Kneading time: Mix for 2 minutes on a low speed in the food processor and then knead quickly for 4 – 5 minutes on a medium speed. Knead the pre-dough vigourously in the food processor to a dough temperature of around 24 °C and let the dough rest covered for 40 – 50 minutes.

Heat the MONOLITH to 230 degrees C with the deflector stones and drip pans in place (for steaming), place your pizza stone on the highest level, ideally on the third level grate if you have one (or purchase one from your MONOLITH dealer).

Briefly toast 200 g of whole almonds in a cast iron pan on the monolith at about 220 degrees and deglaze with about 100 ml of water.

Now add all the ingredients and the prepared pre-dough to the food processor and knead to form the main dough.

Kneading time: mix for 2 minutes on the lowest speed in the food processor and then knead quickly for 7 – 8 minutes on medium to high speed.

Carefully fold in/under the 200 g roasted almonds after the kneading time. The dough temperature should be around 22 – 24 °C.

Leave the dough covered in the kitchen (at room temperature) for at least 30 minutes to rest. Then weigh into four loaves of around 750 grams each, round (form a ball).

Brush the almond loaves with water, sprinkle with the unroasted 150 grams of chopped almonds and place on a tray with baking paper and let stand for about 45 minutes covered to proof.

After proofing, place the almond loaves on the tray directly in the preheated MONOLITH (230°C) on the pizza stone and pour into the drip trays about 150 ml of water for steaming. Close the lid and the top exhaust cap and bake for approx. 35 – 40 min. at 200 – 210 °C with the lid closed. Depending on the size of the tray, 2 almond loaves can be baked at the same time.

Tip: Dust with powdered sugar after baking.