Almond Honey Yeast Bread

yeast bread 177 Almond Honey Yeast Bread

This bread is one of my favorite recipes. I am going to feature it on my Easter brunch menu this year. It needs no toasting and it doesn’t need butter, honey, or any other condiment. The taste is wonderful- I encourage all of you to try this bread with the millet flour and the almond meal. This bread will rise beautifully because of the carbonated water but it may fall slightly when cooling- don’t worry about that. This bread has a sweet taste that makes it an excellent breakfast bread or dessert bread. You may want to double this recipe because it won’t last long.

yeast bread 1611 Almond Honey Yeast Bread


1/2 cup millet flour

1 cup brown rice flour (or mix of white and brown rice flour)

1/2 cup tapioca flour

1/2 cup almond meal

2 1/4 teaspoons yeast

1/4 cup honey

2 Tablespoons granulated sugar

1 1/2 teaspoons salt

1 tsp vinegar

1 tsp almond extract

1/2 cup carbonated water (room temperature or warmer)

1/4 cup warm whole milk or casein free milk substitute (120 degrees)

1 Tablespoon xanthan gum

4 Tablespoons butter or butter substitute, melted

2 eggs, beaten

a little almond oil for shaping dough (you can easily substitute another oil)

yeast bread 180 Almond Honey Yeast Bread


Sift your flours and dry ingredients together in the bowl of your stand mixer. In a separate medium bowl, combine beaten eggs, honey, melted butter, almond extract, vinegar, and warm carbonated water. Mix yeast with warm milk- make sure the yeast will proof then continue with recipe. If it doesn’t- start over with new yeast. Pour the egg/carbonated water mixture in the dry ingredients and combine. Add the yeast mixture. If you need to add more water, make sure it is room temperature. If your dough is too wet, add more gf flour mix. The bread dough should look like stiff cake batter and hold the twirls of the mixer. I used a 10 inch springform pan lined with parchment paper for this recipe. I greased the bottom of the parchment paper with a little almond oil before working with the dough. I used the almond oil to help shape the dough into a circular loaf. I let my loaf rise until doubled in bulk- about 1 1/2 hours. Yours my rise in less time depending on the environment of your kitchen. Don’t overproof the yeast because you want the bread to rise when it bakes. I wanted my bread to have a soft, pulled bread texture so I baked mine at 350 degrees for about 35 minutes. I topped my bread with a few sliced almonds for garnish. This bread is not suited for sandwiches, but makes an excellent breakfast or dessert bread.

Makes one loaf

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