Paleo “Multigrain” Bread
January 23, 2012 in Paleo Bread
This recipe is based on Elena Amsterdam’s Bread 2.0, which makes a very satisfying paleo bread (also check out her Paleo Bread recipe which omits arrowroot powder in favor of more eggs and almond flour). Her base recipe didn’t appeal to my oldest (who, as you know, is extremely picky), but I found that the addition of some seeds to mimic multigrain bread worked wonders. She loves it and one of the healthy foods I can count on her eating now is almond butter and honey sandwiches on this bread!
. I am using the same size here because it is a good size for even baking (especially with almond flour baking) and, since this bread is so filling, actually makes a really nice size bread slice. I haven’t experimented with scaling this loaf up to a larger loaf pan, but if you try it, please leave me a comment to let me know whether or not it works!
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.
I just made this! My toddler ‘wuvs’ it. Now I can give her a sandwich if she asks for one.
That’s awesome!!!! It’s a hit with my family too.
I just finished baking this and it was SOO good!! Being gluten free I’ve tried lots of bread recipes and this is probably the easiest and the best I’ve tried so far! Thanks for posting it!!
I’m so glad you like it!!!
I agree with you! Its the best one ive had also! I like having a little crunch that I used to get with the multigrain breads!
So, I just started doing paleo. My kids are doing really well, but they miss “easy foods” I wish I could come and hug you for this recipe. I added pumpkin seeds and sunflower seeds and omitted the sesame seeds. We all had a slice when it was still warm with honey butter and it was amazing. Today for lunch I made sandwiches and the kids were so happy! They even like that they are short slices. My daughter said, “bout time someone made kid size bread”. I love her. We ALL loved this bread. THANK YOU THANK YOU THANK YOU!!!!
Thank you! We still battle with the loss of convenience foods, which is why I work so hard to develop recipes to replace them! I’m happy to know they are appreciated!
We are starting Paleo today, full force, all family! I’ve dabbled in it some, but I just cleared out our kitchen of all non paleo and am hitting the store. Thank you for this simple recipe I cannot wait to try it out! And I love the comments that kids LOVE it!
I just made this bread. I do not have the right loaf pan so I baked in 3 mini loaf pans for 29min. and it came out great. could have been taken out at 25min I think. so if you want to give this away or take a meal to someone. the disposable mini loaf pans work great fro this bread. hopefully ordering a real loaf pan this week.
Do you have a substitute for the eggs?
I have not tried any egg substitutes in this recipe.
oh my goodness! This is delicious and it made the house smell amazing while cooking! Thank you! I can’t wait to have a nice thick slice of toast in the morning with some butter! Yumm!
what could I substitute arrowroot powder for? a different type of flour (like hemp)?
Sweet potato starch would work well. Tapioca would change the texture a bit but would work too. I’m not familiar with how hemp flour works in baking, so I don’t know.
Would this freeze do you think? And I’d so for how long? Can’t wait to try this! Need something to put my nut butter on instead of eating it with a spoon
I think so. I would suggest slicing it before freezing.
Can I substitute chopped almonds for the seeds?
Sure!
Any suggestions to replace the ground flax seed?
cut & pasted from:
Yeast-Based Paleo Bread
March 28, 2012 in Paleo Bread
ThePaleoMom says:
April 18, 2012 at 2:52 pm
Prof. Lorain Cordain uses ground flax seed in his cookbook. Any argument against flax seed would also apply to nuts, and I’m pretty sure this recipe wouldn’t work without the flax or the almond flour. If you are okay with almonds, but still want to avoid flax, chia seeds would be a very good substitute. Otherwise, you can play with adding probably 2 extra eggs and reducing the water. Hope this helps!
Do you know the carb content in this bread? looks delicious….
What do you suggest to prevent tunneling in Paleo breads? I bake a honey “wheat” bread from John Chatham’s book, Paleo Breads, and it always tunnels, leaving an unbaked soft batter in the center and a “caving-in” of the top of the loaf.
Smaller loaf pans, lower temperature and/or longer cooking times.
Thanks much. I use the small 3 x 7 loaf pan and have tried longer cooking times. I have always used the 350 degree oven temp suggested, but will now experiment with a lower temp. I’ll let you know how this works out for I’m sure I’m not to only Paleo baker that has experienced tunneling.