Description

This bread delivers a satisfyingly chewy crumb and a robust, golden crust that rivals traditional artisan loaves. Rich in protein and healthy fats from premium almond flour, it provides a steady release of energy without the heavy starch content found in wheat-based alternatives. It toasts beautifully and serves as the perfect canvas for everything from avocado toast to hearty sandwich stacks, offering a truly wholesome foundation for any meal.

Ingredients

Scale

Dry Ingredients

2 cups superfine blanched almond flour (packed firmly)
1/4 cup psyllium husk powder (essential for binding)
1 tbsp baking powder
1/2 tsp fine sea salt

Wet Ingredients

4 large eggs (brought to room temperature)
1/2 cup warm water (approx. 100°F / 38°C)
1/4 cup refined coconut oil (melted; or substitute melted ghee/butter)
1 tsp apple cider vinegar (enhances rise)

Optional Topping

1 tbsp white sesame seeds (for texture and visual appeal)

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Instructions

Preheat your oven to 350°F (177°C). Line a standard 8×4-inch loaf pan with parchment paper, allowing slight overhangs on the sides for easy removal later.
In a medium mixing bowl, whisk together the almond flour, psyllium husk powder, baking powder, and sea salt until uniform and free of clumps.
In a separate large bowl, use an electric hand mixer on high speed to beat the eggs until they are frothy and have doubled in volume (about 1-2 minutes).
Lower the mixer speed and blend the melted coconut oil and apple cider vinegar into the beaten eggs.
Gradually add the dry ingredient mixture into the egg mixture, beating until a thick, sticky dough forms.
Pour in the warm water and continue mixing until fully absorbed; the dough will firm up slightly as the psyllium hydrates.
Transfer the dough into the prepared loaf pan. Using a spatula or wet hands, smooth the surface into a rounded dome shape. Sprinkle sesame seeds over the top if desired, pressing them lightly into the dough.
Bake on the center rack for 55 to 70 minutes. The loaf is ready when the top is deep golden brown, firm to the touch (like a crusty artisan bread), and a toothpick inserted into the center comes out clean.
Remove from the oven and let cool completely in the pan before lifting it out. Slicing while warm may result in a gummy texture, so patience is key for the perfect crumb.

Notes

Storage: Wrap leftovers in parchment paper and store in a bread box on the counter for up to 4 days to maintain the crust. For longer storage, slice and freeze with parchment between slices for up to 3 months.
Allergy Info: Contains tree nuts (almonds, coconut) and eggs. Gluten-free.

Baker’s Variations:

Savory Herb: Mix 1 teaspoon of dried rosemary and ½ teaspoon of garlic powder into the dry ingredients for a dinner-ready flavor.
Cinnamon Swirl: Add 1 teaspoon of cinnamon and a pinch of monk fruit sweetener for a breakfast-style loaf.
Everything Crust: Top with “everything bagel” seasoning instead of plain sesame seeds for an extra savory crunch.

These values are approximate and may vary based on ingredients and preparation.