Paleo Bread

http://thestonesoup.com/blog/2012/08/coconut-flour-paleo-bread/
‘paleo’ bread
makes 1 loaf

Adapted from ‘Better Breads’ a free bonus ebook that accompanies ‘Guilt-Free Desserts‘ by Kelley Herring.

If you’re expecting this bread to be just like your favourite sourdough (like Iggys from Bronte), I’m afraid you are going to be disappointed. But if you’re after a hearty bread that’s also healthy then you’re in the right place.

Don’t be alarmed by the number of eggs. Coconut flour is much lower in protein than wheat flour, so the eggs are needed to give enough protein in our loaf.

165g (6oz) coconut flour
2 teaspoons baking powder
250g (9oz) butter, melted
12 eggs, lightly beaten

1. Preheat oven to 180C (350F). Line a loaf pan with baking paper.

2. In a large bowl combine coconut flour, baking powder and 1 teaspoon salt. Make a ‘well’ in the middle of the flour.

3. Add eggs and butter in the well. Whisk to combine, but don’t stress if there are a few lumps.

4. Transfer the mixture to your prepared pan. Smooth the top.

5. Bake for 45 minutes or until the loaf is well browned and a skewer inserted in the middle comes out clean.

6. Remove from the pan and cool on a rack before eating.

VARIATIONS
dairy-free – replace butter with 1 cup light flavoured olive oil or other mild flavoured oil.

vegan / egg-free – I’m afraid the eggs are critical to the bread texture so best to stick to regular sourdough.

flavoured bread – feel free to add a few handfuls of your favourite flavourings like rosemary, roast cubed potato, seeds, nuts, roast garlic, caramelized onion. Whatever you feel like.

fruit loaf – stir in a few handfuls of dried fruit. I love figs or apricots. Almonds are also good.

can’t find coconut flour? – best to stick to regular bread like my rustic loaf over here.