1. 1. In a small saucepan, heat the almond milk until warm but not boiling. Remove from heat and let it cool until it reaches room temperature.

2. 2. In a large mixing bowl, combine the active dry yeast with warm almond milk. Let it sit for 5 minutes until foamy.

3. 3. Add the all-purpose flour, almond flour, accent seasoning, and baking mix to the yeast mixture. Mix well until a dough forms.

4. 4. Knead the dough on a floured surface for about 10 minutes until smooth and elastic.

5. 5. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size.

6. 6. Preheat the oven to 375°F (190°C). Punch down the dough and shape it into a loaf.

7. 7. Place the dough in a greased loaf pan and let it rise for another 30 minutes.

8. 8. Bake the bread in the preheated oven for 30-35 minutes or until golden brown and sounds hollow when tapped on the bottom.

9. 9. Remove from the oven and let it cool before slicing and serving.