Almond Semolina Bread Recipe

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Almond Semolina Bread

I've been having a wonderful time experimenting with almond meal. I wanted to find an additional breakfast bread, besides our normal Oatmeal Bread. I'd discovered my almond cake recipe which is exceptional in flavor, but wanted something more neutral, less sweet for everyday breakfast. I happened on this delightful website with a bread recipe that I've been playing around with. Here's my version and I try to have a loaf always on hand.

1 cup almond meal (I use trader joe's, but you could use Bob's Red Mill, etc)
1/2 cup semolina flour
1/2 cup flax meal (ground flax seeds)
1/2 tsp kosher salt
1/2 tsp baking soda
3/4 tsp apple cider vinegar (or use cream of tartar)
2 Tablespoons plain, nonfat yogurt
1/4 cup water
1 tsp agave nectar
2 tbl olive oil
3 eggs, beaten very well
1/2-1 tsp butter or soy margarine

Preheat oven to 350º
Grease a standard size bread pan (approx. 8 x 4.5 x 3 inches) with soy margarine or butter
Cut a piece of parchment paper to fit the base of the pan and grease it as well
Combine all dry ingredients
Combine all liquid ingredients
Quickly stir liquid ingredients into dry ingredients -- don't overwork or leave it to stand as the baking soda will begin to work quickly and needs the oven heat to rise properly
Pour into the pan and spread evenly
Bake for 35 minutes - test with a toothpick which should come out clean when done. Bread also begins to pull away from the sides of the pan.
Let stand 5 minutes, then run a knife around the edges and flip onto a rack to cool. Remove the parchment from the base of the bread.

When cool, I cut the whole loaf into thin slices and store in a plastic ziplock bag in the refrigerator. It's delicious on it's own, but also nice with some of the plain yogurt or unsweetened fruit spread. Occasionally for lunch I spread with a nice layer of yogurt sprinkled with salt and minced chives, topped with thin slices of cucumber. Very, very tasty stuff.

Questions about this recipe?