Crunchy-Topped Coconut Almond Bread | National Festival of Breads

Ingredients

• 2 ¼ cups (18 ounces) warm water (110°-115°F)
• 2 (¼ ounce) packages RED STAR® Active Dry Yeast
• 2 ¼ cups (18 ounces) warm unsweetened coconut milk (110°-115°F)
• 2/3 cup (4 ½ ounce) firmly packed light brown sugar
• ½ cup (1 stick, 4 ounces) unsalted butter, melted
• 1/3 cup (4 ½ ounces) honey
• 1 tablespoon (½ ounce) coconut flavoring or extract
• 4 ¾ cups (21 ounces) King Arthur Premium 100% Whole Wheat Flour
• 1 ½ tablespoons (¾ ounce) salt
• 4 ½ to 4 ¾ cups (19 to 20 ¼ ounces) King Arthur Unbleached Bread Flour
• 1 cup (4 ½ ounces) coarsely chopped almonds
• 1 cup (3 ½ ounces) sweetened shredded coconut
• 1 large egg
• 1 tablespoon water
• 3 tablespoons (¾ ounce) coarsely chopped almonds
• 3 tablespoons (¾ ounce) sweetened shredded coconut