This is the Sourdough version of our yummy gluten-free, grain-free, vegan, paleo bread.
It’s a little lighter, more like a German Rye bread
You need:
- Quinoa: 50gr
- Linseed or Flax-seed: 60gr
- Chia: 30gr
Grind all seeds into flour, either with a mill or with a blender.
Add:
- Coconut Sugar: 1 teaspoon
- Sea Salt: 1 teaspoon
- Baking soda: half teaspoon
- Ground Fennel: 1 teaspoon
- Ground Cumin: 1 teaspoon
Mix all dry ingredients well together
In a large bowl mix:
- Warm water: 165ml
- Coconut oil: 1 tablespoon
- Psyllium Husk: 20gr
- Active Sourdough: 375gr (I use Sourdough made from Buckwheat Flour or Brown Rice Flour)
Add the dry ingredients and mix well. Cover and let sit in a warm place (25C) for 8 – 12 hours.
Add
- Sunflower seeds: 65gr
Knead and form into 2 long loaves or put into a square form lined with baking paper.

Let rise again in a warm place for 3 hrs.
Moisten the top of the bread with a little bit of water before putting it in the oven.
Bake at 180C for one hour.
Let cool for 45 minutes before cutting.

Enjoy!