So I’ve said it before and i’ll say it again – I am NOT a bread fan! Really, I’m not even joking here. Having said that though, this has actually become my favourite thing to snack on.
I live in a mad house where things are non stop and I am continuously on the go. I’m often awake at 5am and don’t get to sit down until 8 or 9pm – it truly is that horrendous. This usually means that I don’t have time to make any decent lunch or I will have to wait until much later to get any real food down me. Although bread is time consuming to make it is actually pretty simple and quite rewarding too. This is the ultimate nutrition packed bread for people on the go! (And for bambinos and kids too!)
I was very lucky to have received a bundle of goods from Sukrin to have a little play with and this is one of the very many things that I have created with their flours. 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!
Makes: 1 small loaf
Preparation Time: 15 minutes
Proving Time: 1 hour
Cooking Time: Roughly 20-25 minutes
For the yeast mixture:
For the bread mixture:
1 1/4 cup tapioca flour
3/4 cup almond flour
1/4 cup coconut flour
1/4 cup milled flax seed
1.5 tbsp milled chia seeds
1/4 cup sunflower seeds
1/2 to 1 tsp Himalayan pink salt (this really is down to personal preference)
1 tbsp baking powder
1 tbsp coconut sugar
2 tbsp coconut oil (melted)
1 tsp bicarbonate of soda
1 tsp apple cider vinegar (with the mother)
Small handful of sunflower seeds (to ‘decorate’)
- 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, almond and coconut flours. Next add your flax seeds, milled chia seeds and sunflower 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 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 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.
- Sprinkle over the remaining sunflower seeds and gently press into the dough.
- 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.
- 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. This helps to crisp up the crust somewhat! 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 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 with some good old grass-fed raw butter and some soup – oooooooh yeah!
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