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Ingredients
- 2 cups white spelt flour
- 1 cup potato or tapioca starch
- 2 t salt
- 1/4 cup ground flaxseed meal
- 1 T yeast (don't add yeast yet if using the delay setting on a bread maker)
- 1/4 cup coconut oil
- 1/4 cup honey
- 1 3/4 cups warm unsweetened coconut milk (heat about 1 minute in microwave) (plain kefir)
- 1 t mild tasting vinegar (distilled white or apple cider vinegar)
Details
Preparation
Step 1
Sift together dry ingredients (flours, salt and ground flaxseed)
Add yeast to dry ingredients unless using the delay setting on a bread maker
In a separate bowl, mix together wet ingredients (oil, honey, milk and vinegar). Add dry mix into wet mix. Combine thoroughly using the dough hooks on a stand mixer. This dough is a bit too thick for regular beaters as it gets a kettle crazy, walking up the beaters. You'll know you have the right consistency if your dough is too wet to knead but too think to pour. Its kind of like a thick drop of biscuit dough. Transfer dough into glass loaf pan (no need to grease your pan) and let rise 30 minutes. Loaf should almost double in size, or be about even with the top of the loaf pan. Bake in a pre-heated 375 degree oven for 40 minutes. Your loaf should have a nice medium-brown crust. Allow bread to cool in the pan until cool enough to remove; then pop bread out of the pan by running a butter knife around the edges. let bread finish cooling on the wire rack. (This prevents the bottom from getting damp. Once cool, slice and enjoy or freeze for later.
Additional notes:
Rising: Here's my preferred rising method: Pour boiling water into an oven safe casserole dish or spare loaf pan and place in the oven. The place your loaf in the oven, shut the door and let it rise. Stick a not on your oven controls to remind yourself not to turn the oven on while your dough is rising. Oh, maybe that step is just for scattered people such as myself.
Baking:
Leave the above mentioned hot water in the oven during the baking. This seems to help the bread retain the moisture.
Ingredients:
Don't leave out the vinegar! It really helps with the rise. Also, if you don't have buckwheat flour, you can replace it with sorghum so that your flour mix would be 2 cups sorghum flour and 1 cup potato or tapioca starch. I like it best with the buckwheat - I think it improves the texture.
Storage:
This bread stays fresh for at least 5 days stored in a zip close plastic bag in the fridge, unclipped. For longer storage, slice the loaf and store in a zip-closed freezer bag in the freezer. When it's time for breakfast toast or a sandwich, simply pop your slices in the toaster and they're ready to be enjoyed.
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