Paleo Seed Bread

Paleo Seed Bread

Happy New Year! This is my first post of 2016 and I hope that it finds you all well and eager to get started with a Paleo inspired year. It is once again that time when resolutions are made and health and wellbeing goals usually top the list with promises being made that this year will be different. If this sounds familiar then you have come to the right place. Whether you are completely new to Paleo or a seasoned veteran everyone can find help, support, information and of course delicious recipes here at Paleo Diet and Fitness.

I wanted to start January with a selection of recipes that go back to basics as well as providing some “transitional” support for those that are new to Paleo. One of the things that people find hardest to give up 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.

This bread is designed for dunking in soup (make sure you take a look at our blog post on How to Make the Perfect Paleo Soup and our recipe for Roasted Butternut Squash and Red Pepper Soup) or topping with lots of healthy veggies and has more of a dense cake like feel than the bread that appeared in our Christmas book.

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). 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.

A few points to note…

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.

Paleo Seed Bread

Paleo Seed Bread

Servings: 8

Yield: 8 thick slices

Preparation Time: 30 minutes

Cooking Time: 1 hour and 10 minutes 

Total Time: 1 hour and 40 minutes


100g flax seed (known in the UK as linseed)

175g chestnut flour

30g coconut flour

40g pumpkin seeds

40g sunflower seed kernels

1 tsp flaked sea salt

8 eggs

120ml water

120ml olive oil

1/4 tsp bicarbonate of soda


  1. Preheat the oven to 160C.
  2. Beat together the oil, water, eggs and salt.
  3. Grind half of the pumpkin and sunflower seeds.
  4. Add to the chestnut flour with the remaining whole seeds. Add the bicarbonate of soda.
  5. Mix the dry mix into the wet mix thoroughly.
  6. Stir in the coconut flour to bring it together to a thick-ish paste.
  7. 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.
  8. 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.
  9. Keep in a cool place and use within 3 days, or freeze individual slices to have at the ready.

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  • This bread looks fantastic! I love that its made with hazelnut flour, I have never tried it before!

    • Thank you! Just to confirm it is chestnut flour that has been used! Let me know if you give it a try. Perfect with some soup at this time of year.

  • Mika

    Thanks for the recipe, looks great!
    I can’t have flex seed, is there anything I can swap it with?

    Thanks in advance!

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