My rustic paleo bread is high protein, naturally low carb and packed with seeds. This grain free bread is easy to make with only 5 minutes of prep. It is a filling, nutrient-dense sandwich bread that also tastes delicious toasted.
This paleo bread recipe has been on my website since 2018 and it has many fans, myself included!
This is a hearty, rustic grain free bread that is packed with seeds and made with only whole-food ingredients. It is super nutritious, keto friendly and dairy-free.
Interestingly, it tastes very similar to the dark seeded bread I loved during my childhood in Germany. (And no, you don't have to be paleo to enjoy it! As a long-time low carber I can tell you that it is a lovely alternative to any low carb bread recipes, which often contain dairy.)
Here are a few reader reviews:
Tina: "Thank you for this bread recipe. I make it once a week,I slice it and keep it in the freezer.. with one slice you feel full and satisfied."
Bene: "Just made this bread, it is UTTERLY DELICIOUS!!
Crunchy, nutty and moist. Quite literally made my day that it came out so well, incredibly quick and easy to make."
Clare: "It turned out perfectly. I used a cast iron loaf tin, and also substituted linseed for the sesame seed, just because that's what I had in. Really delicious and it sliced so well too."
Also try my everyday low carb bread and this keto bread without eggs.
Jump to:
Ingredients
These are the ingredients I used:
- Almond flour
- Chia seeds
- Sesame seeds
- Pumpkin seeds
- Sunflower seeds
- Eggs
- Extra virgin olive oil
- sea salt
Please note: 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.
Method
It is just 4 easy steps to make a superseed paleo bread. Here are basic steps. Scroll down to the recipe card for ingredient amount, oven timings and nutrition information.
STEP 1: Mix the almond flour, eggs, olive oil and salt in a food processor or in a large mixing bowl with an immersion blender.
STEP 2: Add the seeds and blend briefly until they are just broken down.
STEP 3: Shape into a loaf and place it on a baking sheet lined with parchment paper.
STEP 4: Bake for 45-50 minutes in the preheated oven until the bread is golden on top. Test for doneness with a skewer.
Katrin's Top Tips
Once the seeds are added to the bread dough, mix only briefly. You want to keep this bread crunchy!
This bread does not rise, so be sure to shape it into the form you'd like it. It is firm, does not crumble and can be cut into thin slices.
You can add 1 teaspoon of baking powder if you are after a slightly fluffier loaf.
Variations
Over the years, my readers and I have made this bread in many different variations. Here are some of the substitutions that have been tried and tested:
No chia: You can swap the chia seeds for ground flaxseed and add ¼ cup of water.
Flavor: Add rosemary and garlic or Italian herbs for a savoury loaf. Or, try cinnamon and nutmeg for a version that's delicious with jams. Some readers also add a teaspoon of honey.
Nut-free: Use ground hemp hearts or instead of the almond flour.
Roasted seeds: Roasting the sunflower, sesame and pumpkin seeds in a pan until golden before adding them to the dough adds awesome flavour.
Less cholesterol: Use only the egg whites and not the yolks. Add a little water as needed if the dough is too firm.
Make it nutty: Swap out some of the seeds with the same amount in nuts, for example sliced almonds or crushed walnuts.
Recipe FAQs
Yes. Simply shape the dough into buns and bake them in the oven for around 25 minutes.
It is easy to hand-shaped the loaf. However, you can also use a rectangular bread pan. I would choose a small pan (500ml volume) and line it with parchment paper so that the loaf does not stick.
Serving Suggestion
As mentioned above, paleo bread is delicious both toasted and untoasted. One slice is perfect for a smaller breakfast, 2 slices make a filling and high protein sandwich for lunch.
Serve it with...
- Almond butter and sugar free raspberry jam or sugar free blueberry jam.
- Smashed avocado
- Try it for lunch with Avocado Chicken Salad or Keto Tuna Salad
- It also makes a great base for fried eggs. Just let that egg yolk run all over your slice of toasted bread and you'll know exactly what I'm talking about.
Sometimes I also crumble up the toasted bread slices and use them in place of keto croutons on soups and salads!
Storage
Grain free bread should be stored just like regular bread - in an airtight container at room temperature for up to 3 days or up to 1 week in the fridge.
Option to pre-slice and freeze for up to 3 months. I layer parchment paper between the slices so they do not stick together.
Then, I can take out one slice as a time and toast it straight from frozen.
More Grain Free Bread Recipes
- Keto Flaxseed Bread Recipe40 Minutes
- Keto Buns Recipe30 Minutes
- Flaxseed Bread1 Hours 25 Minutes
- Tahini Bread1 Hours
Tried this recipe? Give it a star rating below!
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Recipe
Rustic Paleo Bread (Grain Free, Low Carb)
Ingredients
- 1.5 cup almond flour 150g
- ½ cup chia seeds 80g
- ½ cup sesame seeds 70g
- 1 cup pumpkin seeds 140g
- 1 cup sunflower seeds 140g
- 5 eggs medium, or 4 large
- 2 tablespoon olive oil 27ml
- 1 teaspoon salt
Instructions
- Preheat the oven to 170 Celsius/ 340 Fahrenheit (electric).
- 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 the dough into a loaf and place on a baking sheet lined with baking paper.
- Bake for 45-50 minutes or until lightly browned on top.
- Cool completely before cutting.
Sarah Montgomery
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
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
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
What an interesting idea! I'm sure it's possible. Maybe add some cinnamon and nutmeg too?
Marijane Kendall
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
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
I didn't have chai seeds either. I used ground flax seeds with about a 1/4 cup of water. It turned out great.
C
1/4 cup 'extra' water since switching to ground flax?
Lucianne Sosnowski
Yes. Flax absorbs moisture, so water was used to accommodate for that.
Marijane Kendall
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
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
Thanks for answering my question. So many bloggers seem to drop the ball on that! BTW, many of your recipes look Very yummy!
Rebecca
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
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
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
Can I swap out the almond flour for coconut flour in this recipe?
Katrin
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
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
I will make this, need gluten free, low carb, low sugar, lactosr free bread! Do you have crackers recipes?
Katrin
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
Katrin
You are so welcome. it is really easy to put together.
Katrin
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.