DIY Bakery Recipe #3: Savory Bread Loaf

If you love starting your day with a breakfast sandwich, almond butter & jam situation, or avocado toast, then I have good news for you! While typical sandwich breads can produce a blood sugar spike and subsequent crash, leaving you lethargic and hungry by 10 AM, today I am sharing a recipe that will allow you to enjoy all manner of bread-based breakfasts without those negative side effects. 

As a reminder, this week I am helping you create your own healthy bakery! The third installment in this DIY bakery project is: a savory bread loaf from Sweet Laurel.

As I mentioned last week, Sweet Laurel is an incredible grain-free bakery in Los Angeles, and I highly recommend checking out their cookbook and blog for more recipes. While this savory bread works great for a breakfast sandwich or toast, you could even cut it up into thin slices, drizzle with olive oil, and bake in the oven to create crostini for an evening cheese board!

Tips from Cooking Curated:

• If you’re following the DIY Bakery checklist, omit the turmeric and replace the apple cider vinegar with lemon juice.

• You can use tahini instead of cashew butter. Using tahini yields a more earthy and savory taste, while cashew butter produces a slightly nuttier, creamier bread. If you plan to make classic breakfast sandwiches with cheese and egg, for example, I personally recommend using tahini! If you are more of an almond butter & jam type, then go for cashew butter. Both yield delicious bread, however. 

• If you do not have a stand or hand mixer, then beat the eggs, whites, and tahini/cashew butter vigorously with a fork until very well combined. 

• Make sure the tahini/cashew butter is very well incorporated into the batter. I found it had a tendency to sink down to the bottom of the mixing bowl. Avoid this so the tahini/cashew butter isn’t sitting in a pile on top of the batter once you pour it into the loaf pan.