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
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.
Recipe Notes
As this bread is very dense and filling, I cut my slices fairly thin. One slice weighed just over 40g (yes, I actually weighed one for you, so I could calculate the nutrition per slice).
For me, 1 slice was enough, although my teenage son wanted 2 for breakfast. How many you need will all depend on your personal needs for that day.
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Doreen Maalouf says
HI! that sounds amazing!
quick question: would it work if I processed the seeds into powder? keeping the benefits but not having the crunch?
thank you!
Doreen
Katrin says
You could try that. Maybe go half way – break them down but not into a flour, so the bread does not get dry. Let me know how it works out!
Andrea says
Greetings from Ibiza!! I was just googling an easy healthy bread recipe and you came up. Love it!!! Next time you’re in ibiza let’s have a slice on the beach! 🙂 I‘m a German ex-Londoner yoga teacher and writer now living on the island https://purewildibiza.com much love! Andrea xx
Katrin says
Hi Andrea, definitely! Sounds like a plan 😉
Em says
This is just delicious! Thank you so much
Katrin says
I’m glad you’re enjoying it!
Lucianne Sosnowski says
I didn’t have the chai seeds or pumpkin seeds so I used ground flax seeds, extra sesame seeds and sliced almonds. I know flax absorbs moisture so I added about a 1/4 cup of water to the mix. OMG, I LOVE this bread. We have a local German baker who makes a multi-grain & seed bread that has always been my favorite and sells out first at our weekly farmers market. My bread tasted exactly the same. I’ve been doing keto since October and miss an occasional sandwich or toast. No more! THANK YOU for this recipe.
Katrin says
Brilliant!!! I’m so glad you like the bread. I love it toasted. Thanks for letting us all know your alterations!!!
Roseanne Sabol says
Hi, Katrin ~
Just made this today and it’s ab fab!!! So delicious – even my husband liked it. I took it for a trial run and will now make it for my Dad who is a Celiac. Thank you so much.
Katrin says
Great news! I’ve actually been experimenting with a new low carb almond flour bread recipe today and kind of wished I was making this bread again because it’s so nice with all the seeds 🙂
Indy says
Do you not use a loaf pan to keep the shape?
Katrin says
The dough is really firm, so I did not feel it was necessary. I could easily shape it. But you can use a loaf pan if you prefer!
Valerie says
Followed exact recipe but my end result was not firm enough to put into a loaf shape. Perhaps my eggs were too large? I just put it in a loaf pan and its in the oven now. Hope it still comes out good because I’m excited to try it. Any other ideas as to why you think my load didn’t hold up pre-bake?
Katrin says
I guess if your eggs were really large that could have been the reason why the dough was softer. Also, if you used ground almonds or almond meal – it’s coarser, and would not absorb as much liquid. In both cases though, it should come out fine if you put it in a loaf pan. Let me know how it turned out!
Liz says
Should we use raw seeds or roasted sunflower and pumpkin seeds in this recipe?
Katrin says
Hi Liz, I used raw seeds, but roasted seeds should work as well.
Deborah says
Katrina, I have tried a lot of low carb keto breads and this one really looks interesting. I was suprised to see that you have no baking powder at all in the mixture. Had you tried it and found it produced an undesirable effect, or did this version work so well you never tried it with baking powder? Just wonder if it might lighten it up a bit but hesitate to try it with it if you found it ruined your loaf.
Katrin says
HI Deborah, I just never tried it. This is a dense loaf, but you can cut it quite thin because of it and it’s awesome toasted. i think you can use baking powder in it – there’s no reason why that would not work, it should fluff up the almond flour. I would be very interested to hear if you’ll be achieving a lighter texture!
Amy says
Can i sprout (soak) the seeds before using them?
Katrin says
I wish I had an answer for you! I honestly don’t know because I have never tried that. All I know is that sprouting seeds is awesomely healthy! I’d say as long as sprouting seeds does not change the wet/dry ratio of the recipe you should be good to go!
Sonda says
This is the best low carb bread I’ve tried so far! Thanks so much. Is it really 160 calories though for a 40 gram slice? Thank you so much for your kindness and sharing.
Katrin says
Hi Sonda, glad you like it! I use a free nutrition calculator on the website sparkrecipes.com, which generates the nutrition table. You just put in all your ingredients and number of portions and it does the rest of the work for you. I cannot guarantee whatever comes out is 100% accurate, it is thought to be a guide. If you need to rely on nutrition info for health reasons, you’d have to make your own calculations.
Sally says
I made it today. I am trying to stick to a low carb diet and was missing bread (especially toast in the morning). I’m so happy to have found this delicious and healthy alternative.
Thank you x
Katrin says
I know exactly what you mean about missing bread. I stayed off it for quite a while until I discovered that you CAN make grain free bread that tastes good. I love this one toasted 🙂
Emily Ann Fletcher says
Hey Katrin!
Wondering, does this bread need to be refrigerated??
Emily
Katrin says
It has no preservatives, so I always keep it in the fridge. Even better, slice it up and freeze it. Then take out a slice as and when you want one. It’s fabulous toasted.
Paul Brown says
Hiya We tried tried this bread today and we loved it, It does not have the “eggy” taste that a lot of Keto breads have, I guess that is down to the amount of seeds in it..
Its definitely on our weekly menu now.
Next up is the Raw raspberry Jam with last seasons Raspberries, I knew we were saving them for something 🙂
Well done Katrin
Katrin says
Hi Paul, glad you like the bread! I haven’t made it in a while – you’ve inspired me to whip up a loaf 🙂
Sonda says
do you alternate this bread with another low carb bread …or do you try not to eat bread daily?
Sarah Montgomery says
I just made this, my first paleo bread. It’s very good, but made a lot. I’m wondering how you would store this? Does it freeze well?
Katrin says
Hi Sarah, it lasts ages and freezes well, too. I cut it into slices first and just popped one in the toaster as and when.
Aurore says
I’ve tried it. It was delicious! Do you think it would be possible to do a sweet bread with this recipe? Without the pumpkin seeds maybe?
Katrin says
What an interesting idea! I’m sure it’s possible. Maybe add some cinnamon and nutmeg too?
Marijane Kendall says
Hi, Katrina, I tried your rustic seed bread today. It was pretty obvious when I cut it into that the middle wasn’t completely done. When I cut off a piece it crumbled pretty badly. I don’t know of anything else I could have done wrong. I did switch up the seeds some, but I made sure my total amount of dry ing. added up same as yours.
Deborah says
Marijane, the one seed that you probably cannot sub for is the chia….it melts a bit a gives off a gum that holds a lot of low carb recipes together. The other seeds are for taste and can be swtiched up….but the chia is the part of the binder.
Lucianne Sosnowski says
I didn’t have chai seeds either. I used ground flax seeds with about a 1/4 cup of water. It turned out great.
Marijane Kendall says
I have all the seeds but sesame seeds. I just have a small jar of those for using on top of things. Which of the other seeds could I use instead? Or, maybe chia seeds in a smaller amount? I also have a 3 seed mix with chia, flax and hemp. It really looks great! I haven’t had a lot of success with other keto, low carb breads. Want to give this a try.
Katrin says
I think any seed would taste nice. Just try to stick to the same quantities of wet and dry and you should be good to go 🙂
Marijane Kendall says
Thanks for answering my question. So many bloggers seem to drop the ball on that! BTW, many of your recipes look Very yummy!
Rebecca says
This bread is great! Didn’t have sesame seeds but that didn’t matter, just substituted more of the other seeds. Bread is very dense & delicious toasted with butter & jam. Next time I’ll add some cinnamon & nutmeg. Thank you for sharing the recipe! … Rebecca K.
Katrin says
I love the idea of adding cinnamon and nutmeg to it. Bet that would be delicious. Thank you for your comment! I’m very happy you are enjoying it 🙂
Wendy says
Do you think that using a combination of whole eggs and egg whites would work? Other keto breads that I’ve made with a good number of eggs have had an overwhelming eggy taste that really put me off. Wondering what you think?
Melissa says
Can I swap out the almond flour for coconut flour in this recipe?
Katrin says
I’m sure you can, though I have not tried it. You’d need to use less coconut flour as it is way more absorbent than almond flour. Start with 1/4 to 1/3 of the amount and let it sit for a bit. Then check if it has a consistency you could form a loaf with.
Paul Brown says
Hiya Melissa
Did you try swapping out the Almond Flour with Coconut, and if so what quantities did you settle on?
The aim for us is to make the bread a little cheaper.
Thanks
Paul
Stephanie says
I will make this, need gluten free, low carb, low sugar, lactosr free bread! Do you have crackers recipes?
Katrin says
I do! Check out my Paleo crackers which are made with almond flour and these cheese thyme crackers made with coconut flour. I also have some nice flax crackers
Thomas B says
O.M.G. love the look of this bread. Totally making it today!
Katrin says
Awesome! Can’t wait to find out how you like it Thomas!
Tara Smith says
What beautiful photos. I am getting hungry just looking at this bread. I wonder how it would taste as a cheese toastie?
Katrin says
I wouldn’t put it in a sandwich maker, but if you put some cheese on top and place it under the grill, that would be delicious for sure.
Catherine J says
I need to make this!!!!!!!!!
Katrin says
Cool! Let me know how you get on!!
Gemma P says
Now that’s a recipe worth trying out. I am allergic to gluten and cannot handle yeast either. As a result I have not eaten bread in ages. Can’t wait to try!
Katrin says
Once you discover the world of low carb bread, you realise you are definitely not missing out 🙂
Marigold says
This looks so good! Love all the seeds in this recipe.
Katrin says
The seeds make it very dense and filling – and very tasty.
Yolanda F says
I have been looking for a recipe just like this. Thank you!
Katrin says
You are so welcome. it is really easy to put together.