Paleo Yeast Bread

Paleo-Yeast-Bread

This is a very dense bread. Makes great toast with jam, or you could slice thin and make a sandwich. Be sure to let the dough sit as the coconut flour needs time to absorb the liquid.

Recipe revised 3/4/16

Recipe makes 6 servings.
Approximate Cook Time: 1 hour
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Votes: 17
Rating: 4.59
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Ingredients

11/2 teaspoon(s) active dry yeast
1/2 cup(s) water, warm, not hot
2 teaspoon(s) honey, raw
3/4 cup(s) coconut flour
1/2 cup(s) flax seeds, ground
2 tablespoon(s) flax seeds, ground
1/4 teaspoon(s) baking powder
1/2 teaspoon(s) sea salt
4 large egg(s), room temperature

Instructions

  1. Put the yeast, water, and honey in a mixing bowl. Stir and let sit for 5 minutes until bubbly.
  2. Whisk the flour, flax, baking powder and salt in a separate bowl, and add to the yeast mixture, followed by the eggs. Mix well with a spatula and let sit for 10 minutes.
  3. Line a baking pan with parchment. Transfer the bread mixture to the parchment and form into a loaf. Let sit while you preheat oven to 350 degrees F.
  4. Bake for 35 minutes, remove from oven, and let cool completely before slicing.


19 Comments

  1. Susan Sawatzky

    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. Nikki

    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. Laura

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

    • Neely

      Laura – It says 4 eggs in the ingredients list.

  6. KB

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

  7. Susan

    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. James

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

  9. Drifa

    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. Betsy

    Could this be made in a bread maker?

    • Molly

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

  11. Kate F.

    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!!

  12. Debbie

    Could I use almond flour instead of coconut flour?

  13. Sandra

    This bread is similar to an oversized hockey puck. A tragic waste of good ingredients and time. And yes, I did follow the instructions.

    • Karen

      Sandra, thank you for your comments, we will test this recipe to make sure it works.

  14. Karen

    We have tested and re-tested this recipe. We did revise by removing the banana. The keys to making this recipe are to let the dough sit so the coconut flour can absorb the liquid. One commenter suggested a bitter taste which could have been from flax that has gone bad. It has a lot of fat and can go bad quickly. The dough is not “stiff” like regular bread dough, however it will form into a loaf that will stand on its own. It does not need to be kneaded, just shaped into a loaf. You could even let the dough sit while the oven is preheated for another 15 minutes.

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Paleo Yeast Bread

Number of servings 6
Approximate cooking time: 1 hour

Nutritional information provided to Paleo Plan
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Ingredients

11/2 teaspoon(s) active dry yeast
1/2 cup(s) water, warm, not hot
2 teaspoon(s) honey, raw
3/4 cup(s) coconut flour
1/2 cup(s) flax seeds, ground
2 tablespoon(s) flax seeds, ground
1/4 teaspoon(s) baking powder
1/2 teaspoon(s) sea salt
4 large egg(s), room temperature

Instructions

  1. Put the yeast, water, and honey in a mixing bowl. Stir and let sit for 5 minutes until bubbly.
  2. Whisk the flour, flax, baking powder and salt in a separate bowl, and add to the yeast mixture, followed by the eggs. Mix well with a spatula and let sit for 10 minutes.
  3. Line a baking pan with parchment. Transfer the bread mixture to the parchment and form into a loaf. Let sit while you preheat oven to 350 degrees F.
  4. Bake for 35 minutes, remove from oven, and let cool completely before slicing.
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