Bread is one of the oldest prepared foods, it can be traced to 30,000 years ago. Its techniques and ingredients have greatly changed since. Here is the most evolved version of it.
I am going to give you two versions, the first one is my favorite one, but some people prefer to work with different ingredients. I know that making your own bread may sound impractical, overwhelming, and even antiquated, but this one can easily be adapted into today’s busy lifestyles…simply throw a few ingredients in the food processor, put them in the oven, and voila’…done!
Ingredients for Bread #1:
1 1/4 cup of almond flour
1/2 cup of coconut flour
1/2 cup of flax seeds meal
2 tbsp of coconut oil
6 eggs
2 dates
1 tsp of baking soda
1 tsp of baking powder
1 tsp of apple cider vinegar
1/2 tsp of salt
Ingredients for Bread #2:
1 1/4 cup of almond flour
3/4 cup of arrowroot powder
1/2 cup of flax seeds meal
2 tbsp of coconut oil
4 eggs
2 dates
1 tsp of baking soda
1 tsp of baking powder
1 tsp of apple cider vinegar
1/2 tsp of salt
Preparation:
- Preheat oven to 350.
- Combine all ingredients in a bowl using an immersion blender, or in a food processor, until dates are completely ground.
- Transfer dough to a greased 4.8 cup bread loaf mold and bake for 25 to 30 minutes or until top is slightly brown and a toothpick inserted into center of loaf comes out clean
Note: If using a bigger bread loaf pan the bread will not raise.
For a longer shelf life, slice, put parchment paper between slices and freeze
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Nicole Abboud July 16, 2012 at 11:30 am
sounds good and easy. When I replenish my almond flour I’ll give it a try!!!
Kristine July 16, 2012 at 7:43 pm
I have a question about the bread recipes–can they be made in a breadmaker? And what is the difference in consistency between the two breads? Thanks
Edible Harmony July 16, 2012 at 8:59 pm
The consistency is the same on both breads, but I like the flavor of the one with coconut flour much better. I do not own a bread machine and don’t even know how it works. But if you test it let me know how it works
Kristine July 16, 2012 at 9:45 pm
Thanks! I’ll try it this weekend. I need to get coconut flour and dates. Can’t wait to try it.
Edible Harmony July 16, 2012 at 11:01 pm
dates are just to give it a hint of sweetness, you can omit it or substitute it for a tiny bit of honey
Tina Hawkins July 19, 2012 at 12:57 pm
I just tried recipe #1 and I hope you can help me! It doesn’t look anything like your photo so I think I’ve done something wrong! I mixed it by hand (don’t have a food processor) though I did chop the dates with a bit of the flax in a small chopper first. should I have used my stand mixer? It was really dry, more like a shortbread cookie than a bread dough. It is very dry and crumbly but tastes wonderful so I really want to get it right! I used a 9×5 pan, maybe too big? I haven’t done any non-wheat baking before so I wasn’t sure what to look for …..
Edible Harmony July 19, 2012 at 7:07 pm
Whithout a food processor there is a few things you can do about the dates, you can omit them all together, substitute them for just a tiny bit of honey or blend them with the eggs and about half of the dry ingredients in a regular blender and then mix the rest by hand . The food processor makes it a bit fluffier, but a hand mixer may work as well.
I use a smaller bread loaf http://astore.amazon.com/edibharm-20/detail/B002MW07A2 , with 9 x 5 the bread will be flatter and bake faster, so yours might have dried too much. you could try increasing the ingredients by 50% and baking for a little bit longer.
Thanks for the feedback and let me know how it turns out
Tina Hawkins July 20, 2012 at 1:45 pm
Thanks for the suggestions! I will try it with a smaller pan, hopefully this weekend, and let you know
Abigail July 21, 2012 at 10:44 am
I felt like an accomplished paleo-baker since I had all the ingredients on hand. Thanks for the ego boost. I used 1/4 c honey and threw in some seriously over-ripe bananas, plus 1/2 c Enjoy Life mini-chocolate chips (Soy-free, dairy-free). With the extra volume and moisture I had to bake it an extra 5 min. It smells great coming out of the oven. I can barely stand waiting for it to cool! Mine rose nicely. Delicious and hits the spot! If I make this as sweet bread again, I might significantly decrease the flax meal.
Thanks for the inspiration to bake today!
Edible Harmony July 21, 2012 at 11:46 am
Thanks for the tips
Abigail August 19, 2012 at 1:54 pm
By the way, I made this for my mom who also went Primal with my husband and I about 6 months ago. Her response after the first bite: “Thank you, Jesus!” She had eliminated bread from her diet and this recipe hit the spot. Thank you!
Edible Harmony August 19, 2012 at 3:41 pm
Great to hear!!
leticia April 23, 2013 at 1:25 pm
Did you used same recipie , and just add the honey and bananas ? thank
you
Michelle July 23, 2012 at 11:29 am
This looks great. Is there a substitute for the almond flour? Allergic to almonds and hazelnuts.
Edible Harmony July 23, 2012 at 3:14 pm
My daughter’s school does not allow nuts, so I am working on a new recipe for her to take to school…. stay tuned
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Terri Pierman February 8, 2013 at 11:14 pm
Is the flax meal critical to this recipe? I know it is in both, but I don’t have any and can’t find it in the stores. If I have to order something online and wait for it to arrive, it isn’t going to happen. I have an attention span like a gnat. Can I substitute something for it or use more almond flour or something???
Edible Harmony February 8, 2013 at 11:41 pm
you can but just flax seeds and run them through a coffee grinder
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Nancy April 15, 2013 at 6:00 pm
I would love a recipe for grain-free bread without almond flour, as I am allergic to this!!
Edible Harmony April 15, 2013 at 11:45 pm
you can make sunflower seed flour, by running the seeds through a coffee grinder and use that instead.