I had actually intended to make this bread sweeter than it turned out, and use it more like a breakfast bread, but turns out, it is a pretty perfect “all-purpose” sourdough loaf. Nice nuttiness from the almond meal gives it a great flavor, but also lends it to being a bit lower in gluten, so soft and moist as well. Very pleased with these results!
Ingredients
1/2 cup active sourdough starter
2 cups warm water, between 100-110F
1/4 cup dark honey
1/2 teaspoon almond extract
3 1/4 cups all-purpose flour
1 cup traditional rolled oats (not instant)
1 cup almond meal
2 teaspoons salt
handful sliced almonds, for outside decorating (optional)
Directions
In a food processor, grind the oats so they are a flour-like texture. Combine with the almond meal.
Using a dough whisk or a mixer at slow speed, mix all the ingredients until the flour has been incorporated and a sticky dough forms. Continue to knead the dough gently for 2 to 3 minutes longer until it is somewhat smooth. Cover the bowl with plastic wrap, and let the dough rest at room temperature overnight, or for at least 8 hours; it should rise quite a bit. Turn the dough out onto a floured surface, and form it into a round or oval loaf.
Preheat oven to 425F with an empty 5-6-quart Dutch oven (oval or round). In the meantime, shape the bread on parchment paper on the counter and let rise while the oven and Dutch oven are heating, 30 minutes or so. Once the Dutch oven is hot, place in the bread with the parchment paper in it (carefully! The pot is very hot!), make two slashes on the top to vent steam, and sprinkle on the almond slices (if using).
Bake the bread for 40 to 45 minutes, then remove the lid and continue to bake for another 15 to 20 minutes, until it becomes deep brown in color, and an instant-read thermometer inserted into the center registers about 205F. Remove the bread from the oven, turn it out onto a rack, and cool before slicing.
