Baking Day: Best Artisan Bread with specialty small-batch flour blend

Baking Day: Best Artisan Bread with specialty small-batch flour blend

Best Artisan Bread

Jamie P
Perfect blend of flours and smooth creamy buttermilk make this artisan bread a unique breakfast toast or sandwich bread.
Prep Time 20 mins
Cook Time 50 mins
Cool 20 mins
Total Time 1 hr 10 mins
Course Breakfast, Lunch
Cuisine American
Servings 15
Calories 228 kcal

Ingredients
  

  • 1 ½ cup Whey Protein
  • 1 ½ cup Blanched Almond Flour
  • ½ cup Coconut Flour
  • ¼ cup Minnesota Dry-Roasted White Oak Acorn Flour
  • cup Organic Flaxseed Meal
  • 4 teaspoons Gluten-free Baking Powder
  • 2 Tablespoons Lakanto Monkfruit with Erythritol Sweetener
  • 7 The Garden of Neenah Cage Free Eggs
  • 2 Tablespoons Organic Raw Apple Cider Vinegar
  • ¼ cup Whipping Cream
  • 8 Tablespoons Butter

Instructions
 

  • Pre-heat oven to 375 degrees. Bring eggs to room temperature while melting butter in medium oven-safe mixing bowl in pre-heating oven (5 min).
  • Line bread loaf pan with parchment paper.
  • In a second medium mixing bowl, whisk together dry ingredients (even pre-mixed ingredients need fluffing).
  • Remove melted butter from oven and wait to cool. In whipping cream, add vinegar (to make buttermilk).
  • Add room temperature eggs and buttermilk to butter and blend with hand blender until light yellow and slightly frothy (< 2 minutes).
  • Combine dry ingredients with wet in butter bowl. Mix well to resemble sweet bread batter.
  • Pour in lined loaf pan and bake for 55 minutes, or until toothpick test is clean. Tent for last 20 minutes to avoid over browning.
  • Remove from pan and cool on wire rack completely before slicing.
Keyword Keto, Paleo

Note: For maximum freshness (and to freeze), wrap in plastic and store slices in two packs in freezer bags.

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