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Preheat the oven to 175-180C.
Line a bread tin or a baking tray with parchment paper. This bread dough will be easy to work with and not at all runny so you can use either the bread tin or just the tray to bake it, just shape the dough into a loaf shape, round or oval you choose. Can be baked into rolls too.
All of my bred recipes make a small loaf or a small portion as I often hear “its only me in the family who is eating this way” so you can double the ingredients to make a bigger loaf just make sure to adjust the baking time too. (1,5 hour or so for the double size bread) The recipe will make you a 10 slice loaf plus two ends.
Measure out the ingredients first, in small bowl the sesame seeds, pumpkin seeds, sunflower seeds about 60g in total. Don’t worry if you don’t have all 3 types of seeds, you can use just the one or two different types of them but use at least 60g in total. If you got plenty of time to make this bread and are in the mood you could roast these seeds, it will give a nice nutty, toasted flavour to the bread, use a frying pan or roast them in the oven for a few minutes.
In another small bowl measure out 25g chia seeds and 20g flax seeds (or if you only have flax use 20g whole seeds and 25g milled flax) with the 80g almond flour, 20g psyllium husk powder, the 15g oat fibre and the 2 tsp baking powder, 1/2 tsp salt.
Mix all the dry ingredients in a medium size bowl and add the wet ingredients, the 2 medium eggs and 3/4 cup almond milk.
Mix it all together, using a fork and mixing with that will do the job. Mix till all combined, the dough will thicken fast so get stirring quickly after adding the wet ingredients.
The bread dough will be hard enough to shape it into a loaf, round, oval, square, triangle whatever you like, can be made into rolls too if you prefer that way. As alway when using psyllium husk and/or oat fibre, work the dough with WET HANDs! Place the bread into the lined bread tin or on the prepared baking tray, decorate it with more seeds of your choice, I’m a sesame seed lover I tend to put that on everything 🙂 and bake your keto seed bread on the lower rack for 55-60 minutes.
Only 45 minutes if you made rolls.
I recommend to not to take the bread straight out of the oven after the baking time is up, let your oven cool itself which takes about 5 minutes and then open the door slightly and let your bread slowly adjust to the cooler temperate (another about 5 minutes), it will appreciate this, it will not collapse. I use this method with everything I bake, a little trick for your baked goodies to not to shrink or collapse after rising so beautifully while baked.
After taking the bread out of the oven let it cool fully on a cooling rack before slicing it.
Enjoy this lovely Keto SEED bread as it is or grill it, toast it, fry it, the choice is yours.
Buy the products featured in the recipe plus much more. Versatile dry mixes. Sugar free, Gluten free & Keto Cakes & Breads
Store the bread in an airtight container in the fridge for up to 4-5 days, this bread also freezes well.
Hope you enjoyed making, eating this bread.
Please let me know in the comments below, I would love to hear from You!
This bread was the base of the KETO Seedy Bread Mix so it is just a simpler version of the dry mix, tastes very similar! If you are looking for The Best Free From Seedy Bead Mix just click here.
Made this bread tonight and it was delicious I don?t think it raised enough but I was a little worried about too much baking powder incase it tasted bad- won?t be shy with it next time! 🙂
Hi Grace, happy to hear it turned out delicious and yes don’t be shy, it does need the 2 tsp baking powder at least.