Paleo Wholemeal Sourdough Bread
Discover the ultimate fusion of health and flavor with this Paleo Wholemeal Sourdough Bread. Perfect for grain-free diets, this recipe combines almond flour, coconut flour, and arrowroot flour to create a wholesome, nutrient-rich loaf that’s soft on the inside with a delightful crust. Powered by a tangy paleo sourdough starter and boosted with psyllium husk powder for that classic bread texture, this recipe is free from gluten, dairy, and refined sugar—ideal for clean eating enthusiasts. With just 20 minutes of prep time and minimal effort, you’ll have a homemade, artisanal loaf that’s perfect for breakfast, sandwiches, or snacking. Whether toasted or enjoyed fresh, this paleo bread is your new go-to for guilt-free indulgence.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2.5 cups Almond flour
- 0.5 cups Coconut flour
- 1 cups Arrowroot flour
- 2 tablespoons Psyllium husk powder
- 1 teaspoon Baking soda
- 1 teaspoon Sea salt
- 0.75 cups Paleo sourdough starter
- 4 large Eggs
- 1 tablespoon Apple cider vinegar
- 0.5 cups Water
Instructions
Preheat your oven to 350°F (175°C) and line a loaf pan with parchment paper.
In a large mixing bowl, combine almond flour, coconut flour, arrowroot flour, psyllium husk powder, baking soda, and sea salt. Mix well to evenly distribute the dry ingredients.
In a separate bowl, whisk together the paleo sourdough starter, eggs, apple cider vinegar, and water until smooth.
Gradually add the wet ingredients to the dry ingredients, stirring carefully to combine. The mixture will form a thick, sticky dough.
Transfer the dough to the prepared loaf pan, smoothing the top with a spatula. You can score the top lightly with a knife if desired.
Place the loaf on the center rack of the preheated oven and bake for 50 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Remove the bread from the oven and allow it to cool in the loaf pan for 10 minutes.
Carefully lift the bread out of the pan using the parchment paper and transfer it to a wire rack to cool completely before slicing.
Store any leftovers in an airtight container at room temperature for 2-3 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
3098 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 150.0 g | 192% | |
| Saturated Fat | 23.3 g | 116% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 3960 mg | 172% | |
| Total Carbohydrate | 366.5 g | 133% | |
| Dietary Fiber | 78.1 g | 279% | |
| Total Sugars | 16.3 g | ||
| Protein | 94.2 g | 188% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 805 mg | 62% | |
| Iron | 19.4 mg | 108% | |
| Potassium | 962 mg | 20% | |
*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.
