300 grams plain white flour
150 grams Graham flour (or rye flour)
300 ml warm milk
3 tablespoons of oil
3 teaspoons instant dry yeast
2 teaspoons of sugar
2 teaspoons of salt
4 tablespoons of coarsely ground roasted salted almonds
Preparation
Mix the instant dry yeast, oil, warm milk, sugar and 1 teaspoon of flour and leave it for about 15 minutes to activate. Pour about 1/3 of the activated yeast into Graham flour and the rest into the white flour (both sifted with salt) and knead to make soft dough. Allow the dough to rise for about an hour, knead gently it a few times, gently, and then leave to rise again, for about 15 minutes more.
Take the white flour dough out of the bowl, lightly dust the surface with flour and press the dough out first with your hands, then with a rolling pin and roll it out into a rectangle. Repeat the process with the Graham flour dough; just make a slightly narrower shape. Put the Graham dough on the white dough, sprinkle evenly with coarsely ground almonds and roll into a loaf.
Place the loaf in a prepared pan lined with baking paper and leave it to rise for about 30 minutes. Bake it in a preheated oven, at 220°C (430°F), for about 10 minutes, then lower the temperature to 170°C (350°F), cover the loaf with foil and bake for another 25-30 minutes.
