Paleo Olive Sourdough Bread
Elevate your grain-free baking game with this irresistible Paleo Olive Sourdough Bread, a wholesome twist on classic sourdough that’s perfect for those following a paleo lifestyle. Made with nutrient-packed almond, coconut, and arrowroot flours, this bread boasts a rich, earthy flavor enhanced by tangy olive brine and a paleo-friendly sourdough starter. Generously studded with kalamata olives and fragrant rosemary, it delivers bursts of savory goodness in every bite. With its light and airy texture and golden crust, this bread is perfect for pairing with soups, salads, or your favorite spreads. Plus, it’s naturally gluten-free and dairy-free, making it a versatile addition to any meal. Whether you’re baking for special occasions or everyday enjoyment, this paleo sourdough is sure to impress!
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Recipe Information
Ingredients
- 2 cups almond flour
- 0.25 cups coconut flour
- 0.5 cups arrowroot flour
- 0.25 cups olive brine
- 0.5 cups active sourdough starter (Paleo)
- 0.5 cups warm water
- 3 whole eggs
- 0.25 cups extra virgin olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 0.5 cups kalamata olives, pitted and roughly chopped
- 1 tablespoon fresh rosemary, chopped
Instructions
Preheat your oven to 350°F (175°C) and line a loaf pan with parchment paper.
In a large mixing bowl, combine the almond flour, coconut flour, and arrowroot flour. Stir well to eliminate any lumps.
In a separate bowl, whisk together the olive brine and sourdough starter until well combined.
Add the warm water, eggs, olive oil, and apple cider vinegar to the mixture, whisking thoroughly.
Pour the wet ingredients into the dry ingredients and mix until a homogeneous dough forms.
Stir in the baking soda and sea salt until evenly distributed throughout the dough.
Gently fold in the chopped kalamata olives and rosemary, ensuring they are evenly distributed.
Pour the dough into the prepared loaf pan, spreading it evenly with a spatula.
Smooth the top of the dough with a spatula and let it sit for about 15 minutes to allow the dough to settle.
Place the loaf pan in the preheated oven and bake for 45 to 50 minutes or until 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 10 minutes before transferring it to a wire rack.
Let the bread cool completely on the wire rack before slicing and serving. Enjoy your Paleo Olive Sourdough Bread.
Nutrition Facts
Calories |
2683 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 192.6 g | 247% | |
| Saturated Fat | 26.2 g | 131% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 7554 mg | 328% | |
| Total Carbohydrate | 187.9 g | 68% | |
| Dietary Fiber | 42.3 g | 151% | |
| Total Sugars | 10.1 g | ||
| Protein | 69.6 g | 139% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 641 mg | 49% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 531 mg | 11% | |
*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.
