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 is the Sourdough version of our yummy gluten-free, grain-free, vegan, paleo bread.

It’s a little lighter, more like a German Rye bread

Step 1

Grind all seeds into flour, either with a mill or with a blender.

Step 2

Mix all dry ingredients well together

Step 3

In a large bowl mix the wet ingredients

Step 4

Add the dry ingredients to the wet ingredients and mix well. Cover and let sit in a warm place (25C) for 8 – 12 hours.

Step 5

Add the Sunflower seeds and knead and form into 2 long loaves or put into a square form lined with baking paper.

Step 6

Let rise again in a warm place for 3 hrs.

Step 7

Moisten the top of the bread with a little bit of water before putting it in the oven.
Bake at 180C for one hour.

Step 8

Let cool for 45 minutes before cutting.

paleo sourdough bread

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