Low Carb Multigrain Sourdough
Discover the wholesome goodness of Low Carb Multigrain Sourdough, a nutritious spin on classic sourdough bread that's perfect for a keto or low-carb lifestyle. Packed with almond flour, golden flaxseed meal, psyllium husk, and a medley of seeds—think sunflower, pumpkin, sesame, and chia—this hearty bread delivers rich flavor and texture with every bite. The sourdough starter adds a delightful tang and depth while improving gut health, making this bread both delicious and nourishing. With a prep-to-perfection rise and bake time, the result is a beautiful golden loaf that's gluten-free and suitable for those watching their carb intake. Serve it fresh or toasted, slathered with your favorite spread, or as a base for sandwiches. It's the perfect way to enjoy artisan bread without compromising your dietary goals!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 0.5 cup Golden flaxseed meal
- 3 tablespoons Psyllium husk powder
- 0.25 cup Sunflower seeds
- 0.25 cup Pumpkin seeds
- 2 tablespoons Sesame seeds
- 1 tablespoon Chia seeds
- 1 teaspoon Salt
- 1 teaspoon Baking soda
- 1 tablespoon Apple cider vinegar
- 3 large Eggs
- 0.5 cup Unsweetened almond milk
- 0.5 cup Sourdough starter
Instructions
Preheat your oven to 350°F (175°C). Line a loaf pan with parchment paper or lightly grease it with a bit of oil.
In a large bowl, mix together the almond flour, flaxseed meal, psyllium husk powder, sunflower seeds, pumpkin seeds, sesame seeds, chia seeds, salt, and baking soda until evenly combined.
In a separate bowl, whisk together the apple cider vinegar, eggs, and almond milk until well blended.
Add the sourdough starter to the wet ingredients and stir well to incorporate.
Pour the wet mixture into the dry ingredients and stir until a thick batter forms. It should be slightly sticky but easy to shape.
Transfer the dough into the prepared loaf pan, smoothing the top with a spatula.
Let the dough rest at room temperature for about 1 to 2 hours to allow the sourdough cultures to activate slightly.
Bake in the preheated oven for 55 to 60 minutes or until the bread is firm to the touch and a toothpick inserted into the center comes out clean.
Remove the bread from the oven and allow it to cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely before slicing.
Once cooled, slice and enjoy your delicious low-carb multigrain sourdough bread!
Nutrition Facts
Calories |
2759 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 216.9 g | 278% | |
| Saturated Fat | 23.5 g | 118% | |
| Polyunsaturated Fat | 25.9 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 3976 mg | 173% | |
| Total Carbohydrate | 141.0 g | 51% | |
| Dietary Fiber | 94.5 g | 338% | |
| Total Sugars | 9.3 g | ||
| Protein | 109.9 g | 220% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 1217 mg | 94% | |
| Iron | 26.1 mg | 145% | |
| Potassium | 2313 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
