Ya I went there. So many of us who board the Paleo train immediately look for a bread recipe to substitute the much missed chewy, soft, yeasty yumminess that we have diligently given up. We jump from “bread” recipe to “bread” recipe hoping that something will satisfy that dark hole that is now in our life. More times than not, these recipes turn out to be more like Biscotti than any resemblance of bread that can be used for sandwiches or otherwise. I can’t even begin to tell you how many recipes I have tried, only to end up tossing the entire batch in the trash. This has been a loooong process to come up with a bread that is palatable and actually somewhat resembles bread, and I think I’m finally there.
Now let’s be real with ourselves. I have yet to discover anything that even comes close to replacing gluten. Gluten is what gives bread it’s flexibility and softness. Without it, no matter what, any recipe is going to be denser and at least a little more crumbly. But once you own the fact that you will never find anything that 100% substitutes what we all grew up on, then we can move past and still find something that satiates that desire to bring some form of bread back into our lives.
This recipe is for a breakfast style bread. But by ommitting the raisins, pecans, honey, cinnamon, nutmeg and cloves you will have a more traditional bread. Try them both ways and let me know which one you prefer.
The Good Stuff:
- 1/2 cup raisins
- 9 large eggs (Pasture raised are the most nutritious)
- 2 cups arrowroot starch
- 1 1/3 cup flax seed meal
- 2 teaspoons sea salt
- 1 1/2 tablespoons baking powder
- 1/4 cup + 2 tablespoons oil (You can use a nut oil or coconut oil, just be aware that the oil you use will flavor your bread. I do not recommend using olive oil as it can leave a weird flavor)
- 1 tablespoon coconut vinegar
- 2 teaspoons vanilla
- 1/4 cup honey
- 3 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup chopped pecans
The How To:
- Preheat oven to 350 degrees.
- Soak raisins in warm water so they can plump.
- Combine eggs, oil, vinegar, vanilla and honey and beat well.
- In a separate bowl mix together dry ingredients: arrowroot, flax, salt, baking powder, cinnamon, nutmeg and cloves.
- Slowly add dry ingredients to the wet batter and mix until combined.
- Strain water from raisins and stir in raisins and pecans into the batter.
- Line a bread pan with wax paper and carefully pour in batter. Batter will nearly reach the top of the loaf pan.
- Bake for 50 – 60 minutes until a toothpick plunged into the middle comes out clean. The crust will brown and that’s A-ok!
Slicing & Storing:
- Let cool slightly and remove bread from pan pulling away the wax paper.
- Slice entire loaf thinly.
- Wrap in saran wrap and freeze any bread that you will not eat in the next week. This bread stores well in the freezer.
- The bread is best when toasted on a pan then smeared with grass fed butter. YUM!