Multigrain Bread With Almond Butter

• 2 cups rye flour
• 3 1/2 ounces spelt flour
• 2 5/8 ounces spelt flour whole
• 1 3/4 ounces oat flakes
• 7/8 ounce rye flakes
• 4 tablespoons sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 tablespoons cocoa powder
• 1 9/16 cups buttermilk
• 1 egg
• 1 tablespoon molasses
• 2 cups raw almonds skins removed
• 1 tablespoon coconut oil
• 1 pinch salt
• 1 teaspoon ground cinnamon
• 1 teaspoon cocoa powder
• 2 tablespoons honey

1. For the bread: In a bowl, combine the first 9 ingredients.
2. Make a well in the center and add the buttermilk, egg and molasses. Stir well.
3. Dough will be sticky. Place in a lightly greased loaf pan.
4. Bake in a preheated oven at 350u0b0F for 30-40 minutes or until there is a hollow sound when bottom of loaf is tapped.
5. For the almond butter: Place almonds on a baking sheet and toast in a 180u0b0C oven for 10 minutes.
6. Cool completely. Place almonds in a food processor and process for 1 minute.
7. Add the oil, salt, cinnamon and cocoa powder and process for another 8-10 minutes, scraping sides from time to time, until a smooth butter forms.
8. For a thinner butter, use more oil. Stir in honey and place in an air-tight jar. Refrigerate for up to 4 weeks.

rye flour, flour, flour, flakes, sugar, baking soda, salt, cocoa powder, buttermilk, egg, molasses, coconut oil, salt, ground cinnamon, cocoa powder, honey

Taken from www.yummly.com/recipe/Multigrain-Bread-with-Almond-Butter-2055261 (may not work)