Adapted from Carina Forum
- 125 ml warm butter milk
- 250 ml apple puree
- 50 ml + 1tsp beet molasses (Cane molasses, maple syrup, honey)
- 20 g fresh yeast (7g dry yeast)
- 2 tsp salt
- 250 ml rye flour
- 400 ml bread flour (min 12% protein)
- 100 ml almond flour
- 2 tbsp water
- Sliced almonds
In a bowl sieve together bread flour, and rye flour. On a hot dry pan toast the almond flour for 20-30 sec. Mix with the flour.
Add the fresh yeast to the flour, rub the yeast into the flour with your fingertips, for 3-4 minutes, ensure it’s rubbed in completely.
In bowl whisk together buttermilk, apple puree and molasses, stir well. Make a dough gradually adding the flour mixture to the buttermilk and pear puree mixture (adding a little more flour if the dough feels sticky). Add salt at the end.
Knead the dough again, place it into the greased bowl, and cover with a clean tea towel and leave to rise in a warm place for 45-60 min until doubled in size.
Turn the dough out onto a floured work surface, and shape the dough into loose ball, and transfer onto a baking paper.Cover and let rest for 20 minutes.
Preheat the oven together with the baking tray to 440F. Whisk together 1 tsp molasses with 2 tbsp water, brush with mixture the bread and sprinkle with sliced almonds. Place the bread with baking paper onto the hot baking tray.
Bake for 5min, reduce the heat to 400F, and bake for 45 min. Switch off the oven, transfer the bread on a grid and keep it in the oven for 10-15 min, leaving the oven door ajar .
Take the bread out of the oven and cool down completely on a wire rack.