bread - yeast based paleo

By tinathorn

Ingredients

• 7/8 cups Water (Mineral Water gives a slightly better rise but it not necessary) (if you don’t have a measuring cup this accurate, it’s the same as 220mL or you can measure 1 cup and remove 2 Tbsp)
• 3 eggs
• 1 tsp Salt
• 2 Tbsp Apple Cider Vinegar
• 2 Tbsp Honey
• 1/4 cup Extra Virgin Coconut Oil, melted
• 3 cups Blanched Almond Flour (this works best with a very finely milled flour such as Honeyville Farms or JK Gourmet)
• 3 cups Almond Meal (this could be a courser ground almond flour or you can make your own by grinding whole almonds in a food processor)
• 2/3 cup Tapioca Flour
• 2/3 cup Arrowroot Flour
• 2 tsp Active Dry Yeast

Details

Servings 1
Adapted from thepaleomom.com

Preparation

Step 1

Mix water, eggs, salt, honey, and vinegar in the bottom of your Bread Machine pan.
Add coconut oil, almond flour, almond meal, tapioca and arrowroot flour on top of wet ingredients. Sprinkle yeast on top of the flour (or follow your bread maker’s directions).
Use the whole wheat cycle on your Bread Machine if it has one (if not, just use a regular cycle). Very Important: My Bread Machine had a hard time mixing these ingredients because the dough is fairly stiff. Check during the initial knead that the ingredients are mixing well and none are sticking to the edge of the pan (if they are, use a spatula to gently push them down into the rest of the dough and maybe even help mix the dough, depending on your machine).
Remove promptly after your Bread Machine is done. Enjoy!
If you want to bake this bread without a Bread Machine, these instructions reflect the best results reported by those of you who left comments on my original yeast-based paleo bread recipe or sent me emails to report on your success:

Proof your yeast by warming the water (should feel comfortably warm and not too hot) and adding the yeast to the water. You can do this in the bottom of your mixing bowl. It should start to foam in 5-10 minutes.
Add the wet ingredients to the proofed yeast and stir
Add your dry ingredients and stir to fully incorporate (you may want to use a standing mixer with a paddle attachment or you could do this by hand). It would be helpful if your ingredients were room temperature or slightly warmer.
Pour the batter into a greased standard-sized loaf pan. Spread out the top evenly.
Let rise in a warm corner of your kitchen for 45 minutes to 1 hour. A great way to rise bread is to put in on your oven with the oven off but the oven light on. Meanwhile, preheat your oven to 350F.
Bake for 55-65 minutes, until golden brown on top and a toothpick comes out clean.