Arden's Egg Bread

When I started trying carnivore bread recipes, I was never quite satisfied with the results. One recipe called for eight eggs, and the texture was too...egg-y. Another recipe called for 5 ounces of ground pork rinds, and it tasted like...soggy pork rinds.

This is a "compromise" bread, high in protein and good fat, low in carbs, but with a small amount of sprouted wheat flour. Most "sprouted grain" commercial breads have only a fraction of the grains sprouted in order to retain the gluten and get a fluffy, rising bread. I have sprouted ALL the wheat flour, deriving the fluffiness from eggs and baking soda/powder.

This recipe ensures that most of the phytates (which act to block nutrients) and gluten (a lectin, damages the gut) are removed via soaking, rinsing, and sprouting. White rice flour, which is gluten-free, might also be used entirely for the flours, but I have not tested it as such.

To learn more about sprouting and souring foods, get the book, Nourishing Traditions by Sally Fallon of the Weston Price Foundation.

Arden's Egg Bread

Yields one loaf, twelve slices.

Preparing the sprouted flour (3+ days)

Sprout spelt or wheat berries for three days (see Fallon). Dry sprouts in a food dehydrator or oven at around 150-160 degrees F. Grind in a flour mill. *Another option is to use unbleached white flour that has been soaked overnight in the milk and yogurt to remove phytates.

The Bread

1 cup sprouted wheat flour*

1½ cups white rice flour

3/4 cup milk

½ cup sour cream or plain yogurt

½ tsp salt

5 pasture-raised eggs

1 tbls honey

one cube butter, melted

½ tsp salt

1 ½ tsp baking soda

½ tsp baking powder

1 tsp butter or tallow (to grease bread pan)

Preheat oven to 350 deg F. Grease the bread pan. Measure the flours, milk and sour cream/yogurt into a large metallic or glass bowl. Add additional flour or milk as necessary to make mixture sticky-wet but not soupy. (At this point you may let it set several hours or overnight in a warm place to further pre-digest the grains.)

Add remaining ingredients, mix thoroughly but quickly, and pour into loaf pan. Mixture may already be bubbling.

The orange yolks from Happy Eggs made the batter especially bright yellow.

Here it is, ready for the oven. It should rise to about one inch above the loaf pan edge, then settle down a bit.

Bake in oven for one hour. Remove from pan to cool on rack.

Bake in oven for one hour. Remove from pan to cool on rack.

To toast bread, slice thickly and leave in toaster twice as long as usual bread; remove with tongs carefully, as it may crumble. Slather with more butter, mmm. Good for spreading liver pate on as well!

The deep yellow color and crunchy texture will fool you into thinking it's cornbread 🙂 .