Paleo Yeast Bread

Paleo-Yeast-Bread
Servings: 8
Approximate Cook Time: 1 hour
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Votes: 17
Rating: 4.59
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Ingredients

3/4 cup(s) coconut flour
1/2 cup(s) flax seeds, ground
2 tablespoon(s) flax seeds, ground
2 teaspoon(s) honey, raw
11/2 teaspoon(s) active dry yeast
1/4 teaspoon(s) baking powder
1/2 teaspoon(s) sea salt
4 large egg(s), room temperature
1/2 medium banana(s), mashed

Instructions

  1. Preheat oven to 350 F.
  2. 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.
  3. Add the coconut flour, flax, baking powder, and salt. Mix with a paddle attachment or a spatula until well combined and then add the eggs and mashed banana.
  4. 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.
  5. Bake for 30-40 minutes until a toothpick inserted in the center comes out clean.
  6. If you want a nicely browned top, preheat your oven's broiler and insert the pan for 3-4 minutes, watching it the entire time. Remove when you have the desired color.
  7. Allow to cool completely before slicing.

14 Comments

  1. How on earth did you get this of a consistency which enabled you to knead it? The dough I had was not any where near stiff enough to knead. I had to spoon it out of the pan. It also had a slightly bitter aftertaste and it was not able to be sliced but rather fell apart upon trying to take it out of the pan.

    We’re going to try adding celery, onion and sage to it and making stuffing out of it.

    Where could I have gone wrong with this?

  2. I made this bread, but put the dough in a bread pan instead of making a round loaf. Having recently gone paleo, it’s not quite the same as my favorite bakery bread, but it is better than nothing! I’m thinking it would be good for sandwiches, since that’s a favorite comfort of mine.

  3. Alexandra

    Do you mean 1/2 cup flaxseed meal plus 2 tbs ground flaxseed? I was planning on trying this recipe out. Thanks!

  4. Yvette

    I had trouble with the consistency also. I wonder if there us a typo in the recipe? I added quite a bit of extra flour and baked it a a loaf pan. It tastes very good, though

  5. How many eggs? The ingredients list doesn’t have a quantity of eggs, but in the body it says “add eggs”

    • Laura – It says 4 eggs in the ingredients list.

  6. Don’t use the banana! Without it, it would be ok.

  7. Could you use applesauce instead of banana?

    • Aimee McNew

      Hi Susan,

      Yes, you definitely can use applesauce instead. Try substituting 2/3 cup of applesauce for the 1/2 mashed banana. The bread will likely be a bit lighter than with the banana, but should still be delicious just the same!

  8. Are you not supposed to let it rise before baking??

  9. I had to add a little bit more of the coconut flour to get the right consistency. Also I put some pumpkin seeds and sunflower seeds and it came out great. Tasty and delicious.

  10. Could this be made in a bread maker?

    • Betsy – I haven’t tried this recipe in a break maker before. Try it out and let us know how it turns out!

  11. I made this bread and substituted half of an avocado for the banana & xylitol for the honey. (I do not tolerate high glycemic index foods.) It turned out wonderfully! I didn’t knead it on a board, instead I kept mixing it in the Kitchen-Aid mixer and then shaped it into a boule on the cake pan. Yum, thanks!!

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