Dark Paleo Sourdough

I often make this bread for same day eating, but if you want that sour sourdough flavor, it is best left to cure overnight and baked the next day.  It is dark and sweet as a bread due to the tigernut (sweet) and psyllium (dark).

It is incredibly filling, works well fresh out of the oven with butter and veggie mite, toasts up well and works for grilled sandwiches too.

I do all of the proofing and baking process in my Breville air oven, which I love, but I must note that I threw away all of the nonstick pans. It came with and use copper sheets (which I cut down) to bake on as well as my Lodge cast-iron griddle for baking the bread.

I hope you enjoyed it! Let me know what you think 🙂

Dark Paleo Sourdough

Brenna May

(Tigernut, Almond Flour & Cassava Sourdough Seeded Loaf)

Print Recipe Pin Recipe

Ingredients

  

• 1 cup filtered or well water
• 1 tsp maple syrup or raw honey
• 1 tsp dry active yeast
• 3 tbsp psyllium husk
• 1/2 cup cassava sourdough starter
• 2 tbsp raw apple cider vinegar
• 2 tbsp extra virgin olive oil
• 2 tsp pink salt
• 1 tsp baking soda optional, but adds rise
• 1 1/2 cup blanched almond flour
• 1 cup arrowroot
• 1 cup Tigernut flour
• 1/3 cup coconut flour
• 1 egg or 1 tablespoon beef gelatin
• 1/4 cup chia seeds
• 1/4-1/2 cup hemp hearts/seeds

Instructions

 

• In a small bowl, add 1/4 cup of the water, sprinkle with yeast and add maple syrup or honey. Set aside for 10 minutes for the yeast to activate and consume all the sugars.
• In a large bowl, add the almond flour, arrowroot, coconut flour, tigernut flour, psyllium husk, chia seeds, hemp seeds, salt, baking soda and mix together.
• Add the olive oil, work it into the flour and then make a well in the center to start adding the wet ingredients.
• Add the cassava sourdough starter to the center and gently fold together without mixing in too much of the flour.
• In the small bowl, add the rest of the water, the apple cider vinegar and the egg or beef gelatin and whisk. Let set for 2 minutes.
• Add wet mixture into the well with the cassava sourdough starter and mix in the center until it looks like a foamy sponge.
• Begin folding the flour into the sponge until it is biscuit consistency. Then press together, knead it gently and form it into a boulé or baguette shape to rise.
• Oil a bowl and set in the boulé to sourdough for 12-24 hours.
• Alternatively, I like to roll a couple tea towels into a 6x9 pan and lay the third towel inset into it, dust it with arrowroot flour and lay the dough in the middle to rise in a sort of baguette shape. Then I dust the top with arrowroot again and fold the tea towel over the top to rise/ferment for 12-24 hours.
• The next day, preheat a cast iron pan or pizza stone in the oven to 450°F
• Transfer the boulé or baguette to the oven, score the top with a knife and close the door.
• Turn the oven down to 375°F and bake for 30-45 minutes. ***(Try baking covered for 30 and uncovered for 30)
• Let cool completely before slicing.

Keyword almond flour, bread, cassava, keto, paleo, sourdough, tigernut