Paleo Bread Recipe  | Alt-Baking Bootcamp | Well+Good

Paleo Bread Recipe | Alt-Baking Bootcamp | Well+Good

(upbeat music) – Welcome back to Alt-Baking Bootcamp. – Your crash course in healthier baking. – This is a show where we
take your favorite baked goods and make them a little bit healthier so we can ensue different
types of lifestyles and dietary restrictions and also keep them tasting really good. – Today we’re tackling
our first savory recipe which is bread, the original baked good. I’m Mia Rigden,
nutritionist, trained chef, the founder of RASA and
I am here to talk about the nutrition side of our baked goods. – I’m Jenny Dorsey, professional chef, writer,
and founder of Studio ATAO. I’m here to talk about all the science, how to do combinations and ratios so that you can get a
consistent product every time. (upbeat music) – Today we’re making paleo bread. Paleo in a nutshell is high
protein, low carbohydrate. There’s a lot of variations of this diet. To enjoy paleo bread doesn’t mean that you have
to be a hardcore paleo person but what I like about it is that you’re getting some good protein and that there aren’t
any refined carbohydrates or grains that are going to
spike your blood sugar levels. Which is something we talk about a lot on Alt-Baking Bootcamp. – So normally, we taste
an original version but I think we are all on the same page that we know what the bread tastes like so let’s just jump to the recipe. (upbeat music) – All right, so we’re gonna start with the dry ingredients. We have two and a half
cups of almond flour which we’ve used many times on this show so look at our banana bread recipe or our strawberry shortcake recipe if you want an explanation on that. And then we have half
a cup of coconut flour which we also use a lot here. And a quarter of a cup of ground flaxseed. So ground flaxseeds, or
flaxseeds in general, are super high in fiber which is wonderful for digestion. It also helps to keep us full and it’s a great source
of omega-3 fatty acids which are highly anti-inflammatory. – For many of our recipes, you’ll see that we usually
use ground flaxseeds in water to make a flax egg. We’re not making a flax egg today but the flaxseed is gonna provide many of those same qualities where it helps gel and
kinda bind things together so that we have, you know, a bread-like texture at the end. – Absolutely, so to round
out the dry ingredients we’re going to add a
teaspoon of baking soda. And then we have a
tablespoon of sesame seeds just to add a little texture to the bread. – I love sesame seeds because they’re such a distinct flavor. You can also toast them to get that like extra nutty feel. – So we’re just stirring
all the dry ingredients together just to make sure that they are, you know, nicely mixed
and incorporated together. And that we don’t have
a whole lot of clumps. I’m just gonna set this aside. And we’re gonna get started
with the wet ingredients. So this recipe is actually
gonna use the blender for all of the wet ingredients. I like doing this because
it has so many eggs in the recipe, that it
really just gets to whip them and add some air to it and it makes everything
really nicely incorporated. So, Jenny here is gonna demo how to separate an egg because– (laughs) – Lots of pressure, I know. – Because the recipe
calls for four egg whites and then six whole eggs. – All right, so I think the
easiest way to separate an egg is instead of like tapping a couple times, you wanna do like one affirmative tap. (egg taps) So that way it splits
into two halves and… We’re kinda just rolling
it back and forth. All right, so now I have my yolk in here and I got the white in here. If you’re separating
tons and tons of eggs, you can also use your hands. It’s a little bit messier, obviously, but it’s kinda up to you. – So we have one more egg. That was a good one Jenny. – Totally aggressive tap there. – So we have four egg whites in this bowl and then we’re just going to
crack six whole eggs into here. And this is the first time we’ve actually cracked eggs properly and put them in a bowl. – [Jenny] That’s a lot of eggs (laughs). – [Mia] I know it’s a lot of eggs. – One giant omelet. – Just trust me guys. Okay, so now we’re gonna put all of our eggs into the blender. We are always using organic,
cage-free, pasteurized eggs. Check out our episode on banana bread to learn about why this
is so important to us. And then, we have half a
cup of ghee that is soft. It doesn’t have to be fully melted, it just should be nice and soft. If your ghee is hot, you have to be careful because
it could cook the eggs. So if you are actually melting
your ghee ahead of time, just make sure to temper the eggs by putting a little bit in and then mixing it together before adding the rest of your ghee. You could also use coconut
oil or regular butter in this recipe depending
on how you wanna make it. I personally like the flavor of ghee but that’s up to you. Ghee is essentially clarified butter with the lactose removed. We also used this in our
strawberry shortcake episode so you can learn more about it there. – Clarified butter sounds
a little complicated but you can actually make
it at home pretty easily using good quality butter. Essentially you just melt it down and you’re gonna pass it
through a fine mesh sieve or perhaps a coffee
filter if you have that. So you get all the milk
solids and the lactose out and then save the rest
and that’s your ghee. So, ghee is suitable for someone with a mild lactose intolerance because the milk solids and the lactose have been removed and
it retains that really nice taste of butter that we all love. So that’s why we use it
here on Alt-Baking Bootcamp. The remaining wet
ingredients include miso. Miso is the star ingredient in this bread. It actually replaces the salt because miso naturally has this really like salty umami flavor. It’s also a wonderful source of probiotics which is essentially the good bacteria in our gut that we hear
so much about these days. Having a healthy gut flora
is really, really important to our overall health. It’s important for our skin, for our digestion, for our immune system, and so much more. So I love adding that
probiotic kick to this that also adds quite a bit of flavor. – Miso is a fermented soybean paste that is specific to Japan though most of the East Asian countries kind of have their own take. There’s also a lot of
different types of miso. There’s some that are sweeter than others, some that are, you know,
red or darker color. So kind of experiment and
try out different misos and see what you like. It’s so savory and it really
makes your mouth water so you just like want more of it. – Yeah, it’s great. So here we’re using white miso. I always recommend buying
organic, non-GMO soy products. Soy is one of the most
genetically modified crops on the planet, and we wanna make sure that we’re getting really
wholesome natural soy products. If you do not eat soy, you can get chickpea miso
which does the same thing and will give you the same flavor. So anyone who is soy-free
can still make this recipe. Lastly, we have two tablespoons
of apple cider vinegar. – Apple cider vinegar is awesome not only for baking and cooking but you can also do lots of other things with it around the house. You can clean with it, you can wash your hair with it, you can attract flies
and kill them with it. All very useful for the household. Apple cider vinegar is essentially apple cider that has then been
allowed to ferment further and turn into vinegar. – All right, so we’re
just gonna blend this up. (blender whirring) All right, so now we’ve got
our wet ingredients here. They’re ready to go. Nice and frothy. We’ve got our dry ingredients so we are just going to mix them both in a medium sized mixing bowl. And while I’m doing this, Jenny’s gonna grab our baking pan. So we already have the oven
preheated to 375 degrees. Okay, so we’re just gonna stir this until all the clumps are removed. We just put eggs in our blender and I make smoothies in there as well so I don’t want any of that
raw egg residue in there. So the best way to clean a blender is to put some hot water and some soap and then give it a good mix for, you know, 30 seconds or so and then wash it again just to make sure you’re
getting rid of all the raw egg. – You can also wash it
with apple cider vinegar. – You could. We put some parchment paper on the sides of the baking dish just sot that we can get our bread out nice and easily. But then we’re just going to put some ghee on the sides to make
sure it doesn’t stick. All right, so now we’re just going to put our dough in the pan. It’s a thick dough so you’re gonna have to work it a little bit to the sides. – Ooh is smells nice. – Yeah, I think it’s the miso. – [Jenny] Yeah. (laughs) Miso and butter together are awesome. – [Mia] Yeah. – [Jenny] It’s a good combination. – So I’m gonna give this a nice tap to even it out. (pan tapping) And then the last thing
that we’re going to do before we bake it is we’re
gonna sprinkle on some toppings. So here we have some
Everything Bagel spice which we love but if that’s not your jam you could also try some Herbs de Provence which I really like as well. Or just some flaked sea salt would be, you know, plain and simple and delicious. – If you want something sweet, you could do like dried nuts and seeds and fruits on there so you can
have a sweet and savory mix. But the Everything Bagel
spice is really awesome because you can literally
put it on everything. It kinda makes everything
taste a little bit better. It’s essentially a mix of poppy seeds, dried garlic, dried onion,
and toasted sesame seeds. – All right, this looks good. So we’re gonna bake our paleo bread for about 40 to 45 minutes. And then we’ll use our cake tester to check and see when it’s done. (upbeat music) So we’ve got our cake tester. You guys know the drill. So we’re gonna stick it
into the thickest part, it comes out clean, that means it’s ready. – All right, we’re gonna let this cool for a few minutes before we
pull it out of the loaf pan. (upbeat music) – The great thing about
using this parchment paper is that we can nudge it right out. Check that out, nice and golden brown. Should we try it? – Yeah.
– Okay. Oh wow.
– Look at that. – Holds together really nicely. – [Jenny] Slices really evenly. – All right let’s try it. (upbeat music) Mmm. I can definitely taste the miso. – Mm-hm. – If I didn’t know that it
was in there, I wouldn’t. – It just gives it a depth of flavor that’s like a little, keeps you wondering where it is. It’s really nice. – Because there’s so many eggs in here and you’re getting some wonderful protein, putting some avocado on here would be a perfect meal. – Or for tomato soup. – [Both] Mmm. – Instead of just using
like a grilled white bread. You get some protein with your vegetables. – This is the kind of recipe that I like to make on a Sunday and it’s super simple, delicious, a great pantry staple. – I love that there’s
a little bit of crunch from all the seeds and the flaxseed gives it
that, kinda extra nuttiness. – And for anyone with a gluten sensitivity or that’s trying to stay
away from excessive grains, this is gonna be your new favorite recipe. It’s honestly so good and it’s so nice just to have a piece of
bread with your meals, right? – Yeah. How are you guys gonna make this? Make sure to comment below and also subscribe to
Well+Good’s YouTube channel. – How do you feel about our first savory alt-baking recipe? – I think this was a hit. – Should we do more? – Yeah. – What do you guys think? – Biscuits?
– More savory recipes? Ooh biscuits, I like that. I’m Mia. – I’m Jenny. – Thanks for watching Alt-Baking Bootcamp. – Catch ya next time. – Bye! (upbeat music)

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