Paleo Bread on the Edge - W/Yeast Recipe

Name: Paleo Bread on the Edge - W/Yeast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ⅞ cup water (1 cup and remove 2 Tbsp); 3 eggs; 1 teaspoon salt; 2 tablespoons apple cider vinegar; 2 tablespoons honey; ¼ cup extra virgin coconut oil, melted; 3 cups blanched almond flour (very finely milled flour); 3 cups almond meal (courser ground almond flour or you can grind whole almonds in a food processor); ⅔ cup tapioca flour; ⅔ cup arrowroot; 2 teaspoons active dry yeast

Servings: persons

⅞ cup water (1 cup and remove 2 Tbsp)
3 eggs
1 teaspoon salt
2 tablespoons apple cider vinegar
2 tablespoons honey
¼ cup extra virgin coconut oil, melted
3 cups blanched almond flour (very finely milled flour)
3 cups almond meal (courser ground almond flour or you can grind whole almonds in a food processor)
⅔ cup tapioca flour
⅔ cup arrowroot
2 teaspoons active dry yeast

1
In your mixing bowl, proof your yeast by warming the water (should feel comfortably warm and not too hot) and adding the yeast to the water.
2
It should start to foam in 5-10 minutes.
3
Add the wet ingredients to the proofed yeast and stir.
4
Add your dry ingredients and stir to fully incorporate (you may want to use a standing mixer with a paddle attachment or you could do this by hand).
5
It would be helpful if your ingredients were room temperature or slightly warmer.
6
Pour the batter into a greased standard-sized loaf pan.
7
Spread out the top evenly.
8
Let rise in a warm corner of your kitchen for 45 minutes to 1 hour.
9
15 minutes prior to your bread finishing rising, preheat your oven to 350 degrees F.
10
Bake for 55-65 minutes, until golden brown on top and a toothpick comes out clean.

2418

kcal

Calories

203

Fat

101

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: ⅞ cup water (1 cup and remove 2 Tbsp), 3 eggs, 1 teaspoon salt, 2 tablespoons apple cider vinegar, and more.

Yes, Paleo Bread on the Edge - W/Yeast 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.

That's it — enjoy your meal!

Paleo Bread on the Edge - W/Yeast

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions