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5/18/15 9:11 P

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Because some claim starches and yeast aren't paleo, calling this bread 'Paleo' is something I'm unwilling to do - not because I'm a purist, but because I just don't have the time nor the inclination to argue with purists.

I make one huge loaf in my pullman pan, get 24 slices of 'bread' and probably eat one slice per month - sometimes two. Maybe a couple times a year, I will eat a turkey w/avocado sandwich - maybe.

I came up with this recipe, it works for me every time, but you have to follow the steps as it's written - this is a complicated thing, but it's worth it to me because I do like the flavors, texture, etc. Please READ THE ENTIRE RECIPE before you decide to try it.

I like the taste and feel of yeast breads, but I do make quick breads (see ElanasPantry dot com) once in a while when there just isn't time to make this bread.

It can be halved - if you do, use 1 loaf pan and expect a tall loaf. Keep an eye on it during the rise - I've had these escape the pan. Have your oven hot and ready to go (in other words, rise the loaf in a warm spot in your kitchen and get the oven going sooner just in case). :)

1 ˝ cups organic golden flaxseed meal
2 cups hot water
1 cup milk (if you have gone dairy free, use almond milk. I culture my own buttermilk and am able to tolerate that fine, so I usually use buttermilk here)
1 1/3 cup coconut flour
2/3 cup coconut oil
2 cups nut meal (i.e., 1 ˝ cups almond meal, ˝ cup pumpkin seed meal*)
2 tsp sea salt
4 tsp yeast (this recipe was developed using instant)
4 tbsp honey
4 tbsp apple cider vinegar
8 eggs
4 cups starch (i.e., tapioca starch, arrowroot starch)

parchment paper
1 big pullman pan or
3 standard loaf pans

Oven at 350 degrees.

1. In a big mixing bowl, stir together the flaxseed meal and hot water. Let this sit while you get the rest of your ingredients together. This is part of what holds this bread together. Letting it sit will form mucilage. It needs at least 5 minutes in the hot water. If you're using chunky sea salt, you can dissolve it in this hot water as well.

2. Add next 9 ingredients to the bowl in the order they’re listed, stirring after each addition.

3. Add starch(es) 1 cup at a time, stirring after each addition. Let the dough rest for 30-45 minutes.

4. While the dough is resting, line 3 standard loaf pans with parchment paper – oil the pan with coconut oil, place the parchment paper, then oil the parchment paper with coconut oil.

5. Stir the dough down and divide equally among the loaf pans. Let rise for about 60 minutes in a warm spot. I usually place these in my unheated oven with the light on for 40 minutes, take them out and allow them to rise another 20 minutes on the counter while the oven heats.

6. Place loaves in oven and bake for 50 minutes. If they begin to get too brown on top, tent with foil for last 15 to 20 minutes of baking.

* to make pumpkin seed meal - place shelled pumpkin seeds (roasted, unroasted - doesn't really matter much - I use raw when I use them) in the food processor and process until they are fine. Because they do not have a lot of oil or moisture in them, they won't (usually - I have never encountered clumping) clump up. I like to add them when I'm able because of the high nutrient content. They don't change the texture or flavor much, if at all.


Edited by: _JULEE_ at: 5/19/2015 (11:31)
We must all suffer from one of two pains: the pain of discipline or the pain of regret. -- Jim Rohn

Do whatever you do intensely. -- Robert Henri

Training is the opposite of hoping --

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