Low Carb Seeded Sourdough Bread
Discover the wholesome delight of Low Carb Seeded Sourdough Bread, a perfect fusion of flavor, nutrition, and classic sourdough tang! This recipe marries the rich nuttiness of almond and coconut flours with a hearty blend of flaxseeds, chia seeds, sunflower seeds, and hemp seeds for a nutrient-dense, gluten-free alternative to traditional loaves. Psyllium husk powder adds structure, while the active sourdough starter infuses the bread with signature fermented goodness. After a slow rise for enhanced flavor and texture, the dough bakes into a golden, seed-crusted loaf that's firm, crunchy, and irresistibly satisfying. Ideal for keto or low-carb lifestyles, this bread is an excellent base for sandwiches, toasts, or simply paired with your favorite spread. Get ready to bake your way to a healthier indulgence!
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Recipe Information
Ingredients
- 150 g Active sourdough starter
- 100 g Almond flour
- 50 g Coconut flour
- 25 g Psyllium husk powder
- 30 g Flaxseeds
- 20 g Chia seeds
- 30 g Sunflower seeds
- 20 g Hemp seeds
- 1 tsp Salt
- 250 ml Warm water
- 2 tbsp Olive oil
Instructions
In a large mixing bowl, combine the almond flour, coconut flour, psyllium husk powder, flaxseeds, chia seeds, sunflower seeds, hemp seeds, and salt. Stir well to ensure even distribution.
In a separate bowl, mix the active sourdough starter with warm water until fully combined.
Make a well in the center of the dry ingredients and pour in the sourdough-water mixture and olive oil.
Mix the ingredients thoroughly until a dough forms. The consistency should be firm but sticky.
Cover the bowl with a clean cloth and let the dough rest at room temperature for about 6-12 hours, depending on the ambient temperature, until it becomes bubbly and rises slightly.
Once the dough has fermented, preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
Form the dough into a loaf shape and place it on the prepared baking sheet.
Sprinkle additional seeds on top of the loaf for extra crunch, pressing them gently into the dough.
Bake in the preheated oven for 35-40 minutes or until the crust is golden brown and the bread sounds hollow when tapped on the bottom.
Remove the loaf from the oven and allow it to cool on a wire rack before slicing.
Nutrition Facts
Calories |
1733 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.5 g | 166% | |
| Saturated Fat | 18.9 g | 94% | |
| Polyunsaturated Fat | 17.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2439 mg | 106% | |
| Total Carbohydrate | 115.3 g | 42% | |
| Dietary Fiber | 70.6 g | 252% | |
| Total Sugars | 9.6 g | ||
| Protein | 53.0 g | 106% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 521 mg | 40% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 1376 mg | 29% | |
*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.
