Ditch the diet dread and discover deliciousness! We’ve gathered 23 wholesome artisan bread recipes that make slimming down feel effortless and utterly satisfying. From crusty sourdough to soft seeded loaves, these bakes prove healthy eating can be full of flavor and joy. Ready to transform your kitchen and your wellness journey? Let’s dive into these simple, scrumptious creations that promise both nourishment and delight.
Zucchini and Carrot Whole Grain Loaf
Baking a wholesome loaf doesn’t have to be complicated. This zucchini and carrot whole grain loaf is a simple, nutritious option. It’s perfect for a quick breakfast or a healthy snack.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 55 minutes
Ingredients
For the wet mixture:
– 1 ½ cups grated zucchini (about 1 medium)
– 1 cup grated carrot (about 2 medium)
– ½ cup honey
– ⅓ cup melted coconut oil
– 2 large eggs
– 1 teaspoon vanilla extract
For the dry mixture:
– 1 ½ cups whole wheat flour
– 1 cup old-fashioned rolled oats
– 1 teaspoon baking soda
– ½ teaspoon baking powder
– 1 teaspoon ground cinnamon
– ½ teaspoon salt
Instructions
1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper, leaving an overhang on the long sides.
2. Place the grated zucchini in a clean kitchen towel and squeeze firmly to remove excess moisture. This prevents a soggy loaf.
3. In a large bowl, whisk together the grated zucchini, grated carrot, honey, melted coconut oil, eggs, and vanilla extract until fully combined.
4. In a separate medium bowl, whisk together the whole wheat flour, rolled oats, baking soda, baking powder, cinnamon, and salt.
5. Add the dry mixture to the wet mixture. Use a spatula to fold gently until just combined; do not overmix.
6. Pour the batter into the prepared loaf pan and spread it into an even layer.
7. Bake for 50 to 55 minutes. The loaf is done when a toothpick inserted into the center comes out clean and the top is golden brown.
8. Let the loaf cool in the pan for 10 minutes. Then, use the parchment paper overhang to lift it out and transfer it to a wire rack to cool completely before slicing.
Warm slices reveal a moist, tender crumb speckled with colorful vegetables. The cinnamon adds a subtle warmth that complements the natural sweetness from the honey and carrots. For a creative twist, toast a slice and top it with almond butter or a dollop of Greek yogurt.
Almond Flour Pumpkin Seed Bread
A nutty, gluten-free loaf perfect for fall mornings or hearty sandwiches. Almond flour and pumpkin seeds create a dense, satisfying texture that’s naturally grain-free. This bread bakes up with a crisp crust and moist interior.
Serving: 8 slices | Pre Time: 15 minutes | Cooking Time: 60 minutes
Ingredients
– For the dry ingredients:
– 2 cups almond flour
– 1/2 cup pumpkin seeds
– 1/4 cup ground flaxseed
– 1 tsp baking soda
– 1/2 tsp salt
– For the wet ingredients:
– 4 large eggs
– 1/4 cup olive oil
– 1 tbsp apple cider vinegar
Instructions
1. Preheat your oven to 350°F.
2. Line a 9×5-inch loaf pan with parchment paper.
3. In a large bowl, combine 2 cups almond flour, 1/2 cup pumpkin seeds, 1/4 cup ground flaxseed, 1 tsp baking soda, and 1/2 tsp salt.
4. Whisk these dry ingredients until evenly mixed.
5. In a separate bowl, whisk 4 large eggs until frothy.
6. Add 1/4 cup olive oil and 1 tbsp apple cider vinegar to the eggs.
7. Whisk the wet ingredients until fully combined.
8. Pour the wet mixture into the dry ingredients.
9. Stir with a spatula until no dry spots remain, but do not overmix.
10. Transfer the batter to your prepared loaf pan.
11. Smooth the top with the spatula.
12. Bake at 350°F for 55-60 minutes.
13. Check for doneness by inserting a toothpick into the center; it should come out clean.
14. Let the bread cool in the pan for 10 minutes.
15. Remove the bread from the pan using the parchment paper.
16. Place it on a wire rack to cool completely before slicing.
Dense and hearty, this bread has a rich, nutty flavor from the almond flour and a pleasant crunch from the pumpkin seeds. Serve it toasted with avocado or as a base for turkey sandwiches. Its moist crumb holds up well to spreads without becoming soggy.
Chia Infused Sourdough
Eager for a tangy, nutrient-packed twist on classic sourdough? This chia-infused loaf adds a delightful crunch and subtle nuttiness to your homemade bread. It’s a straightforward recipe that yields a chewy, flavorful crumb perfect for sandwiches or toasting.
Serving: 1 loaf | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
For the dough:
– 3 ½ cups bread flour
– 1 ½ cups warm water (110°F)
– 1 cup active sourdough starter
– 2 tbsp chia seeds
– 1 ½ tsp salt
For finishing:
– 1 tbsp olive oil
– 1 tbsp cornmeal
Instructions
1. In a large bowl, combine 3 ½ cups bread flour, 1 ½ cups warm water (110°F), and 1 cup active sourdough starter. Mix until a shaggy dough forms, about 2 minutes.
2. Cover the bowl with a damp towel and let it rest for 30 minutes to autolyse, which develops gluten without kneading.
3. Sprinkle 1 ½ tsp salt and 2 tbsp chia seeds evenly over the dough. Fold the dough repeatedly for 5 minutes to incorporate everything fully.
4. Transfer the dough to a lightly oiled bowl, drizzle with 1 tbsp olive oil, and cover. Let it rise at room temperature for 4–6 hours, until doubled in size.
5. Gently shape the dough into a round loaf on a floured surface. Place it seam-side up in a proofing basket dusted with 1 tbsp cornmeal to prevent sticking.
6. Cover the loaf and refrigerate it overnight for 12–18 hours to develop flavor and structure.
7. Preheat your oven to 450°F with a Dutch oven inside for 30 minutes to ensure even heat distribution.
8. Carefully transfer the loaf to the preheated Dutch oven, score the top with a sharp knife, and bake covered for 30 minutes.
9. Remove the lid and bake uncovered for 15 more minutes, until the crust is deep golden brown and sounds hollow when tapped.
10. Cool the loaf completely on a wire rack for at least 2 hours before slicing to avoid a gummy texture.
This bread boasts a crisp crust with a moist, airy interior speckled with chia seeds. The tangy sourdough base pairs wonderfully with the seeds’ mild crunch. Try it toasted with avocado or as a hearty base for open-faced sandwiches.
Quinoa Oatmeal Sandwich Bread
Venturing beyond typical sandwich loaves, this quinoa oatmeal bread offers a hearty, nutrient-dense alternative. It bakes up with a tender crumb and a subtly nutty flavor, perfect for everything from avocado toast to classic PB&J. You’ll need just a few simple ingredients and one bowl to get started.
Serving: 1 loaf (about 12 slices) | Pre Time: 15 minutes | Cooking Time: 50 minutes
Ingredients
For the dry mix:
– 1 1/2 cups cooked quinoa, cooled
– 1 cup old-fashioned rolled oats
– 1 1/2 cups whole wheat flour
– 1/4 cup ground flaxseed
– 1 tsp baking soda
– 1 tsp salt
For the wet mix:
– 1 1/4 cups buttermilk
– 1/4 cup honey
– 2 large eggs
– 2 tbsp melted coconut oil
Instructions
1. Preheat your oven to 350°F. Grease a 9×5-inch loaf pan and line it with parchment paper, leaving an overhang on the long sides for easy removal.
2. In a large bowl, combine the cooked quinoa, rolled oats, whole wheat flour, ground flaxseed, baking soda, and salt. Use a whisk to break up any clumps and ensure even distribution.
3. In a separate medium bowl, whisk together the buttermilk, honey, eggs, and melted coconut oil until the mixture is smooth and fully emulsified.
4. Pour the wet ingredients into the dry ingredients. Use a rubber spatula to fold and stir just until no dry streaks remain; avoid overmixing to keep the bread tender.
5. Tip: Scrape the batter into the prepared loaf pan and smooth the top with the spatula. For a decorative finish, sprinkle a tablespoon of extra rolled oats over the surface.
6. Bake on the center rack for 50–55 minutes. The bread is done when it’s deeply golden brown, feels firm to the touch, and a toothpick inserted into the center comes out clean.
7. Tip: Let the bread cool in the pan on a wire rack for 10 minutes. Then, use the parchment overhang to lift it out and let it cool completely on the rack—this prevents a soggy bottom.
8. Once completely cool, slice with a serrated knife using a gentle sawing motion for neat slices without crumbling.
9. Tip: For best texture and flavor, wrap the cooled loaf tightly in plastic wrap and store at room temperature for up to 3 days, or freeze slices for longer storage.
Naturally moist and slightly chewy from the quinoa and oats, this bread holds up beautifully to hearty spreads and sandwich fillings. Its wholesome flavor pairs exceptionally well with savory options like hummus and roasted vegetables or sweet combinations like almond butter and banana. Toast a slice for a crisp exterior that contrasts delightfully with the soft interior.
Spelt and Sunflower Seed Rolls
Hearty spelt and sunflower seed rolls deliver wholesome flavor with minimal fuss. These nutty, textured buns come together quickly for everyday meals. Expect a satisfying chew with subtle earthy notes.
Serving: 12 rolls | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
For the dough:
– 2 cups spelt flour
– 1 cup all-purpose flour
– 1 tbsp active dry yeast
– 1 tsp salt
– 1 tbsp honey
– 1 cup warm water (110°F)
– 2 tbsp olive oil
For finishing:
– ½ cup sunflower seeds
– 1 egg, beaten
Instructions
1. Combine spelt flour, all-purpose flour, yeast, and salt in a large bowl.
2. Whisk honey into warm water until dissolved, then stir in olive oil.
3. Pour wet ingredients into dry ingredients and mix until a shaggy dough forms.
4. Knead dough on a floured surface for 8 minutes until smooth and elastic.
5. Place dough in a greased bowl, cover with a damp towel, and let rise in a warm spot for 1 hour until doubled in size.
6. Punch down dough and divide into 12 equal pieces.
7. Roll each piece into a tight ball and place on a parchment-lined baking sheet 2 inches apart.
8. Cover rolls with a damp towel and let rise for 30 minutes until puffy.
9. Preheat oven to 375°F during the final 10 minutes of rising.
10. Brush each roll with beaten egg and press sunflower seeds firmly onto tops.
11. Bake for 22-25 minutes until golden brown and hollow-sounding when tapped.
12. Transfer rolls to a wire rack to cool completely before serving.
You’ll notice a pleasantly dense crumb with visible spelt flecks and crunchy seed topping. These rolls pair perfectly with soups or make excellent sandwich bases—try them toasted with avocado and a sprinkle of sea salt.
Hemp Heart Multigrain Bread
You’ve probably tried whole wheat, but hemp heart multigrain bread brings a nutty, protein-packed twist to your daily loaf. This recipe uses a simple blend of grains for a hearty, sliceable texture that’s perfect for sandwiches or toast. Let’s get baking.
Serving: 1 loaf | Pre Time: 20 minutes | Cooking Time: 40 minutes
Ingredients
For the dough
– 1 cup warm water (110°F)
– 2 tbsp honey
– 2 ¼ tsp active dry yeast
– 1 ½ cups bread flour
– 1 cup whole wheat flour
– ½ cup rolled oats
– ¼ cup hemp hearts
– 2 tbsp olive oil
– 1 ½ tsp salt
For topping
– 1 tbsp rolled oats
– 1 tbsp hemp hearts
Instructions
1. Combine warm water, honey, and yeast in a large bowl; let sit for 5 minutes until foamy.
2. Add bread flour, whole wheat flour, ½ cup rolled oats, ¼ cup hemp hearts, olive oil, and salt to the bowl.
3. Mix with a wooden spoon until a shaggy dough forms, then knead on a floured surface for 8 minutes until smooth and elastic.
4. Place dough in a greased bowl, cover with a damp towel, and let rise in a warm spot for 1 hour until doubled in size.
5. Punch down dough, shape into a loaf, and place in a greased 9×5-inch loaf pan.
6. Cover with the towel and let rise again for 30 minutes.
7. Preheat oven to 375°F.
8. Brush loaf top with water and sprinkle with 1 tbsp rolled oats and 1 tbsp hemp hearts.
9. Bake for 35–40 minutes until golden brown and internal temperature reaches 190°F.
10. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
Crunchy on the outside with a soft, chewy crumb, this bread has a subtle sweetness from honey and earthy notes from hemp. Try it toasted with avocado or as a base for nut butter and banana slices.
Turmeric Infused Millet Bread
A vibrant, earthy loaf that brings ancient grains and anti-inflammatory spices to your modern table. This turmeric-infused millet bread is gluten-free, nutrient-dense, and surprisingly simple to make. Its golden hue and subtle spice make it a standout for sandwiches or toast.
Serving: 1 loaf | Pre Time: 15 minutes | Cooking Time: 55 minutes
Ingredients
For the Dry Mix:
– 1 1/2 cups millet flour
– 1/2 cup tapioca flour
– 2 tsp baking powder
– 1 tsp ground turmeric
– 1/2 tsp salt
For the Wet Mix:
– 3 large eggs
– 1/2 cup plain whole-milk yogurt
– 1/4 cup olive oil
– 1 tbsp honey
Instructions
1. Preheat your oven to 350°F. Grease a 9×5-inch loaf pan thoroughly with olive oil or line it with parchment paper.
2. In a large bowl, whisk together 1 1/2 cups millet flour, 1/2 cup tapioca flour, 2 tsp baking powder, 1 tsp ground turmeric, and 1/2 tsp salt until fully combined.
3. In a separate medium bowl, beat 3 large eggs lightly with a fork. Tip: Ensure eggs are at room temperature for better emulsification.
4. To the eggs, add 1/2 cup yogurt, 1/4 cup olive oil, and 1 tbsp honey. Whisk vigorously until the mixture is smooth and uniform.
5. Pour the wet ingredients into the dry ingredients. Use a spatula to fold gently until just combined; do not overmix to avoid a dense loaf.
6. Transfer the batter to the prepared loaf pan, smoothing the top with the spatula.
7. Bake at 350°F for 50-55 minutes. Tip: Check for doneness by inserting a toothpick into the center—it should come out clean with no wet batter.
8. Remove the pan from the oven and let the bread cool in the pan for 10 minutes. Tip: This prevents crumbling when slicing.
9. Carefully turn the loaf out onto a wire rack to cool completely before slicing, about 1 hour.
Crumbly yet moist, this bread offers a nutty flavor from the millet with a warm, peppery hint from the turmeric. Its golden slices are perfect for avocado toast or as a base for hearty open-faced sandwiches. Consider toasting it lightly to enhance its earthy aroma and crisp texture.
Coconut Flour Banana Nut Bread
Finally, a gluten-free banana bread that doesn’t taste like cardboard. Coconut flour gives it a subtle tropical sweetness while keeping things light. This recipe is simple, satisfying, and perfect for using up those spotty bananas.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 55 minutes
Ingredients
For the wet mixture:
– 3 large ripe bananas, mashed (about 1 1/2 cups)
– 3 large eggs
– 1/3 cup melted coconut oil
– 1/3 cup pure maple syrup
– 1 tsp pure vanilla extract
For the dry mixture:
– 1 cup coconut flour
– 1 tsp baking soda
– 1/2 tsp salt
– 1 tsp ground cinnamon
For folding in:
– 1/2 cup chopped walnuts
Instructions
1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper, leaving an overhang on the long sides for easy removal.
2. In a large bowl, mash the 3 ripe bananas with a fork until mostly smooth, leaving a few small chunks for texture.
3. Add the 3 eggs, 1/3 cup melted coconut oil, 1/3 cup maple syrup, and 1 tsp vanilla extract to the mashed bananas. Whisk vigorously until the mixture is completely smooth and emulsified.
4. In a separate medium bowl, whisk together 1 cup coconut flour, 1 tsp baking soda, 1/2 tsp salt, and 1 tsp ground cinnamon.
5. Tip: Sift the coconut flour if it’s clumpy to prevent lumps in your batter.
6. Add the dry ingredients to the wet ingredients. Use a spatula to fold until just combined; do not overmix as coconut flour absorbs liquid quickly and can make the bread dense.
7. Gently fold in the 1/2 cup chopped walnuts until evenly distributed throughout the batter.
8. Pour the batter into the prepared loaf pan and use the spatula to smooth the top into an even layer.
9. Tip: For a bakery-style finish, sprinkle a few extra chopped walnuts on top of the batter before baking.
10. Bake on the center rack for 50-55 minutes. The bread is done when a toothpick inserted into the center comes out clean and the top is golden brown and springs back when lightly pressed.
11. Tip: If the top is browning too quickly after 30 minutes, loosely tent the pan with aluminum foil to prevent burning.
12. Remove the pan from the oven and let the bread cool in the pan for 15 minutes.
13. Using the parchment paper overhang, carefully lift the bread out of the pan and transfer it to a wire rack to cool completely, about 1 hour, before slicing.
Slightly dense and wonderfully moist, this bread has a tender crumb with a rich banana flavor accented by cinnamon and toasted nuts. Serve a thick slice toasted with a smear of almond butter for a hearty breakfast, or enjoy it as-is with your afternoon coffee. It stays fresh for days and makes excellent lunchbox fare.
Buckwheat Cranberry Loaf
Whip up a hearty, gluten-free loaf that’s perfect for breakfast or a snack. This buckwheat cranberry loaf is packed with tart dried fruit and wholesome flavor. It’s simple to make and stays moist for days.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 55 minutes
Ingredients
For the wet mixture:
– 2 large eggs
– 1/2 cup maple syrup
– 1/4 cup melted coconut oil
– 1 tsp vanilla extract
For the dry mixture:
– 1 1/2 cups buckwheat flour
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1/2 tsp salt
For folding in:
– 3/4 cup dried cranberries
Instructions
1. Preheat your oven to 350°F. Grease a 9×5-inch loaf pan and line it with parchment paper, leaving an overhang on the long sides for easy removal.
2. In a large bowl, whisk the eggs until frothy, about 1 minute. Tip: Whisking well incorporates air for a lighter texture.
3. Add the maple syrup, melted coconut oil, and vanilla extract to the eggs. Whisk until fully combined and smooth.
4. In a separate medium bowl, whisk together the buckwheat flour, baking powder, baking soda, and salt.
5. Add the dry ingredients to the wet ingredients. Use a spatula to fold gently until just combined; do not overmix to avoid a dense loaf.
6. Fold in the dried cranberries until evenly distributed throughout the batter.
7. Pour the batter into the prepared loaf pan. Smooth the top with the spatula.
8. Bake at 350°F for 50–55 minutes. Tip: Check for doneness by inserting a toothpick into the center—it should come out clean or with a few moist crumbs.
9. Remove the pan from the oven and let the loaf cool in the pan for 10 minutes. Tip: Cooling slightly firms it up for easier slicing.
10. Use the parchment overhang to lift the loaf out of the pan. Transfer it to a wire rack to cool completely before slicing, about 1 hour.
Here’s a loaf with a dense, tender crumb and a subtly nutty flavor from the buckwheat. The cranberries add bursts of tart sweetness in every bite. Serve it toasted with a smear of butter or alongside a cup of tea for a cozy treat.
Rye and Flaxseed Artisan Bread
Rye and flaxseed artisan bread delivers earthy flavor with a satisfying chew. This no-knead loaf requires minimal hands-on time but yields impressive results. Expect a crisp crust and tender crumb with subtle nuttiness.
Serving: 1 loaf | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
For the dough:
– 2 cups bread flour
– 1 cup rye flour
– 1/4 cup ground flaxseed
– 1 1/2 tsp salt
– 1/2 tsp active dry yeast
– 1 1/2 cups warm water (110°F)
For baking:
– 1 tbsp cornmeal
– 1 tbsp water
Instructions
1. Combine 2 cups bread flour, 1 cup rye flour, 1/4 cup ground flaxseed, 1 1/2 tsp salt, and 1/2 tsp active dry yeast in a large bowl.
2. Pour 1 1/2 cups warm water (110°F) into the dry ingredients.
3. Mix with a wooden spoon until no dry flour remains, about 1 minute.
4. Cover the bowl tightly with plastic wrap.
5. Let the dough rise at room temperature for 12-18 hours until bubbly and doubled in size.
6. Sprinkle 1 tbsp cornmeal onto a parchment-lined baking sheet.
7. Turn the risen dough onto a lightly floured surface.
8. Fold the dough over itself 4-5 times to shape into a round loaf.
9. Place the shaped loaf seam-side down on the prepared baking sheet.
10. Cover loosely with a clean kitchen towel.
11. Let the dough rest for 1 hour until slightly puffed.
12. Preheat your oven to 450°F with a Dutch oven inside for 30 minutes.
13. Score the top of the loaf with a sharp knife in an X pattern.
14. Brush the loaf with 1 tbsp water using a pastry brush.
15. Carefully transfer the loaf on parchment into the preheated Dutch oven.
16. Cover with the lid and bake at 450°F for 30 minutes.
17. Remove the lid and bake uncovered for 15 minutes until deeply golden brown.
18. Transfer the bread to a wire rack.
19. Let the loaf cool completely for 2 hours before slicing.
You’ll notice a crackly crust giving way to a moist, dense crumb flecked with flaxseed. This bread pairs perfectly with sharp cheddar or smoked salmon. Try toasting thick slices for breakfast with avocado and a sprinkle of sea salt.
Sprouted Wheat Berry Bread
Haven’t we all craved a hearty, wholesome loaf that’s both nutritious and deeply satisfying? Sprouted wheat berry bread delivers just that, with a nutty flavor and chewy texture that’s perfect for any meal. It’s a straightforward bake that rewards patience with incredible results.
Serving: 1 loaf | Pre Time: 12 hours (includes soaking and sprouting) | Cooking Time: 45 minutes
Ingredients
For the Sprouted Wheat Berries:
– 1 cup hard red wheat berries
– Water for soaking and rinsing
For the Dough:
– 2 cups sprouted wheat berries (from above)
– 1 1/2 cups bread flour
– 1/2 cup whole wheat flour
– 1 1/2 tsp active dry yeast
– 1 1/2 tsp fine sea salt
– 1 tbsp honey
– 3/4 cup warm water (110°F)
– 1 tbsp olive oil
Instructions
1. Soak 1 cup wheat berries in a bowl with enough water to cover by 2 inches for 8 hours at room temperature.
2. Drain and rinse the soaked berries thoroughly under cool running water.
3. Transfer the rinsed berries to a sprouting jar or colander, rinsing twice daily for 2-3 days until tiny tails appear (tip: keep in a dark spot to encourage sprouting).
4. Measure out 2 cups of sprouted berries; pat any excess moisture dry with a towel.
5. In a large bowl, combine 3/4 cup warm water (110°F) and 1 tbsp honey, then sprinkle 1 1/2 tsp yeast over the top and let sit for 5 minutes until foamy.
6. Add 2 cups sprouted berries, 1 1/2 cups bread flour, 1/2 cup whole wheat flour, 1 1/2 tsp salt, and 1 tbsp olive oil to the yeast mixture.
7. Mix with a wooden spoon until a shaggy dough forms, then knead on a floured surface for 10 minutes until smooth and elastic (tip: add extra bread flour by the tablespoon if too sticky).
8. Place the dough in a greased bowl, cover with a damp towel, and let rise in a warm place for 1 hour until doubled in size.
9. Punch down the dough, shape it into a loaf, and place in a greased 9×5-inch loaf pan.
10. Cover and let rise again for 30 minutes until the dough crests just above the pan rim.
11. Preheat the oven to 375°F during the second rise.
12. Bake the loaf at 375°F for 40-45 minutes until the crust is deep golden brown and sounds hollow when tapped (tip: tent with foil after 25 minutes if browning too quickly).
13. Remove from the oven and let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
What emerges is a dense, moist crumb with a satisfying chew and a subtle sweetness from the sprouted grains. Its robust texture holds up beautifully to thick spreads or hearty sandwiches, making it a versatile staple for breakfast toast or a savory lunch.
Psyllium Husk Fiber Boost Bread
Overcome bland low-carb breads with this simple, fiber-packed loaf. Psyllium husk powder creates a satisfying texture without gluten. You’ll need just a few pantry staples for this straightforward recipe.
Serving: 12 slices | Pre Time: 10 minutes | Cooking Time: 60 minutes
Ingredients
For the dry mixture:
– 1 ½ cups almond flour
– ½ cup psyllium husk powder
– 1 tsp baking powder
– ½ tsp salt
For the wet mixture:
– 5 large eggs
– ¼ cup melted coconut oil
– 1 tbsp apple cider vinegar
– ½ cup warm water (110°F)
Instructions
1. Preheat your oven to 350°F and line a 9×5-inch loaf pan with parchment paper.
2. In a large bowl, whisk together almond flour, psyllium husk powder, baking powder, and salt until fully combined.
3. In a separate medium bowl, whisk the eggs vigorously until frothy, about 1 minute.
4. Add melted coconut oil, apple cider vinegar, and warm water to the eggs, whisking until smooth.
5. Pour the wet ingredients into the dry ingredients and stir with a spatula until a thick dough forms—it will be sticky but cohesive.
6. Let the dough rest for 5 minutes to allow the psyllium husk to absorb moisture and thicken.
7. Transfer the dough to the prepared loaf pan, smoothing the top with a spatula dipped in water to prevent sticking.
8. Bake at 350°F for 55–60 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean.
9. Remove the bread from the oven and let it cool in the pan for 10 minutes.
10. Transfer the loaf to a wire rack to cool completely before slicing, about 1 hour.
Achieve perfect slices by using a serrated knife and cutting gently. This bread has a dense, moist crumb with a subtle nutty flavor from the almond flour. Toast slices and top with avocado or almond butter for a fiber-rich breakfast.
Conclusion
Valuable for any health-conscious home cook, these 23 artisan bread recipes make slimming deliciously simple. We hope you find a new favorite to bake and enjoy! Please leave a comment sharing which bread you loved most, and if you found this roundup helpful, we’d be so grateful if you pinned it to your Pinterest boards to help other cooks discover these wholesome ideas. Happy baking!
