• 1½ cups Water
  • 2 Eggs
  • ¾ cup Golden Flaxseed Meal
  • 1¼ cup Tapioca Flour
  • 1¼ cup Arrowroot Flour
  • 2/3 cup Coconut Flour, sift after measuring
  • 1 cup Raw Pepitas (Shelled Pumpkin Seeds)
  • 1/3 cup Extra Virgin Coconut Oil
  • 2 Tbsp Apple Cider Vinegar
  • 2 Tbsp Honey
  • 1 tsp Salt
  • 2 tsp Active Dry Yeast

1. Pulse pepitas in a food processor or blender until powdered (should be anywhere between the consistency of sand and finely ground nut flours).
2. Mix water, eggs, ground flaxseed, salt, honey, and vinegar in the bottom of your Bread Machine pan. Use a fork to break up the eggs and mix the ground flaxseed in well. Let sit 2 minutes before adding the dry ingredients.
3. Add coconut oil, coconut flour, ground pepitas, tapioca and arrowroot flour on top of wet ingredients. Sprinkle yeast on top of the flour (or follow your Bread Machine’s directions).
4. Use the whole wheat cycle on your Bread Machine. Very Important: My Bread Machine had a hard time mixing these ingredients because the dough is fairly stiff. Check during the initial knead that the ingredients are mixing well and none are sticking to the edge of the pan (if they are, use a spatula to gently push them down into the rest of the dough and maybe even help mix the dough, depending on your machine).
5. Remove promptly after your Bread Machine is done. Enjoy!

If you want to bake this bread without a Bread Machine, these instructions reflect the best results reported by those of you who left comments on my original yeast-based paleo bread recipe or sent me emails to report on your success:

1. Proof your yeast by warming the water (should feel comfortably warm and not too hot) and adding the yeast to the water. You can do this in the bottom of your mixing bowl. It should start to foam in 5-10 minutes.
2. Add the flax meal and the rest of the wet ingredients to the proofed yeast. Let sit for 2 minutes.
3. 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). It would be helpful if your ingredients were room temperature or slightly warmer.
4. Let rise in a warm corner of your kitchen for 45 minutes to 1 hour. A great way to rise bread is to put in on your oven with the oven off but the oven light on.
5. Pour the batter into a greased standard-sized loaf pan. Spread out the top evenly.
6. Let rise another 45 minutes (toward the end of that time, take it out of the oven if that’s where it was and preheat your oven to 350F).
7. Bake for 55-65 minutes, until golden brown on top and a toothpick comes out clean.


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