At first I prepare a bishop bread form. Grease it with some butter and sprinkle with ground almonds.
I take out the eggs and butter earlier, to get the room temperature.
Whisk the butter with coconut sugar int olight brown mousse. Add honey, vanilla extract, yogurt and eggs (whisk one by one).
Whisk all the dry ingredients - flour, ground almonds and baking powder.
Chop whole almonds into thick pieces and carefully mix into the dough. Put away part of the almonds to sprinkle the top of the bread in the end.
Mix in the dried fruit as well. I used raisins (golden, extra large) and cranberries.
Pour the dough into the bishop's bread form (loaf pan). Align and sprinkle with the rest of the almonds.
Bake in preheated oven at 160 degrees for about 45 minutes.
Even though I use only wholemeal flour in this recipe, the bread isn't heavy at all. Thanks to the coconut sugar it has very nice colour and slightly caramel aftertaste. And honey with yogurt take care of the smoothness.
Sprinkle the top of the bread only with chopped almonds. I tried to put there some dried fruit as well, but because of the fact that the bread is baked longer on a lower temerature, it all burned. If I feel like I want some more dried fruit, I sprinkle some on the top after the baking.
We are talking about an almond bread, however, there is no problem to make it a nutty bread. Grounded almonds can be replaced by other grounded nuts and as well you can chop any nuts into the dough. You can also experiment with dried fruit.
Sometimes, it happens that I forget to take the eggs out of the fridge beforehand. It is quite difficult to whisk cold eggs into a butter-sugar mass. The butter solidifies right away and the mass looks rather clotted than creamy. And thus I came to an idea: put the eggs into hot water for a few minutes. Be careful - don't boil the water because you will cook the eggs. Draw some hot water from the tap into a mug. The eggs will quickly warm up to the room temperature and it will be easier for you to mix them into the butter.
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