Paleo Whole Wheat Multiseed Bread
Discover the wholesome goodness of Paleo Whole Wheat Multiseed Bread, a nutrient-packed loaf that’s perfect for clean eating enthusiasts. This gluten-free, grain-free recipe combines almond flour, arrowroot flour, and golden flaxseed meal as its base, enhanced with a mix of chia seeds, sunflower seeds, and pumpkin seeds for added crunch and texture. Moist and flavorful, thanks to olive oil, apple cider vinegar, and an optional touch of honey, this bread is not only paleo-friendly but also packed with protein, healthy fats, and fiber. Quick to prepare in just 15 minutes and ready to bake in less than an hour, it’s ideal for breakfast, snack time, or paired with your favorite soups and salads. Perfect for those following paleo or grain-free diets, this multiseed bread is a versatile addition to your kitchen repertoire. Slice it, toast it, or savor it as is—this bread is the perfect way to enjoy clean, healthy eating without sacrificing flavor!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 0.5 cup Arrowroot flour
- 0.5 cup Golden flaxseed meal
- 2 tablespoons Chia seeds
- 0.25 cup Sunflower seeds
- 0.25 cup Pumpkin seeds
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 4 large Eggs
- 2 teaspoons Apple cider vinegar
- 2 tablespoons Olive oil
- 1 tablespoon Honey (optional, for a touch of sweetness)
Instructions
Preheat your oven to 350°F (175°C) and line a standard loaf pan with parchment paper.
In a large mixing bowl, combine the almond flour, arrowroot flour, flaxseed meal, baking soda, and salt. Stir well to combine.
Add the chia seeds, sunflower seeds, and pumpkin seeds to the dry mixture. Mix thoroughly to distribute the seeds evenly.
In a separate medium bowl, whisk together the eggs, apple cider vinegar, olive oil, and honey (if using).
Slowly pour the wet ingredients into the dry mixture, stirring until a thick batter forms. Be careful not to overmix.
Transfer the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake the bread in the preheated oven for 35-40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Remove the bread from the oven and let it cool in the pan for 5-10 minutes before transferring it to a wire rack to cool completely.
Slice and serve. Store any leftovers in an airtight container in the refrigerator for up to 5 days or freeze for longer storage.
Nutrition Facts
Calories |
3352 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 241.2 g | 309% | |
| Saturated Fat | 28.1 g | 140% | |
| Polyunsaturated Fat | 26.5 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 2776 mg | 121% | |
| Total Carbohydrate | 226.0 g | 82% | |
| Dietary Fiber | 75.7 g | 270% | |
| Total Sugars | 26.6 g | ||
| Protein | 112.8 g | 226% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 1073 mg | 83% | |
| Iron | 24.4 mg | 136% | |
| Potassium | 2031 mg | 43% | |
*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.
