Paleo crusty bread

Ingredients for 1 servings:

• 100 g almonds, ground
• 100 g almond flour
• 50 g cassava flour
• 75 g psyllium husk flour
• 2 packets of baking powder
• 1 tsp salt
• 35 g tapioca starch or potato starch
• n. B. Bread spice mix
• 1 packet of dry yeast
• 1 tbsp coconut blossom sugar or honey
• 2 tbsp olive oil
• 450 ml water, lukewarm

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 3 hours 5 minutes

egg-free, vegan, grain-free, lactose-free

Mix the first 7-8 dry ingredients thoroughly together in a bowl. Make a well in the center. Add the coconut blossom sugar and yeast. Measure out 2 tablespoons of the 450 ml water and add it to the well. Cover everything with a little flour from the edges and let stand for 10-15 minutes. Then add the remaining water and olive oil to the bowl and knead the dough thoroughly, first with a dough hook and then with your hands, then form a ball. Dust a small proving basket with almond flour and add the dough. Let the dough rise for about 1 1/4 hours at 32-34 °C. Meanwhile, preheat the oven to 250 °C top/bottom heat using a firebrick/pizza stone on the second level from the bottom. After the proving time, add the dough and steam briskly. Set the oven to 240 °C fan/convection and bake the bread for about 15 minutes. Then release the steam and bake the bread for another 45 minutes at 180°C (350°F). Bake the bread for another 15 minutes with the oven door slightly ajar. Let the bread cool completely on a wire rack. You can also add various grains/seeds to the dough. It’s best to let sunflower seeds soak beforehand. The bread will easily keep in the refrigerator for up to 2 weeks.