This Low Carb Seed Bread is perfect if you want to reduce your gluten intake or maybe have a gluten intolerance. It doesn’t contain any flour, instead it’s based on ground almonds, low-fat quark and eggs.
Besides, it has lots of healthy ingredients like oat bran, quick oats, sesame seeds, sunflower seeds and pumpkin seeds. This bread is moist and has a great taste thanks to the toasted almonds, oats and seeds. The texture is compact and a little crumbly.
It’s great for breakfast, but is also excellent as a side with salad or other dishes. In other words, it’s quite versatile.
Tools & Equipment
- 23x13cm/9×5-inch loaf pan
- 2 large bowls
- Large baking sheet
- Parchment paper
- Silicone spatula
- Whisk
- Wire rack
Recipe Tips
Seeds: For this bread I used sunflower seeds and pumpkin seeds. Feel free to use additional or any other seeds according to your own preferences.
Toasted Sesame Seeds and Almonds: You can easily toast both at home in the oven as I did, or you can buy them in the grocery store already toasted.
Ingredients for Low Carb Seed Bread
Directions – How to Make Low Carb Seed Bread
Preheat the oven to 150°C/300°F. Line a 23x13cm/9×5 inch loaf pan with parchment paper, lightly grease. Line a large baking sheet with parchment paper. Spread sesame seeds and ground almonds on the baking sheet and toast for about 10 minutes. Remove from the oven and let cool completely.
Increase the oven temperature to 180°C/350°F. Combine oat bran, ground almonds, sunflower seeds, pumpkin seeds, oats, sesame seeds, baking powder and salt. Whisk together low-fat quark and eggs in a 2nd bowl until smooth.
Add the mixture to the dry ingredients and mix well. Scrape down the sides of the bowl with a silicone spatula. Pour the dough into the loaf pan.
Smooth the top and sprinkle with some oats, sunflower seeds and pumpkin seeds. Let the dough rest in the pan for 10 minutes. Bake for about 45-50 minutes. Remove from the oven and let cool briefly in the pan, then lift out and let cool completely on a wire rack.
Storing and Freezing Instructions
Storage: To prevent the bread from drying out too much, keep it in a paper bag or a kitchen towel. Store your bread at room temperature for 2-3 days. Do not keep the bread in the fridge.
Freezing Instructions: You can freeze the bread in one piece or sliced for up to 3 months in an airtight container or a ziplock bag.
My Summary for Low Carb Seed Bread
Difficulty: Simple.
Taste & Texture: This bread is moist and has an excellent taste thanks to the toasted almonds, oats and seeds. The texture is compact, it crumbles a little, but holds together nicely when you slice it.
Time: Toasting the ground almonds and sesame takes 10 minutes. For cooling, you should plan about 20 minutes. The dough is made in about 10 minutes and baking time is 45-50 minutes. I suggest letting the bread cool overnight, as it tastes so much better the next day.
More BREAD Recipes
- Country Sourdough Discard Bread
- Noon Barbari
- Pain au Levain
- Rye Sourdough Bread
- Sourdough Discard Sandwich Bread
