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
Clare Allan
A little late to the party I see, but just wanted to thank you so much for this fabulous recipe. I just made it and 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. Am now going to freeze the remainder. I’ve only just gone sugar free and found your website awhile looking for inspiration. Now I’m going to have to try everything else! I’m so grateful to you. Thank you!
Dee
Could I make this into hamburger buns? Thank you.
Katrin Nürnberger
I'll be honest, I don't think this is a good bread for hamburger buns. It is very dense and tastes best when sliced thinly. Use these keto hot dogs, keto buns or black burger buns instead.
Paola
Hello, I love your website. According to the recipe, do you have to add 430 grams of seeds? I did it with that amount and it was hard, more seeds than bread. Did I do something wrong? Thanks.
Katrin Nürnberger
It is firm and and very rustic. I cut thin slices.
Lynda
Hi, my pumpkin seeds are roasted & salted. Do you think they would be okay to use?
Katrin Nürnberger
I'm wondering if this would make the bread too salty - you'd have to make that call. I think 1/2 a cup of salted pumpkin seeds would probably be fine.
Lynda
Thanks, I’ll dust off as much salt as I can and add more sunflower seeds as needed.
Dee Ellis
Hi I'm Dee, I'm diabetic told to go low carb, not tried your recipe yet need to go shopping.
Can I make into baps. Thanks
Katrin Nürnberger
Yes I think that should work. Reduce the baking time a bit 🙂
Mcihelle
For all but the chia seeds, could I use nut butters in place of the actual seeds? I have several jars of nut butters that I would like to use up, so this would be handy. I know I wouldn't get quite the same crunch, but I wondered if the bread would hold-up okay.
Katrin Nürnberger
I think you'd get a very different texture. It would be an experiment 🙂
Michele
At last, a homemade gluten free bread that is delicious.
Marsha Stopa
Thanks for this recipe. Any chance of replacing all that almond flour with coconut flour? My system doesn’t digest that much nut flour.
Katrin Nürnberger
I have not tried it yet, but I would go for 1/2 cup coconut flour (1/3 the amount of almond flour). Wait for a few minutes for the flour to absorb moisture and then check you dough and see if you need 1-2 tbsp more for a good consistency. I normally use between 1/3 and 1/2 the amount when replacing almond flour with coconut flour, it depends on the recipe.
Susan Williams
Can I bake in a pan as well, or just free form?
Katrin Nürnberger
You can also put it in a pan. I'd line it with parchment so it does not stick
Larry Mayer
That’s what I do. However on your defense of pan baking, if you let it set up and absorb for 20 min, it will form a static loaf.
Susan Williams
Trying it today!
Sarah
I love this recipe! Now, what can I do to make it Vegan?
Looking for egg substitute ingredients and amounts. Thanks
Katrin Nürnberger
I would experiment with a mixture of flax (probably around 1/4 cup / 4 tbsp) and water.
Sarah
Ok, I'll give it a try. thank you!.