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 teaspoon 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.
- 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 these easy low carb rolls.
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Recipe
Rustic Paleo Bread With Seeds
from Sugar Free LondonerNote: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
Ingredients
- 150 g / 1 ½ cup almond flour
- 80 g / ½ cup chia seeds
- 70 g / ½ cup sesame seeds
- 140 g / 1 cup pumpkin seeds
- 140 g / 1 cup sunflower seeds
- 5 eggs
- 2 tablespoon olive oil
- 1 teaspoon 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
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.