Bread

Paleo Bread

Pulse almond flour, coconut flour, flax, salt, and baking soda in a food processor
Pulse in eggs and vinegar, until combined
Transfer batter to a greased 7.5 x 3.5 inch magic line loaf pan or 7.5 x 3.75 inch fox run pan
Bake at 350°F for 30 minutes
Cool in the pan for 2 hours

2½ cups warm water (105 to 110 degrees F)

1 package active dry yeast (2 ¼ teaspoons)

1 teaspoon maple syrup (or organic cane sugar)

2 tablespoons extra virgin olive oil

2 tablespoons maple syrup

⅓ cup ground chia seeds

⅓ cup whole psyllium husks

1 cup teff flour

1 cup sorghum flour

½ cup superfine sweet rice flour

½ cup gluten-free cornmeal

1½ teaspoons sea salt

1 tablespoon extra virgin olive oil

1 tablespoon sesame seeds

1 tablespoon poppy seeds

Place the warm water in a bowl or 4-cup liquid glass measure. Add the yeast and teaspoon of maple syrup, whisk together. Let rest for 5 to 10 minutes to activate the yeast. The mixture should get foamy or bubbly. If not, dump it out and start over.
While the yeast is activating, mix together the dry ingredients in a large bowl.
After the yeast is activated whisk in the olive oil, maple syrup, ground chia seeds, and psyllium husks into the water-yeast mixture. Let stand for 1 to 2 minutes (not any longer) to let the chia and psyllium release their gelatinous substances. Whisk again.
Pour the wet ingredients into the dry and mix together with a large wooden spoon until thick.
Then knead the dough on a floured wooden board to incorporate the flour. Add more teff and sorghum flours, a little at a time, until the dough holds together and isn’t too sticky (about ¼ to ½ cup total). Don’t add too much flour, otherwise the dough will become very dense; it should still be slightly sticky.
Form dough into a ball, place back into the large bowl, and cover with a damp towel. Place in a warm spot to rise. I like to place the bowl over a pot of warm water.
Let dough rise for an hour or until doubled in size. Rising time will depend on the temperature of the environment around the dough.

After the dough has risen, place a pizza stone in your oven. Preheat the oven to 400 degrees F. Place a pan of water on the bottom rack of the oven (the one beneath the pizza stone). I usually use an 8x8-inch glass pan filled ¾ of the way full.
Punch down the dough and turn out onto a lightly floured wooden board. Knead the dough for about a minute. Then form into a round ball. Place on a square of parchment paper and use a sharp knife to score a “tic-tac-toe” pattern on the top (or use your favorite scoring pattern).
Drizzle with olive oil and sprinkle with poppy seeds and sesame seeds. Let rise for about 30 minutes in a warm place while the oven and stone are preheating.

Carefully lift the parchment paper with the risen loaf and place it onto the stone in the oven. Bake for about 40 minutes.
Remove from oven and let cool 30 to 60 minutes before cutting into it. The bread will be very gummy hot out of the oven. The texture is perfect once cooled. It reminds me of a hearty whole wheat bread.
Note: If you are adding garlic or olives to this bread, add them in when you are kneading the dough the first time.