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Baking recipe · from the recipe book

Soft Toasted Almond Butter Milk Boule

A tender, golden boule with a soft crust, a gently sweet milky crumb and toasty almond flavor from almond butter and chopped almonds in every bite.

Soft Toasted Almond Butter Milk Boule

Ingredients

  • 3¼ cups450 gBread flour
  • ¾ cup (180 ml)180 gWhole milkwarmed to about 95°F (35°C)
  • ½ cup120 gWaterlukewarm
  • ¾ cup whole120 gAlmondstoasted and coarsely chopped
  • ¼ cup60 gAlmond butter, no salt addedstirred smooth
  • 1½ tbsp30 gHoney
  • 2 tbsp25 gUnsalted buttersoftened, divided
  • 1½ tsp9 gSalt
  • 1½ tsp6 gInstant yeast

Steps

  1. Prep first: heat the oven to 350°F (175°C), toast the almonds on a sheet pan for 8 to 10 minutes until fragrant, cool, then chop coarsely. Turn the oven off.
  2. In a large bowl, whisk the warm milk, lukewarm water, almond butter and honey until smooth.
  3. Add the bread flour and instant yeast and mix to a shaggy dough. Rest 10 minutes.
  4. Add the salt and two-thirds of the butter; knead 8 to 10 minutes until smooth, elastic and slightly tacky. This is about 67% hydration counting water and milk liquid together, and 2% salt.
  5. Knead in the chopped almonds until evenly spread.
  6. Cover and let rise at about 75°F (24°C) for 1 to 1.5 hours, until doubled in size.
  7. Press out gently, shape into a tight round boule, and set seam side down on a parchment-lined baking sheet.
  8. Cover and proof at about 75°F (24°C) for 45 to 60 minutes, until puffy and the dough springs back slowly when poked. Meanwhile, preheat the oven to 375°F (190°C).
  9. Score the top with a shallow cross and bake 35 to 40 minutes, until deep golden and the center reaches 190°F (88°C).
  10. Melt the remaining one-third of the butter and brush it over the hot loaf for a soft crust.
  11. Cool the boule on a rack for at least 1 hour before slicing into 12 slices.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Tree nuts, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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