I attempted making this bread the other day and it sort of flopped. Some of you may recall my post on Facebook. The bread looked great and tasted great, but it turned out raw in the middle. It just wouldn’t dry up in the oven. I think I was being overly ambitious by experimenting with combining these two “flours” and also adding fruit to the mixture.
So this time around, I kept it simple, which oftentimes is better. This recipes works! I love the flavour and the texture. You may want to adjust for sweetness, although I find it perfectly balanced for my palate. The crust is hard and “crusty” and the inside is tender, but doesn’t fall apart like with other Paleo loaf breads I’ve made the in the past. In fact, so far, it’s the closest thing to “real” bread that I’ve made!
Because the dough must be kneaded and is dry, it could be shaped and made to look like a baguette or a traditional bread. However, I made it in a loaf pan (8×4). For a higher bread, I recommend a slightly small pan.
PALEO ALMOND CHESTNUT CRUSTY BREAD
- 150g (1 3/4 cups) chestnut flour
- 200g (2 cups) ground almonds
- 4 eggs
- 1 tablespoon olive oil
- 1/2 teaspoon coarse sea salt
- 1 teaspoon baking soda
- 1 tablespoon raw honey (optional)
- Preheat oven to 180C (350F).
- Grease and line with parchment paper a loaf pan.
- Mix the chestnut flour, ground almonds, sea salt and soda. Set aside.
- In a medium bowl, with a hand mixer, beat the eggs until fluffy. Add the olive oil and honey and mix well.
- Add the dry ingredients to the egg mixture. With your hands, knead the dough about 3-4 minutes, until completely combined.
- Spoon and flatten into the prepared loaf pan and drizzle with some olive oil over top.
- Bake for 10 minutes at 180C.
- Reduce oven temperature to 150C and bake an additional 20 minutes.
- Allow to completely cool before cutting.
Note: Inserting a toothpick into this bread does not work, as it will come out clean even if the center is still undercooked. That was my mistake with the first attempt.