The Easiest & Only Bread Recipe You’ll Ever Need
This is the incredible 3 ingredient only, paleo bread by Dr Sarah Myhill. Lovingly shared with me by my sister. I have never been a great baker but I am a lover of bread. Especially a nice warm but fluffy toast in the morning with my favourite toppings. Please note this recipe is from Dr Myhills PK cookbook available on Amazon and this recipe is also available on her publisher’s website here: https://www.hammersmithbooks.co.uk/2017/10/05/pk-cookbook-pk-bread-recipe/
How to make a PK bread loaf in five minutes
Please forgive the tiresome detail, but you must succeed with your first loaf because then you will be encouraged to carry on. I can now put this recipe together in five minutes (proper minutes that is – not the ‘and this is what I did earlier’ TV version). I have spent the last six months making a loaf almost every morning – there have been many revisions and the version below is the current recipe which I think is perfect!
Equipment needed:
Cooking oven that gets to at least 220 degrees Centigrade
Weighing scales
Nutribullet (or similarly effective grinding machine – do not attempt to do this with a pestle and mortar; I know – I have tried and failed)
Mixing bowl
A 500 gram (or one pound in weight) loaf baking tin
Measuring jug
Cup in which to weigh the linseed
Wooden spoon
Wire rack for cooling
Paper towels
Ingredients needed:
250 grams of whole linseed (use dark or golden linseeds. P.s. Linseed is also known as flaxseed)
One teaspoon of sunshine salt (can be purchased from www.sales@drmyhill.co.uk) or unrefined sea salt
Dollop of coconut oil or lard
Method
Measure 250 grams of whole linseed. Use either dark or golden linseed grains for different loaf colours. Avoid pre-ground linseed.
No need for a raising agent.
Grind half the linseed with a rounded teaspoon of PK 'Sunshine' salt in a Nutribullet or grinder until very fine, about 30 seconds. Repeat with the other half.
Transfer the ground linseed to a mixing bowl.
Measure exactly 270 ml of water and add it all at once to the bowl. Stir with a wooden spoon until the mixture becomes sticky and forms a lump.
Grease a baking tin using a dollop of coconut oil or lard (I use beef tallow from CarniStore in Dubai). Shape the dough with your hands and place it into the tin. Smooth the surface. Do NOT knead the dough. This will prevent the loaf from binding/sticking together by mixing the fat into it.
Let the dough rest for a few minutes before baking.
Bake in a preheated oven at 220°C (430°F) for 60 minutes.
Once baked, remove the loaf from the oven and let it cool on a wire rack.
Store the cooled loaf in a plastic bag in the fridge. It stays fresh for a week and can be frozen.
Enjoy! with bacon, eggs, salmon, avocado, nut butter and jam, sardines or anything you wish!