Almond Bread Cake

Ingredients

• 2 blocks fresh yeast (42 g each)
• 300 ml lukewarm milk
• 600 g wheat flour
• 200 g spelt flour (Type 1050)
• 1 pinch salt
• 200 g sugar
• 200 g ground, peeled almond kernels
• 150 g chopped almonds
• 150 g soft butter
• 2 Eggs
• 2 tsp untreated grated lemon zest
• milk for brushing

Instructions

1. 1.

   Crush the yeast and dissolve it in 100 ml lukewarm milk. Mix both flours with salt, sugar, and ground almonds, then transfer to a large bowl. Create a well in the center, pour in the yeast mixture, dust with flour, cover, and let rise for 15 minutes.

2. 2.

   Add chopped almonds, butter, eggs, and lemon zest around the dough. Knead with a mixer’s dough hook, then remove from the bowl and knead thoroughly on a lightly floured surface. Return to the bowl, cover with a cloth, and allow to rise in a warm place until doubled in volume, about 1 hour.

3. 3.

   Knead the dough again on the work surface, adding more flour if needed. Shape into a braid or similar form, place on a baking sheet lined with parchment paper, and let rise for another 15 minutes.

4. 4.

   Preheat the oven to 180 °C (350 °F) with top and bottom heat.

5. 5.

   Place the braid in the hot oven and bake for 60–80 minutes. Brush with milk during baking if desired. Perform a toothpick test to check doneness.

6. 6.

   Remove, cool completely, and cut only after fully cooled.