Heat almond milk to 110-120 degrees F. Add honey and yeast and allow to bloom in the bowl of your mixer. Prepare the remainder of the ingredients while the yeast is blooming

Add eggs, egg yolks and melted butter to the liquids and mix lightly.

In a separate bowl weigh out the flours. Weight is much more reliable than just measuring by volume. I wish it were easier but truly weighing is best for baking! Mix dry ingredients thoroughly to avoid clumping.

Slowly add dry ingredients to the mixer as it runs on low.

Once combined, use the dough hook to mix for 8-10 minutes. Touch the dough to check for stickiness. The dough should stretch when pulled and not rip. It should have a nice supple feeling when it's ready.

Cover and place in a warm spot. Allow to rise until doubled in size. Be patient!

Punch down the dough and divide into four sections. Roll each section into a long piece. 7. Place on a baking sheet with parchment or silicone sheet. Attach all four at the end and careful weave the left most strand over, under, over and repeat weaving the entire loaf. Leave long, or form into a circle. Ensure you pinch the ends together.

Cover and allow to rise again.

While rising a second time, preheat oven to 325 degrees F.

Before baking, use remaining egg white to wash the loaf carefully making sure excess liquid doesn't sit in the braid.

Bake 25-30 minutes. The thickness of your loaf may require a longer bake time. Rotate part way during baking to ensure even browning. If loaf is getting too dark, cover with foil. The bread is done when the thermometer reads 210 degrees F.

Allow to cool on a rack. Try to resist eating it all straight from the oven!

Store leftovers in the fridge.