Coconut-Scented Brown Bread – a delicious recipe with whole wheat flour, active dry yeast, coconut sugar, salt, solid coconut oil, water. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Mix 8 cups whole wheat flour, yeast, coconut sugar, and salt with a fork in a bowl. Mix in coconut oil with your hands until well distributed and flaky. Mix in 4 1/2 cups water. Mix in remaining 1/2 cup plus 1 tablespoon water until dough has a moist, spongy consistency.
2
Divide dough into 2 pieces. Shape each piece into a ball.
3
Dust 2 large bowls with 1 tablespoon flour. Place 1 ball of dough into each bowl. Cover with plastic wrap. Place in a warm place to rise, 4 to 20 hours.
4
Preheat oven to 375 degrees F (190 degrees C). Grease 2 loaf pans with cooking spray.
5
Punch dough down gently and shape into loaves. Place loaves in the prepared pans. Snip top with kitchen scissors to create spiky tops.
6
Bake in the preheated oven until top is golden brown and bottom sounds hollow when tapped, about 30 minutes. Turn off oven and leave loaves inside, about 15 minutes. Remove from pans and let cool for 30 minutes. Cut into 12 to 16 slices per loaf.
973
kcal
Calories
20
g
Fat
179
g
Carbs
32
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 8 cups whole wheat flour, 5 teaspoons active dry yeast, 1 tablespoon coconut sugar, 2 teaspoons salt, and more.
Yes, Coconut-Scented Brown Bread falls under the General category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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