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Almond yeast bread

Name: Almond yeast bread
Yield: 1 loaf, about 16 slices
Cuisine: International
Ingredients: 500 g Strong white bread flour; 150 g Water At room temperature.; 10 g Fine salt; 7 g Instant dried yeast; 40 g Unsalted butter Softened.; 20 g Flour for shaping Use sparingly.; 60 g Caster sugar; 175 g Whole milk At room temperature.; 75 g Ground blanched almonds Finely ground, not defatted almond flour.; 60 g Flaked almonds for the dough Untoasted.; 40 g Flaked almonds for topping Untoasted.; 15 g Milk for brushing

Makes: 1 loaf, about 16 slices
Heat: 180°C conventional
Baking time: 45–55 min
Cuisine / style: International

International · Enriched fruit bread

Almond yeast bread

A soft oval yeast loaf with ground almonds in the dough, flaked almonds inside and a lightly toasted almond crust. There is no almond extract or icing.

Include step photos when printing

Ingredients

Group	Ingredient	Amount	Preparation
Dough	Strong white bread flour	500 g
Dough	Water	150 g	At room temperature.
Dough	Fine salt	10 g
Dough	Instant dried yeast	7 g
Dough	Unsalted butter	40 g	Softened.
Handling	Flour for shaping	20 g	Use sparingly.
Dough	Caster sugar	60 g
Dough	Whole milk	175 g	At room temperature.
Dough	Ground blanched almonds	75 g	Finely ground, not defatted almond flour.
Inclusions	Flaked almonds for the dough	60 g	Untoasted.
Finish	Flaked almonds for topping	40 g	Untoasted.
Finish	Milk for brushing	15 g

Tools & alternatives

Utensil checklist

Tick the tools you have ready. Choose the recommended tool or its workaround; keep the specified pan size and heat rating.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Bowl and cover	Use a clean food-safe bowl with enough headroom for mixing or rising. For whipped whites, keep it free of grease.
Bench scraper	Use a firm food-safe spatula for lifting dough, or a kitchen knife for dividing it. Avoid sharp edges on nonstick surfaces.
Stand mixer with dough hook	Use a large bowl, sturdy spoon and hand kneading. Follow the dough’s smoothness and stretch cues; it may take longer.
Baking tray	Use an existing pan of the same dimensions, depth and material where possible. A different size changes thickness and cooking time; do not fill a smaller pan with the full batch.
30×40 cm	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Baking paper	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Pastry brush	For a cool wash or cool pan, use the back of a spoon or a folded food-safe paper towel. Keep fingers away from hot fat and cookware.
Sharp knife	A clean, sharp kitchen knife is enough; use a serrated knife where the method calls for one.
Food thermometer — internal doneness	A basic digital food thermometer is enough for internal doneness. No thermometer is needed just to bring ingredients to room temperature.
Foil if needed	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Oven gloves	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Cooling rack	Set a clean, cool wire trivet over a tray. Let air reach underneath; a flat plate can trap steam.

Timing & recipe details

Time & temperature

Baking temperature: 180°C conventional
Baking time: 45–55 min

Makes: 1 loaf, about 16 slices
Heat: 180°C conventional
Plan for: 400 min total; 45 min active

Method

01 · Measure and prepare the separate additions
5–10 min
Use: Ground blanched almonds; Flaked almonds for the dough; Flaked almonds for topping
Measure the ground almonds and keep the two flaked-almond portions separate: 60 g for the dough and 40 g for the top. Leave the topping untoasted.
Ready when: The ground almonds are measured and the flaked almonds are separated into dough and topping portions.
01 Almond yeast breadKeep the almond portions separate.
02 · Mix and develop the dough
11–14 min
Use: Strong white bread flour; Water; Fine salt; Instant dried yeast; Unsalted butter; Caster sugar; Whole milk; Ground blanched almonds
Mix the dough flour, water, salt, yeast, softened butter, sugar, milk and ground almonds. Knead by hand or with a dough hook at the machine’s recommended speed for 8–10 minutes after the flour is moistened.
Ready when: The dough is cohesive, soft and elastic; it stretches before tearing.
02 Almond yeast breadKnead until the dough is elastic.
03 · Let the dough rise
60–120 min
Use:
Cover the bowl and leave at 22–24°C for 60–120 minutes.
Ready when: The dough is visibly aerated and approximately doubled in volume.
03 Almond yeast breadLet the dough rise until airy.
04 · Fold in the reserved additions
3–5 min
Use: Flaked almonds for the dough
Gently spread the dough into a thick rectangle. Sprinkle over the 60 g flaked almonds for the dough, fold the sides inward and knead lightly to distribute them. Keep the 40 g topping portion separate.
Ready when: The additions are distributed without large clumps.
04 Almond yeast breadFold in the dough portion of flaked almonds.
05 · Shape the almond round
7–12 min
Use: Flour for shaping
Line a 30×40 cm tray with baking paper. Use the shaping flour sparingly. Form one oval about 25×15 cm, with an even middle and gently rounded ends. Place seam-side down on the tray.
Ready when: The dough holds its shape and the additions are mostly enclosed.
05 Almond yeast breadShape one even oval.
06 · Proof and heat the oven
45–90 min
Use:
Cover loosely and leave at 22–24°C for 45–90 minutes. Heat the oven to 180°C conventional during the final 20 minutes.
Ready when: The dough is puffy and a light fingertip dent recovers slowly.
06 Almond yeast breadProof until the oval is puffy.
07 · Bake until the bread centre is set
45–55 min
Use: Milk for brushing; Flaked almonds for topping
Brush the top lightly with the separate 15 g milk. Press the reserved 40 g flaked almonds gently onto the damp surface. Bake for 45–55 minutes. Cover loosely with foil if the top colours before the centre is cooked. Probe the bread in a thick section.
Ready when: The base is firm and browned, and the bread centre reaches about 93°C.
07 Almond yeast breadBake until the centre is set.
08 · Cool fully before slicing
90 min
Use:
Move to a rack and cool for at least 90 minutes. Slice only when the centre is cool.
Ready when: The crumb is set.
08 Almond yeast breadCool fully before slicing.

What to look for

Stage	Look / feel for	Needs attention
Measure and prepare the separate additions	The ground almonds are measured and the flaked almonds are separated into dough and topping portions.
Mix and develop the dough	The dough is cohesive, soft and elastic; it stretches before tearing.
Let the dough rise	The dough is visibly aerated and approximately doubled in volume.
Fold in the reserved additions	The additions are distributed without large clumps.
Shape the almond round	The dough holds its shape and the additions are mostly enclosed.
Proof and heat the oven	The dough is puffy and a light fingertip dent recovers slowly.
Bake until the bread centre is set	The base is firm and browned, and the bread centre reaches about 93°C.
Cool fully before slicing	The crumb is set.

Troubleshooting

If you see this	Likely cause	What to do now	Next time
The additions break down during mixing.	The dough was kneaded strongly after adding the fruit or flakes.	Stop mixing once evenly distributed and use a scraper for handling.	Develop the dough first and fold the additions in gently.
The crust colours before the centre is cooked.	Exposed fruit, chocolate or nuts brown quickly.	Cover loosely with foil and continue to the bread-centre and firm-base cues.	Check from the lower stated bake time and keep most additions inside the dough.

Storage: Wrap once fully cool and keep in a cool dry place for up to 3 days. Freeze slices for up to 2 months. Toast slices that have firmed.; Contains: wheat, milk, almonds.; This Nepedia version has not been kitchen-tested.

Ingredient choices & substitutions

No brand is specified.

Match the ingredient’s function and weight. See the flour, gluten, yeast and salt guide.

Other approaches to this recipe

Cook / recipe	Use	What differs

The working ingredients and method form one recipe. Different formulas are compared without averaging their quantities or rise schedules.

One oval loaf covered with golden almond flakes rests diagonally on a black cooling rack, viewed from above. — The whole almond-topped yeast loaf.

Recipe

Almond yeast bread

A soft oval yeast loaf with ground almonds in the dough, flaked almonds inside and a lightly toasted almond crust. There is no almond extract or icing.

Include step photos when printing

Ingredients

Group	Ingredient	Amount	Preparation
Dough	Strong white bread flour	500 g
Dough	Water	150 g	At room temperature.
Dough	Fine salt	10 g
Dough	Instant dried yeast	7 g
Dough	Unsalted butter	40 g	Softened.
Handling	Flour for shaping	20 g	Use sparingly.
Dough	Caster sugar	60 g
Dough	Whole milk	175 g	At room temperature.
Dough	Ground blanched almonds	75 g	Finely ground, not defatted almond flour.
Inclusions	Flaked almonds for the dough	60 g	Untoasted.
Finish	Flaked almonds for topping	40 g	Untoasted.
Finish	Milk for brushing	15 g

Tools & alternatives

Utensil checklist

Tick the tools you have ready. Choose the recommended tool or its workaround; keep the specified pan size and heat rating.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Bowl and cover	Use a clean food-safe bowl with enough headroom for mixing or rising. For whipped whites, keep it free of grease.
Bench scraper	Use a firm food-safe spatula for lifting dough, or a kitchen knife for dividing it. Avoid sharp edges on nonstick surfaces.
Stand mixer with dough hook	Use a large bowl, sturdy spoon and hand kneading. Follow the dough’s smoothness and stretch cues; it may take longer.
Baking tray	Use an existing pan of the same dimensions, depth and material where possible. A different size changes thickness and cooking time; do not fill a smaller pan with the full batch.
30×40 cm	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Baking paper	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Pastry brush	For a cool wash or cool pan, use the back of a spoon or a folded food-safe paper towel. Keep fingers away from hot fat and cookware.
Sharp knife	A clean, sharp kitchen knife is enough; use a serrated knife where the method calls for one.
Food thermometer — internal doneness	A basic digital food thermometer is enough for internal doneness. No thermometer is needed just to bring ingredients to room temperature.
Foil if needed	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Oven gloves	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Cooling rack	Set a clean, cool wire trivet over a tray. Let air reach underneath; a flat plate can trap steam.

Timing & recipe details

Makes: 1 loaf, about 16 slices
Heat: 180°C conventional
Allow: 400 min total; 45 min active

How do I make it?

Measure and prepare the separate additions
5–10 min
Measure the ground almonds and keep the two flaked-almond portions separate: 60 g for the dough and 40 g for the top. Leave the topping untoasted.
Keep the almond portions separate.
Ready when: The ground almonds are measured and the flaked almonds are separated into dough and topping portions.
Mix and develop the dough
11–14 min
Mix the dough flour, water, salt, yeast, softened butter, sugar, milk and ground almonds. Knead by hand or with a dough hook at the machine’s recommended speed for 8–10 minutes after the flour is moistened.
Knead until the dough is elastic.
Ready when: The dough is cohesive, soft and elastic; it stretches before tearing.
Let the dough rise
60–120 min
Cover the bowl and leave at 22–24°C for 60–120 minutes.
Let the dough rise until airy.
Ready when: The dough is visibly aerated and approximately doubled in volume.
Fold in the reserved additions
3–5 min
Gently spread the dough into a thick rectangle. Sprinkle over the 60 g flaked almonds for the dough, fold the sides inward and knead lightly to distribute them. Keep the 40 g topping portion separate.
Fold in the dough portion of flaked almonds.
Ready when: The additions are distributed without large clumps.
Shape the almond round
7–12 min
Line a 30×40 cm tray with baking paper. Use the shaping flour sparingly. Form one oval about 25×15 cm, with an even middle and gently rounded ends. Place seam-side down on the tray.
Shape one even oval.
Ready when: The dough holds its shape and the additions are mostly enclosed.
Proof and heat the oven
45–90 min
Cover loosely and leave at 22–24°C for 45–90 minutes. Heat the oven to 180°C conventional during the final 20 minutes.
Proof until the oval is puffy.
Ready when: The dough is puffy and a light fingertip dent recovers slowly.
Bake until the bread centre is set
45–55 min
Brush the top lightly with the separate 15 g milk. Press the reserved 40 g flaked almonds gently onto the damp surface. Bake for 45–55 minutes. Cover loosely with foil if the top colours before the centre is cooked. Probe the bread in a thick section.
Bake until the centre is set.
Ready when: The base is firm and browned, and the bread centre reaches about 93°C.
Cool fully before slicing
90 min
Move to a rack and cool for at least 90 minutes. Slice only when the centre is cool.
Cool fully before slicing.
Ready when: The crumb is set.

What can go wrong, and how can I fix it?

What you notice	Likely cause	What to do
The additions break down during mixing.	The dough was kneaded strongly after adding the fruit or flakes.	Stop mixing once evenly distributed and use a scraper for handling. Develop the dough first and fold the additions in gently.
The crust colours before the centre is cooked.	Exposed fruit, chocolate or nuts brown quickly.	Cover loosely with foil and continue to the bread-centre and firm-base cues. Check from the lower stated bake time and keep most additions inside the dough.

Useful recipe notes

Storage: Wrap once fully cool and keep in a cool dry place for up to 3 days. Freeze slices for up to 2 months. Toast slices that have firmed.

Contains: wheat, milk, almonds.

This Nepedia version has not been kitchen-tested.

See the detailed method and ratios in , or follow ingredients through the .

Ingredient proportions & recipe details

Almond yeast bread at a glance

Makes: 1 loaf, about 16 slices
Heat: 180°C conventional
Baking time: 45–55 min
Cuisine / style: International
Leavening: Yeast
Bulk fermentation (including folding): 60–120 min · The dough is visibly aerated and approximately doubled in volume.

How do the ingredient proportions compare?

Percentages compare each listed weight with the combined flour weight (100%). These are ingredient ratios, not dough hydration; milk, eggs and fillings contain other ingredients as well as water.

Formula component	Grams	Flour = 100%
Strong white bread flour	500 g	100%
Water	150 g	30%
Fine salt	10 g	2%
Instant dried yeast	7 g	1.4%
Unsalted butter	40 g	8%
Caster sugar	60 g	12%
Whole milk	175 g	35%
Ground blanched almonds	75 g	15%
Flaked almonds for the dough	60 g	12%

Method

01 · Measure and prepare the separate additions

02 · Mix and develop the dough

03 · Let the dough rise

04 · Fold in the reserved additions

05 · Shape the almond round

06 · Proof and heat the oven

07 · Bake until the bread centre is set

08 · Cool fully before slicing

What to look for

Troubleshooting

How do I make it?

Measure and prepare the separate additions

Mix and develop the dough

Let the dough rise

Fold in the reserved additions

Shape the almond round

Proof and heat the oven

Bake until the bread centre is set

Cool fully before slicing

What can go wrong, and how can I fix it?

Almond yeast bread at a glance