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Paleo Seeded Bread (grain, nut, dairy free)

Posted on May 30, 2015 | 13 comments

Paleo Seeded Bread (grain, nut, dairy free)

Paleo Seeded Bread


Full of wonderful texture from pumpkin, sesame, sunflower and flax seeds, this Paleo Seeded Bread is delicious toasted and topped with creamy butter, or just about anything. I slather mine with Paleo Tuna Salad with Avocado, hubby likes his with Paleo Chicken Liver Pate. The possibilities are endless for this tasty, crunch-crusted loaf.

 

At the request of many readers who don’t tolerate nuts, I have concentrated my paleo baking efforts lately incorporating nut-free ingredients. The base is organic arrowroot flour, the starch of a vegetable rhizome/root, and ground golden flax seeds. Paleo Seeded Bread gets a boost of protein, minerals and fiber from its four types of seeds, ground flax seed meal and eggs.

 

Feel free to substitute or omit any seeds in the Paleo Seeded Bread recipe. It will turn out and taste just fine no matter what varieties you choose. Also, if you prefer less total seeds, omit the seeds either inside the dough, or on top of the loaf. The Paleo Seeded Bread bakes well with, or without them.

 

A great use of the leftover egg yolks from the Paleo Seeded Bread is to make my Paleo Creme Brulee, Paleo Rice Pudding, or my Paleo Chocolate Rice Pudding for dessert. The brulee is fast and easy, with only 5 ingredients. I make it weekly, after doing a double batch of the Paleo Seeded Bread. My family always knows that if they smell fresh bread baking, then there will also be Paleo Creme Brulee for dessert.

 

Paleo Seeded Bread

 


 Paleo Seeded Bread

  • Paleo Seeded BreadPrep time:  15 minutes
  • Bake time:  35 minutes
  • Servings:  1 small loaf (14 slices)

 

Dry Ingredients:

 

Wet Ingredients:

 

Topping Ingredients:

 

(Payton’s Paleo 30 Day Challenge friendly)


1) Pre-heat oven to 375°. Line a loaf pan with parchment paper.

2) In a mixing bowl, stir all dry ingredients with seeds together.

3) In a stand mixer, or with an electric hand mixer, beat all the wet ingredients on high for about 2 minutes, or just until the eggs start to froth.

4) By hand, mix the wet ingredients into the dry ones. Let the mixed dough rest for about 3 minutes so the flax meal can plump, then transfer into the papered loaf pan.

6) Sprinkle the topping ingredients on top of the dough after it is in the pan. Press the seeds into the dough a little with your fingertips so a bit of the moisture from the dough will hold them in place on the crust while the loaf is baking.

7) Bake at 375° for 35 minutes.

 

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DOUBLE  BATCH  MEASUREMENTS: 

(for one large loaf or two small loaves)

 

 Dry Ingredients:

 

Wet Ingredients:

 

Topping  Ingredients:  use the same amount as for the single loaf above if you are making ONE large loaf, if you are making two small loaves then use:

 

NOTE:  For ONE LARGE loaf, increase the baking time to 45-50 minutes at 375°.

 

Paleo Seeded Bread

 

13 Comments

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  1. Nan

    Made this for the first time and it was delicious! Extremely easy to make. It even turned out just like the picture. I used olive oil as my choice of fat and it was perfect. The whole family loved it!

  2. Kelly

    Great bread recipe!

  3. Karen

    I made the Paleo Seeded Bread last night and it turned out perfectly! The recipe is simple enough for a beginner and a great confidence builder. Mine turned out just as pictured on the Blog! I used Kerrygold Butter as my choice of oils in the recipe. The bread is delicious plain, with butter, sugar free jam, or to make a sandwich! Thank you for a great and easy recipe!

    • admin

      So glad you liked it Karen!

      I remember when I started eating paleo, sometimes I would just look at a grocery store and think, “what in the world am I going to eat?”
      That’s why I’m trying to keep the recipes people might make often, like the Seeded Bread, simple. That way, those who are new to paleo baking and cooking won’t be overwhelmed, and will have a place to start on familiar foods as they transition into a paleo diet.
      Good job with your first loaf, and welcome on-board the paleo wagon!!

      Change your food, change your life.

      ~ Payton

  4. Megan

    We are thrilled you made this long awaited for recipe! My son longs for bread and every once in a while I’ll get the gluten free seeded bread from Costco, but it doesn’t meet our paleo diet – so we are happy to welcome your seeded bread. Both my kids give two thumbs up and have requested this ‘on the menu’ weekly from here on out! My son loves his with almond butter for breakfast: almond butter and sugar free jam for AB&J for lunch! Than you again…. Best bread ever. And I’ve tried many recipes!

    • admin

      Thanks a million Megan! I’m so glad your kiddos approve, they can be some of the toughest critics, so if they are pleased, we’ve got a good thing going with this recipe! 🙂

      Also, thanks SO much for your endless support of my blog and all the times you have tested and tweaked recipes and let us know how things turned out.

      Big hug,

      ~ Payton

  5. Niki Sherie

    Hi, I’m trying this for the first time and the mixture is quite runny. There was no need to press the seeds in at all as the mix was so wet. I triple checked the recipe and have done everything right. It smells a bit like cooked egg at the moment, I’m just giving it extra time as it’s not set….

    • admin

      Not to worry Niki! All is well.

      The dough for this bread is rather “runny” compared to a classic yeast/gluten bread. It is closer to brownie batter, or thick oatmeal in texture. It will not be a formed ball of dough at all. When it bakes, it will turn into a perfect slightly raised loaf.

      I just made another double batch (and made two small loaves), one to slice and freeze, one to eat this week. Must get more seeds at the market soon!

      ~ Payton

      • Niki Sherie

        Thank you Payton, it came out just fine! I’ll be making this often 🙂
        However it did have a frothy top from beating the wet ingredients so much, it made an odd savoury merangue , which crumbled and all the topping came off! Does it need to be beaten for 3 minutes? could I not just beat it till combined?
        Thanks again
        Niki
        p.s My 5yr old grandson had a slice with butter and honey and said it was really yummy!

        • admin

          Yay Niki!
          So glad you liked it. Thanks so much for telling me about the “meringue” top, I’ll change the instructions to “just as the eggs are starting to froth”. I was trying for a tiny bit of “whipped” egg, since that, mixed in well with the dry ingredients helps a little with the “rise”.

          My next idea, is to try using this dough in a cupcake tin, to see if it would work for a Paleo Seeded Dinner Roll version of this bread. 🙂

          ~ Payton

          • Niki Sherie

            Oh I wonder if whipping the whites first then folding in the rest would make a difference? Maybe not. I too was thinking about trying muffin tins, I’ll let you go first though! Thanks for the recipe!

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