Savoury Paleo Bread (No Baking Tin)

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.


Savoury Paleo Bread Loaf

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.

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.

 

Savoury Rustic Paleo Bread Recipe (no baking tin required)

PALEO BREAD INGREDIENTS

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.

HOW TO MAKE THIS GRAIN-FREE BREAD LOAF

Here are some step-by-step pics for how to make the bread, followed by the full recipe and ingredients below.

Step-by-step photos for how to make paleo bread mixture

Shaping and baking paleo bread without a baking tin

 

More Paleo BREAD & Baking Recipes

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Savoury Paleo Bread Loaf

Savoury Paleo Bread Recipe (No Baking Tin)

  • Author: Irena Macri
  • Prep Time: 15 mins
  • Cook Time: 35 mins
  • Total Time: 50 mins
  • Yield: 10-12 slices 1x
  • Category: Bread
  • Method: Baking
  • Cuisine: European

Description

This super easy savoury paleo bread loaf can be baked with no tin. It lasts well and freezes beauifully so you don’t have to eat it all at once.


Ingredients

Scale

Dry ingredient mix

Wet mix

  • 4 eggs
  • 2 tablespoons olive oil
  • 1 teaspoon honey
  • 1 tablespoon apple cider vinegar

Instructions

  1. Preheat the oven to 170 C / 340 F.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Remove from the oven and let it cool down on a rack.
  7. You can slice it and freeze a few pieces for later. Otherwise, keep under a towel or in the fridge.

Nutrition

  • Serving Size: 1 slice
  • Calories: 176
  • Sugar: 1.2 g
  • Sodium: 271.1 mg
  • Fat: 10.2 g
  • Saturated Fat: 1.5 g
  • Carbohydrates: 9.4 g
  • Fiber: 3.2 g
  • Protein: 6.8 g
  • Cholesterol: 74.4 mg

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Rustic Savoury Paleo Bread Recipe

 
Irena Macri
By Irena Macri

About the author: Hi, I’m Irena Macri. Here at Cooked & Loved you will find simple, delicious recipes worth sharing. From new dishes to old-time favourites with a twist, this is the food I cook and love. More about me here.

PS. Some posts contain affiliate links, which means I receive a small commission for purchases made through these links.

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Comments

20 Comments
  1. Great recipe! My mix was a little too wet, so it was too hard to shape and made for a flatter loaf…I used large eggs, so maybe could have done with 3? But the flavours are beautiful, thank you!

  2. I never thought I would find a decent paleo bread, after so many failures and wasted ingredients. My first attempt has just become cool enough to slice and it’s stunning. I didn’t add the powders or herbs as I may use a sweet topping, and I’ve run out of cassava so I used arrowroot. It’s lovely, so light and a nice flavour.

    1. Wonderful…I have a large bag of arrowroot and will be trying that. I wonder what seeds I can put in that. So interesting.

  3. This looks wonderful! I’m going to try it asap. I’ve been meaning to look for a grain free “bread”.

  4. This looks wonderful – but do you have any idea as to whether I could substitute the almond flour for Tigernut flour?

    1. I don’t have much experience with tiger nut flour but I think you should be able to use the same amount. Tiger flour might be a little drier than almond meal, so maybe add just a little more fat or liquid (if you like).

  5. I never have rated any recipes before, but this was so perfect I had to make sure I shared. I doubled the mixture and then divided into two batches, adding turmeric, dates and chopped walnuts to one, and mixed seeds and dried oregano to the other. Once formed into loaves, I topped the sweet one with coconut sugar and cinnamon and the savory one with fresh rosemary, seeds and rock salt. I ended up baking for 50minutes as my oven isn’t very hot, and they are absolutely delicious!! The best consistency and flavor. Extra easy to cut and toasts perfectly! Topped the savory one with avocado, basil, cherry tomatoes and balsamic and the sweet with almond butter, sliced banana and a drizzle of honey. Height recommend this recipe and super easy to adapt to taste.
    Thank you!!!

  6. Hi, Irena, Is the honey a necessary ingredient in this recipe? I would prefer not using sweetners if it doesn’t change the bread.

  7. I made this last night…I wasn’t sure I’d like it I was just curious. OMG! It’s delish. It tastes so nice and real bread like. I sliced it for the freezer for cold winter days but I don’t think it’s going to make it in. I will have to make another loaf. I didn’t believe I’d get a shape because my mixture looked wetter but I followed the instructions and even scored it…it held. I love it. I wonder how it would taste with caraway seeds in it?

    1. Thanks, Ade. Glad you enjoyed it! I think caraway seeds would go really well in this bread 🙂 I am a big fan of those in baking. Irena

  8. I love this bread! It’s perfect for someone with dietary restrictions like mine. For the sale of my health I have to eat a lower carb, Paleo/whole 30 diet, with a few exceptions. Previously I have tried recipes that only used cassava, or a cassava/almond blend, but adding the flax really makes a much more savory, less eggy, bread!

    I did not add any honey (I cannot have any form of processed/concentrated sugar) and it still turned out great! When I have it on hand again I will try adding applesauce in place of the honey to see if it makes any difference. I added only dried rosemary instead of the garlic and herbs, and I made it as a double batch. For my second attempt I was a bit short on almond flour and flax, but subbing in the missing equivalent with extra cassava seems to have worked.

    This tastes incredible with grass fed butter, or homemade mustard, meat, and lettuce!

    1. Thanks, L 🙂 Happy that you found a bread recipe that works for you. That sandwich sounds delicious, by the way. Irena

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