This rustic Paleo bread is nutrient-dense, grain free and packed with seeds. It’s perfect for gluten free, sugar free and low carb diets. No eggy taste!
How do you relax? For me, the default is to sit down with a recipe book.
Seriously, I’m a total recipe nerd! When I see something that looks yummy, I’ll read through the ingredients, the method, the lot. For me, this is as relaxing as an Indian head massage. Having a nap. Or stroking your favourite pet. You get the picture.
The bonus is that sometimes I come across a recipe I just HAVE to try out. This is how this rustic Paleo bread recipe came about – it’s an adaptation of a recipe for seeded bread I came across whilst leafing through a cookbook on a recent holiday.
Friends, this low carb Paleo bread recipe is soooo easy and seriously delicious.
It calls for almond flour and is absolutely JAM-PACKED with seeds. If you want a change from soft, pillowy low carb bread made from just almond flour or coconut flour, this is the bread recipe for you!
The 4 easy steps to make this recipe:
1.) First, you mix the almond flour, eggs, olive oil and salt in a food processor or in a bowl with a stick blender.
2.) Then you add the seeds and blend briefly until they are broken down. Don’t mix for too long – you want to keep this bread crunchy!
3.) The dough is quite firm, so it can easily be shaped into a loaf by hand – no need for a baking tin!
4.) Bake for 45-50 minutes until the bread is lightly browned on top and your whole kitchen smells delicious!
Top Tips
You can replace the chia seeds with ground flaxseed and leave out some of the seeds to add in nuts such as sliced almonds or crushed walnuts.
This bread does not need baking powder. It’s dense, does not crumble and can be cut into thin slices. You CAN add 1 tsp of baking powder if you’re after a slightly fluffier loaf.
I get my eggs from a farm and they tend to be different sizes. If you have very large eggs, 4 eggs should be enough.
I don’t think this bread tastes eggy at all. However, if you wish you can leave out 1 of the egg yolks and use only 4 yolks. The “egg taste” is in the yolks!
This Paleo bread toasts and freezes well.
I always slice my bread first and then toast it straight from the freezer!
It’s….
- perfect with some sugar free jam, such as my raw raspberry vanilla chia jam or sugar free blueberry jam. If you don’t feel like making your own (and are in the UK), check out the stevia-sweetened jams from The Jam Goddess.
- a great base for fried eggs. Just let that egg yolk run all over your slice of toasted paleo bread and you’ll know exactly what I’m talking about.
Ready for more low carb bread recipes? Check out my flaxseed bread (made with coconut flour) or this easy low carb rolls.
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Rustic Paleo Bread With Seeds
Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary. ***As an Amazon Associate I earn from qualifying purchases.
Ingredients
- 150 g / 1 1/2 cup almond flour
- 80 g / 1/2 cup chia seeds
- 70 g / 1/2 cup sesame seeds
- 140 g / 1 cup pumpkin seeds
- 140 g / 1 cup sunflower seeds
- 5 eggs
- 2 tbsp olive oil
- 1 tsp salt
Instructions
- Preheat your oven to 170 Celsius/ 340 Fahrenheit
- Place the almond flour and eggs in a food processor and mix. You can also do this in a big bowl with a stick blender.
- Add the rest of the ingredients and blitz briefly until the seeds are broken down a bit. You want to keep a decent crunch.
- Form your dough into a loaf and place on a baking sheet lined with baking paper.
- Bake for ca 45-50 minutes or until lightly browned on top
- Cool completely before cutting.
Notes
Nutrition
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Paola says
Hello, I love your website. According to the recipe, do you have to add 430 grams of seeds? I did it with that amount and it was hard, more seeds than bread. Did I do something wrong? Thanks.
Katrin Nürnberger says
It is firm and and very rustic. I cut thin slices.
Lynda says
Hi, my pumpkin seeds are roasted & salted. Do you think they would be okay to use?
Katrin Nürnberger says
I’m wondering if this would make the bread too salty – you’d have to make that call. I think 1/2 a cup of salted pumpkin seeds would probably be fine.
Lynda says
Thanks, I’ll dust off as much salt as I can and add more sunflower seeds as needed.
Dee Ellis says
Hi I’m Dee, I’m diabetic told to go low carb, not tried your recipe yet need to go shopping.
Can I make into baps. Thanks
Katrin Nürnberger says
Yes I think that should work. Reduce the baking time a bit 🙂
Mcihelle says
For all but the chia seeds, could I use nut butters in place of the actual seeds? I have several jars of nut butters that I would like to use up, so this would be handy. I know I wouldn’t get quite the same crunch, but I wondered if the bread would hold-up okay.
Katrin Nürnberger says
I think you’d get a very different texture. It would be an experiment 🙂
Michele says
At last, a homemade gluten free bread that is delicious.
Katrin Nürnberger says
So glad you like it!!
Marsha Stopa says
Thanks for this recipe. Any chance of replacing all that almond flour with coconut flour? My system doesn’t digest that much nut flour.
Katrin Nürnberger says
I have not tried it yet, but I would go for 1/2 cup coconut flour (1/3 the amount of almond flour). Wait for a few minutes for the flour to absorb moisture and then check you dough and see if you need 1-2 tbsp more for a good consistency. I normally use between 1/3 and 1/2 the amount when replacing almond flour with coconut flour, it depends on the recipe.
Susan Williams says
Can I bake in a pan as well, or just free form?
Katrin Nürnberger says
You can also put it in a pan. I’d line it with parchment so it does not stick
Larry Mayer says
That’s what I do. However on your defense of pan baking, if you let it set up and absorb for 20 min, it will form a static loaf.
Susan Williams says
Trying it today!
Sarah says
I love this recipe! Now, what can I do to make it Vegan?
Looking for egg substitute ingredients and amounts. Thanks
Katrin Nürnberger says
I would experiment with a mixture of flax (probably around 1/4 cup / 4 tbsp) and water.
Sarah says
Ok, I’ll give it a try. thank you!.
Liezel Boonzaier-Lacquaye says
Loved this bread. I understand it needs to be firm but is there anything i can do to make it a bit more moist? I used hempseed instead of pumpkin seed as i dont really like them, my husband even likes this bread, so def gonna make it again, but i feel like it can be a little but more moist. Should i bake it less or use less chia seed or maybe add some almond milk? Thank you 🙂
Katrin Nürnberger says
I’d try adding some water or almond milk 🙂
Maryam Hasan says
Hi
What could I substitute for sesame seeds as I don’t have them? Could I use flaxseed instead? Thanks!
Katrin Nürnberger says
I’d say try 1/4 cup whole flax and 1/4 cup almond flour.
Paul says
Dear Katrin,
This is an amazing bread which I make for myself every 2 weeks.
I do have a question regarding the use of eggs and was wondering what could I use as a binding agent instead
of the eggs in order to reduce the Cholesterol.
Cheers
Katrin Nürnberger says
Hi Paul, I guess the first thing you could try is simply leave out the egg yolks. That way you’ll get the binding power without the cholesterol.
Ashley says
I wanted some good bread to make into croutons. I didn’t have all the seeds so I just used the required amount of chia seeds. Of course silly me forget I had flax seeds as well i could have used. Oh well. Next time.
Katrin Nürnberger says
This bread would make lovely crunchy croutons! And now you have an excuse to make it again soon 😉
Irsah says
How do you store this bread? Can it be frozen?
Katrin Nürnberger says
Yes, it freezes very well. I always slice it before I put it in the freezer and then toast straight from frozen.
Terri says
Could a different flour be used?
Katrin Nürnberger says
You could replace 1:1 with either sesame seed flour or sunflower seed flour. Or try replacing with 1/3 to 1/2 the amount of coconut flour.
karen h. says
i have made this type of free form loaf in my 8″ cast iron fry pan. do you think I should warm the pan first or just plop all in cold. thank you
Katrin Nürnberger says
I think it would be a good idea to either warm the pan first, or increase the baking time by a little. This bread does not rise a lot, so you don’t have any problems on that front. Either would work.
Carol says
I can’t do chia seeds (bleeding problem) will this affect the bread. Will I need to change something?
Katrin Nürnberger says
Hi Carol, that’s a good question. You could try using 1/2 cup milled flaxseed instead. This would change the taste, but will probably work. Try golden flax, the flavour is milder.
Jamah says
I have made this recipe twice. First time I just added 1 tbsp Italian herbs, it came out beautifully! I needed to add an extra tsp of olive oil, as I am cooking at high elevation (6200 ft). Mountain life!
Second time I added roasted garlic cloves that I had soaked in olive oil, along with garlic powder and Italian herbs. This was incredible if you’re looking for a beautiful and rich roasted garlic bread.
Thank you!
Katrin Nürnberger says
Your garlic bread sounds absolutely incredible. I must try it!!!!
karen says
Intrigued by extra tsp of olive oil. I am at 5000 ft. why would I do this?
William Coté says
Use the extra olive oil to keep the bread from drying out… At higher elevation, one must cook the bread for a longer time… for you, maybe another 10 to 15 minutes.
Heather says
This is the 3rd recipe that I have made from your site in 2 days (thank you!) I wasn’t able to wait until the loaf cooled, I went right in for a slice, added butter, and garlic salt – YUM! It’s not “bread” it’s better. It is very filling for just a small slice – a little goes a long way.
Deborah says
Was very skeptical about a bread with such a high percentage of nuts and seeds and no baking powder…..was a bit afraid it would be a brick I would have to feed the birds. Boy was I wrong. I LOVED IT! It toasts beautifully and is my nightly treat with some tea before bed with a smear of butter and sugar free jam. Keeps me away from the naughty stuff. It is going to be a regular at our house. Have not tried a bread of yours that I did not love. You really should do a Low Carb Bread and Buns book…no one else has one and you certainly have cracked the code. I am in your debt. Now if someone can figure out a really good low carb pasta, my low carb world will be near perfect.
Katrin says
Wonderful! i’m glad it hit the spot 🙂 Homemade low carb pasta is a GREAT idea. I’ll have to experiment!
Robin Sawvell says
Ok I admit I usually try a recipe as written, so my bad, but I tasted the dough and ok I know raw eggs and all of that but I grew up on raw cake batter and survived,. So after tasting I added rosemary and garlic powder. The bread was dense like you described but it was so awesome,I sliced it real thin like crackers and it is awesome. While slicing it I ended up with some chunks and crumbs, I toasted them under the broiler and sprinkled them on my salads, wow delicious. This is an awesome recipe, thx!
Katrin says
HI Robin, I”m glad the bread got your thumbs up 🙂 I like the idea of adding rosemary and garlic to the recipe, sounds delicious!
Sonja says
Hi Katrin,
Your recipe looks great and I would like to try it. Do you think I could use psyllium husk as a substitute for baking powder? Is it doing the same? How much would you put in?
Thank you,
Sonja
Katrin says
Psyllium Husk is great for binding recipes and it gives whole-wheat texture and taste to low carb bread. It does not help make dough rise though, so it would not give that fluffiness baking powder lends. This bread here actually does not use baking powder at all – it is dense and contains tons of seeds, so it can be sliced thinly. I think people have made it with the addition of baking powder and have liked it. To make bread using eggs lighter, you could also try to separate the egg whites and whisk them until they form stiff peaks which means you’ve trapped air inside it. There also are recipes using apple cider vinegar in place of baking powder, but I’ve always been able to taste the sourness, which I don’t like much. hope this helps!
Kelly says
Hello, i used the same calculator for those ingredients and the total calories were about 3992. If the whole bread gives 20 slices, then each slice is about 199.6 calories.
Katrin says
Hi Kelly, I put in the nutrition for each ingredient I use myself. Different brands of almond flour, for example, can have different nutritional values. That’s how you can end up with a discrepancy of 30 calories per slice.