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Paleo Seed & Spice Bread

This gluten, dairy and nut-free bread is made all the tastier with our Bread-Maker’s Seed Mix, and is best when made into toast.

Prep Time: 10 mins
Cook Time: 1 hour
Total Time: 1 hour 10 mins
Yield: 1 Loaf 1x
Category: Paleo
Method: Bake
Scale

Ingredients

  • 135g (1 cup) sunflower seeds
  • 70g (1/2 cup) pumpkin seeds
  • 70g (1/2 cup) linseed
  • 40g (1/4 cup) black or white chia seeds
  • 150g (1 cup) milled buckwheat
  • 1/4 cup (15g) psyllium husk
  • 2 tbsp Herbie’s Bread-Maker’s Seed Mix
  • 1 tsp sea salt
  • 350ml water

Instructions

  1. Heat oven to 180C.
  2. Combine all dry ingredients and mix well.
  3. Stir in water to dry ingredients and mix until thoroughly combined.
  4. Line a 22 x 12cm loaf tin with baking paper and fill with bread mixture.
  5. Bake bread for 30 minutes, then carefully remove from pan and baking paper and bake directly on oven rack for another 20-30 minutes until golden all over.
  6. Place bread on a wire rack until completely cooled before slicing.
  7. For best results, store slices in an airtight container for 3 days or bag in the freezer for 6 months.

Notes

To save time, weigh out two or three batches of dry ingredients and store in an airtight container or zip seal bag until needed (clean, dry jars are good for this).
Use your choice of nuts, seeds and grains to make the bread your own, just keep the total weight roughly the same.

Find it online: https://www.herbies.com.au/recipes/paleo-seed-spice-bread/

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Nutritional Information
Serving Size 25.8g
Calories 123
Sugar 0.5g
Sodium 0.28g
Fat 7.3g
Saturated Fat 1.1g
Carbohydrates 7.5g
Fiber 3.2g
Protein 5.3g
Bread-Maker's Seed Mix
$5.3
40g