Paleo Rye Sourdough Bread
Discover the perfect harmony of flavor and health with this Paleo Rye Sourdough Bread recipe, a grain-free twist on the classic favorite. Made with nutrient-rich almond flour, coconut flour, and ground flaxseed, this bread delivers the hearty texture and mild tang of traditional sourdough while staying true to paleo principles. Enhanced with caraway seeds for that signature rye taste and a healthy dose of psyllium husk for unbeatable structure, this loaf is both filling and nourishing. With a Paleo sourdough starter providing natural fermentation, each slice brims with wholesome goodness. Ideal for sandwiches, breakfast toast, or a simple snack, this bread is easy to bake and perfect for anyone seeking a gluten-free, paleo-approved alternative to rye bread.
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Recipe Information
Ingredients
- 2 cups almond flour
- 0.5 cup ground flaxseed
- 0.5 cup coconut flour
- 2 tablespoons psyllium husk powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1 tablespoon apple cider vinegar
- 1 cup water
- 3 large eggs
- 0.75 cup Paleo sourdough starter
- 1 tablespoon caraway seeds
Instructions
Preheat your oven to 350°F (175°C) and line a 9x5-inch loaf pan with parchment paper.
In a large mixing bowl, combine almond flour, ground flaxseed, coconut flour, psyllium husk powder, baking soda, salt, and caraway seeds. Mix well to incorporate all dry ingredients.
In a separate bowl, beat the eggs and add in the Paleo sourdough starter, apple cider vinegar, and water. Mix until well combined.
Pour the wet ingredients into the dry ingredients and stir until a dough forms. The dough will be thick but should be well integrated.
Transfer the dough to the prepared loaf pan, smoothing the top with a spatula.
Let the dough rest in the pan for about 10 minutes while you prepare your oven for baking.
Once the oven is ready, place the loaf in the center and bake for 50 minutes, or until the bread is golden brown and a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for 10 minutes before removing it to cool completely on a wire rack.
Slice and serve your Paleo Rye Sourdough Bread once it has cooled completely. Enjoy!
Nutrition Facts
Calories |
2031 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.1 g | 172% | |
| Saturated Fat | 21.3 g | 106% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 2752 mg | 120% | |
| Total Carbohydrate | 155.4 g | 57% | |
| Dietary Fiber | 74.8 g | 267% | |
| Total Sugars | 14.4 g | ||
| Protein | 83.5 g | 167% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 703 mg | 54% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 1187 mg | 25% | |
*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.
