Paleo Seed Bread

Recently I attended a small workshop where we all got in and had a go at making a very simple paleo, gluten free, no knead bread. This was my first time making bread and I just loved how easy it was and so healthy!

As you’ll see from the recipe below, you don’t need any prior bread making experience to give this one a go. Its free of wheat, gluten, yeast, egg, and dairy, so great for those who have food sensitivities too! Essentially you just mix the ingredients, allow to sit over night and then pop in the oven the next day – even the kids could make it!

Enjoy this simple bread recipe…

Adapted from “The Life-Changing Loaf of Bread: My New Roots”

Makes 1 loaf


1 cup / 135g sunflower seeds

½ cup / 90g flaxseeds

½ cup / 65g almonds or hazelnuts

1 ½ cups buckwheat, rinsed, soaked overnight + drained

** Soaking your buckwheat overnight or for 8 hours is a vital step **

2 tbsp chai seeds

4 tbsp psyllium seed husks (3 tbsp if using psyllium husk powder)

1 tsp fine grain sea salt (add ½ tsp if using coarse salt)

1 tbsp maple syrup or honey (or a few drops of liquid stevia)

3 tbsp melted coconut oil or ghee

1 ½ cups / 350ml filtered water


1.     Combine all dry ingredients and soaked buckwheat in a bowl and stir well.

2.     Whisk maple syrup, coconut oil and water together in a measuring cup. Add this to the dry ingredients and mix very well until everything is completely soaked and dough becomes very thick (if the dough is too thick to stir, add one or two tablespoons of water until the dough is manageable)

3.     Pour into lined loaf tin

4.     Smooth out the top with the back of a spoon

5.     Let sit out on the counter for a t least 2 hours, all day or overnight

6.     Preheat oven to 175C

7.     Place loaf pan in the oven on the middle rack and bake for 30 mins

8.     Remove bread from loaf pan, place it upside down directly on the rack and bake for another 40 mins – Bread is done when it sounds hollow when tapped.

9.     Let cool completely before slicing

10. Store bread in a tightly sealed container for up to five days. This bread freezes well too – slice before freezing for quick and easy toast!