch of salt

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Instructions

1. Preheat oven to 350° F (180° C). Butter a 9x5x3″ loaf pan. Line pan with parchment paper, then lightly butter parchment.
2. In a medium bowl, whisk whole wheat flour, rye flour, baking powder, cinnamon, and salt.
3. In the bowl of a stand mixer, beat egg yolks, oil, and vanilla
4. Add almond butter and mix on low/medium until smooth.
5. Add brown sugar and buttermilk and mix on low until smooth.
6. Add dry ingredients into egg yolk mixture, then use a spatula to fold gently to combine.
7. In a medium bowl, using a hand-held mixer, whisk egg whites until foamy, about 2 minutes. Fold gently into the batter until thoroughly incorporated.
8. Pour half of the batter into the prepared loaf pan. Dollop half of the jam over. Using a wooden skewer or butter knife, swirl into batter.
9. Pour the remaining batter on top. Dollop the rest of the jam over and swirl again.
10. In a small bowl, mix almonds, raw sugar, and a pinch of salt. Sprinkle evenly on top of the loaf.
11. Bake in the preheated oven for about 50-55 minutes or until bread is well risen, almonds look toasted, and a cake tester inserted into the center comes out clean.
12. Transfer the pan to a rack and let cool 5 minutes in the pan, then remove loaf from pan and let cool completely at least 1 hour.

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Notes

The bread lasts 3-4 days. Wrap tightly in plastic and store at room temperature. It can also be frozen, wrapped tightly in plastic and put into a freezer bag.

It is great as is or slathered with butter and jam for a nutritious breakfast.

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