I had actually intended to make this bread sweeter than it turned out, and use it more like a breakfast bread, but turns out, it is a pretty perfect “all-purpose” sourdough loaf. Nice nuttiness from the almond meal gives it a great flavor, but also lends it to being a bit lower in gluten, so soft and moist as well. Very pleased with these results! Ingredients1/2 cup active sourdough starter2 cups warm water, between 100-110F1/4 cup dark honey1/2 teaspoon almond extract3 1/4 cups all-purpose flour1 cup traditional rolled oats (not instant)1 cup almond meal2 teaspoons salthandful sliced almonds, for outside decorating (optional) DirectionsIn a food processor, grind the oats so they are a flour-like texture. Combine with the almond meal. Using a dough whisk or a mixer at slow speed, mix all the ingredients until the flour has been incorporated and a sticky dough forms. Continue to knead the dough gently for 2 to 3 minutes longer until it is somewhat smooth. Cover the bowl with plastic wrap, and let the dough rest at room temperature overnight, or for at least 8 hours; it should rise quite a bit. Turn the dough out onto a floured surface, and form it […]