"This bread, often known in my country as chamillos is dark, sweet and nutritious"
Honey Almond wheat bread
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Prep time: 2hrs 25mins
Cook time: 25mins
Serves or Makes: 10 -12 mini pieces
Recipe Card
ingredients
- 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
Method
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.