Simple bread:Sugar and dairy free

Have you seen Cooked on Netflix yet? It is a documentary series that analyzes food through the four elements. Trust me, you want to binge this show (Hayley is right..this time…it is pretty interesting.) The episode titled, “Air” is all about bread! I know I am not the only person who loves bread. 

Bread, however, can be the worst thing for your diet. It depends on your body, but most people convert carbohydrates to fat like it is going out of style. If you are carefully tracking your calories, there won’t be an excess (to be converted). But how easy is it to overeat on bread, right?

Now that I am very near my goals, I have loosened the reigns on my diet. In short, I am only 5 pounds away so I am taking a little break. I am still maintaining and remaining within reason, but bread is back on the menu as I have an additional 200-300 calories in every day! It has been a long 6 months with minimal bread. I have missed you.

Okay, so the bread! The original recipe comes from La Fuji Mama:

She (Rachel the Fuji Mama) used regular sugar and bread flour. I have substituted Stevia for the sugar, cut back on the flour (and used regular unbleached flour), and added some coconut flour. Her recipe is about 125 calories per 1/10. My alterations decrease that to 96 per 1/20. That is still a hefty amount, so make sure you have the room and really enjoy this treat! To compare, a regular slice of store-bought bread could be 70-110 calories. Although this is more, you can pronounce every ingredient and cut the sugar. Additionally, this bread is much denser and more filling than a skinny piece of Wonder Bread.

Here we go: Simple Bread!

  • 1 ounce, Coconut Flour (Grams)IMG_0013
  • 1.50 tbsp(s), Oil – Olive
  • 2 cup, Warm Water
  • 3 tbsp(s), 100% Natural Zero Calorie Sweetner
  • 4 cup, Unbleached All-purpose Wheat Flour – White
  • 1.50 oz or 8g (1 packet), Active Dry Yeast
  • 2 tsp Salt


Get your yeast a prepin’

Mix the yeast package with 2.5 cups of warm water. WARNING: if the water is too hot, the yeast will be killed. No yeast means no air pockets in your bread.You need to start it in water because….who doesn’t like a warm bath to wake up?? (That is not very scientific babe… the yeast is currently inactive. Water between 105-112 F provides a warm environment that ends the suspended animation. The yeast then feeds on the water and sugar, from the dough, to activate).  You can, however, purchase yeast that doesn’t require starting.


Mix the dry ingredients

Combine the flour, coconut flour, salt, and stevia. I had the small packets, 25 packets of stevia is about 3 tbs. It turned out a little sweet, so cut back to 2tbs if you are going for a more savory version. 

Add in the yeast water and oil

This part smells the best. At this point the yeast has been warming up and should smell like bread(ish). Pour in your water and oil slowly.  

Mix and knead

Start with a mixing spoon and combine the ingredients. I went with a folding motion, rather than an electric mixer (This could count as an arm workout. Don’t give into the electric mixer, but use your own strength!). When the dough becomes too thick, start to knead it. It only took a few good kneads (is that a word?) for my dough to smooth out.


Let it rest

It is time to let the yeast do its work. Place your dough ball back into the mixing bowl and cover with a dish towel. The longer you let it rest, the more it will rise. I lasted 25 minutes. My bread turned out a little flat because of my impatience, but I don’t mind it. You should try for 45-60 minutes. 

Cut the dough ball into two loafs and score the top. Scorings are the cut marks on top of the bread that allow it to expand in the oven (that is what Rachel said). 

Put that bun in the oven

Cook for 35-40 minutes at 350 degrees. Now your kitchen smells like a bakery right?

Take out and cut 10 slices from each loaf. I recommend letting it cool completely to make this task easier and to avoid crushing your beautiful loaf!

The bread is… not as delicious as when I toured Italy last summer… but it passes in my book nonetheless. This recipe is a quick and simple bread that can add a little extra to your morning eggs or perhaps your spaghetti squash pasta. Keep in mind a serving is only 1/10 of each loaf! (I am going to eat all of it anyway… I’ll make it fit my macros).

Let me know how it works for you.                                  

Xoxo                                                                       Stay consistent out there,

Hayley                                                                     Preston





2 Comments Add yours

  1. Anonymous says:

    I love the pictures of all the ingredients and the process, so helpful!! Can’t wait to try it. You guys are great (0:

    Liked by 1 person

  2. fannymichele says:

    such a nice post! xx check out my blog

    Liked by 1 person

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