Paleo “Multigrain” Bread

Ingredients

4 eggs

1 ½ cups blanched almond flour

¾ cup arrowroot powder

¼ cup ground flaxseed

½ tsp salt

½ tsp baking soda

1 tsp honey

1 tsp apple cider vinegar

1 Tbsp brown sesame seeds

1 Tbsp black sesame seeds

¼ cup raw sunflower seeds

1. Preheat oven to 350F. Grease a 7.5″ x 3.5″ loaf pan very generously with coconut oil.

2. In a small bowl or measuring cup, combine arrowroot powder, almond flour, ground flax seed, salt, and baking soda.

3. In a large bowl, beat eggs with a handmixer until super thick and frothy, about 4-5 minutes.

4. Stir honey and vinegar into the eggs. Fold dry ingredients into egg mixture until well combined. Fold in sesame and sunflower seeds.

5. Pour batter into prepared loaf pan. Bake for 40 minutes. Let cool 10-15 minutes before removing from loaf pan. Enjoy!

Do you need help finding any ingredients? Check out Important Pantry Items for the Paleo Baker.

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Comments

Michelle May 7, 2014 at 4:42 am

Can I substitute the apple cider vinegar for anything else, im allergic to sodium metabisulphate?

Reply Christina Feindel May 7, 2014 at 9:34 am

Any other type of vinegar should work, but the recipe relies on it interacting with baking soda for its texture. – Christina, Sarah’s assistant

Reply Fred Chapman May 8, 2014 at 12:42 pm

After 15 evolutions from the initial Elena Amsterdam’s bread, I have developed a Paleo/gluten free bread that finally satisfies me and my family. I use a Zojirushi bread maker. Dry ingredients: Almond flour (2 1/2 C), Sorghum flour (1/4 C), Coconut Flour (1/4 C), Tapioca Flour1/2 C), Arrowroot flour (1/4 C), Ground Flax (1/2 C), Xanthan Gum (1T), Dry Yeast (1T*), Salt (1 1/2 tsp*).( The salt and yeast are added later: *) Wet ingredients: 3 eggs thoroughly beaten, at least 2 minutes, Coconut oil (3T), Raw Honey, including propolis, (3T), almond milk (1C), water (1/2C). Mixing directions: Mix all the dry ingredients thoroughly except the yeast and the salt. Separately beat eggs, add coconut oil and continue beating. Heat the almond milk, water and honey to 110 degrees. The honey will melt into the water/almond milk mixture. Add to the egg/oil mixture and stir to mix. Place the wet ingredients into the bread maker. Then add the dry ingredients to the bread maker on top of the wet ingredients.

*Now and only now, put the yeast in one corner of the bread pan and the salt into the opposite corner on top of the dry ingredients. You may have to adapt these instructions to your own bread maker. I add 1Cup of chopped pecans after the initial mixing/kneading before the rising. The Zoijurishi beeps when it is time to add the nuts. this gives me a two pound loaf, nicely risen and browned. Excellent for breakfast toast or sandwiches. Enjoy

Reply Bill August 13, 2014 at 6:08 pm

What cycle do you use on the Zojirushi??

Reply Eliza May 19, 2014 at 12:49 pm

I read that baking with almond flour and flax seed, heating it up, creates inflamation in the body, for it’s omega 6 that is not suppose to be heated up!

http://empoweredsustenance.com/avoid-almond-flour/

Reply Christina Feindel May 20, 2014 at 8:56 am

You can read Sarah’s rebuttal to that post here: http://www.thepaleomom.com/2013/11/pros-cons-almond-flour-rebuttal-5-reasons-avoid-almond-flour.html – Christina, Sarah’s assistant

Reply Cassie June 23, 2014 at 6:52 pm

What is the nutritional information per slice, please?

Reply Cari Call Draney July 1, 2014 at 4:08 pm

I am allergic to almonds. Do you have any suggestions for what I could use instead?

Reply Karen July 13, 2014 at 10:48 pm

Cashew flour, pecan flour, walnut flour, pumpkin seed flower……..

Reply Lou July 10, 2014 at 9:58 am

How much is a cup in grams? or shall I just measure out any cup??

Reply Christina Feindel July 11, 2014 at 10:10 am

A cup is 236.5 ml. It cannot be converted to grams because a cup is based on volume, not weight. – Christina, Sarah’s assistant

Reply Kelly July 12, 2014 at 4:53 pm

Hi Im looking into the diet for my baby. He has many allergies, including egg & diary. Do you have any thoughts on how to substitute egg? I normally would use egg replacement & baking powder, however this substitution wont follow this diet?! Thank you

Reply Tamara Abrams July 17, 2014 at 11:13 am

I have baked this twice now, love it

Reply Ha July 20, 2014 at 9:50 am

I just tried this recipe. I just wanted to let others know I didn’t have flaxseed (which is linseed ground up), so used chia seeds instead. I couldn’t get my little processor to give me a chia meal so chucked them in whole used an additional 3 tbs of water and it turned out really well!! I also didn’t have black sesame so the black chia gave it that multigrain look. The next time I try it I will try omitting egg altogether and use the 1tbs chia + 3 tbs water per egg replacement. I will let you know how I go.

Reply sweetandsassx August 18, 2014 at 11:25 am

I would love to know how your egg substitution went-I cannot have eggs.

Reply Veronica July 22, 2014 at 9:12 pm

Ok, I’m having some serious problems with this recipe. My eggs didn’t get “super thick” which is so arbitrary that I decided I must be going for pudding consistency but I didn’t get that but instead something more like cream despite beating for 10 minutes. My bread also didn’t rise much and I ended up with a stout, dense bread with a very hard crust. The taste and texture were ok, but I can’t see making this into a sandwich as that’s what I’m trying to do so my son can still have sandwiches at school.

Reply Linda August 20, 2014 at 1:32 pm

I had a similar problem. I’m at 7500 feet, so it might very well be the altitude. I may increase the vinegar and baking soda and add just a touch of water so it’s not so dense. I will say, though, that it was DELICIOUS, especially after 3 years of no bread at all!

Reply Kathryn September 12, 2014 at 10:05 am

Absolutely amazing ‘bread’ – no way am I ever going to long for that old piece of regular bread an marmite/cheese again!

Reply Sandie September 22, 2014 at 11:29 pm

I tried making paleo bread in my bread machine. It seems to not get quite done, especially in the middle. Is there a trick to it? I also followed my breadmaker instructions. I made your Zucchini muffins. With a family of 4 they did not stick around long. Thank You!

Reply Terri September 30, 2014 at 9:53 pm

Is arrowroot allowed on the autoimmune protocol? My son follows the Specific Carbohydrate Diet which has done wonders for his UC. Afraid to try something not allowed on that diet…. but wondering if it might be okay. Paleo is usually stricter than SCD – no dairy and no legumes are 2 examples of it being stricter.

Reply Cristin October 1, 2014 at 10:15 am

Maybe a silly question, but is there a reason for the brown and black sesame seeds? Could you substitute regular sesame seeds?

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Paleo “Multigrain” Bread

Ingredients

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