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Vegan Paleo Yeast Bread

Apple and Cinnamon with Fruity Streusel
Makes: 900g loaf (350g mix)
DF | GF 






350g LLWF Nut free bread mix

2 cups warm water

1 sachet tandaco yeast or similar

1 tsp rice syrup, honey or maple syrup

1 tsp sea or Himalayan Salt

2 tsp baking powder

1 tbs apple cider vinegar



  1. To one cup of the warm water add the yeast and sweetener and allow to sit for 20-30 minutes or until it gets a thick froth on top.

  2. Ground bread mix with the salt and baking powder until fine, making sure not to overdo it and make it clumpy.

  3. Tip the mix into a large mixing bowl.

  4. Add the yeast mixture along with the other cup of warm water and the apple cider vinegar to the ground bread mix and stir to combine. It will thicken quickly.

  5. Spoon the mixture into the baking pan and cover with a cloth then leave in a draught free warm spot for 1-2 hours to rise slightly.

  6. Preheat oven to 180 degrees Celsius and bake for 1 hour and 20 minutes.

  7. Allow to cool 



  • If you like a seedy loaf then just blend part of the mix or none at all.

  • I turn the light in the oven and place the bread inside to prove and rise. 

  • If you are going to freeze you may find it best to pre slice then place sheets between the slices so that you can remove them as needed without having to defrost the whole loaf. 

  • If you choose to double the loaf you may need to add an extra water. 

  • Can also be enjoyed straight from the oven warm while the crust is still crisp! 

  • Best stored in the fridge in a vented container so that it doesn’t sweat. Keeps well for at least a week. May be frozen.

Vegan Paleo Yeast Bread

Vegan Paleo Yeast Bread

Vegan Paleo Yeast Bread

Vegan Paleo Yeast Bread

Vegan Paleo Yeast Bread

Vegan Paleo Yeast Bread

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