INCA SUPER BREAD
Ever since I turned paleo about five years ago, all I ever hear is; have you got any good bread recipes, and not the sweet kind like most of them are. Of the savory bread kind. Well that used to bother me too because I could never find a recipe that I liked for starters, but also a recipe that tasted like real bread.
For me real bread tastes like tradition Czech rye bread and if I can find a bread that's close to it, I'm happy. My bread recipe is something between the traditional European sour dough rye and a heavy wholemeal, but I can vouch that it tastes like a proper bread.
This one I am very proud of because it took me a long time to perfect it to make it just right. It is wonderful raw as a sandwich, but even better toasted with butter or avocado for breakfast. Definitely one of my favourite creations to date.
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-1/2 cup of butter, olive oil or coconut oil
-3/4 cup of water
-1 tablespoon of Himalayan salt
-3/4 cup of tapioca flour
-1/2 cup of coconut flour
-1/4 cup maca powder
-1/4 cup of chia seeds
-1/4 cup of flaxseed
-Tablespoon of dried chili flakes (optional)
-2 large eggs
-1 tablespoon of baking powder
-2 tablespoon of crushed garlic
*preheat over at 175 celcius or 350 Fahrenheit
*in a saucepan bring the butter or oil, water and salt to the book and set aside for five mins
*stir in the tapioca and garlic into the wet mixture
*add the season and 2 eggs and stir through
*mix in the coconut flour, maca powder, flaxseed, chia seeds, baking powder and chili powder
*add some extra coconut flour onto your chopping board and empty the mixture on it to knead it all together to make a bread bun (this is quite a dry mixture so if you have a bread tin that's already Teflon, you won't need to butter the sides.
*bake for around 45 mins