Slow Cooked, Fermented Paleo Bread
People always say to me "omg do you miss eating gluten'. The simple answer is no, I seriously never think about it. But on the odd occasion, I think about how easy & quick it was to have toast for breakfast, and there has been a few rare times when I walk past a bakery and think that the freshly cooked bread smells pretty delicious.
I use to try out the GF breads, but unfortunately...all store bought GF bread generally tastes and feels like plastic, and is jammed packed with preservatives.
So after a few trial and error attempts...I finally cracked it yesterday! The Perfect bread free...Bread!
-100g (1 Cup) Almond Flour or Meal
- 50g (1/2 Cup) Coconut Flour
- 2 tablespoons melted ghee
- 4 tablespoons Psyllium husks
- 2 teaspoons GF baking powder
- 1/2 cup kombucha
- 1 tablespoon Raw Apple Cider Vinegar
- 6 free range pasture fed eggs
- 4 tablespoons cold pressed virgin olive oil
- A few good pinches of Sea or Himalayan salt
Optional - Get creative. Add some seeds, herbs and spice to the mixture if you desire.
Set oven to 120 °C. Grease a 20 cm x 10 cm loaf tin and line the base and sides with chemical free baking paper.
Combine all of the dry ingredients then add the beaten egg, apple cider vinegar, olive oil, melted ghee, mix well.
This mixture should appear, like normal bread dough. If it is a little too wet, add some more almond meal, if its a little too dry, add an extra egg.
Scoop mixture into the bread tin and spread out evenly to all four corners.
Cook on a low temp, I used 120, and Bake for 80 minutes. I actually planned to cook this for 60 minutes, and then I accidentally fell asleep on the couch for a little nap, I woke up at 80 minutes, and it was perfect!
Remove, allow to cool a little, slice. Store in an airtight container. Eat within a few days, or freeze.