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I altered the last coconut recipe to give this another shot. It seemed the main problem last time was not enough rise, so I focused on that, making sure there was enough all-purpose to provide gluten.

• 1½ + ⅓ c. warm water
• 2¼ tsp. yeast
• 2¼ tsp. salt
• 2/3 c. coconut flour
• ⅓ c. whole wheat flour
• 1 ⅓ c. all-purpose flour
• ⅓ c. spelt flour

I'm pretty sure these were the final measurements. It was difficult to figure out 20% of 3.25 cups -- coconut flour, it is said, should be less than this amount of the flour -- and then to work out how much of each remaining flour I should have.

I made the dough in the morning, let it rise for 2 hours, put it in the fridge for the day, then took it out last night to rest and then bake. I cranked the oven to 450°F this time. I read that non-whole wheat bread should be at this temperature. I had a little trouble getting the dough off the pizza peel and onto the baking stone. I wasn't using corn meal because I didn't think it would go well with coconut. I used all-purpose instead but not enough: it was sticking to the peel. I had to use my hands to pry it off, kinda flattening the thing. Sucked.

I baked for 35 minutes or so, just enough to turn bits a little dark brown. It looked promising because it split during baking, indicating more rise.

This time, the bread is more like a muffin then a biscuit. It's better toasted with butter than otherwise. I have to admit that what I think it needs is sweetener. I don't think it's going to work out as a bread. It's a little bland.

Unless I add coconut flakes. That might actually be enough.