Paleo Dutch Crunch Bread
Discover a delicious twist on traditional bread baking with this Paleo Dutch Crunch Bread, a grain-free masterpiece that blends wholesome almond and coconut flours with a touch of honey for natural sweetness. Inspired by the iconic Dutch Crunch topping, this recipe features a unique sesame seed and tapioca flour crust that bakes to golden perfection, adding irresistible crunch to every slice. With a prep time of just 20 minutes and packed with paleo-friendly ingredients like apple cider vinegar and your choice of dairy-free milk, this loaf is ideal for those following gluten-free or paleo diets. Perfect for sandwich making or simply paired with your favorite spreads, this hearty loaf makes embracing healthier baking easier—and tastier—than ever!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 0.333 cup Coconut flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 4 Eggs
- 1 tablespoon Apple cider vinegar
- 2 tablespoons Honey
- 0.25 cup Milk of choice (almond or coconut)
- 0.5 cup Tapioca flour
- 1 teaspoon Yeast
- 0.25 cup Warm water
- 2 tablespoons Sesame seeds
- 1 tablespoon Honey
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the almond flour, coconut flour, baking soda, and salt.
In a separate bowl, whisk together the eggs, apple cider vinegar, 2 tablespoons of honey, and milk.
Gradually add the wet ingredients to the dry ingredients, stirring until fully combined.
Form the dough into a loaf shape and place it onto the prepared baking sheet.
In a small bowl, mix the yeast with warm water and 1 tablespoon of honey, allowing it to sit for about 5 minutes until foamy.
Add the tapioca flour and sesame seeds to the yeast mixture, stirring to form a thick paste.
Spread this paste evenly over the top of the loaf using a spatula or your fingers to create the distinctive Dutch Crunch pattern.
Allow the loaf to sit for an additional 10-15 minutes to let the topping set slightly.
Bake the bread in the preheated oven for 40-45 minutes, or until the top is golden brown and crunchy.
Remove the bread from the oven and let it cool on a wire rack before slicing and serving.
Nutrition Facts
Calories |
2088 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.9 g | 169% | |
| Saturated Fat | 20.2 g | 101% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 2822 mg | 123% | |
| Total Carbohydrate | 177.2 g | 64% | |
| Dietary Fiber | 40.3 g | 144% | |
| Total Sugars | 64.7 g | ||
| Protein | 79.5 g | 159% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 671 mg | 52% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 689 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
