I love this bread, and so do my German, bread-loving children! Hearty, rich German bread is the best in the world so that’s no small praise. I have a regular glass loaf pan, and adapt the recipe to make a full-size loaf. I add 1 extra egg (very large) and increase other ingredients 25%. Baking time is usually 5-10 minutes longer, although I reduce the temperature to 325 after it begins to brown to compensate for the glass pan. Topped with butter or pumpkin seed butter, this is my 3-year-old son’s favorite “treat” ever!
I also have had the “raw tunnel” of dough in the middle – TWICE now. I’ve followed the recipe to a “t,” except for the name brand Magic Line Pan (I do have the correct size pan though). Thanks for the tip to cover w/foil. I did it after the 30 min, but I’ll try it from the start. I also had added an extra 20 minutes. Strange ours turn out this way after reading how perfect others’ turn out?! Thanks gals! Happy baking!
For those who were considering ordering Paleo bread from the Julian Bakery online, just a word of caution: beware! The bad reviews are really true, and I’m not one who usually does any online reviews. I have ordered both the almond and the coconut breads for awhile. I am not sure what to make of the taste of them, but the almond is definitely a no-go for me. The coconut was palatable, if you chug down some liquid with it and pretend you’re not about to choke! It’s gagging, tasteless, and soggy-at-times bread, but I guess I was desperate for a slice, truly desperate to think it was edible.
To come back on the diet not being paleo….u can adjust a little…use coconut oil and the coconut cream and then it is paleo as she already wrote down. I follow the paleo diet via the dr terry wahls protocol because off my ms and not aloud butter neither so I made a couple of changes and btw! With the paleo u are aloud to eat for example Ghee butter,go and look it up!!!
I made this bread twice. The first time I followed your recipe exactly, but it came out dry and sort of tasteless. I think it’s because of my elevation and how dry the climate is here, so I added about a 1/4 c maple syrup the second time I made it and it’s perfect! I really like this recipe, and I hope others at high and dry climates don’t give up on it if they have the same problem.
Bread was phenomenal!! I followed the recipe exactly, I had a bread pan that was about an inch wider than yours but bread still rose. Looks great, looks just like a loaf of banana bread! The bread is very buttery in flavor, I can’t have more than one slice it’s pretty rich. It’s a dense bread like banana bread. I was SO excited when I pulled it out of the oven and it looked and tasted good I did a little “I made BREAD!” dance. Alas, bread, I have missed you…
Thanks for taking the time to post the Metric measures Pat. I’ve just made my first loaf, which is ok but I misread the ingredients and only put 1/2 tsp of baking powder in the mix ..duh! There’s another one baking right now with the correct amount in . Really looking forward to it. I’m going to slice it up and freeze it in portions so I can take out what I need and toast it. The only downside for me is the almond flour and coconut flour is very expensive in the uk.
I make my own ACV from apple scraps. It’s so easy….after peeling and coring apples for another recipe, you take the scraps, let them air dry for a bit, then put them in a jar with water, cover with coffee filter and rubberband, put in cabinet and let it sit. 3 days is minimum, and better is 5-6 weeks or longer. I have let it sit for months and have come out with a great product. My first batch, I did add a couple tablespoons of Braggs as a starter. This will create a “mother” you can use over and over again. It’s a continuous process…and you never run out of ACV!
I followed this recipe meticulously…but this “bread” is nothing like sandwich bread. Extremely dense and super fatty (greasy) and my son can’t pick it up without it falling apart for a school lunch (Exactly what I wanted it for). I used the coconut cream instead of yogurt and homemade almond flour which was super fine from a quick final mix in the Vitamix. I’ll use it up with Jelly but I couldn’t imagine adding more fat to it like butter or almond butter…it already qualifies as a paper weight LOL.
The Raw Paleo Diet & Lifestyle site is a resource created by members of the Raw Paleolithic Diet community for people looking to improve their health by choosing a more historically natural approach to diet, fitness and lifestyle. They have two forums: Raw Paleo Forum. It has some activity. And Raw Paleo Diet, or RVAF Raw Veg and Animal Foods Group, a forum for followers of semi-RPD diets, (such as Aajonus Vonderplanitz's Primal Diet/Weston-Price Diet/Sally Fallon/Instincto) and followers of the NeanderThin/Paleo/Stefansson Diets, who, for health reasons, wish to pursue a more fully Raw, Paleolithic variation of those diets.
Thanks for this recipe.!!! And yes-almond flour can be so expensive… Prevents me from baking more often. The bread came out pretty good; I think I may have slightly over mixed the batter- a little on the flat side. But very tasty. Anyway- heads on sale at website is almond flour!!! I’m stocking UP! http://www.bobsredmill.com/almond-meal-flour.html?&cat=5&gclid=CjwKEAiAjfq2BRDpmdHmssaW5xsSJABToP4lRgdN9_Ei1DoeLx49ZGR6r32JWWvxNnENMQaXWid76hoCYCPw_wcB
Paleo diets are based on a simple premise – if the cavemen didn’t eat it, you shouldn’t either. So long to refined sugar, dairy, legumes and grains (this is pre-agricultural revolution), and hello to meat, fish, poultry, fruits and veggies. The idea is that by eliminating modern-era foods like highly-processed carbs and dairy, you can avoid or control “diseases of civilization” like Type 2 diabetes and heart disease, and likely lose weight too. What you eat and how much depend on your goals or the specific program you’re on, if you choose to follow one. The high-protein diet is ranked poorly among U.S. News experts, who consider it too restrictive to be healthy or sustainable.
Evolution of the Human Diet: The Known, the Unknown, and the Unknowable by Peter S. Ungar. Diet is key to understanding the ecology and evolution of our distant ancestors and their kin, the early hominins. A study of the range of foods eaten by our progenitors underscores just how unhealthy many of our diets are today. This volume brings together authorities from disparate fields to offer new insights into the diets of our ancestors. Paleontologists, archaeologists, primatologists, nutritionists and other researchers all contribute pieces to the puzzle. The book has four sections: Reconstructed diets based on hominin fossils--tooth size, shape, structure, wear, and chemistry, mandibular biomechanics. Archaeological evidence of subsistence--stone tools and modified bones. Models of early hominin diets based on the diets of living primates--both human and non-human, paleoecology, and energetics. Nutritional analyses and their implications for evolutionary medicine. https://www.youtube.com/watch?v=LssXGFdueFM