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Recipe: Easy No-Knead Whole Wheat Peachy Almond Loaf

Make this scrumptious loaf ahead of time, for a quick breakfast or snack. Or serve warm, straight from the oven, and spread with butter.


  • 3 cups finely ground whole wheat flour
  • 2 cups cultured buttermilk
  • 3 eggs
  • 1/4 cup lard or other fat
  • 2 Tbsp. baking soda
  • 1/2 tsp. sea salt
  • 1/3 cup honey
  • 1 cup peach preserves
  • 1 cup chopped almonds
  • 1/2 tsp. vanilla


  1. In a medium bowl, mix flour and buttermilk, cover loosely, and soak overnight. Longer soaking times, up to 24 hours yield a better rise.
  2. Preheat oven to 350°F.
  3. Transfer soaked flour into a large bowl. Beat in remaining ingredients, combining thoroughly.
  4. Grease and flour a loaf pan. Pour bread batter in. Bake 1½ hours or until toothpick inserted into the center comes out clean.

At A Glance

PREP: 24 hours
COOK: 1 hour, 45 minutes
TOTAL: 1 days, 1 hours, 45 minutes
YIELD: Makes 1 loaf.