Honey Almond wheat bread
"This bread, often known in my country as chamillos is dark, sweet and nutritious"
-- @elianacalvo


Prep time 2hrs 25mins
Cook time 25mins
Serves or Makes: 10 -12 mini pieces


  • 3/ 4 cup lukewarm almond milk
  • 3 eggs
  • 1/ 3 cup honey
  • 2 tablespoons brown sugar
  • 2 1/ 4 teaspoons instant yeast
  • 1 teaspoon kosher salt
  • 2 cups whole wheat flour
  • 1 cup almond meal
  • 2/ 3 cup flax seed meal
  • 7 tablespoons unsalted butter
  • Cream cheese, as needed
  • Marmalade, as needed


  • Step 1

    In a bowl mix the milk, eggs, honey, brown sugar, yeast, and salt. In a separate bowl, whisk together the flours and flax seed meal.

  • Step 2

    Starting with the smaller amount of wet preparation, mix and knead little by little into the dry ingredients — by hand to form a dough. It will be sticky. Start adding the soft butter into the preparation and continue forming a smooth and soft dough.

  • Step 3

    Transfer the dough to a lightly oiled bowl, turning to coat all sides. Cover the bowl, and allow the dough to rise until doubled in bulk, at least 1 hour.

  • Step 4

    Divide the dough into 10-12 pieces. Shape each piece into a round ball, stuffed with cream cheese and marmalade. This dough is soft, so use flour or a non-stick spray on your hands. Use an apple cuter to shape the piece into a star.

  • Step 5

    Sprinkle a lightly greased or parchment-lined baking sheet with cornmeal, place the loaves on the sheet, and cover. Let the loaves rise for 1 hour, or until they look puffy but aren't doubled in size. Towards the end of the rising time, preheat the oven to 350°F.

  • Step 6

    Bake the bread for 20 to 25 minutes. The loaves will appear slightly darker on the top when they're done. Remove them from the oven, and cool on a rack. Store, wrapped, for 4 days at room temperature, or freeze for up to 3 months.