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
Lucianne Sosnowski
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.
Roseanne Sabol
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
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
Do you not use a loaf pan to keep the shape?
Katrin
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
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
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
Should we use raw seeds or roasted sunflower and pumpkin seeds in this recipe?
Katrin
Hi Liz, I used raw seeds, but roasted seeds should work as well.
Deborah
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
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
Can i sprout (soak) the seeds before using them?
Katrin
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
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.
Sally
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
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
Hey Katrin!
Wondering, does this bread need to be refrigerated??
Emily
Katrin
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.
Tracy
If you can't eat nuts or seeds, can I sub something else that would work?
Katrin
Hi Tracy, I think then this recipe is not for you. If you can eat coconut, you could look for bread made with coconut flour. That's also low carb and anti-inflammatory.
Paul Brown
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
Sonda
do you alternate this bread with another low carb bread ...or do you try not to eat bread daily?