Easiest Way to Make Icelandic Soup In Bread

Bread Machine Almond Bread

Today we had a mexican meatsoup and a mushroom soup!

Recipe Summary Bread Machine Almond Bread

I wanted a bread with some extra protein for breakfast, so I came up with this. This is an excellent very faintly sweet breakfast bread with an unusual but satisfyingly 'bread' texture. The crust has a great flaky/chewy consistency while remaining soft. It is dense but not heavy and the extra protein from the almond flour keeps the mid-morning munchies away. It is very good with a slice of cheese and some fruit on the side. This is not (nor was it intended to be) a gluten-free recipe; the addition of vital gluten is critical to maintain cell structure for the rise. The xanthan gum is only in there because I like the ability to slice my homemade bread and use it for sandwiches.

Ingredients | Icelandic Soup In Bread

1 ¼ cups water

4 teaspoons almond oil

1 teaspoon salt

¼ cup honey

1 cup almond flour

2 cups whole wheat flour

¼ cup vital wheat gluten

1 teaspoon xanthan gum

1 (.25 ounce) package dry yeast

Directions

Combine water, almond oil, salt, honey, almond flour, whole wheat flour, vital wheat gluten, xanthan gum, and yeast, respectively in a bread machine. Follow manufacturers' instructions for a 2-pound loaf.

Follow bread machine instructions for ingredient order. My machine requires me to put the liquid in first then follow with the dry stuff.

Info | Icelandic Soup In Bread

prep: 10 mins additional: 3 hrs total: 3 hrs 10 mins Servings: 12 Yield: pound loaf

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