Paleo Seed Bread

One of the things that people find hardest to give up when starting out on a Paleo lifestyle is bread. Often this is due to the fact that it is just so convenient. Until you start to remove it from your diet you might not notice just how often you include bread products in your daily food intake and it can feel like you will never be able to replace it. If you are just starting out then I can assure you that in a few weeks time you will be so busy enjoying nutritious and delicious Paleo recipes that you wont miss having bread in your diet. In fact, you will most likely realise just how bloated and sluggish it made you feel. There will however still be times when you do fancy a piece of bread or come across a recipe or a favourite dish that you might want to replicate every now and then. For these purposes having a good Paleo bread recipe up your sleeve can be invaluable. Made with nutritious and whole ingredients, this recipe will make you realise just how stodgy and tasteless the mass produced bread you used to consume actually is. In this recipe I have used chestnut flour for its sweet flavour and gentle softness. The bread does contain eggs, but not the huge amount of nuts that so many Paleo breads seem to feature. Here, flax meal (also known as linseed in the UK) and a handful of assorted seeds are added to the flour (albeit chestnut flour so not nut free). Bicarbonate of soda is kept to a minimum so there is none of the bitter flavour that can come with soda bread, Beautifully dark in colour, a pinch of caraway would make this the perfect Paleo alternative to rye bread.

30 minutes

1 hour and 10 minutes

Difficulty

Show nutritional information

This is our estimate based on online research.
Calories:	257
Fat:	24 g
Carbohydrates:	20 g
Protein:	3 g
Calculated per serving.

by paleodietandfitness

View original recipe

View other recipes by paleodietandfitness

Serves: 8

Ingredients

100 gram 100 gram 100 gram Flax Seed Meal
175 gram 175 gram 175 gram Chestnut Flour
30 gram 30 gram 30 gram Coconut Flour
40 gram 40 gram 40 gram Pumpkin Seeds
40 gram 40 gram 40 gram Sunflower Seeds
8 whole 8 whole 8 whole Eggs
120 ml 120 ml 120 ml Water
120 ml 120 ml 120 ml Olive Oil, Extra Virgin
0.25 tsp 0.25 tsp 0.25 tsp Baking Soda, (or bicarbonate of soda)
1 tsp 1 tsp 1 tsp Sea Salt, flaked

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 160C.
Beat together the oil, water, eggs and salt
Grind half of the pumpkin and sunflower seeds.
Add to the chestnut flour with the remaining whole seeds. Add the bicarbonate of soda.
Mix the dry mix into the wet mix thoroughly.
Stir in the coconut flour to bring it together to a thick-ish paste.
Spoon into a 2lb loaf tin and bake in the centre of the oven for 1 hour and 10 minutes, or until a skewer comes out clean.
Remove from the oven and allow to cool for 10 minutes. Run a sharp knife around the edge to loosen and tip onto a wire rack to cool completely.
Keep in a cool place and use within 3 days, or freeze individual slices to have at the ready.

Notes

Ideally you need to be purchasing flax or linseed meal as this is already ground and perfect for adding straight into the recipe. You should be able to locate this at health food stores but if they are not able to help then you will be able to find it online without any issues. When it comes to grinding the sunflower and pumpkin seeds you can do this in whatever way you find easiest. If you have a grinder then perfect; if not you can try chopping them up or using a pestle and mortar to break into smaller pieces. Use whichever option is easiest for you.