Paleo Rosemary Bread
This week on the blog we are lucky to have Janine from @platemeup_paleo share her delicious Rosemary Paleo Bread. Thanks Janine and Enjoy!xo
- 400g banana flour Natural Evolution – Banana Flour for baking
- 1tbsp Xanthum gum
- 3 large eggs
- 1½ tsp salt
- 50g macadamia oil
- 7g yeast (1 sachet)
- 65g rice malt syrup
- 500g warm water
- 1 egg white
- 2 tbsp sesame seeds
- 3-5 sprigs of fresh rosemary
- Place warm water, rice malt syrup and yeast into mixing bowl and heat 1min/37°/speed 1.
- Add the banana flour, Xanthum gum, eggs, salt, oil and rosemary leaves (reserve a few for the top) to the bowl and mix 6 sec/speed 6, then knead 2 min / closed lid position/wheat setting.
- Empty into greased bread tin. Poke the remaining rosemary leaves into the top. Set aside for over 1 hour to rise. It should double in size.*
- Paint the top with egg white and sprinkle with sesame seeds.
- Place in oven for 35-40 minutes at 180°C. Use a skewer to check if cooked.
*NOTE: Bread will rise better in a warm room than a cold one. I’ve had a few loaves fail because the room or the water wasn’t warm enough.
A little about Janine ….
Janine – @platemeup_paleo
I went Paleo a couple of years ago to help a faulty Thyroid. I didn’t want to deprive myself of all the foods I had previously loved, and so I began to cook absolutely everything I ate, finding Paleo alternatives for most things online. Bread was a hard one to find a Paleo version of. There’s lots of gluten free breads out there, but almost all of them have some type of grain flour in the ingredients. The few Paleo bread recipes I did find didn’t have the same consistency and texture as wheat bread and they tasted quite different too. So when I discovered banana flour, I was thrilled to discover that it not only tasted similar to bread, but the texture was much like ‘normal’ bread as well, better than all the gluten free breads I’d tried! – Janine