What you need
Pre ferment
Whole wheat flour: 1 ½ cup/ 170 g
Cool water: 2/3 cup/ 148g
Instant yeast: 1/8 teaspoon
Dough
Whole wheat flour: ¾ cup/ 85 g
Rye flour: ½ cup / 55 g
Bread flour: 1 ¾ cup/257g
Brown sugar: 1 ½ tablespoon/12g
Salt: 1 ½ teaspoon/7g
Instant yeast: 2 teaspoon/ 6 g
Chopped blanched almond: 1 1/4cup/ 158g
Butter: 4 tablespoon ( chopped cold butter into six or seven pieces)
Orange juice: ¼ cup/43g
Milk: ¾ cup/ 189g
Vital gluten: 1 ½ tablespoon/13.5g
Water: ½ tablespoon
Preferment: all the above
How I made
Night before baking in a bowl stir in whole wheat flour, yeast and water and mix everything with a wooden spoon and cover with plastic wrap and set aside at room temperature ( around 70-80 F).
Zest the orange with zester and extract the juice and set aside. Warm milk for about 35 seconds on high heat and set aside.
In a bowl of kitchen aid mixer fitted with paddle attachment, stir in the rye , whole wheat and bread flour and yeast and mix well. Then add brown sugar, salt, chopped cold butter, orange juice and orange zest, milk and preferment and mix well for 3 minutes. Then change to dough hook and knead the dough for about 8 minutes or until the dough starts leaves from the sides and form a ball. In between add 1/ 2 tablespoon of water to form sticky dough. Then transfer the dough to well floured area and knead for another 5 minutes or until they become shiny, supple, non sticky dough. The dough should pass the window pane test and register 77 to 81 F. If you are kneading by hand it takes about 15 minutes of kneading.
Transfer the dough to a well oiled bowl and coat them with oil. Cover with plastic wrap and set aside for first rising or until they double in size. It took about 1 hour and 50 minutes.
While the dough is fermenting, toast the chopped blanched almond until they are lightly brown. In stove top it takes about 2 minutes. If you are using oven toast them at 350 F for about 10 minutes. Set aside.
Transfer the dough the well floured surface and gently degas and incorporate the toasted almonds into the dough. Divide the dough in half (into two 574.5 g pieces), and shape each half into a ball. Place the balls on a lightly greased or parchment-lined baking sheet, and let them rise, covered, for 45 minutes, until they're quite puffy, though not necessarily doubled in bulk.
By the end of the second proofing preheat the oven to 425 F. Keep an empty broiler pan in the lower rack of oven. Add boiling hot water into the broiler pan when you are ready to bake the bread. (This will create steam, necessary to make the thick crust). Score the bread before putting into the oven.
Bake for about 23 minutes or until the center become golden brown, and make a hollow sound when thumped in the bottom. If using instant thermometer, when it is done bread should register 185-190 F. Rotate the loaf pan at 180 degrees in between around 15 minutes of baking.
When the loaves is finished baking, remove them immediately from the pans and cool on rack for at least 1 hour, preferably 2 hours, before slicing and serving.
Serve in thin slices with butter and/or cheese.