Paleo bread

Paleo bread

Heads up, seed and nut lovers – this loaf's for you! Crunchy. Hearty. Oh-so-tasty. Plus, it's keto, dairy-free and gluten-free. A perfect choice for sandwiches, but also delicious as a side or stand-alone snack. Don't forget the butter.

Paleo bread

Heads up, seed and nut lovers – this loaf's for you! Crunchy. Hearty. Oh-so-tasty. Plus, it's keto, dairy-free and gluten-free. A perfect choice for sandwiches, but also delicious as a side or stand-alone snack. Don't forget the butter.
USMetric
20 servingservings

Ingredients

  • 7 oz. 200 g almonds or hazelnuts
  • 7 oz. 200 g (375 ml) pumpkin seeds
  • 3 oz. 75 g (100 ml) flaxseed
  • 3 oz. 75 g (125 ml) sesame seeds
  • 4 oz. 110 g (175 ml) sunflower seeds
  • 2 oz. 50 g pecans or walnuts
  • 1 tbsp 1 tbsp fennel seeds, crushed
  • 2 tsp 2 tsp salt
  • 6 6 eggeggs
  • 13 cup 75 ml olive oil or coconut oil, melted
  • ½ tsp ½ tsp white wine vinegar (optional)

Instructions

Instructions are for 20 servings. Please modify as needed.

  1. Preheat the oven to 300°F (150°C). Mix the dry ingredients in a large bowl.
  2. Crack in the eggs. Add oil and vinegar. Mix well.
  3. Place the dough in a non-stick or greased bread pan, about 5 x 10 inches (12 x 24 cm). Bake for an hour. Turn off the heat and allow the bread to completely cool with the oven door ajar.

Tip!

This recipe makes an oversized loaf. It keeps in the refrigerator for up to a week. It also freezes well; for best results, cut into thin slices before freezing.

Spread a generous amount of butter on each slice—it will be almost as satiating as a full meal!

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32 comments

  1. Jennifer
    I make this bread all the time. It’s just fantastic and filling. Great with a wonderful cheese plate.
  2. jenny
    Thank you for this wonderful recipe. Tried and cooked this morning, came out absolutely perfect. The taste delicious!! cant wait to serve amongst friends with cheese or salami board, I am sure they will ask where did I get the recipe, of course, I will be happy to inform them
    Diet Doctor website, where else, offering such different and exiting recipes for people to try and enjoy.
  3. Kenrick
    Hi All,

    Do the almonds go in whole in this recipe ?

    I can’t wait to try it but not sure if I can use almond pieces or need to use whole almonds ...

    Thx for any reply

    Ric

  4. Antoinette
    The almonds can go in either way. Use a sharp knife to slice, and your slices will look just like the picture here!
  5. Debbie
    Fantastic recipe and so easy!!! I used sliced almonds ...

    One thing I found challenging was "converting" the ounces into cup or tablespoon measurements - but thank god for smart phones lol!

    Does anyone know if the 3 g. carb count is net of the fiber?

    Reply: #25
  6. Debbie
    I wonder how this would taste with some cinnamon and splenda and unsweetened coconut flakes ...
  7. Gwen
    No flour. Just egg as the binder?
  8. Sherry Kretschmer
    That’s what I was wondering. No nut or coconut flour? That seems strange. I’ve not heard of bread without some kind of flour!
  9. Sivan Sternbach
    Perfect recipe!!!!!! I broke the big nuts into smaller pieces.
  10. Debbie
    Gwen/Sherry - nope, no flour! Just the eggs - which basically act to bind everything together. Don't expect "bread" - it's more of a nut loaf ... but it's delish!
  11. Peter Doyne
    I wonder if you can grind or chop up ingredients a little bit finer and still have it turn out alright. I have no top molars and chewing chunks of nuts and seeds can be difficult.
  12. margaret
    if you could convert to tablespoons and cups that would help- i used my smart phone but i still had to wing it bc i don’t have a scale. it’s in the oven now. i used trader joe’s everything but the bagel spice bc i didn’t have sesame seeds and there are some in there. we’ll see how it works- sounds great though!
  13. Samantha O
    Does anyone have a keto bread recipe which does not require eggs to be added?
  14. Susan R
    Loved this bread. Thanks for the recipe!
  15. Susie
    I wouldn’t call the mixture a “dough”. Unless I’ve gone wrong somewhere! So I’m going to pour the nutty batter into a loaf tin and hope for a miracle!
  16. Susie
    Update. The loaf is delicious! I was worried it might be “eggy” but it isn’t. However, I found it too salty and next time will use just 1 teaspoon of salt. Oh, and I’d run out of fennel seeds, so subbed caraway seeds instead. Heavenly!
  17. Doreen
    A great nut and seed loaf. I used linseeds instead of flaxseeds and didn't have fennel seeds...Lovely filling nut bread
  18. Ellen Deman
    Soundslike a great recipe but very cumbersome measurements a lot of extra work to convert in cups or grams .

    But will try it.

  19. JayneM
    There is a button at the top of the list if ingredients to swap to metric - ie grams. No need to convert yourselves??? Maybe it’s not on the smartphone version? It’s on my iPad version.
  20. Ellen deMan
    Oh how smart Jayne . That is great . Thank you. Loaf is in the oven with me winging it but next will Use the converter
  21. Ellen deMan
    Fantastic bread love it forever.will try caraway seeds next time and cut the nuts a bit smaller . It is just delicious and so versatile.
    Thank you.
  22. Simone
    Just yummy, worked as described in the recipe. Thank you
    Reply: #26
  23. N Kaufman
    i halved the recipe and spread it out onto a sheet pan and baked it to make crackers. these are the best solution i've found for low-carb crackers that hold together well, taste good and don't go stale within 2 days! really excellent recipe - thank you!!
  24. Renee
    This is delicious. I'm a nut-lover and I was looking for a yummy recipe like this. These slices freeze well too. I just take it out of the freezer and microwave for a few seconds. Yum.
  25. Diane
    Hello.....this message is for DEBBIE who wrote in that she had trouble converting the ounces to cups and tablespoons etc. but used her smart phone. Could you please share your amounts. I don’t have a scale either. This is for the PALEO SEED BREAD. Thank you so much.
  26. Smone
    Apologies I pressed the exclamation mark on the side and reported myself. Crumbs...too early in the morning. I also want add this bread is wonderful frozen sliced. I take out a slice and toast in a non stick frypan gently and the flavour a just beautiful with either a bit of cheese or butter 😊
  27. Imrana
    Can you omit the salt and use xylitol instead to make it a sweet loaf?
  28. Diane
    Anyone know measurements in cups etc instead of grams? I don’t have a scale.
    Reply: #29
  29. Peter Biörck Team Diet Doctor
    Hi Diane!

    Change metric to "US" (left side below the picture)

    Anyone know measurements in cups etc instead of grams? I don’t have a scale.

    Reply: #32
  30. Janet
    This bread is awesome! I toast it until edges are crispy and then spread with butter. So crunchy and takes awhile to eat, which works for me. Will always have some in my freezer. When cooled, I slice into 20 pieces, lay them separate on cookie sheet and freeze. They go in a bag in my freezer so i can just get one out and pop into my toaster. Next I want to try those buns!
  31. Petra
    It looks good, it smells good and it tastes good - from now on this is my favourite bread!! Thank you for this fantastic recipe!!
  32. Mandi
    US is cups and tablespoons - not oz's.
    Here is the conversions as close as I can get them - posting here for my reference and for your millions of US readers.

    200 g almonds or hazelnuts 1.5c
    200 g (375 ml) pumpkin seeds 1.33c
    75 g (100 ml) flaxseed 0.5c
    75 g (125 ml) sesame seeds 0.5c
    110 g (175 ml) sunflower seeds 0.75c
    50 g pecans or walnuts 0.5c
    1 tbsp fennel seeds, crushed
    2 tsp salt
    6 eggs
    75 ml olive oil or coconut oil, melted 0.33c
    ½ tsp white wine vinegar (optional)

    Hi Diane!
    Change metric to "US" (left side below the picture)

    Anyone know measurements in cups etc instead of grams? I don’t have a scale.

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