Rustic Artisan Seeded Almond Bread

Recipe by Kristina Hanson

This savory, nutrient-dense loaf delivers the satisfying crunch and soft interior of traditional artisan bread, utilizing the natural richness of almond flour and Greek yogurt. It offers a hearty, nutty flavor profile with a sturdy crumb that holds up beautifully to toasting or sandwich fillings. High in fiber and protein yet exceptionally low in carbohydrates and sugar, this bread is a wholesome staple for any kitchen focused on sustained energy and robust flavor.

Total Time1 hour 20 minutes
Yield1 Loaf (12 Slices) 1x

Ingredients

Scale

1 cup superfine almond flour (blanched, not almond meal)
3 tablespoons whole psyllium husks (crucial for structure)
3 tablespoons whole chia seeds
2 tablespoons coconut flour
2 tablespoons raw sunflower seeds (for topping)
1/2 tablespoon baking powder
1/2 teaspoon fine sea salt
1/4 teaspoon onion powder (adds a subtle savory depth)
3 large eggs (room temperature)
1 cup plain Greek yogurt (full-fat recommended for best texture)

Cook Mode Prevent your screen from going dark

Instructions

Prepare the oven and pan: Preheat your oven to 350°F (175°C). Line an 8×4-inch loaf pan with parchment paper, leaving a slight overhang on the sides for easy removal later.
Combine dry ingredients: In a large mixing bowl, whisk together the almond flour, coconut flour, psyllium husks, chia seeds, baking powder, sea salt, and onion powder. Ensure there are no clumps, particularly in the almond flour.
Mix wet ingredients: In a separate medium bowl, beat the eggs and Greek yogurt together until the mixture is completely smooth and creamy.
Form the dough: Pour the wet mixture into the bowl of dry ingredients. Stir vigorously with a spatula or use an electric mixer on low speed until fully combined.
Rest the dough: Allow the batter to sit undisturbed for 15 minutes. This step is essential, as it allows the psyllium and chia seeds to absorb moisture and thicken the dough into a workable consistency.
Bake: Transfer the thickened dough into the prepared loaf pan, smoothing the top with a spatula. Evenly sprinkle the sunflower seeds over the surface, pressing them lightly into the dough so they adhere.
Cool: Bake on the center rack for 40 to 45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Slice: Remove from the oven and lift the bread out of the pan using the parchment paper. Place it on a wire rack and let it cool completely (at least 30 minutes) before slicing to ensure the interior sets properly.

Notes

Storage: Store the bread in an airtight container or bread bag in the refrigerator for up to 5 days. For longer storage, slice the loaf and freeze with parchment paper between slices for up to 3 months.
Allergy Warning: Contains eggs, tree nuts (almonds, coconut), and dairy.

Chef’s Serving Upgrades:

Garlic Toast: Brush slices with olive oil and a pinch of garlic salt, then broil for 2 minutes for a crisp side dish.
Breakfast Tartine: Top with smoked salmon, a smear of cream cheese, and fresh dill.
Sweet Variation: Add 1/2 teaspoon of cinnamon to the dry mix for a breakfast-style loaf suited for almond butter.

Disclaimer: Nutritional values are estimates based on standard ingredients. Consult your healthcare provider for personal dietary advice.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Breads / Side Dish
Method: Baking
Cuisine: American

Find it online: https://dailyzests.com/my-favorite-rustic-seeded-almond-flour-bread-for-steady-energy/