High Protein Paleo Granary Bread with Sukrin Almond and Coconut Flour

Serves: 1 Loaf Time to prepare: 15 mins Time to cook: 25-30 mins +1hr proving Preparation: Easy Free From: Gluten, Wheat and Soya Suitable for Diets: Coeliacs and Diabetics Suitable for Lifestyles: Low carb, Paleo and Vegetarian Allergens (Contains): Egg and Dairy Beneficial Nutrition: High-Protein and High-Fibre Sukrin Products: Sukrin Almond Flour and Coconut Flour #sukrinuk #eatsmart #healthyeating #wholefood #healthy #food #cook #lowfat #bake #lowcarb #bread #recipe

Serves: 1 Loaf Time to prepare: 15 mins Time to cook: 25-30 mins +1hr proving Preparation: Easy
Free From: Gluten, Wheat and Soya
Suitable for Diets: Coeliacs and Diabetics
Suitable for Lifestyles: Low carb, Paleo and Vegetarian
Allergens (Contains): Egg and Dairy
Beneficial Nutrition: High-Protein and High-Fibre
Sukrin Products: Sukrin Almond Flour and Coconut Flour

#sukrinuk #eatsmart #healthyeating #wholefood #healthy #food #cook #lowfat #bake #lowcarb #bread #recipe

 
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High protein Paleo granary bread, low carb with Sukrin Almond and Coconut Flour

Really great granary style bread, without wheat or gluten. Will keep in the fridge for several days, and makes great toast. Thanks Georgie from Greens of the Stone Age for this great and very tasty bread recipe.

 

Instructions

  • 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

 

Ingredients

1 1/4 cup tapioca flour
3/4 cup Sukrin Almond Flour
1/4 cup Sukrin 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)
2 eggs
1 tsp bicarbonate of soda
1 tsp apple cider vinegar (with the mother)
Small handful of sunflower seeds (to ‘decorate’)