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.
Notes
Nutrition
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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?