Free Form Bread

June 05, 2016

Free Form Bread

I am often getting asked about a bread recipe with banana flour.  I have been trying to come up with a recipe for a few years now that I am happy with, I know there are lots of Paleo bread recipes out here in cyber space.  I have tried a few, but they are still too dry and crumbly for me.  

Bread is one of those staples that we miss so much when eating a Paleo diet, however it is also the main food product that has made us sick in the first place.  

Why is it that we insist on replicating the foods that made us sick with alternative ingredients?  

Perhaps we miss the comfort food or the feedom of food choices?

For me it's the challenge of baking with alternative and even difficult ingredients.  How satisfying it is to sit down after an afternoon of baking with a cup of tea and a good book.  

Enjoying the fruits of my labour.

I have often been accused of procrastinating when baking.  I am often avoiding some other mundane task when I have chosen to bake the day away.  There is always more to show from a day of baking!

Free Form Bread

makes 1 loaf
¾ cup water
¾ cup coconut milk
¼ cup coconut oil
3 teaspoons coconut sugar
1½ cups banana flour
1½ tablespoons psyllium husks
3 teaspoons yeast
1½ teaspoons salt
2 eggs
In a small saucepan add coconut milk, water, coconut oil and coconut sugar.  Heat until the coconut oil is melted.  Set aside to cool.
Using a stand mixer, combine all remaining ingredients in the bowl.  Once the milk mixture has cooled add it to the bread ingredients.
Beat on medium speed using the paddle attachment  for 3 minutes.
Cover the bowl with plastic wrap and leave to rise in a warm spot for 30 minutes.  (I have been known to prove dough in the car on cold winter days)
Whilst the dough is proving, pre-heat the oven to 200C.  Line a tray with baking paper.
Once the dough is ready, gently shape the dough into a loaf without knocking too much air out and place onto the prepared tray.
Make 4 slits with a sharp knife and sprinkle with water.
Bake in the oven for 20 minutes.  Reduce the heat to 180C and bake for further 40 minutes.
Once cooked remove from the oven and allow to cool on a wire rack.
Serve warm slathered with butter.  Once cooled slice and freeze.
This loaf is still a gluten free bread and is not really suitable for the lunchbox or to be served cold.  But it is perfect for toast or breadcrumbs.

Helping busy people create change in their health through food.