Happy Belly Sourdough Bread

Time

120 min

SErves

15

Calories

90 kcal

Carbs

10g

Protein

6g

Fat

2g

Ingredients

For the flour:

  • Quinoa: 50g
  • Linseed or Flax-seed: 60g
  • Chia: 30g

Dry Ingredients

  • Coconut Sugar: 1 teaspoon
  • Sea Salt: 1 teaspoon
  • Baking soda: half teaspoon
  • Ground Fennel: 1 teaspoon
  • Ground Cumin: 1 teaspoon
  • Psyllium Husk: 20g

Wet Ingredients:

  • Warm water: 165ml
  • Coconut oil: 1 tablespoon
  • Active Sourdough: 375g (I use Sourdough made from Buckwheat Flour or Brown Rice Flour)

Instructions

This light, hearty sourdough bread has a texture similar to German rye bread—without the gluten or grains!

Step 1

Grind all seeds into a fine flour using a mill or high-speed blender.

Step 2

In a large bowl, whisk together all dry ingredients until well combined.

Step 3

In a separate bowl, mix all wet ingredients thoroughly.

Step 4

Slowly add the dry ingredients to the wet mixture, stirring until fully combined. Cover and let sit in a warm place (25°C) for 8–12 hours to ferment.

Step 5

Fold in the sunflower seeds, then knead lightly and shape into two long loaves or place the dough into a square baking tin lined with parchment paper.

Step 6

Let the dough rise again in a warm place for 3 hours.

Step 7

Lightly moisten the top of the loaves with water before baking. Bake at 180°C (350°F) for 1 hour.

Step 8

Allow the bread to cool for at least 45 minutes before slicing.

paleo sourdough bread

Enjoy your homemade nourishing sourdough bread!

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