Apple Coconut Flour and Flax Bread – Large Loaf

It makes sense to bake grain and starches free bread in medium or even small size bread tins, as some of the batters are difficult to bake through. The cost of ingredients is usually quite high and because of that it is also practical to try the recipe baked as a small loaf. However, when any particular recipe is baked on regular basis, the question arises how to make a larger portion of the batter and bake it as a regular size loaf to end up with 14-16 adequate size bread slices. With a similar recipe of banana cake, based on coconut flour, making a smooth transition from half-size loaf to a regular one, I wanted to make sure that an easy bread recipe, based predominantly on a single coconut flour, can be successfully baked in a regular size bread loaf tin.

Bread batter is based on a minimum number of ingredients, only 3 principal ones – apple puree, eggs and coconut flour, supplemented with little quantity of ground flax, salt, baking soda and spices. Bread texture is dense but very soft, the loaf hardly grows larger in volume during baking. Raising of the batter depends how thick it is, which depends on apple puree density and egg size. To reduce variation in batter texture, I recommend to weigh eggs and adjust weight if necessary by adding oil to a total weight of 220g. Bread loaf can be baked in greased with coconut oil baking tin, or better with tin paper lining, making the process of bread preparation quick and easy.

Ingredients:

  • 4 large to extra large eggs (220g without shell)
  • grapeseed/avocado oil, added to batter if eggs weight less that 220g
  • 400g apple puree (I use apple puree blended from pure cooked apples from canned apple pie filling)
  • 100g organic coconut flour
  • 30g finely ground organic flax seeds
  • 12g baking soda
  • 10g sea salt
  • heaped tea spoon cumin powder (4-5g)

optional

  • 1 dessert spoon my own garlic and chilli pepper preserve
  • coconut oil to grease baking tin
  • sesame seeds for decoration

Preparation:

Step by step photos show the process using benchtop mixer to beat eggs and mix them with apple puree, but the same preparation can be done using handheld mixer or whisk attachment to a stick blender.

  • preheat oven to 170C, fan forced regime
  • grease or line baking tin (my tin was 13cm x 23cm x 6.5cm)
  • blend pure apple (unsweetened) pie filling for quite thick apple puree
  • grind flax seeds or use fine flaxseed meal
  • mix all dry ingredients – coconut flour, ground flax seeds (I used golden flax seeds), cumin powder, sea salt and baking soda
  • in not using any additional spice mixes use 12g of sea salt
  • weigh 4 eggs, register their weight and measure oil to make total weight to reach 220g, do not add oil to eggs
  • beat of whisk eggs until pale, frothy and nearly triple in volume
  • add apple pure, beat for another 2 minutes on high
  • transfer the mixture into a wide bowl, where it will be easier to combine wet and dry ingredients
  • add oil and spice mix if necessary, mix them in with a whisk
  • add dry ingredients to wet, combine them as quickly as you can, but make sure the mixture reaches homogeneous texture
  • the batter will thicken very fast, simultaneously losing its volume

  • transfer the batter into a lined tin
  • level batter surface with spatula or palette knife
  • apply sesame or other seeds (optional)
  • bake 60-70 minutes on middle shelf

  • fully baked loaf is very firm to touch
  • take the loaf out of the tin
  • carefully separate paper lining from the crust
  • let bread loaf fully cool down before slicing
  • I often leave the loaf to rest in still warm oven

One of the interesting features of this bread is its variation in colour, it is darker on the bottom and lighter closer to the top crust. The size of the tin I used gives 16 bread slices and 2 crusts. Depending on residual moisture in bread, it can be used with or without being toasted. Apple coconut flour and flax bread can be used for any sandwiches, savoury or sweet, it can be fried as a French toast, or baked as hot open sandwich with dairy free cheese on top.

Photos below show afternoon snack with chicken, pumpkin, carrots and hard-boiled eggs pate and fresh vegetables open sandwich, served with fermented cabbage.

Sliced bread can be frozen for longer than 3-4 days storage.

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