Apple-Almond Bread

3 h

1 small bread

In Antwerp (Belgium) they have a similar bread. Never knew how to make it or what exactly is in it and how much. My husband is originally from Antwerp, that’s how I got to know it and if we visit Antwerp, I always take one with me.

But since I make my own bread, I wanted to try making this myself. I’ve been looking for recipes of it, but no luck, couldn’t find it. So it became a creation of my own.

The base is the same as my sugar bread. Only the amount of sugar nibs has been adjusted and other filling has been added. It is a delicious soft bread. This bread also offers more variety in taste than sugar bread, which I also really like, but this has just that little bit extra …

What do you need?

300 gr (10,5 oz) flour (I used patent flour)
35 gr (1 oz) of white sugar
75 gr unsalted butter (2,5 oz) (at room temperature)
110 ml (3,7 oz) water, lukewarm
8 gr (0,3 oz) of instant dry yeast
5 gr (0,2) of salt
1 egg
20 gr sugar (0.7 oz) nibs (thick cubes)
20 gr (0,7 oz)) raisins
20 gr (0,7 oz) half almonds, peeled
Half apple, in small cubes

How to make it?

In a bowl, add the flour, white sugar, butter, dried yeast, salt, butter, and the egg. Knead this with the dough hook of your stand mixer or by hand. Do this for 10 minutes.

The dough you now get is more moist than normal bread dough. But you still have to be able to make a ball with it (it’s not a firm ball), so the dough shouldn’t be too runny. If this is the case, add a little more flour.

Place the dough in a bowl greased with oil. Cover with plastic wrap or a dry clean kitchen towel. Let it rise for 1 hour.

Pour the dough onto a floured surface. Push it flat with your hands so you get a large flat disc. (see the picture below).

Now divide the sugar nibs, apple pieces, raisins and half almonds over the dough.

Roll up the dough and place it in a baking tin that you also greased with oil first. I used a round shape, but you can also do this perfectly in an long cake tin.

Push a few sugar nibs into the top of the dough (these caramelize and make the bread look nice) Cover the dough and let it rise for another hour.

Preheat your oven to 200 °C – 390 °F (180 °C – 350°F hot air). Gently slide the dough into the oven and bake for 30-40 minutes, until the bread looks nicely browned.

Carefully remove from the baking tin and put on a cooling rack.

Bon Appetit!

This recipe was in cooperation with Baktotaal Bouwhuis, a dutch company.