Great variation of wheat bread.
Mix warm water, brown sugar, and yeast in a large mixing bowl; stir well. Let stand until the yeast softens and begins to form a creamy foam, about 5 minutes. Grease a separate large bowl and set aside.
Stir whipped cream cheese, almonds, milk, vegetable oil, honey, and salt into the yeast mixture. Transfer to a blender; blend until creamy and smooth.
Slowly stir all-purpose flour and cream cheese mixture together in a large bowl; add whole-wheat flour. Stir to make a smooth dough.
Turn dough onto a floured surface; knead until smooth and springy, about 8 minutes. Place dough in the greased bowl, turning once to grease the top of the dough. Cover bowl with a towel and let sit until double in size, about 45 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease a 5x9-inch bread pan.
Punch dough down and knead again on a floured surface; form into a loaf. Place dough in the greased bread pan. Let rise in a warm place until double in size, 45 minutes.
Bake in the preheated oven until bread is done in the middle and top is browned, 50 to 60 minutes. Cover bread with aluminum foil if it gets too dark during the cooking process.
Per Serving: 272 calories; protein 7.2g; carbohydrates 36.2g; fat 12g; cholesterol 17.1mg; sodium 778.1mg.
The quality of the flour can make a real difference to your bread. Different makers do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard bread flours – especially if you’re make wholemeal bread , which not always getting bigger as well as clear bread.
To make this in a dough , add all the menus to your breadmaker and follow the makers instructions.
A bread first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it yesterday , then finish it off the next day.