Easy Paleo Bread Update

Easy bread recipe – grain, dairy, soy, starches, nut, sugar and gums free – is one of the most popular one in my blogs. It takes only 15-20min of preparation, and an hour baking to make, with reliable results with any bake. I used this dough to bake pies and buns with chicken or fresh salmon filling, and used flaxseed flour instead of ground flax seeds to bake loaves, bread rolls and baguettes. The recipe is based on fresh apple and I wanted to check the version of the recipe with commercial apple sauce and commercial cooked apples. I have tested SPC 100% pure unsweetened apple puree (the first photo) and SPC Ardmona apple pie filling, blended into puree (the second photo).

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For the first bake I used ground sunflower kernels and ground flax seeds, and for the second bake ground pumpkin seeds and golden flaxseed flour, to cover all the options in the recipe. Both bakes delivered an excellent soft bread, with only one serious problem encountered. Even well-greased loaf tin did not provide easy separation of the bread from the tin. For the best possible texture of bread loaf, I always return baked loaf to the switched off oven to rest and cool down. With apple puree in the recipe I had to wait 15min to be able to separate the loaf from the tin and only after that returned it to rest in the oven. My advice is to use loaf tin liners, or simply line the tin with baking paper to avoid these problems. Baking bread rolls or baguettes is another option. Otherwise, the bread taste and texture was perfect.

28.2.2016 

Two loaves baked in paper tin liners. Absolutely perfect bake of this recipe (it’s not mine bake). I can never get this elevated shape of the upper crust.

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Ingredients:

  • 150g apple puree
  • 2 large eggs (104-108g without shells)
  • 100g pumpkin seeds/sunflower kernels, ground and sifted
  • 20g chia seeds, ground and sifted
  • 50g flax seeds, ground and sifted or Golden Flaxseed Flour, sifted
  • 5g (1 tea spoon) baking soda
  • 6g (1 tea spoon) salt
  • 1/2  tea spoon cumin powder
  • 1 tea spoon garlic and chilli paste (can be substituted for other spices, spice mixes, dried or wet, or omitted altogether)
  • sesame or other seeds for decoration (optional)
  • coconut/olive oil to grease baking tin (when baking loaf)

Preparation:

  • grind pumpkin seeds/sunflower kernels and chia seeds, sift them all into wide bowl
  • sift gold flaxseed flour (or ground flax seeds) into the same bowl
  • add baking soda, salt and cumin powder
  • blend cooked apples into puree if using apple filling for pies

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  • combine all dry ingredients together with a whisk, put aside
  • place eggs and apple puree into a bowl and beat/whisk on medium-high for 7-8 min until the mixture becomes pale and at least doubles (practically triples) in volume, using the whisk from stick blender is now my favourite option as it reduces the time of whisking to 3-4min
  • add the mix of dry ingredients to eggs beaten with apple puree
  • add garlic and chilli paste (or other spices)
  • combine all ingredients with a whisk until fully incorporated, the mixture will lose volume and become thick
  • grease loaf baking tin, line it with baking paper
  • wet your palms and shape the dough close to the shape of the tin (10cm x 20cm)
  • drop the dough into the tin
  • level the surface of the dough with a spatula or wet fingers
  • sprinkle with sesame seeds (optional)
  • bake in preheated to 170C fan forced oven (no fan is good as well, the timing can be slightly different) for 1 hour
  • place baked bread loaf on a wire rack and return to the switched off oven to rest and cool down
  • for the best results slice the loaf with a serrated bread knife when completely cooled down

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Bread made with flaxseed flour has lighter colour inside, but on the outside both types of bread (with ground flax seeds or flaxseed flour) have very dark appearance, similar to that of the rye bread.

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But contrary to the frightening dark appearance, the taste of the bread is very mild, with soft and gentle texture, quite the opposite to many dense and heavy grain, starch, dairy and yeast free bread.

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 Update 10.5.2016

I received the question from the reader about the possibility of baking this bread using almond meal instead of pumpkin seeds/sunflower kernels, and replacing chia seeds with extra flaxseed flour. The recipe with these alterations becomes even easier, with almond meal and flaxseed flour no grinding is necessary. I did the bake with 100g of sifted almond meal, 70g of organic golden flaxseed flour and blended apple puree from apple pie filling, as on the photo above. The recipe worked perfectly. I could not even spot the difference in taste. I am glad that I can share one more option for this bread recipe.

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2 thoughts on “Easy Paleo Bread Update

  1. Hi i was wondering how to incorporate more veggies and mushrooms into the load and reduce the flour and seeds to make a meatloaf instead of bread ! thank you

    Liked by 1 person

    1. Hi,
      That’s exactly what I do with my leatloaves, or meatballs. I never add any flour or seeds, I usually make them from chicken or turkey mince with fresh eggplant, cauliflower, pumpkin, zucchini, or carrots, sautéed cabbage, onions or leek with added mushrooms or boiled eggs to increase protein. You can look up chicken or turkey meatloaf in the recipe index.

      Like

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