Virgin red palm oil is one of nature’s most abundant sources of antioxidants, containing the full range of carotenes (precursors to Vitamin A) and tocotrienols (Vitamin E). Because it is unrefined, it has a strong flavor which is familiar to African cuisine. But when used in a homemade bread recipe such as this, it looses much of its strong flavor and gives the bread a unique look and taste which is simply delicious, while adding significant antioxidants to your diet.

Virgin Palm Oil Bread

Servings: 2 loaves
Preparation Time: 2 hours

Ingredients:

• 2 3/4 cups warm water
• 2 teaspoons sugar
• 4 teaspoons dry yeast
• 1/3 cup virgin palm oil
• 1/2 cup cane sugar
• 4 cups whole wheat flour
• 3+ cups all-purpose flour
• 1 scant tablespoon salt

Directions:

Put warm water in a large mixing bowl and add two teaspoons sugar. Sprinkle yeast over water and let sit for about ten minutes until bubbly. Then add in the rest of the ingredients in the order given, adding more flour as needed. Knead dough until smooth and elastic, then put back in bowl, greased or floured, and let rise until double, about 45 minutes. (Depending on where you live it might take longer or less time.)

When risen, punch down dough and let rest while you grease two loaf pans OR two cookies/baking sheets with coconut oil. Shape loaves and place in/on baking pans or sheets. Let rise until double, about 45 minutes. (Again it varies.)

Heat oven to 350 degrees when loaves are nearly double. When risen (if doing loaves on sheets, score the top), bake for about half an hour until the tops are a nice brown color. Remove from oven, then loosen sides of loaves. Let cool 5 minutes. Then remove them from the pans to prevent a soggy crust. Let cool completely before slicing.

A note: The palm oil will make the bread an orange color. It reminded me of pumpkin bread. 🙂 It has a bit different taste from the oil, no doubt, but it’s very good and I love it!

Recipe submitted by Ra’chel, Heredia, Costa Rica.

Recipe prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy.

Submit your recipe here!

Gluten-Free Poppy Seed, Apple, Coconut Loaf

Servings: 10
Preparation Time: 10

Ingredients:

• 3 eggs
• 1/8 cup Coconut Cream Concentrate, melted
• 1 1/2 tablespoons coconut oil, melted
• 1/2 cup poppy seeds, heaping
• 1 cup unsweetened apple sauce
• 1 pinch salt
• 1/8 cup coconut flakes
• zest of 1 lemon
• 1/8 cup dried pomegranate
• 1/8 cup dried cranberries
• 2 teaspoons organic vanilla extract

Directions:

Preheat oven to 350 degrees F.

Beat eggs with a hand mixer until they are very frothy, then add all other ingredients. Mix well and simply pour into your greased and coconut dusted 4 1/2 x 8 1/2-inch loaf pan.

Bake for 30 minutes and let cool for 10 to 15 minutes prior to serving.

If you don’t like the dried fruit, you can substitute it by adding the juice of half a lemon.

Recipe and photo submitted by Josephine, Scottsdale, AZ.

Submit your recipe here!

Note: this recipe assumes you already have a sourdough starter. If you don’t have one, you can search the Internet to find one or check with your local health food store. We recommend that you use whole grains when at all possible. This is a yeast-free bread recipe for two loaves. Use half the ingredients for one loaf.

Sourdough Bread

Making the head starter:

Ingredients:

• starter lump
• 3/4 cup warm water
• 1 3/4–2 1/2 cups whole wheat flour

Directions:

Dissolve the starter in the water. Add enough flour to make a medium-stiff dough. Knead for 10 minutes or until the dough becomes stretchy and less sticky. Divide the dough in quarters. Put one quarter in a glass or pottery dish with a lid or a plate on top. This will be your starter lump for next time. Put the other three quarters in a covered glass or pottery dish and allow to ferment and rise at room temperature overnight 8–12 hours.

Making the bread:

Ingredients:

• the head starter
• 2 cups warm water
• 2 ½ teaspoons Himalayan Salt
• 1/4 cup honey
• 6 tablespoons Virgin Coconut Oil
• 4–5 cups whole wheat flour

Directions:

Mix the head starter with the warm water in a glass mixing bowl or bread mixer. You may need to break up the dough in the water a little with a spoon or your hands.

Mix in the salt, honey, oil, and 3 cups flour. Knead in bread mixer or by hand for about 10 minutes, adding 1–3 cups more flour to make a stiff dough. Some flour has a lot of moisture, so don’t be afraid to use as much as you need. If your dough should become too stiff to work with and you feel you have added too much flour, add 1–2 tablespoons water and continue to knead until the gluten has developed.

To test the gluten, take a small piece of dough, flatten it out a little, and stretch it between your two hands. If it tears quickly, the gluten is not developed and the dough should be kneaded several more minutes. If you can stretch out the piece of dough and see light coming through, the gluten has developed sufficiently.

Divide the dough in half. On a lightly oiled board, shape the two halves into loaves and place in greased 4 x 8-inch loaf pans. Heat your oven to 200 degrees F and turn it off.

Place the pans in the oven, cover with a clean, damp towel and let rise for 3–4 hours until doubled in size.

Do not expect this bread to rise as it bakes as normal yeast bread does. Bake at 350 F for 45 minutes. Remove from pans and cool on baking racks.