The recipe for this simple grain, dairy and sugar free paleo bread has only 4 main ingredients. The process of batter preparation is fast and easy, the only difficulty you can encounter, is to adjust timing and exact temperature of the oven to bake the loaf. The portion of the ingredients in the recipe is baked in small/medium size loaf pan, I use 10cm x 20cm heavy pans, with paper liners. I have found that deeply placed batter with additional protection from the lining gives better baking results, compared to baking results in the tin, greased with coconut oil.
I have baked this bread several times now, and have noticed that the size of the loaf depends on the size of the eggs used. I use large eggs 700g a dozen, but the weight of individual eggs varies and I get anything from 106g to 115g net weight without shell from 2 eggs. The loaf in the photo above is from the batter with 115g total egg weight, while the loaf below is from 108g.
It is also clear that the softer batter rises better, which results in a typical bread loaf shape with a dome, bit not flat top crust. However all these differences do not influence the taste and texture (surprise for me!) of this bread.
- 2 large to extra large eggs (106-116g without shell)
- 200g apple puree (I use apple puree blended from pure cooked apples from canned apple pie filling)
- 50g coconut flour (I used 4 brands, both packaged organic coconut flour, and sold by weight in organic produce shops)
- 15g finely ground organic flax seeds
- 6g baking soda
- 5g sea salt
- 1/2 level tea spoon cumin powder (2g)
- 1 tea spoon my own garlic and chilli pepper preserve (optional)
- sesame seeds for decoration (optional)
- finely ground flax seeds
- mix all dry ingredients
- sift them twice (larger particle of flax seeds, which do not go through, add and mix in)
- in a separate bowl whisk apple puree with eggs for 1-2 min on high, the mixture will become lighter, but will not increase in volume
- add dry ingredients to wet ingredients, if using spice preserve, add it first to wet ingredients
- mix the batter with a whisk, it will thicken, as coconut flour and ground flax seeds absorb liquid
- spoon the batter into a lined or greased tin
- make the surface of the batter level
- apply sesame seeds on top
- bake in preheated to 165-170C no fan oven for 60-65 min
- let the loaf rest on a wire rack
- this bread can be sliced while still warm (not hot from the oven)
The darker colour of the crust in this bake was the result of extra time in the oven. It does not look very appetising, but notwithstanding the look, the taste was as in all previous loaves I baked, without bitterness to it. The bread is moist, soft and delicious. There is nothing of coconut flavour left, so for those who particularly like coconut flavour, avoid using cumin and spices. This bread freezes and defrosts well. If you want to double the portion and bake it in one larger tin, I suggest a wider tin, which gives more wide loaf without much height in it.