From time to time I want to have a piece of bread. Especially when I have guests in the house and we sit together for meals.
I have a few own recipes but sometimes – I think you have the same ‘problem’ – I see some delicious photos in the Internet and think: I want that right now.
Same to me with this multi grain bread. I found the recipe on The Paleo Mom.
It’s that kind of bread that is a little more work than the ‘normal’ paleo bread ‘all-in-a-bowl, mix, bake, enjoy’. I have to divide the eggs and the egg whites to get stiff – but that’s all.
The outcome is really amazingly yummy, perfect and no one ever can say a paleo bread is no bread. It’s really perfect.
From the original recipe I changed just only the quantity of the seeds for the rest it’s exactly the same. So the credit goes to the amazing Paleo Mom.
- 4 egg yolks
- 1.5 cup almond flour
- 3/4 cup arrowroot flour
- 1/4 cup flaxseeds
- 1/2 tsp sea salt
- 1/2 tsp baking soda
- 1 tbsp sesame seeds
- 1 tbsp sunflower seeds
- 4 egg whites
- 1 tsp raw honey
- 1 tsp apple cider vinegar
- Preheat oven to 200°C/400°F
- In a bigger bowl put all the dry ingredients plus the egg yolks. Mix well with a wooden spoon. It will be extremely dry.
- Beat egg whites, honey and apple cider vinegar until stiff.
- Now mix the egg white mass into the flour mix carefully. The dry flour mix will absorb all well and become a dump bread mix.
- Now put the whole bread mix into a 18 inch loaf pan and put it into the preheated oven.
- After 20 minutes turn the oven down to 150°C/300°F
- Turn the oven off when the toothpick prove comes out clean. Let it stay another 10 minutes in the oven with the door open and then take the bread out of the oven and the loaf pan and let it cool on a cooling rack.
Instead of the almond flour you can use any other nut flour except coconut flour as the texture is very different.
Who doesn't like apple cider vinegar can use lemon juice.
Note: any variation of ingredients give another taste.
