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!
★ STAY IN TOUCH on FACEBOOK, PINTEREST and INSTAGRAM for more great food and join my NEWSLETTER for the latest updates and a FREE EBOOK.★
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.
Liezel Boonzaier-Lacquaye
Loved this bread. I understand it needs to be firm but is there anything i can do to make it a bit more moist? I used hempseed instead of pumpkin seed as i dont really like them, my husband even likes this bread, so def gonna make it again, but i feel like it can be a little but more moist. Should i bake it less or use less chia seed or maybe add some almond milk? Thank you 🙂
Katrin Nürnberger
I'd try adding some water or almond milk 🙂
Maryam Hasan
Hi
What could I substitute for sesame seeds as I don’t have them? Could I use flaxseed instead? Thanks!
Katrin Nürnberger
I'd say try 1/4 cup whole flax and 1/4 cup almond flour.
Paul
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
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
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
This bread would make lovely crunchy croutons! And now you have an excuse to make it again soon 😉
Irsah
How do you store this bread? Can it be frozen?
Katrin Nürnberger
Yes, it freezes very well. I always slice it before I put it in the freezer and then toast straight from frozen.
Terri
Could a different flour be used?
Katrin Nürnberger
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.
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
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
I can't do chia seeds (bleeding problem) will this affect the bread. Will I need to change something?
Katrin Nürnberger
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
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
Your garlic bread sounds absolutely incredible. I must try it!!!!
karen
Intrigued by extra tsp of olive oil. I am at 5000 ft. why would I do this?
William Coté
Use the extra olive oil to keep the bread from drying out... At higher elevation, one must cook the bread for a longer time... for you, maybe another 10 to 15 minutes.
Heather
This is the 3rd recipe that I have made from your site in 2 days (thank you!) I wasn't able to wait until the loaf cooled, I went right in for a slice, added butter, and garlic salt - YUM! It's not "bread" it's better. It is very filling for just a small slice - a little goes a long way.