Christmas is nearing and how can anyone not crave some sweet, spiced and succulent Paleo fruit bread?!
I’ve mentioned before that I never really like bread but I guess that is a little bit of a white lie! This bread is nutritious and delicious – win win!!! Now you might notice that I use a small amount of milled chia seed in my loaves – why? Because it helps to give your bread a ‘bounce’ similar to that of real bread.
I am very lucky to have the wonderful people at Sukrin looking after me by supplying some of their flours to cook with. I used their Almond Flour and Coconut Flour in this recipe. The difference with their flours in comparison to other mainstream ones is that they have a slightly reduced fat content (don’t worry this is done by cold pressing!) which makes them much finer and more malleable – almost like real flour!
Yields: 1 small loaf
Preparation Time: 15 minutes
Proving Time: 1 hour
Cooking Time: Roughly 25-30 minutes
Please note that all cup measurements used are British cups and equal to 250ml.
For the yeast mixture:
For the bread mixture:
1 cup tapioca flour
1 cup almond flour
1/2 cup coconut flour
1 tbsp milled chia seeds
1/2 tsp Himalayan pink salt
1.5 tbsp baking powder
50g raw grass-fed unsalted butter (coconut oil can be used but will give a different taste)
1 tsp bicarbonate of soda
1 tsp apple cider vinegar (with the mother)
For the fruit mixture:
Juice, zest & pulp of 1 medium orange
3/4 cup mixed dried fruit
1/2 tbsp vanilla extract
3 tbsp maple syrup
For the egg wash:
1 tbsp coconut sugar
1/2 tsp vanilla extract
Dash of nut milk
- 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 bowl combine all of your fruit mixture ingredients. Stir thoroughly and leave to rest until needed later.
- In a large mixing bowl combine your tapioca, almond and coconut flours. Add your milled chia seeds.
- Add your salt, baking powder and coconut sugar and stir until evenly distributed. (Sometimes I find it easier to just use a whisk!)
- Next melt your butter and add to the mix. Stir in your 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.
- Pour in your fruit mixture and mix.
- Knead the dough inside your bowl for about 5 minutes until it starts to become really smooth.
- Line a small loaf tin (mine is roughly 9″x5″ 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.
- 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.
- Pre-heat your oven to 180 degrees or Gas Mark 4.
- Place your bread in the oven.
- Whisk together all of your ingredients for your egg wash in a small cup or bowl.
- 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!
- Remove from the oven and allow to cool slightly. Remove the baking parchment and place the loaf back into the tin. Spread the egg wash evenly and thickly over the loaf using a pastry brush. This helps to crisp up and sweeten the crust. Don’t leave in the oven for any longer than 5 minutes otherwise you will end up with a burnt loaf! I find that if you leave it to get to a dark brown (verging on burnt look) colour it is perfect and does not in any way taste burnt!
- Remove from the oven, tip out of the loaf tin and leave to cool on a wire rack.
- Serve toasted with some good old fashioned grass-fed raw butter.
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