Миндальный хлеб с изюмом и базиликом


  • Миндальное молоко - 3/4 ст. + 2 ст.л.
  • Яблочный уксус нефильтрованный - 1 ст.л.
  • Спельтовая мука - 1 ст.
  • Цельнозерновая мука - 1 ст. 
  • Сода - 1/2 ч.л.
  • Изюм - 1/3 ст.
  • Миндаль - 1/3 ст., измельчить в крошку
  • Свежий базилик - 1 ст., нарезать
  • Соль - 1/2 ч.л.
  • Мускатный орех - 1/2 ч.л.
  • Миндальный экстракт - 1 ч.л.


  1. Combine almond milk and apple cider vinegar in a cup and let it stand for at least 5 minutes
  2. Preheat oven to 400°F and line a baking tray with parchment paper.
  3. In a large bowl, sift together the all-purpose flour, whole-wheat flour, and baking soda.
  4. Add raisins, chopped almonds, basil, salt, and nutmeg, and mix well.
  5. Add almond milk and vinegar mixture with the almond extract and stir with a spatula, until a sticky dough forms.
  6. Turn dough out on to a clean flour-dusted surface and form into a round shape, about 6 inches in diameter.
  7. Transfer dough onto prepared baking sheet.
  8. Use a sharp knife (dipped in flour) to cut an "X" on the surface of the dough.
  9. Dust with a little bit of flour.
  10. Bake in the oven for 30–35 minutes, until the bread is golden brown and cooked through, and sounds hollow when the bottom is tapped.
  11. Cool on wire wrack and serve.

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