This commercial bread product contains inflammatory seed oils (soybean oil and hydrogenated cottonseed oil) plus synthetic dough conditioners and preservatives. Despite the 'Peanut Butter Crunch' name, it's actually a low-calorie bread with no peanuts. Our organic DIY version replaces seed oils with grass-fed butter, eliminates synthetic additives, and uses clean organic flour and natural ingredients.
Based on: Peanut Butter Crunch
· Makes approximately 20 servings (1 small loaf)
· Serving: 66g slice
Why This Recipe is Seed Oil Free
Commercial Peanut Butter Crunch from Fleischer, Selbst gemacht, The Wholesome Bar, Uberti often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original Peanut Butter Crunch may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Natural sweetener to replace refined sugar and feed yeast for proper rise
Active dry yeast
7g (1 packet or 2.25 teaspoons) · Red Star Active Dry Yeast
Natural leavening agent for light, airy texture without synthetic dough conditioners
Sea salt
8g (1.5 teaspoons) · Redmond Real Salt
Flavor enhancement and dough strengthening, plus natural trace minerals
Filtered water
280ml (about 1.25 cups, warm) · Home filtered water or spring water
Hydrates flour and activates yeast without chlorine or additives
Instructions
Step 1. Activate the yeast: In a small bowl, dissolve 7g active dry yeast in 60ml (1/4 cup) of the warm filtered water (around 105-110°F) with 1 teaspoon of the coconut sugar. Let sit for 5-10 minutes until foamy and bubbly — this ensures your yeast is alive and will properly leaven the bread.
Step 2. Prepare the flour mixture: In a large mixing bowl, whisk together 400g organic whole wheat flour, 50g vital wheat gluten, and 8g sea salt until evenly distributed. The wheat gluten is crucial for achieving the protein content and proper texture in this low-fat bread — it replaces the structure that would normally come from more fat.
Step 3. Combine wet ingredients: Melt 30g grass-fed butter and let cool slightly. In a measuring cup, combine the remaining 220ml warm water, melted butter, remaining coconut sugar, and activated yeast mixture. Stir gently to incorporate — the mixture should be warm but not hot enough to kill the yeast.
Step 4. Form the dough: Pour the wet ingredients into the flour mixture and stir with a wooden spoon until a shaggy dough forms. Turn onto a lightly floured surface and knead for 8-10 minutes until the dough becomes smooth and elastic. The dough will be slightly less oily than commercial bread due to minimal fat content — this is normal for a low-calorie version.
Step 5. First rise: Place dough in a lightly oiled bowl, cover with a damp towel, and let rise in a warm place for 60-90 minutes until doubled in size. Without synthetic dough conditioners, this bread relies on proper fermentation time for optimal texture and digestibility.
Step 6. Shape and second rise: Punch down the dough and shape into a small loaf. Place in a greased 8x4 inch loaf pan, cover, and let rise again for 45-60 minutes until the dough crowns above the pan edge. Preheat oven to 375°F during the last 15 minutes of rising.
Step 7. Bake and cool: Bake for 35-40 minutes until the internal temperature reaches 190°F and the top is golden brown. Remove from pan immediately and cool completely on a wire rack before slicing — this prevents gumminess. Each 66g slice will contain approximately 35-40 calories, matching the original product.
Step 8. Storage and usage: Store in an airtight container at room temperature for up to 4 days, or freeze sliced for up to 3 months. Without preservatives, this bread has a shorter shelf life but maintains superior nutritional quality. Toast slices lightly to refresh texture if needed after day 2.
Storage
Store covered at room temperature for 4 days maximum, or freeze sliced portions for up to 3 months. No preservatives means shorter shelf life but cleaner ingredients.
Cost Comparison
Cost per serving (homemade)$0.17
Cost per serving (store-bought)$0.45
Savings62%
While individual ingredients cost more upfront, bulk purchasing makes homemade significantly cheaper per serving. Plus you eliminate inflammatory seed oils, synthetic preservatives, and artificial additives — health benefits that justify any minimal cost difference.