Paleo Multigrain Sourdough
Treat yourself to the irresistible charm of this Paleo Multigrain Sourdough, a wholesome and grain-free twist on traditional sourdough bread! Crafted with nutrient-rich almond, coconut, and arrowroot flours, this recipe ensures a perfectly tender and satisfying crumb. A unique blend of seeds—poppy, sesame, sunflower, and chia—adds delightful crunch and a boost of flavor with every bite. The star of this bread is the paleo-friendly sourdough starter, bringing that classic tang and unique rise, all without gluten. Perfect for those following paleo or grain-free diets, this artisan-style loaf is as versatile as it is delicious—ideal for sandwiches, a side for your favorite soup, or toasted with a slather of nut butter. With a prep time of just 2 hours and ready in under 3, it’s an approachable yet impressive recipe for any home baker. Satisfy your sourdough cravings with this healthy, hearty bread that’s sure to become a household staple!
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Recipe Information
Ingredients
- 1 cup Almond flour
- 0.5 cup Coconut flour
- 0.5 cup Arrowroot flour
- 2 tablespoons Psyllium husk powder
- 1 cup Paleo sourdough starter
- 1 cup Warm water
- 2 tablespoons Apple cider vinegar
- 3 large Eggs
- 1 teaspoon Salt
- 1 tablespoon Poppy seeds
- 1 tablespoon Sesame seeds
- 1 tablespoon Sunflower seeds
- 1 tablespoon Chia seeds
Instructions
In a large bowl, whisk together almond flour, coconut flour, arrowroot flour, psyllium husk powder, and salt.
In a separate medium bowl, combine the paleo sourdough starter, warm water, and apple cider vinegar.
Crack the eggs into the wet mixture and whisk until fully combined.
Slowly integrate the wet ingredients into the dry ingredients, mixing thoroughly until a dough starts to form.
Knead the dough gently for about 2-3 minutes to ensure the ingredients are well integrated. The dough should be slightly sticky but hold its shape.
Cover the bowl with a kitchen towel and allow the dough to rest in a warm place for about 1.5 to 2 hours. This will let the dough rise slightly.
Preheat your oven to 350°F (175°C) and prepare a baking sheet with parchment paper or a non-stick baking mat.
Once the dough has rested, gently fold in the poppy seeds, sesame seeds, sunflower seeds, and chia seeds.
Shape the dough into a round loaf and place it on the prepared baking sheet.
Using a sharp knife, score the top of the loaf with a cross or any preferred pattern to allow even cooking.
Bake in the preheated oven for about 50 minutes or until the bread is golden brown and a toothpick inserted in the center comes out clean.
Allow the bread to cool on a wire rack for at least 30 minutes before slicing and serving.
Nutrition Facts
Calories |
2032 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.1 g | 116% | |
| Saturated Fat | 18.6 g | 93% | |
| Polyunsaturated Fat | 7.4 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 2671 mg | 116% | |
| Total Carbohydrate | 254.4 g | 93% | |
| Dietary Fiber | 66.8 g | 239% | |
| Total Sugars | 12.4 g | ||
| Protein | 65.2 g | 130% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 623 mg | 48% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 1132 mg | 24% | |
*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.
