Now as you may (or may not know) I have never been a bread fan. Not even before I embarked upon a Paleo diet. Bread was always lifeless and weighty and I just didn’t like it. This bread though is lovely. I actually really enjoyed this much to my own surprise. I put this down to the big flavour burst that you get from the little pockets of garlic and rosemary. Even my kids loved this and have been telling me that I should be baking this daily and putting it into their lunch boxes?!
What I like best about this bread is that it is gluten-free, grain-free & even nut-free!
It does however require yeast, so if you have cut yeast out completely from your diet you might find that you have a very flat bread indeed, but it will still be tasty!
Serves: 4 people
Preparation Time: 15 minutes
Proofing Time: 1 hour
Cooking Time: Roughly 20 minutes
For the yeast mixture:
For the bread mixture:
For the seasoning:
- Firstly prepare your yeast mix. In a cup or measuring jug combine your milk, cold water & hot water.
- Stir in your yeast and coconut sugar until the coconut sugar begins to dissolve. Leave to stand for around 10 minutes.
- In a medium sized mixing bowl combine your tapioca, sesame and coconut flours.
- Add your salt, baking powder and stir until evenly distributed. (Sometimes I find it easier to just use a whisk!)
- Next add your melted coconut oil and eggs.
- Your yeast mixture should now have doubled in size. Give it a good stir and pour into the flour mixture.
- Now add your apple cider vinegar and bicarbonate of soda and mix until your have a nice tacky dough.
- Line a 6″x8″ baking tin with greased parchment paper and transfer your dough. Grease your hands with a little coconut oil to prevent the dough from sticking to you and ‘knuckle’ the dough in until it is nice and even.
- With a greased finger indent the dough with roughly three rows of four indentations that are evenly spaced out.
- Cover with a damp tea towel and leave to proof in a warm place for 1 hour or until doubled in size. This can be inside your oven with the light on or if you’re good at judging temperature pre-heat it for a few minutes with the door open.
- Whilst you are waiting for your bread to proof prepare your seasoning. In a pestle and mortar grind together your garlic, fresh rosemary and salt into a paste. If you have problems removing the rosemary from the stalk the best way to do it is to pull the leaves downwards in the opposite direction to how it grows and they should just slide off easily!
- Stir in your olive oil and set aside until the bread has risen. This will ensure that the flavour absorbs into the oil – yummy!
- Pre-heat your oven to 180 degrees or Gas Mark 4.
- Once the bread has risen, press into your indentations again and fill in with the seasoning.
- Press in your olives and pop in the oven for around 20 minutes.
- Your bread will be done once it is golden brown on top and has come away from the sides a little. The best way of testing this is to pop a sharp knife into the middle of the bread and if it comes out clean and boiling hot to the touch then it is ready!
- Once ready drizzle over the remaining olive oil and leave to cool for around 10 minutes before lifting out of the tin.
- Slice into 4 pieces and serve warm. Delicious!
If you’re interested in Sukrin then check out their website!
Sukrin Sesame Flour is available now on Perfectly Paleo and currently on sale for £4.49 for a 250g bag so get in there whilst you can!
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