New Paleo Yeast Bread Recipe!

Paleo-Yeast-Bread

This is the last of our bread recipes of Bread Month here at Paleo Plan, but don’t worry – there will be more in the future! So, when I published our Paleo Sandwich Bread recipe, someone asked if they could use yeast in it and still call it Paleo. I hadn’t honestly thought of that before, but in the end I decided there wasn’t anything at all wrong with using yeast in bread on a Paleo diet!

So this is our first stab at a Paleo yeast bread recipe, and I’d love to know how you like it! If you miss the yeast-like smell and flavor of bread, this recipe is your answer. Honestly, I think it’s delicious and very reminiscent of the old breads I used to eat and smell :) It’s totally grain free, and unlike traditional yeast bread, it doesn’t require any rising time, yet still comes out tasting and smelling like the yeast bread you love.

Made with a combination of coconut flour and flax, it’s soft, yet hearty, and makes great sandwiches and toast. Golden flax will give you a truer bread-like color, but the darker flax variety works just fine.

If you like this recipe, know that you can find more of our Paleo creations in the beautifully updated Fat Burning Chef eCookbook, and until Christmas Eve it’s 40% off AND buy-one-get-one. You can get yours here. A portion of those sales will go to us, and we’d love your support!

Paleo Yeast Bread

Prep Time: 20 minutes
Total Time: 1 hour

Ingredients

  • 2 teaspoons honey
  • 1 1/2 teaspoons active dry yeast
  • 3/4 cup coconut flour
  • 1/2 cup plus 2 tablespoons ground flaxseed
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • 4 eggs, room temperature
  • 1/2 ripe banana, mashed

Directions

Preheat oven to 350 degrees F.

Put the honey and yeast in a mixing bowl with 1/2 cup warm water. Allow to sit for about 10 minutes until the yeast mixture is bubbly.

Add the coconut flour, flax, baking powder, and salt. Mix with a paddle attachment or spatula until well combined and then add the eggs and mashed banana.

Blend until you have a smooth dough. Turn it onto a clean surface and knead for 5 minutes. Shape the loaf however you like and lay it on a parchment lined baking sheet. Slash the top if you want it to look more like a traditional rustic loaf.

Bake for 30-40 minutes until a toothpick inserted in the center comes out clean.

If you want a nicely browned top, preheat your oven’s broiler and add the pan for 3-4 minutes, watching it the entire time. Remove when you have the desired color.

Allow to cool completely before slicing.

Nutrition Information

  • Serves 8
  • Calories 130
  • Total Fat 6.5g
  • Total Carbohydrates 12.2g
  • Dietary Fiber 6.6g
  • Protein 6.5g

Screen Shot 2013-12-18 at 6.19.08 PM

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18 Comments

  1. Neely Quinn

    Sorry about that! It’s definitely not a squishy or stiff bread dough like wheat based bread dough, and it is a little bit wet, but it should form a nice ball. It doesn’t require “kneading” in the sense that a wheat based bread does. I basically removed it from the bowl, turned it a few times until it held together and formed a ball. I didn’t bake mine in a pan (as you can see from the picture) and it turned out a nice loaf. Also, it should be cooled completely before slicing, although even that shouldn’t have caused it to fall apart. Did you possibly add too much water with the yeast, or forget to add the coconut flour? As far as bitterness, flax seed can have a very bitter taste when it’s rancid, so that may have been the issue?

  2. I’m having a hard time coming up with coconut flour, any chance that I could use almond flour as a substitute?

    • JD – Did you try Amazon.com? They’re not able to be substituted one for one without some alterations to the recipe, and I haven’t experimented with it enough to give you proper instructions. I’d just try to find it online for now or do some experimenting with it.

  3. Is the banana necessary, or could it be subbed with something else thats not fruit? Im fructose intolerant & avoid most fruits because of this.

    • natalie – You might try replacing it with baked sweet potato (no skin) and see how that works.

  4. Looking forward to making the bread recipe which looks good. Let you know how I like it when I make it.

    But have a question about CLAMS in a soup recipe which I will be making…Manhattan clam chowder. Are clams Paleo food?

    Thanks for your answer!

  5. Christina Macy

    Was wondering if you have tried this in a bread pan instead? Am hoping to find a good loaf bread for sandwiches or something. I have one other bread recipe that works great but was hoping for a good recipe that included yeast. Maybe i’ll just give it a shot….

  6. Can this be done in a bread machine?

    • Lori – I’ve never tried this recipe in a bread machine, so I’m not certain. Please let us know if it works out!

  7. Hi
    I’ve just made mine in a loaf tin, came out perfectly, thank you!

  8. I’m wondering how necessary the banana is? Can you replace it with coconut oil or omit it? I’d love to make this today, but I don’t have banana or sweet potato on hand!

    Thanks so much!!

    • Hi Sylvia – I haven’t personally tried this omission, but in a pinch you could try substituting 1/2 cup unsweetened applesauce. As with all Paleo baking recipes, it’s fairly important to stick to the original recipe when it comes to any binding ingredient or flour, but if you try it let us know how it turns out.

  9. do you have a zuciini bread rescipe you would share? thanks kindl;y. rose

    • Karen

      We do not have a zucchini bread right now, but we will definitely work on one. Thanks for the suggestion.

  10. Judith

    Hi! My fiance and I liked this bread but I didn’t like the slight banana taste/smell. I will try applesauce instead of the banana next time. We also thought it may be better baked a small rolls, since we really loved the crusty outside and could do with less smooshy inside. I might try adding some seeds or something next time, too. Overall, good recipe! Please keep tweaking to make it even better!

    • Kinsey Jackson

      Thanks for all of these great suggestions Judith! Please let us know how your own variations turn out! :)

      In good health,
      Kinsey Jackson, LMP, MS, CNS®

  11. Followed this recipe completely. The yeast bubbled and rose, yet the dough was flaky and unable to be kneaded.Did not rise, or move an inch in the oven. So disappointed!

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