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.
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
- Preheat oven to 350° F (180° C). Butter a 9x5x3″ loaf pan. Line pan with parchment paper, then lightly butter parchment.
- In a medium bowl, whisk whole wheat flour, rye flour, baking powder, cinnamon, and salt.
- In the bowl of a stand mixer, beat egg yolks, oil, and vanilla
- Add almond butter and mix on low/medium until smooth.
- Add brown sugar and buttermilk and mix on low until smooth.
- Add dry ingredients into egg yolk mixture, then use a spatula to fold gently to combine.
- 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.
- 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.
- Pour the remaining batter on top. Dollop the rest of the jam over and swirl again.
- In a small bowl, mix almonds, raw sugar, and a pinch of salt. Sprinkle evenly on top of the loaf.
- 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.
- 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.
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.