Paleo Bread – Great for Toasting

With a lovely 'wholemeal' flavour, this grain free Paleo Bread is great for toasting. Make it, slice it, freeze it - it's perfect for weekend breakfasts. Serve it with boiled eggs and homemade mayonnaise. Slather it with butter and honey. Top it with thinly sliced, perfectly ripe avocado and a squeeze of lemon juice. Or finely chop sun dried tomatoes, and let the oil soak in.

Paleo Bread, Great for Toasting

Looking for the recipe? Scroll all the way down!This recipe for Paleo Bread is a revised and improved version of Paleo Bread with Cassava Flour and Flaxseeds. It's much better than before. The wholesome flavour is still there, but this recipe is easier. The ingredients have been tweaked and the instructions refined. This bread rises beautifully, it's very stable, and it's just right for toasting. Do what I do: bake a loaf, slice it, wrap it, and freeze it. Then just pull out a couple of slices when the moment is right. For some people - myself included - the 'old' recipe worked fine. But for others, nothing was happening. So I got experimenting and researching, and I seem to have come up with a combination of flour, fat, liquids and eggs that results in as good a Paleo Bread as you're ever going to get. 

Baking is a Science

Baking is a science, and it's all about ratio's. The ratio's are always measured by weight, not by mass. So, when you see ingredients listed as 'cups', it's just for convenience so you don't have to get out the scales. "1 1/2 cups of flour", for example, really means  "150 grams". The standard weight - or 'part' - will then be duplicated or divided, depending on the desired outcome. Different quantities of flour, fat, liquid, egg, and sometimes sugar, will result in crepes or biscuits, pound cake or muffins. The tricky part is that the portion of liquid includes the egg. You need to weigh the eggs, and then add enough water to complete the weight. Pastry chefs know that a pie dough requires 3 parts flour, 2 parts fat and 1 part liquid, and that a cookie is perfect with a ratio of 3 parts flour, 2 parts fat and 1 part egg. For this Paleo Bread, given that we don't have the elasticity of gluten or the rising qualities of yeast, I've followed the ratio for a quick bread or muffin: 2 parts flour, 2 parts liquid, 1 part egg, and 1 part fat. The '2 parts flour' is a mix of cassava flour, ground linseeds and coconut flour. Whilst experimenting, I discovered:1 1/2 cups cassava flour + 1/2 cup linseeds (ground to make one cup) + 1/2 cup coconut flour = a light bread with puffy air holes, but which retains a little moisture in the centre.2 cups cassava flour + 1/2 cup linseeds (ground to make one cup) + 1/2 cup coconut flour = a heavier bread with fewer air holes, but which is drier in the centre.In both cases - 1 1/2 cups or 2 - you'll have a great bread for slicing and toasting.Aside from adjusting the quantities of the ingredients, I've simplified the rising agents - no more baking soda and vinegar. Instead, I've just increased the baking powder. Because most baking powders on the market contain cornstarch or other undesirables, I make my own baking powder. Here's how it's done:

How to Make Paleo Baking Powder

Paleo Baking Powder

• 2 parts baking soda
• 1 part cream of tartar
• 1 part tapioca starch

I measure it out in tablespoons, sift it through a fine sieve a couple of times, then store it in a my old Baking Powder container. You might want to do the same and use it for all of the recipes that you find here on the blog - that way you're most likely to get the same results.The other big difference between the old recipe and the new one is that I've added coconut flour. Coconut flour absorbs a lot more liquid than other flours, and so the addition of coconut flour helps to dry out the loaf and make it more bread-like. 

A Little Advice

I do think it's important to start the recipe by creaming the ground linseeds and the hard butter or coconut oil. Again, because there's no gluten or yeast here, we need to get as much air into the loaf as possible. The creaming helps with that process.

And a Funny Thing

The funny thing is that we hardly ever have the desire for bread any more. It's simply not a daily temptation. What we actually love are the boat-like leaves of witloaf, which are brilliant for filling with a dob of homemade mayonnaise, a quartered boiled egg, a sliver of sundried tomato, or a ribbon of smoked salmon. On the weekends, especially in spring and summer, we'll start our breakfast with eggs and witlof. The hot, toasted slices of Paleo Bread slathered with butter and honey is really just Breakfast Dessert.

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On the Side

Three Seed Paleo Bread - Try this if you're looking for a deep, hearty flavour reminiscent of a sour dough.Fruit and Nut Bread - This is wonderful! Again, great for toasting, especially in the cooler months. Bookmark this.Banana Bread - An AIP baked treat  - don't miss out on the pleasure just because you're doing the Elimination Phase.

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Hope this recipe hits the spot for you - scroll down and rate it if you love it!  Before dashing off, don't forget to sign up for the News and download your Free Printables at the same time. And remember, as a reader of Paleomantic, you receive a 10% discount at Primal Kitchen and Primal Blueprint - just use the code PALEOMANTIC when you're asked for it at Checkout.Big thanks for spreading the Paleo message through all your Shares on Social and for your Pins - when you're snuffling around Pinterest, check out my boards 'On the Blog' and 'Paleomantic Recipes' where you'll find the fun graphics.And thanks so much for choosing to shop through the Affiliate Links here. Affiliate Links are such a cool way to support your favourite bloggers - you never pay more, and the small commissions help keep our blogs sustainable, and keeps the information freely circulating for all.Best Wishes, Good Health and Happiness.
 

 

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