Paleo bread – protein packed!!
This is how I make really yummy paleo bread, that’s loaded up with protein. The thermomix (tmx) is exceptionally helpful but not necessary.
200g chickpeas (milled into flour in tmx 1minute speed 10 or use besan flour) | 80 grams almonds (grind on top of chickpea flour less than 20 seconds speed 8 or use almond meal) | 80g potato flour | 100g tapioca flour | 30g pepitas | 30g sunflower seeds | 1 tblspn linseeds | 1 tblspn chia seeds | 1 tblspn sesame seeds | 1 tblspn poppy seeds (add in greater quantity or additional varieties of seeds if your heart desires!) | 2 teaspoons xanthan gum (mix all these together (reverse blade if using tmx) and set aside in a bowl).
Heat 2 teaspoons of yeast and 400mls water for 1 minute at 37 degrees (here’s where tmx comes in handy but you could always heat on the stove and use a cooking thermometer or just guess when its luke warm!) Then add 2 large eggs | 30ml oil (I use olive or macadamia, but use whatever you like) | 1 teaspoon apple cider vinegar | pinch of salt | the ‘flour’ mix previously set aside.
Blend speed 5 (tmx) or moderate speed if using another machine 15 – 20 seconds, stir like crazy if you are manually mixing it ! Check it’s fully mixed together. If the yeast has activated enough during heating process it should be a very thick batter now. Put into lined bread tin and place in sun to rise for about 45 minutes. It should rise up almost double the height. Then bake in pre-heated oven 200-220 degrees c, for 40minutes. Cool in tin. To see this on youtube click here .
Cool in the tin. Slice once cold. Unless you are impatient like me and love warm bread, but it can be a bit soft and difficult to cut evenly when it’s still warm.
** I tend to use organic ingredients wherever possible but use whatever works best for you at the time, and trial out substituting if something in the ingredients list isn’t to your taste. Love to hear about other variations that work nicely for others! (For plain grain free bread click here)