Healthiest Bread in the World

Crafted from a blend of nutrient-dense flours, the Healthiest Bread in the World offers a pleasant texture and wholesome flavor without relying on traditional wheat. Baked until beautifully golden, it delivers a satisfying slice that works for sandwiches, toast, or simply enjoyed warm with your favorite spread.

Course Breads

Cuisine American

Keyword Bread

Dietary Preference Dairy-Free, Gluten-Free, Low-Carb

Cooking time Over 1 Hour

Main Ingredient Almond flour, Coconut flour

Skill Level Intermediate

Total Time 2

Servings people

Calories 199 kcal

Ingredients

1 cup almond flour
1 cup arrowroot flour
⅓ cup coconut flour
1 teaspoon sea salt fine
1¼ cup filtered water
2 teaspoons maple syrup
2 teaspoons active dry yeast
1½ tablespoons chia seeds ground
2 tablespoons psyllium husk powder organic
1 egg large

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Instructions

In large bowl, whisk together 1 cup almond flour, 1 cup arrowroot flour, ⅓ cup coconut flour, and 1 teaspoon sea salt.
1 cup almond flour, 1 cup arrowroot flour, ⅓ cup coconut flour, 1 teaspoon sea salt
Heat 1¼ cup filtered water to 105 to 110 degrees F / 40 to 43 degrees C. Add 2 teaspoons maple syrup and stir. Add 2 teaspoons active dry yeast and let stand for 10 minutes.
2 teaspoons maple syrup, 2 teaspoons active dry yeast
Stir 1½ tablespoons chia seeds and 2 tablespoons psyllium husk powder into yeast mixture. Let stand for 2 to 3 minutes to thicken, then whisk.
1½ tablespoons chia seeds, 2 tablespoons psyllium husk powder
Pour yeast-chia mixture into dry ingredients and mix with wooden spoon until thick and fully combined. Dough should be slightly sticky, but workable. Knead for one minute.
Put kneaded dough back into bowl. Cover with damp cloth and place in warm spot to rise for one hour.
Preheat oven to 425 degrees F / 218 degrees C. Place baking sheet or baking stone in oven.
Cut dough in half and shape into two balls. Place dough balls on parchment paper or cutting board.
1 egg
Mix 1 egg yolk and water to create egg wash. Brush dough with egg wash. Cut criss-cross pattern on top of dough with knife.
Place dough on hot baking sheet with parchment paper or hot baking stone. Bake for 35 to 40 minutes. The measure of doneness is an internal temperature of 205 to 210 degrees F / 96 to 98 degrees C.
Let cool completely on wire rack. When cool, slice and serve or store in an air-tight container.

Notes

The maple syrup will be consumed by the yeast, which lowers the glycemic index of the recipe.
Not allowing bread to fully cool before cutting may result in a gummy interior.
To re-crisp crust, toast or reheat in an oven at 375 degrees F / 190 degrees C for 5 to 10 minutes.

Nutrition

Calories: 199kcal | Net carbs: 18g | Fat: 10g | Protein: 6g