It’s ironic; before I went paleo, I actually hated bread. The reason being mostly that my family would always buy the “all-natural, 100% whole grain, no-high-fructose corn syrup” bread from the grocery store. Man that stuff was terrible. It might have been free of high fructose corn syrup, but I’m pretty sure there was dirt in there. A lot of it.
Then when I went paleo, I realized I actually missed bread. Not the yucky kind, but the homemade kind. Bread fresh from the oven slathered with butter and plenty of local honey.
The other reason I tried so hard to create paleo multi grain bread was that is was a challenge. It seemed so impossible – Paleo bread?! That’s an oxymoron if there ever was one! So naturally I had to conquer this impossible task.
And I’ve actually succeeded; this is the third installment of my paleo bread journey (it’s the three-hundredth attempt…). The first was my Paleo Crusty Bread, the second being my Paleo French Bread.
Those recipes were for a white-style bread. This recipe is their multi-“grain” counterpart. It’s kind of the bread that I wish I remembered from childhood. Dense yet soft, filling and full of nutritious seeds. Break out the butter and honey for this paleo multi grain bread!
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Where to find:
- eggs – 5, separated
- cassava flour – 1 cup
- flax meal – 1/2 cup
- hemp seeds – 1/4 cup*
- chia seeds – 1 tablespoon*
- poppy seeds – 1/2 tablespoon
- apple flour – 1/3 cup*
- baking powder – 2 teaspoons
- salt – 1/3 teaspoon
- coconut oil – 1/3 cup, melted*
- canned full-fat coconut milk – 1/2 cup
- unflavored gelatin – 2 tablespoons
- Preheat oven to 350 degrees Fahrenheit and grease a cookie sheet with some coconut oil.
- Place the egg whites in a large mixing bowl and the yolks in another mixing bowl.
- In a third bowl, combine the cassava flour, flax, hemp seeds, chia seeds, poppy seeds, apple flour, baking powder, and salt. Mix well.
- Beat the egg whites until stiff with an electric hand beater.
- To the egg yolks, add the coconut oil, coconut milk, and gelatin. Beat this mixture on high speed into the beaten egg whites.
- Carefully fold in the flour mixture, 1/4 of the mixture at a time.
- Form the dough into an oval-shaped loaf on the baking sheet.
- Bake for 50-55 minutes.
- Slice and enjoy.
My apologies…just seen the above comment on apple flour. Thank you Heather
I would like to thank you for sharing your recipes, especially the cassava flour recipes. We are excited! It is so nice to have so many options 🙂
No link to apple flour.
Thank you
Apple flour? Can you tell me what this is?
Just dehydrated apples ground up; I love Anti-Grain brand 🙂