Almond Flour Bread
- Yield: 2 8x4 inch loaves
- 4 cups (570 g) bread flour
- 1 cup (90 g) almond flour or almond meal (I used almond meal. The bread will rise more if you use almond flour)
- 2 1/2 teaspoons sea salt
- 1 package (2 1/4 teaspoons) active dry yeast
- 1 1/2 cups (375 ml) warm water (105 - 115 degrees F)
- 3 tablespoons honey
In a large mixing bowl, whisk together the flours, sea salt, and yeast. In a small bowl or measuring cup, combine the warm water and honey. Add the water mixture to the flour, and stir until dough just starts to come together.
Turn the dough out onto a floured surface, and knead until it is smooth and elastic, about 5 minutes. Place the dough in a large bowl coated with oil. Turn the dough to coat all sides with oil, then cover the bowl with plastic wrap. Let the dough rest in a warm draft-free place until it has doubled in size, 1 1/2 - 2 hours.
Punch the dough down and transfer to a lightly floured surface. Divide the dough in half and shape each into a loaf. Place in two greased 8x4inch loaf pans. Cover with a piece of plastic wrap sprayed with nonstick coking spray, and let rise until doubled in volume, about 45 minutes.
Preheat the oven to 425 degrees F. Bake the bread for 15 minutes, then lower the oven temperature to 375 and bake for 15 - 20 minutes longer, until the bread is golden brown and sounds hollow when tapped on the bottom.
Turn the bread out onto wire racks, and cool completely.