So far this is the healthiest and most yummy bread recipe that I have tried, not to mention that is very easy to make.
I came across this through Dr Berg’s website, full of insightful information about health, worthy to check it out as well.
Besides it’s nutritional value and ingredients that do not trigger inflammation such as gluten in common bread, the chia seeds and psyllium fiber keep your bowels moving. While most of people can be prone to bloating and constipation with conventional bread, this recipe is gentle to your gut, which is particularly good for people like me dealing with hypothyroidism/Hashimoto’s disease, that have a tendency to a slow digestion and constipation.
Here is how to make it:
- 1 cup almond flour
- 1 cup arrowroot flour
- 1/3 cup coconut flour
- 1 tsp sea salt
- 2 tsp active dry yeast
- 1 ½ tbsp very finely ground chia seed
- 2 tbsp organic psyllium husk powder
- 1 ¼ cup filtered water
- 2 tsp maple syrup
- 1 egg
Heat the water until lukewarm ( not too hot, no too cold, so it can activate the yeast without killing it). Ass the maple syrup and stir, then add the yeast and let it stand for 10 minutes.
Meanwhile mix all the 3 flours and sea salt in a large bowl.
After 10 minutes, the yeast mixture should have a foam layer on the top, if not, it didn’t work, so start all over again.
Add to the ground chia and psyllium powder to the yeast mixture, let it stand for 1 minute to thicken and mix well.
Add the chia mixture to the flour and mix well, knead for a minute.
Let the dough rest in a bowl covered by a damp cloth in a warm place for about one hour.
Pre heat the oven to 425oF/215oC
Split the dough in two balls, shape it into round shapes with wet hands, brush with the egg and cut a criss-cross patter on top if desired.
Place the dough into a oven stone or tray covered by parchment paper, bake for average of 45 minutes (internal temperature should be around 210oF/100oC).
Let it cool on a rack, otherwise the interior will be gummy.
Let it cool completely on a wire rack. (Not allowing the loaf to fully cool before cutting may result in a gummy interior.) When completely cooled, slice and serve or store in an airtight container. To re-crisp crust, toast or reheat at 375 °F for 5-10 minutes.
This paleo bread recipe has more fiber and lower glycemic index that most breads. If you have gut issues, this recipe is unlikely to cause inflammation and aggravate leaky gut, at the same time the fiber content feeds the good bacteria in your gut. No, it does not substitute of veggies for such thing, but allow you to enjoy some bread guilty free!