PCOS-Friendly Pão Alentejano (Portuguese Country Bread)

Step-by-Step Instructions

1. Preheat and prepare: Preheat your oven to 350°F (175°C). Line a loaf pan (8x4 inch or 20x10cm) with parchment paper, leaving overhang on the sides for easy removal. Alternatively, grease the pan well with olive oil.
2. Mix the dry ingredients: In a large mixing bowl, whisk together the almond flour, coconut flour, flaxseed meal, psyllium husk powder, baking soda, and sea salt until thoroughly combined with no lumps. Breaking up clumps ensures even texture.
3. Prepare the wet ingredients: In a separate medium bowl, whisk together the eggs, olive oil, Greek yogurt, apple cider vinegar, warm water, and honey (if using) until smooth and well emulsified. The vinegar reacts with baking soda to create lift.
4. Combine wet and dry: Pour the wet mixture into the dry ingredients. Using a sturdy spatula or wooden spoon, mix vigorously for 30-60 seconds until a thick, sticky dough forms. The psyllium husk will begin absorbing liquid immediately.
5. Let the dough rest: Allow the dough to rest in the bowl for 5 minutes. This resting period is crucial as the psyllium husk and coconut flour need time to fully absorb the moisture. The dough will thicken considerably and become easier to handle.
6. Shape the loaf: Transfer the dough to your prepared loaf pan. Using wet hands or a spatula, smooth the top of the dough into an even dome shape, mimicking traditional Portuguese bread. The dough will be thick and sticky, which is correct.
7. Add traditional scoring: Using a sharp knife dipped in water, make 2-3 diagonal slashes across the top of the loaf, about 0.25 inch (6mm) deep. This is characteristic of pão alentejano and allows the bread to expand evenly.
8. Optional topping: Brush the top lightly with water or olive oil and sprinkle with sesame seeds if desired. This adds visual appeal and a subtle nutty flavor.
9. Bake the bread: Place the loaf pan on the middle rack of the preheated oven. Bake for 50-60 minutes until the top is golden brown and a toothpick inserted into the center comes out clean. The internal temperature should reach 200-205°F (93-96°C).
10. Check for doneness: The bread should sound hollow when tapped on the bottom. If the top browns too quickly before the inside is done, tent loosely with aluminum foil for the last 15 minutes of baking.
11. Cool completely: Remove the bread from the oven and let it cool in the pan for 10 minutes. Then lift it out using the parchment paper overhang and transfer to a wire rack. Allow to cool completely before slicing, at least 1 hour. This cooling time allows the structure to set properly.
12. Slice and serve: Using a sharp serrated knife, slice the bread into 8 even pieces. The texture will be dense and hearty, similar to traditional Portuguese country bread but with a slightly different crumb due to the alternative flours.