If you’ve ever made SCD bread, you know how fickle it can be. During cooking, it collapses creating an ugly slump in the middle of the loaf, and when you try to eat it, it crumbles. But, with a little extra attention in the end, you can keep it from falling apart so easily. The trick is to slow down the cooling process.
Here’s the recipe, adapted from Keri’s French Toast Bread at SCDrecipe.com:
2 ½ cups almond flour (blanched)
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon apple cider vinegar
1 cup homemade SCD yogurt
1. Preheat oven to 350 F.
2. Whisk eggs by hand or mixer until blended. (This is different from the original recipe, indicated that eggs should be separated and the whites beaten until stiff. Do not separate the eggs.)
3. Add the yogurt to the eggs and stir until eggs are distributed.
4. In a separate bowl, add the baking soda, salt and almond flour together. Sift if necessary.
5. Add the apple cider vinegar to the egg mixture and stir. You should see bubbles form.
6. Dump the dry mix (baking soda, salt, almond flour) into the egg+yogurt mix and stir gently until the batter is completely moistened. Don’t overmix.
7. Pour into a loaf pan, preferably one lined with parchment paper.
8. Cook 45-55 minutes, depending on the size of the pan, until a toothpick in the center comes out clean.
9. Turn the oven off, but leave the pan in place.
10. Prop the oven door open a few inches to let some of the heat escape.
11. Keep the bread in the oven for 15-20 minutes (or longer) so that it cools slowly. This will help prevent the saggy middle that often plagues SCD bread. Keep an eye on it to make sure it doesn’t burn.
Another trick I use is to multiply the recipe by 1.5 and make one slightly larger loaf — lined with parchment — in a large toaster oven. This small size of the oven makes it easy to prop the door, and the oven cools off slowly enough to prevent drooping, but quickly enough to prevent burning.
After I remove the bread from the oven, I let it cool completely, in the pan before lifting it out via the parchment paper, placing it on a cutting board and slicing it. Then I place each of the slices on a lined cookie sheet and freeze them until we need them. That maintains their shape, and prevents the bread from spoiling before we use it.
When we’re ready to eat it, I agree with Keri that it’s best toasted, although we usually do that in a pan with a little butter, or in the toaster oven, but again with a little butter. The fat seems to help it stick together better.
The slow-cooling trick also works with other SCD baked treats, like these muffins.