This is an easy recipe for savoury paleo bread that can be made without using a baking loaf tin. Perfect for lunchboxes and breakfasts, and it freezes really well so you don’t have to eat it all at once.
I love making this bread recipe from time to time because its texture is very similar to real bread, especially the darker German and Austrian types of bread. In fact, I first made this recipe while travelling through Austria. We rented an Airbnb with an oven and I wanted to make a few things that we could bring on hikes with us. I didn’t have a baking tin but decided to shape the bread loaf by hand and simply bake it on a flat oven sheet with some parchment paper underneath. It worked out perfectly and everyone enjoyed a slice or two with avocado and ham.
I wanted to add some savoury flavours to the bread so I used some onion and garlic powders, and some dried herbs. Therefore, this bread is best paired with non-sweet foods and toppings. You could easily make this same bread without those seasonings, if you want to use it for toppings like nut butter and honey, but I prefer to avoid the sweet stuff, so I deliberately make it that way.
You can find most of the ingredients in health food stores and online these days. Almond meal can be replaced with other nut meals, linseed meal with flaxseed meal, and cassava flour with tapioca flour (although I think cassava flour has a slightly better, denser texture compared to the more fine, starch-like tapioca or arrowroot). Buckwheat or quinoa flour can be used in place of cassava if you tolerate those non-wheat flours.
Once the loaf is baked, I allow it cool completely, then slice a few slices for the freezer (in Ziplock bag) and enjoy the rest over the next few days. I hope you like this recipe and if you’re looking for something much lower in carbohydrates, check out my low-carb hemp seed flour bread recipe here.
Here are some step-by-step pics for how to make the bread, followed by the full recipe and ingredients below.
- 1 +1/4 cup almond meal
- ½ cup linseed/flax meal
- ½ cup cassava flour
- 1 teaspoon baking soda (bicarb soda)
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon mixed herbs
- ½ teaspoon sea salt
- 4 eggs
- 2 tablespoons olive oil
- 1 teaspoon honey
- 1 tablespoon apple cider vinegar
- Preheat the oven to 170 C / 355 F (?).
- Combine the dry mix ingredients in a large bowl. Whisk the wet ingredient in another bowl. Combine the two together and mix really well with a fork so that all the ingredients are well integrated.
- Place a piece of parchment paper on a flat baking tray and grease it lightly with olive oil or coconut oil. Scoop out the bread mixture in one big lump and place in the middle. Wet your hands slightly and shape the lump into an oval loaf. Flatten it slightly or keep it taller if you want a taller loaf of bread.
- Make sure the mixture is nice and tight. Place in the oven and bake for 35 minutes. I put a few knife slits across but you don’t really need to. I found the bread cracked at the sides slightly at the start as the loaf started to grow but it stopped and baked nicely after that. The loaf will rise a bit but will be denser than regular bread or yeast-based loaves due to the flours used. But, the texture is very pleasant and the loaf has a lovely, savoury flavour. It’s a great substitute.
- Remove from the oven and let it cool down on a rack.
- You can slice it and freeze a few pieces for later. Otherwise, keep under a towel or in the fridge.