Low Carb Wholemeal Sourdough Bread

Experience the perfect balance of hearty flavor and low-carb goodness with this Low Carb Wholemeal Sourdough Bread recipe. Combining nutrient-rich wholemeal flour, almond flour, flaxseed meal, and psyllium husk powder, this bread is packed with fiber and healthy fats, making it an ideal choice for keto and low-carb diets. With the tangy character of an active sourdough starter and a tender yet chewy texture, this artisan-style loaf is easy to prepare with minimal kneading and a slow fermentation that enhances both flavor and digestibility. A touch of olive oil adds richness, while baking with steam ensures a beautifully crusty exterior. Perfect for slicing, toasting, or serving alongside your favorite soups and salads, this wholesome bread proves that low-carb baking can be both nutritious and delicious.

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 10

Ingredients

• 200 g Wholemeal flour
• 100 g Almond flour
• 30 g Psyllium husk powder
• 40 g Flaxseed meal
• 1 tsp Salt
• 150 g Sourdough starter (active, unfed)
• 250 ml Warm water
• 1 tbsp Olive oil

Directions

Step 1

In a large mixing bowl, combine the wholemeal flour, almond flour, psyllium husk powder, flaxseed meal, and salt. Mix well to ensure the dry ingredients are evenly distributed.

Step 2

Add the sourdough starter to the dry ingredients. Slowly pour in the warm water while mixing with a wooden spoon or your hands to form a rough dough.

Step 3

Drizzle the olive oil over the dough and continue kneading it in the bowl until it comes together into a smooth and slightly sticky mass.

Step 4

Cover the bowl with a clean kitchen towel and let the dough rest for 1 hour at room temperature to allow the sourdough starter to begin fermentation.

Step 5

After resting, turn the dough out onto a lightly floured surface (use almond flour to keep it low carb) and shape it into a tight round or oval loaf.

Step 6

Place the shaped dough onto a parchment-lined baking sheet or into a greased loaf pan. Cover it loosely with plastic wrap or a damp towel and let it proof for 3-4 hours, or until it has risen slightly and feels airy to the touch.

Step 7

Preheat your oven to 220°C (430°F) and place a tray of hot water on the lower rack to create steam. This will help develop a crusty exterior.

Step 8

Using a sharp knife or bread lame, score the top of the loaf with a design to allow for controlled expansion during baking.

Step 9

Bake the bread on the middle rack for 40-45 minutes, or until the crust is golden brown and it sounds hollow when tapped on the bottom.

Step 10

Remove the bread from the oven and let it cool completely on a wire rack before slicing and serving.

Nutrition Facts

Serving size	(793.6g)

Amount per serving	% Daily Value*
Calories	1771.0

Total Fat 86.0g	0%
Saturated Fat 8.0g	0%
Polyunsaturated Fat 1.3g
Cholesterol 0mg	0%
Sodium 2398.8mg	0%
Total Carbohydrate 220.4g	0%
Dietary Fiber 67.8g	0%
Total Sugars 5.3g
Protein 57.3g	0%

Vitamin D 0IU	0%
Calcium 449.9mg	0%
Iron 15.8mg	0%
Potassium 1456.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.1%

Protein: 12.2%

Carbs: 46.8%