Paleo “Multigrain” Bread

January 23, 2012 in Categories: by

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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!

Elena Amsterdam’s bread recipes all use a 7.5″x3.5″ Medium Loaf Pan.  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!

Paleo Multigrain Bread


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!

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


I am aware this is an old post but FYI
I’m also allergic to metabisulphites so I just substitute lemon for the apple cider vinegar – seems to work fine!

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

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 :-)

I know that this is old but…..I always use: 1 tbsp flax seed meal to 3 tbsp warm water per egg. It’s a great egg substitute.

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.

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.

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!

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!

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.

Arrowroot is a tuber so is paleo but is NOT allowed on SCD because it’s loaded with starch which is food for the pathogens that the SCD is trying to control.

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

I think there are different levels of antioxidants based on color (i.e. black sesame seeds containing higher levels of antioxidants than brown). But beyond that I haven’t found much difference. The different colors would give the bread more of that “multi-grain” appearance.

I want to make this for myself and my fussy three year old. When I tried to make it (as per receipe) the mixture was like sticky dough and when cooked was very hard. Any suggestions as to what I did wrong??

Technically, no. Sorghum flour is a grain from a species of grass that is related to sugar cane (though it looks and pops like little tiny corn), so, by definition would not be paleo. It is, however, gluten free, so, if that’s why you’re changing flours, it’s an option to use on occasion. It has the same downside of grains in general (i.e. not as nutritionally dense as veggies, fruits and meats and its high starch content can spike blood sugar).

Just took a loaf out! House smells lovely. I only had a 8.5x 4.5 pan, so its a little flat. May be a little dry. I went 32 minutes, could probably left off the last five. Taste is nice, texture a little like corn bread. I used unhulled brown sesame seeds, was not sure if hulled or unhulled mattered, i tried to toast a bit – ha ha, they pop like corn. I thunk i may try a double batch in the same pan and add 5 minutes to see if i can get a more standard loaf. Anyone tried this?

Also mine stuck in the pan, thought i used enough coconut oil, but probably will add parchment paper next time. Anyone have tips on this?

Any suggestions on what to use instead of arrowroot (and tapioca) powder? I’m on the GAPS protocol and those are not allowed. I really want to try this too. Thank you.

That’s awesome – I did the same thing to Elana’s recipe, except I used Sunflower, Golden Flax, and Pumpkin seeds. (It was what I had on hand.) It’s still the tastiest bread I’ve made since giving up grains!

Is there a problem with using coconut flour instead of almond flour? I tried this and ended up with a pile of crumbs….. so, I doubled the eggs and then had a very dense lump to put in the tin. I can taste what it is meant to be like, but it is still a brick….lol
Alternatively I can use almond meal, but I don’t have any almond flour.

I made the recipe yesterday but doubled the ingredients due to not having a pan to the specific size. It turned out well and toasted quite well this morning but suspect it may be a little more dense than it should be. The problem could well be that I am Australian and our measurements are different from US and UK for that matter. imperial and/or metric measurements would be great. Is it possible to provide the recipe this way. I found reference to 1 cup being 236.5ml which is fine for liquid but what about the almond flour (I found a note that 5ozs equals 1 1/4 cups for almond flour) which I assume would be different from the weight of the arrowroot and the flaxseed would be different again. I could calculate from the base if they were all the same. I doubt the amount of the sesame seeds and sunflower seeds would be particularly significant to the density but I feel I may have over estimated the almond flour, hence the density. I do have a recipe for a Chia and Almond Bread which I would be happy to share if anyone is interested. It is really nice and toast quite well too.

I have found that the bread recipe that contain oils don’t turn out particularly well – not for me anyway.

THIS WAS ABSOLUTELY AMAZING!! I had almost given up on making anything my 7-yr-old could enjoy to any degree, but he is going to LOVE this. It’s better than Ezekiel bread which is what I’ve missed the most. Oh, and my daughter too, she won’t have to live without the Ezekiel morning toast satisfaction anymore, so thankful!!!

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