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
Deborah
Was very skeptical about a bread with such a high percentage of nuts and seeds and no baking powder…..was a bit afraid it would be a brick I would have to feed the birds. Boy was I wrong. I LOVED IT! It toasts beautifully and is my nightly treat with some tea before bed with a smear of butter and sugar free jam. Keeps me away from the naughty stuff. It is going to be a regular at our house. Have not tried a bread of yours that I did not love. You really should do a Low Carb Bread and Buns book…no one else has one and you certainly have cracked the code. I am in your debt. Now if someone can figure out a really good low carb pasta, my low carb world will be near perfect.
Katrin
Wonderful! i'm glad it hit the spot 🙂 Homemade low carb pasta is a GREAT idea. I'll have to experiment!
Karen
This is an old thread -- but did you ever end up experimenting with low carb pasta? I have been wondering how a pasta made with lupin flour would work.
Robin Sawvell
Ok I admit I usually try a recipe as written, so my bad, but I tasted the dough and ok I know raw eggs and all of that but I grew up on raw cake batter and survived,. So after tasting I added rosemary and garlic powder. The bread was dense like you described but it was so awesome,I sliced it real thin like crackers and it is awesome. While slicing it I ended up with some chunks and crumbs, I toasted them under the broiler and sprinkled them on my salads, wow delicious. This is an awesome recipe, thx!
Katrin
HI Robin, I"m glad the bread got your thumbs up 🙂 I like the idea of adding rosemary and garlic to the recipe, sounds delicious!
Sonja
Hi Katrin,
Your recipe looks great and I would like to try it. Do you think I could use psyllium husk as a substitute for baking powder? Is it doing the same? How much would you put in?
Thank you,
Sonja
Katrin
Psyllium Husk is great for binding recipes and it gives whole-wheat texture and taste to low carb bread. It does not help make dough rise though, so it would not give that fluffiness baking powder lends. This bread here actually does not use baking powder at all - it is dense and contains tons of seeds, so it can be sliced thinly. I think people have made it with the addition of baking powder and have liked it. To make bread using eggs lighter, you could also try to separate the egg whites and whisk them until they form stiff peaks which means you've trapped air inside it. There also are recipes using apple cider vinegar in place of baking powder, but I've always been able to taste the sourness, which I don't like much. hope this helps!
Kelly
Hello, i used the same calculator for those ingredients and the total calories were about 3992. If the whole bread gives 20 slices, then each slice is about 199.6 calories.
Katrin
Hi Kelly, I put in the nutrition for each ingredient I use myself. Different brands of almond flour, for example, can have different nutritional values. That's how you can end up with a discrepancy of 30 calories per slice.
Tess
We have made this bread three times now and every time it comes out perfect! We usually add a teaspoon of baking powder and a table spoon of honey to sweeten it up slightly. We also bake it in a loaf tin and it rises almost to the top of the tin so provides good sized slices. It is so much easier than the other paleo breads we have made and tastes delicious. It has turned into a staple item in our household so thank you for the recipe!
Haris Eliades
I did this twice and both times the bread is tiny in height! What am i doing wrong? I put it in a shaper and also the second time i inserted 1 tablespoon baking powder
Katrin
I don't think you did anything wrong! I formed the dough with my hands. This bread is smaller than regular breads, and that's a good thing because it's really nutrient dense. It you were to eat a slice that's the size of a regular wheat bread you'd probably be full all day.
If you put the dough in a regular size bread pan it would be quite flat. I actually bought myself a half-sized bread pan for low carb breads that need a pan, like this low carb bread
Haris Eliades
Thanks! What about if we use baking powder or yeast?
Katrin
I don't have much experience with yeast baking. But if you used baking powder, the bread should rise a bit and be more fluffy
Robyn
I haven’t tried to make many low carb breads so I don’t have much of a basis for comparison. This bread is good if you don’t expect it to be like normal bread. It takes a bit of getting used to. It’s very dense and heavy, not light like my store-bought lower carb bread. My advice is to slice it as thinly as you can - I got 20 slices about 0.5 thick but thinner would be better. I’ve tried it with peanut butter and with homemade sugar-free strawberry jam, but I think it was best sliced thinly, toasted and used as crackers with ham, cheese, tomato etc.
I’d like to reduce the amount of pumpkin and sunflower seeds because I feel that the flavour dominates too much. Do you think that would work if I used about 1/2 cup of each and added about a cup of linseeds/flaxseeds?
Katrin
Hi Robyn,
as long as you stay with similar quantities of wet and dry you can substitute for anything that you prefer.
Doreen Maalouf
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
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
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
Hi Andrea, definitely! Sounds like a plan 😉
Em
This is just delicious! Thank you so much
Katrin
I'm glad you're enjoying it!