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Low-Carb 3 Seed Bread + VIDEO

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THIS IS IT!!! The famous low-carb 3 seed bread that kiwis and Aussies are raving about. Perfect with melted butter and vegemite or marmite. Gluten free, grain free and super easy recipe to make. | ditchthecarbs.com

THIS IS IT!!! The famous low-carb 3 seed bread that kiwis and Aussies have been begging me for.

Low-carb 3 seed bread is absolutely perfect with melted butter and Vegemite or Marmite (depending on which side of the ditch you live). Gluten free, grain free and super easy recipe to make.  See how.

If you are missing bread when living low-carb, I’ve got ya back!!! I have a whole list of easy recipes at the end of this post!

THIS IS IT!!! The famous low-carb 3 seed bread that kiwis and Aussies are raving about. Perfect with melted butter and vegemite or marmite. #ditchthecarbs #glutenfreebread #lowcarbbread #ketobread #healthybread

Low-Carb 3 Seed Bread

I posted a little video on Instagram when I finally knew my recipe was perfect. I served it warm with butter and Vegemite dripping off the sides, well it received thousands of views and so many hilarious comments.

Oh hell to the yes!!! – Omggggggg thank you thank you Libby – You have made my day – Yummmmm!!!!!! Looks delish! – I’ve actually been dreaming of a seed loaf, toasted, with crunchy peanut butter

THIS IS IT!!! The famous low-carb 3 seed bread that kiwis and Aussies are raving about. Perfect with melted butter and vegemite or marmite. #ditchthecarbs #glutenfreebread #lowcarbbread #ketobread #healthybread

For those of you far far away from us Kiwis and Aussies, a famous snack is to enjoy Vogels bread (which is a whole grain, seeded loaf with many variations) toasted (some swear you must toast it twice for the authentic crunch) then slap on plenty of butter and as much Vegemite or Marmite as you can handle.

These are rich, thick, black yeast extract spreads which have a wonderful beefy salty flavour (although it is actually meat-free). You generally love’em or hate’em.

THIS IS IT!!! The famous low-carb 3 seed bread that kiwis and Aussies are raving about. See whyClick to Tweet

Yeast spreads have a tiny amount of barley extract (i.e.: sugar) but because yeast extracts are so powerful (read: strong) you only need a small amount. So, in reality, it is negligible.

But as always, read labels. Some other yeast extracts available around the world have thickeners, cornstarch, cornflour and wheat.

Low-Carb 3 Seed Bread

It took me quite some time to develop the perfect low-carb 3 seed bread. Psyllium is a tricky little sucker to work with. It never actually cooks properly because it is so absorbent of liquids.

It’s perfectly fine for the middle of the loaf to be cooked (so a knife pushed in will come out clean) but when a cooked loaf is cut, it may appear to be a little soft and moist. That is how it should be and will still toast beautifully.

  • It had to be almond flour free (so it can be included at schools with a nut-free policy).
  • It had to be easy to make (no one likes fussy recipes)
  • Use the minimum amount of eggs (too many readers are sensitive to the taste that many low-carb bread recipes have that use a large number of eggs in the recipe).

Serving suggestions for low-carb 3 seed bread –

  • Toasted with the Ultimate LCHF breakfast
  • Sliced with the Big Breakfast
  • Squares toasted twice, then floated in slow cooker bacon and pumpkin soup
  • Sliced fresh with easy egg salad on top
  • Toasted with my sugar-free Nutella 
  • Sugar-free chia jam
Super easy recipe for sugar free chia jam. Use on low carb bread, on cakes, on cookies or inside a mug cake. | ditchthecarbs.com
Try this super simple version of a sugar free nutella. It is incredibly simple to make and uses walnuts rather than roasting and removing the skin from hazelnuts. #lowcarb | ditchthecarbs.com

Click here to see my archives of school lunch box ideas. And take a look at my book Low Carb Easy Family Meals – how to be a low carb family.  It’s a great way for everyone to start living low carb, ditch the sugars and ditch the junk food once and for all.

THIS IS IT!!! The famous low-carb 3 seed bread that kiwis and Aussies are raving about. Perfect with melted butter and vegemite or marmite. #ditchthecarbs #glutenfreebread #lowcarbbread #ketobread #healthybread

See below for more low-carb bread recipes.


LOW-CARB LUNCHES: Need help and inspiration making healthy lunch boxes every day? Learn to make easy healthy lunch boxes – CLICK HERE

Low Carb Lunches - how to make real-food lunch boxes. 40 easy recipes, 5 step programme, easy real food swaps chart, lunch box planner, printables and even an FAQ for children. Shopping lists, easy to understand guides. | ditchthecarbs.com

THIS IS IT!!! The famous low-carb 3 seed bread that kiwis and Aussies are raving about. Perfect with melted butter and vegemite or marmite. #ditchthecarbs #glutenfreebread #lowcarbbread #ketobread #healthybread
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3.72 from 117 votes

Low-Carb 3 Seed Bread

This is it!! The famous 3 seed bread kiwis and Aussies are raving about. Perfect toasted with butter then sweet or savoury toppings. 
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Bread, Breakfast, Coconut Flour Recipes, Lunch boxes
Diet: Gluten Free, Grain free, LCHF, Low Carb, No Sugars, Wheat Free
Keyword: Low-carb bread
Servings: 15 slices
Total Carbs: 5.8g
Fibre: 3.9g

Ingredients

METRIC - CUPS / OUNCES
  • 35 g chia seeds
  • 75 g sunflower seeds
  • 75 g pumpkin seeds
  • 25 g coconut flour
  • 75 g psyllium husks
  • 1 tsp baking powder
  • 1/4 tsp salt optional
  • 50 g butter melted
  • 2 eggs - medium
  • 250 ml water warm

Instructions

  • Place all the dry ingredients in a large mixing bowl and stir.
  • Add the melted butter and eggs. Stir until almost mixed.
  • Add the warm water and stir until all the ingredients are full incorporated.
  • Place in a loaf tin and bake at 180C/350F for 35-45 minutes. Ensure it is golden on the outside and cooked in the centre. Cooking times may vary with each oven.
Want to start low-carb FAST?Grab your FREE 5-day meal plan, pantry guide, shopping list & tracker CLICK HERE
Nutrition Facts
Low-Carb 3 Seed Bread
Amount Per Serving (1 slice)
Calories 107 Calories from Fat 74
% Daily Value*
Fat 8.2g13%
Potassium 123mg4%
Carbohydrates 5.8g2%
Fiber 3.9g16%
Sugar 0.4g0%
Protein 3.5g7%
* Percent Daily Values are based on a 2000 calorie diet.
Make life easier for yourself.See my low-carb cookbooks & meal plans. All the resources youโ€™ll ever need SHOW ME
What's in my pantry?Check out my series of ULTIMATE GUIDES that will help you choose sweeteners, flours, oils, vegetables, fruit, nuts and even alcohol.
Want some help, tips & tricks?Join our friendly SUPPORT GROUP to help support and guide you and your family to live low-carb for life!
ยฉ Copyright - Ditch The Carbs. Please share a link to the recipe here but DO NOT copy/cut/paste the recipe instructions to your website or on social media.

  

More low-carb bread recipes you may like:

  • Low-carb hot cross buns (sweet)
  • Almond flour bread
  • Keto garlic bread
  • Low-carb zucchini bread (sweet)
Low-Carb Hot Cross Buns which are also dairy free, nut free, gluten free and no added sugar. She even has Paleo Easter Eggs too for a special treat. #ditchthecarbs #lowcarbeaster #ketoeaster #lowcarbbread #ketobread #sugarfreeeaster #healthyeasterrecipes
healthy low-carb almond flour bread recipe

The BEST recipe for cheesy keto garlic bread - using mozzarella dough. #lowcarb #keto #glutenfree #LCHF #sugarfree #healthyrecipe
LOOK at how easy this sweet coconut flour low-carb zucchini bread recipe is to make. Gluten free, grain free and healthy family recipe. | ditchthecarbs.com

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Low carb starter pack - the complete beginners' guide. 25 easy recipes, menu plan, shopping lists, easy to understand guides. | ditchthecarbs.com
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Comments

  1. Moira says

    October 5, 2019 at 3:06 pm

    Hi…………what sized loaf tin please ? It looks to be smaller than a regular 9×5 . I’m so looking forward to baking this, it sounds like my dream bread I used to have in Germany, I loved the unsalted taste of it years ago.

    Reply
  2. M. says

    August 25, 2019 at 11:12 am

    4 stars
    I made this tonight but used more butter than it called for. Everything else was right on the money. It seems as if something was missing taste wise.I chose not to use salt as there is salt in the butter. I’m wondering if it could be using coconut flour as I normally use almond flour for low carb rolls. Any thoughts?

    Reply
    • Libby www.ditchthecarbs.com says

      August 26, 2019 at 10:44 am

      The recipe can’t be easily swapped for almond flour, they work in completely different ways. You may wish to read this article. Coconut flour vs almond flour. I wonder if you did need to add the salt as per recipe. I use salted butter but think it requires additional salt to give it a real deep flavour of all the seeds and nuts.

      Reply
      • M/ says

        August 26, 2019 at 9:37 pm

        I made the recipe again with the correct portion of melted butter. In my opinion, it had absolutely no flavor. In my opinion, an epic fail. I’ll with my almond flour based rolls, but I am glad that a lot of people enjoy this.

        Reply
  3. Hpyzm says

    August 18, 2019 at 5:39 pm

    I ended up putting 500mls of warm water in because it looked too crumbly and itโ€™s turned out to be a slimy gluey texture in the middle please advise

    Reply
    • Libby www.ditchthecarbs.com says

      August 19, 2019 at 1:36 pm

      You added too much water, the recipe only required 250ml, not 500ml.

      Reply
  4. Chris says

    July 2, 2019 at 9:53 pm

    I am really looking forward to making this, it looks delicious.
    I would just like to say thank you for all your lovely recipes, work and time you put into this site.
    I am really looking forward to going low carb and so glad I came across your site ?

    Reply
  5. Ann says

    June 21, 2019 at 3:43 am

    5 stars
    Quite fun! Used psyllium powder (3/4 cup) as I didnโ€™t have husks. Donโ€™t have anything to compare it to but we love it and your chia jam recipe. Thanks!

    Reply
  6. Lisa says

    June 18, 2019 at 12:34 pm

    Hi there

    Looking forward to making this tonight because OMG the only thing I miss is my Vogelโ€™s and Peanut Butter in the morning. Quick question as I am a yeast gal, Neroli, when you added yeast did you omit the baking powder, or did you use both?

    Reply
  7. Anna Mizzi says

    June 11, 2019 at 3:27 pm

    5 stars
    Fabulous loaf – easy to make and so delicious with butter and GF Vegemite. Thanks so much for this recipe Libby. ?

    Reply
  8. Ioana says

    May 6, 2019 at 5:30 am

    5 stars
    Made this the other day and it’s a wonderful, tasty bread! Very unusual due to the density given by the seeds but oh so flavorful! Didn’t have pumpkin seeds so I used two tablespoons of hemp hearts instead, and cut it in 24 slices instead of 15. Because any Keto bread I’ve tried so far is so dense and filling I always end up cutting them in way more slices than the servings given by the recipe – and find them satisfactory enough, with whatever I use for the sandwich. Only thing that went a little wrong was me using by mistake a bigger loaf pan (9 x 5) which gave me a pretty low bread; next time I’ll be paying more attention. ๐Ÿ™‚
    Thanks for the great recipe!

    Reply
  9. Aliana says

    April 25, 2019 at 8:01 pm

    I want to know how many grams of 1 cup Coconut flour .

    Thanks.

    Reply
  10. Veronica O'Grady says

    April 23, 2019 at 3:52 pm

    5 stars
    Love this recipe. I had to swap out coconut flour with almond because I got home from thr shops and realised I was out of coconut flour. Laziness can be need for invention. So one cup of almond flour later and a halvsies swap out of pumpkin seed for activated walnuts and pecans… Voila a damn fine loaf of bread

    Reply
  11. Hรฉlรจne says

    April 17, 2019 at 11:07 pm

    Do we need to use chia to absorb some liquid or could I sub poppy seeds or even sesame?

    Reply
    • Libby www.ditchthecarbs.com says

      April 20, 2019 at 10:47 am

      They would be lovely. The chia seeds do absrob some liquid so add your substitutions of the poppy seed or sesame seeds then monitor how much additional coconut flour may need to be added.

      Reply
  12. Dee says

    April 16, 2019 at 1:52 am

    Are the pumpkin and sunflower seeds raw or roasted -salted or unsalted?

    Reply
    • Libby www.ditchthecarbs.com says

      April 20, 2019 at 11:48 am

      Raw and unsalted – great question.

      Reply
  13. Jo-Ann Howell says

    April 15, 2019 at 11:28 pm

    5 stars
    Oh-Em-Gee, what I miss most about a low carb lifestyle is MARMITE! I am stopping everything, ignoring my 3 page to-do list, and I am off to make this bread so that when hunger strikes mid-arvo I’ll get to enjoy a yummy slice of marmite on toast <3
    Thank you Libby, so many of your recipes are completely awesome ๐Ÿ™‚

    Reply
    • Libby www.ditchthecarbs.com says

      April 17, 2019 at 9:06 am

      Awesome!!!! I miss buttery vegemite/marmite on toast too (although we have thrown away our toaster so it makes life a little tricky). Now run and enjoy your toast! ๐Ÿ™‚

      Reply
  14. Jamey says

    April 12, 2019 at 12:41 am

    Hi, I am going to try making your receipt this weekend. Was wondering what you thought about substituting whole flax seeds for the pumpkin seeds? I have a large container of them and want to use them up, but if you think pumpkin works better I will buy them. If you think the flax seeds would work, would I use the same amount? Thank you for your time, I look forward to hearing back from you.

    Reply
    • Libby www.ditchthecarbs.com says

      April 12, 2019 at 11:03 am

      Maybe try half pumpkin with half flax seeds to give the bread a lovely variety of texture and flavours – yum!

      Reply
  15. Nancy Clark says

    February 13, 2019 at 12:07 pm

    Is it possible to grind up the larger seeds so they’re not so big to use in this recipe?

    Reply
    • Libby www.ditchthecarbs.com says

      February 13, 2019 at 4:06 pm

      Sure thing, but I like the big seeds in this recipe to replicate the savoury seeded whole loaf I miss. But grinding the seeds up to be a bit finer would work. You may need to add a little more liquid ingredients as there would be added seed powder now.

      Reply
    • Maria says

      March 22, 2019 at 8:44 am

      I’m sure you can but the more one chews one’s food, particularly any bread, one won’t eat so much!

      Reply
  16. Kate says

    January 28, 2019 at 6:52 am

    Question: how many ounces of butter should be used? I find that โ€œsticksโ€ of butter can vary between brands. Really looking forward to making this! Thank you!!

    Reply
    • Libby www.ditchthecarbs.com says

      January 28, 2019 at 9:42 am

      1 stick is a standard US measurement = 113g butter or 1/2 cup. This recipe calls for 50g butter which is the equivalent of 1/2stick (give or take a few grams, it’s not imperative).

      Reply
  17. Marzi says

    January 20, 2019 at 6:57 pm

    This looks great, I will try to make this. Could you substitute ground flax seeds for the chia seeds? Since when combined with water, chia seeds form a gel-like substance, suitable for replacing eggs– and ground flax seeds do the same.

    Reply
    • Libby www.ditchthecarbs.com says

      January 21, 2019 at 8:52 pm

      I have never tried this substitution. If you give it a go, I’d love to know how it works out.

      Reply
  18. Rachel says

    October 26, 2018 at 4:28 pm

    We love this bread but found it a little too “lumpy” with the large seeds.It made it difficult to cut and toast.
    We tried it again after whizzing the seeds slightly in the blender to break them up a bit. Much better texture, easier to cut thinly, toast, slightly more “nutty” flavour.
    Definitely fab with butter and marmite.

    Reply
  19. Jan says

    September 27, 2018 at 6:09 am

    Just made this – delicious! 5*

    Reply
  20. Sonia Mehrotra says

    July 1, 2018 at 7:35 pm

    Hi Libby…thank you for a lovely recipe. We loved the bread. I doubled the ingredients and baked on a cookie sheet (14×10). It baked evenly with a lovely crust. My question is regarding the macros…I just checked the recipe on a USDA database. The macros were as follows…fat -11.8 g…….protein-6.5g and carbohydrate 19.8g and fibre was 13.4g. For some reason there is a discrepancy…would appreciate your input.

    Reply
    • Libby www.ditchthecarbs.com says

      July 2, 2018 at 7:17 pm

      Are you sure you didn’t double the nutrition values too? Or possibly that you did not include that you made double the servings? My nutrition is per slice. I use cronometer.com which are the USDA database too. My recipe makes 15 slices. There is something really out of whack with your calculations, it’s probably something as simple as adjusting the servings you actually made.

      Reply
      • Sonia Mehrotra says

        July 2, 2018 at 9:16 pm

        Hi Libby… I took all your concerns into consideration and checked 3 times and I actually put in ingredients without doubling the recipe for 15 slices. I use your recipes fairly often and have not had this problem before. I need to mind my calories as well as macros so I generally check almost everything I cook as well as recipes from keto blogs. The website i use is this one:
        https://www.verywellfit.com/recipe-nutrition-analyzer-4157076

        I too am trying to figure out what Iโ€™m missing unless any one of the ingredients is showing wrong nutritional info. So far I have gotten mostly similar macro info for other recipes. Thanks

        Reply
        • Sonia Mehrotra says

          July 2, 2018 at 10:13 pm

          Hi Libby …I tried again just now and the macros came out similar to yours. My Son tells me this happens sometimes when apps fail to update data in real time( not being tech savvy Iโ€™m not sure I understand that). Please accept my apologies. Thanks

          Reply
          • Libby www.ditchthecarbs.com says

            July 4, 2018 at 11:09 am

            Hey, absolutely no problem whatsoever ๐Ÿ™‚ It was a superb question and a good learning curve. I’m sure someone else reading it will learn too ๐Ÿ™‚

  21. DavetteB says

    June 15, 2018 at 9:01 pm

    Could oat fiber possibly work instead of psyllium?
    Just wondering since I have it already. This looks delicious.

    Reply
  22. Karen says

    June 13, 2018 at 2:21 am

    This bread recipe is pure genius. Best bread I have made. It may have changed my life ๐Ÿ™‚ I used psillium powder, but otherwise followed the recipe exactly. I cut it thin and froze it, I take out a couple of slices and defrost/toast them in the toaster, they are almost like crackers, which I love! Thank you!!!!!!

    Reply
    • Libby www.ditchthecarbs.com says

      June 13, 2018 at 11:17 am

      Awesome result! I wish I still had a toaster, I threw it away 2 years ago thinking I would never find a low-carb bread I liked.

      Reply
  23. Michael Bernhard says

    May 30, 2018 at 3:31 pm

    Can I use Psyllium Husk Powder instead of Whole Psyllium Husks?

    Reply
    • Barbara says

      July 6, 2018 at 4:04 am

      I just baked this bread using psyllium husk powder, but cut the amount in half (vs the whole husk amount the recipe specifies). This worked well.
      The first time I used the powder, I used the full amount — as specified for whole husk. Big mistake. The bread was hard as a rock, and I had to triple the amount of water just to stir the dough.
      Would be nice if the site gave a little more info on the recipes vs all the marketing blah blah.

      Reply
  24. Emma says

    May 4, 2018 at 6:32 pm

    Good morning! You probably hate being asked questions about which ingredients can be substituted for others but I’m in a bit of a quandary. I would love to make this bread but unfortunately where I live Psyllium husk is very expensive. The 75g called for in this recipe is an entire packet which comes in about 5 euros! So, do you know if there is another way to make this loaf? I’m impatient to slather it with my vegemite!

    Reply
    • Libby www.ditchthecarbs.com says

      May 5, 2018 at 1:26 pm

      Sorry, but no. Psyllium is integral to this recipe. I wonder if you are buying the wrong sort of psyllium husk. It is very affordable in most places in there world. Are you sure you’re not looking at the pharmaceutical type that is used for constipation? Alternatively, why not try my almond flour bread that requires a lot less psyllium husks.

      Reply
      • Emma says

        May 8, 2018 at 7:01 pm

        Hi Libby and thanks for your reply. Unfortunately we can only buy it from the pharmacy here in Greece, or in tiny little bags from biological product sellers. I have just put it on my shopping list for my next visit to Oz. I have also found that almond flour is prohibitively expensive here too, and yet coconut flour is reasonably priced! I will attempt this bread this week and see how it goes.

        Reply
        • Sandy says

          June 17, 2018 at 4:40 am

          Hi Emma, I too live in Greece and order all my ingredients from Amazon UK. They take a couple of weeks to get here but are much cheaper. I even order loaf tins and others from them.

          Reply
        • Glenda Bunting says

          July 26, 2018 at 3:21 pm

          Hi,my name is Glenda from Australia and try buying psyllium husk from suppliers of bourse and other farm animals. Same product but in bulk amounts and very cheap.

          Reply
          • Glenda Bunting says

            July 26, 2018 at 3:24 pm

            Sorry I meant horse and farm animals

  25. Sonny says

    April 30, 2018 at 5:47 am

    Dear libby,

    My spouse and I in heaven, bread heaven?.
    I was looking for a delicious low carb bread. I tried so many recepis and this is the one and only. It is easy to make tastes like heaven, it is yummy, awesome consistenz, easy to cut, we love it.
    It may not be the right bread for americans, but for everyone how doesnt like the american bread , it is the real deal.
    Thank you so much

    Reply
    • Libby www.ditchthecarbs.com says

      April 30, 2018 at 9:47 am

      Wow Sonny, I love your recipe review. This is one of my favourite bread recipes too. It’s the real deal alright. And cover it with melted butter – well it takes it to another level. Yummmmmm.

      Reply
  26. Sacha Mann says

    March 14, 2018 at 8:37 pm

    How doyou store this bread? Freeze or keep I the fridge? Or both ok??

    Reply
  27. michele says

    March 9, 2018 at 11:03 am

    I made this exactly by the recipe, it is tasteless. I tried toasting it but still not good. It needs something. I did add the salt but its still so bland!

    Reply
    • Libby www.ditchthecarbs.com says

      March 9, 2018 at 11:37 am

      Hmm, I ‘m not sure how all those seeds can taste bland or tasteless. Did you add lots of butter or avocado as a topping?

      Reply
  28. Rae says

    February 28, 2018 at 1:35 pm

    could I substitute coconut oil for the butter?

    Reply
  29. Kerrie Armstrong says

    February 4, 2018 at 2:59 pm

    I love this recipe, so easy to make. Today I sliced it very thinly, placed on baking paper, sprayed with oil, and baked for about 15 minutes in total in a 225 degrees Celsius fan oven, turning and respraying with oil 1/2 way through the cooking. Left the slices out to cool, they are crisp, and a great substitute for crackers.

    Reply
  30. Chris says

    January 25, 2018 at 1:48 am

    Wow 10 at night and i had everything,even made berry chia jam,bread is delish jam smells good ,haven’t tried it yet . Will have for brunch tomorrow and then I’ll have to freeze or it will be gone.yum

    Reply
  31. DavetteB says

    January 22, 2018 at 9:37 pm

    What size loaf pan, please? I have both quick bread and yeast bread siz.

    Reply
  32. Queen says

    January 13, 2018 at 9:43 am

    Absolutely LOVE this recipe! (I swear, in another life I was a squirrel! Bring on the seeds!) After meticulously entering all the ingredients into My Fitness Pal recipe tracker, the total calorie count comes out as 150, not 109. Fat, carbs and protein are close but the total calories are WAY off. Any idea why?
    Still gonna love it! (and probably NOT share….us squirrels are bad that way.)

    Reply
    • Libby www.ditchthecarbs.com says

      January 13, 2018 at 10:35 pm

      Hmmm, My Fitness Pal can be fickle (too many “user added” entries), which is why I use cronometer.com . Squirrel on! ๐Ÿ˜‰ Love it!

      Reply
  33. Naomi Fron says

    October 29, 2017 at 6:14 pm

    Libby, I live in Texas, U.S.A. I have not found an easy way to convert the measurements to American, cups, teaspoons, etc. Is there a way that you can do that or is there an app that we could type a recipe into and have the amounts converted?? I know that many recipes will not work if the measurements are not correct. Thank you so much for all your information.

    Reply
    • Libby www.ditchthecarbs.com says

      October 30, 2017 at 2:30 pm

      I have gone through all my recipe archives and converted over 250 recipes. You can now use the large red buttons below each recipe to switch between METRIC and US measurements. YAY ๐Ÿ™‚

      Reply
      • Lisa says

        June 3, 2018 at 4:43 am

        I love those red large buttons ??… thank you doing that for us โค๏ธ

        Reply
  34. Timea Turai says

    October 11, 2017 at 11:57 pm

    Last time I made the bread it wasn’t right….was way too dry….then I made it today too and realised that I left out the water the last time….not surprised now it was like a brick ๐Ÿ˜€

    Reply
    • Libby www.ditchthecarbs.com says

      October 15, 2017 at 12:44 pm

      Whoops ๐Ÿ˜‰

      Reply
  35. Jenni says

    October 5, 2017 at 1:25 pm

    This is my favourite bread! I substitute psyllium for flaxseed meal and put extra sunflower seeds instead of chia as I don’t like the way it sticks in my teeth. I also double the recipe and make in a large loaf tin. Works perfectly every time! How does everyone store theirs? Any idea how long it would last in the fridge?

    Reply
    • Timea Turai says

      October 11, 2017 at 11:52 pm

      I put mine in a sistema container and put some kitchen towel under to absorb any condensation….I’m not too sure how long it lasts, but if it’s getting a bit dry I just make cheese toasts of the slices in the oven….

      Reply
    • Donne says

      April 16, 2019 at 1:57 am

      Great idea! Ill try the flaxseed meal substitute!

      Reply
  36. Ash says

    September 24, 2017 at 8:47 am

    What is the alternative for psyllium husk?

    Reply
    • Libby www.ditchthecarbs.com says

      September 25, 2017 at 3:49 pm

      There isn’t one I’m afraid. It swells and absorbs liquid to give this bread structure and volume. Without it, this would be another recipe entirely. If you buy psyllium, there are plenty of recipes here that use it so it won’t be a one hit wonder ๐Ÿ™‚

      Reply
  37. Jenny says

    September 18, 2017 at 11:44 pm

    The texture was great but too eggy for me so next time I’ll try the egg white and yeast version above in comments. The chickens (my free ranging girls who make eggs that are too eggy) enjoyed it-nothing goes to waste here!

    Reply
  38. Carol says

    September 10, 2017 at 2:56 am

    Mine came out nearly black, do you think the China seeds caused this, it wasn’t burnt and tasted good but just looked un appetizing

    Reply
    • Libby www.ditchthecarbs.com says

      September 10, 2017 at 2:43 pm

      No way should it look remotely black. I would check your coconut flour which can sometimes react with baking powder (check that too) that has aluminium in it. Check the expiry dates of everything you used, this doesn’t sound right at all.

      Reply
  39. Becs says

    August 31, 2017 at 6:57 pm

    Hi Libby – I found I needed more description from you. I added my two eggs (admittedly they were small) and the 250ml water but the consistency was still very dry and crumbly. I added more water (at least 100ml more) and two more eggs to bind it, but not sure what it should look like. I had to press my dough into the bread tin – should it be like this or more like a traditional bread consistency where it ‘plops’ in? Also…did you line the tin with baking paper? Obviously I like to follow recipes to the letter! Thanks.

    Reply
    • Libby www.ditchthecarbs.com says

      September 1, 2017 at 10:59 am

      Hmm, I’m not quite sure how it can be so crumbly and dry with so much liquid? That really sounds like something has gone terribly wrong. Did you add too much psyllium perhaps? I used a silicon baking loaf ‘tin’ and so lining is required, if however I was to use a traditional baking tin, yes I always line mine for any baking so it is super easy to remove.

      Reply
  40. Holly says

    August 30, 2017 at 6:29 am

    Yum! What a great bread I am in love! Was a bit low on psyllium so added i n some linseed too. Took the tip from another comment & cooked45mins. Glazed the top with olive oil too for a shiny surface. Thanks! can’t wait to make again!

    Reply
  41. Jan Vick says

    August 30, 2017 at 3:24 am

    Libby I would love to try this, however I only have psyllium husk powder. Could I use that and would the amount change. Many thanks.

    Reply
  42. Debra Jacobs says

    August 28, 2017 at 10:52 pm

    Hi do you think I could replace the coconut flour with something else as I cant eat coconut maybe sesame seed flour?

    Reply
    • Libby www.ditchthecarbs.com says

      August 29, 2017 at 1:08 pm

      You could try but coconut flour is not easily substituted as it has it’s own amazing qualities. You could experiment using sesame seed flour, just don’t hold me accountable for the results ๐Ÿ˜‰ I would begin by adding more and more sesame seed flour until you get the desired consistency. Here is an excellent article explaining the difference between coconut flour and almond flour.

      Reply
  43. Patricia Barnes says

    August 27, 2017 at 6:47 am

    I just put it in the oven, when you say fully incorporate, donyou mean that it becomes doughy? Mine was more crumbly so I added a quarter cup more water and more like poured it into the loaf pan. Did I do something wrong?

    Reply
    • Libby www.ditchthecarbs.com says

      August 28, 2017 at 11:57 am

      The dough is quite a wet/damp dough. You just need to ensure all the psyllium is mixed thoroughly otherwise the loaf will have pockets of dry psyllium. The dough should be the consistency of wet play-doh.

      Reply
      • Patricia Barnes says

        August 30, 2017 at 3:15 pm

        Mine was very crumbling and very difficult to eat; as if the psyllium husk was too dry. We were very humid that day also, so I don’t know what went wrong. Any ideas?

        Reply
        • Libby www.ditchthecarbs.com says

          August 31, 2017 at 9:15 am

          It sounds like you needed to add more water. The final bread should be a damp play-doh consistency. The humidity will definitely have affected the psyllium in some way.

          Reply
  44. Timea Turai says

    August 17, 2017 at 10:23 pm

    I made it today, but because I had no time to bake it in a loaf I used good sized ramekins and I made a few little rolls too….I only have extra large eggs at home so I added some golden flax seeds too….
    Hubby loved it…me too…..children weren’t really convinced, but who knows….they might want some the next time I’m making it….because I’m going to make it many times in the future….

    Actually this type of bread was my favourite when I used to eat grainy bread…..as soon as I left home I lost the white bread (I never really liked it…..even after eating 4-5 slices I was still hungry) and switched to wholegrain spelt with lots of seeds…..so this kind of bread reminds me of that bread ๐Ÿ˜€

    Thanks for the recipe

    Reply
    • Libby www.ditchthecarbs.com says

      August 18, 2017 at 1:39 pm

      What a superb idea! Thank you.

      Reply
  45. Melanie says

    August 15, 2017 at 7:27 am

    Great recipe, so easy to make! I’m really enjoying having marmite on toast for breakfast again!

    I inadvertantly baked mine for much longer as was distracted by a phone call, and it still turned out great!

    Reply
    • Libby www.ditchthecarbs.com says

      August 15, 2017 at 12:18 pm

      Awesome, so glad to know how forgiving this recipe is.

      Reply
  46. Beverlee says

    August 14, 2017 at 11:04 am

    I just made this. It is amazing! Best low carb bread! I did have to add 25grams of ground flax seed because I didn’t have enough psyllium husk. I like the nutty taste of flax so it worked out perfectly. I would double the salt or use salted butter. It’s just lovely. Thank you for such a great recipe.

    Reply
  47. Deborah says

    August 13, 2017 at 2:49 pm

    Just made the 3 seed bread. Couldn’t wait to try it and it sliced up beautifully when still hot. Nice flavor with some butter. Yum! Also have made the berry chia jam. That is lovely as well. Thanks Libby. If you make a low carb lemon curd/butter recipe I will be in low carb heaven!

    Reply
    • Libby www.ditchthecarbs.com says

      August 14, 2017 at 10:05 am

      Well my friend, here is my recipe for lemon curd – enjoy ๐Ÿ™‚

      Reply
  48. Denise Farr says

    August 13, 2017 at 2:13 pm

    I have just baked this, and I am really quite amazed that these ingredients work, but they do! We found it tastes best with lots of butter and vegemite, in preference to the chia berry jam. I think it is the saltiness of the vegemite that enhances the taste. Have to be disciplined to stop at two slices! Looking forward to trying it in the toaster tomorrow. I must say it is also a simple/easy recipe to make.

    Reply
    • Libby www.ditchthecarbs.com says

      August 14, 2017 at 10:07 am

      I love easy recipes and easy ingredients. It took me a while to get the ratios right for this bread but it works a treat huh? I am so glad you are enjoying it. I like it with butter, Vegemite or berry chia jam.

      Reply
  49. Lynn Tremblay says

    August 12, 2017 at 12:35 pm

    Did others that make this find that it did not rise much? I found the batter really weird, or different from other bread batters.

    Reply
    • Libby www.ditchthecarbs.com says

      August 12, 2017 at 3:54 pm

      Yes it doesn’t rise much at all. It is a dense 3 seed bread, similar to many artisan grain breads.

      Reply
  50. Sara says

    August 12, 2017 at 11:24 am

    I can’t eat coconut flour, can you replace the coconut flour with almond flour? There’s so little I can’t imagine it would make much of a difference.

    Reply
    • Libby www.ditchthecarbs.com says

      August 12, 2017 at 4:04 pm

      You could but that would need a lot of calculating to change many of the ingredients. This article explains how coconut flour and almond flour differ enormously and cannot be converted easily. Coconut flour is incredibly absorbent so requires many eggs and only requires a small amount to do it’s job. So swapping in almond flour, you would require less eggs and more flour. So sorry, not the answer you were looking for. They both behave totally differently.

      Reply
  51. Sara says

    August 7, 2017 at 6:34 am

    Hello! I have psyllium husk powder – is that OK to use in place of the whole husks? Same quantity?

    Reply
    • Hannah Bnana says

      August 12, 2017 at 5:56 pm

      I used powder instead of husks and it worked out fine, same quantity. Have since purchased husks and am trying again, will let you know if it’s noticeably different.

      Reply
  52. Jackie tennent says

    August 6, 2017 at 10:12 am

    Yum! Just made this and it’s sooooooo delicious! Thanks so much for the recipe!
    Do you reckon it will freeze ok?

    Reply
  53. Jules says

    August 6, 2017 at 10:03 am

    Really looking forward to trying this Libby! Do you think linseeds will work instead of the chia?
    Love your work!
    Jx

    Reply
    • Libby www.ditchthecarbs.com says

      August 8, 2017 at 11:22 am

      I’m sure that would work too. The chia seeds may have absorbed some water in my recipe so if they are omitted you may need to add an extra tablespoon of psyllium to make up for them.

      Reply
  54. Margaret Grunseich says

    August 6, 2017 at 6:35 am

    Do I have to use whole psyllium husks or can I use the psyllium powder? If I can use the powder, how much?

    Reply
  55. Kerry says

    August 6, 2017 at 5:10 am

    Any substitute suggestions for butter?

    Reply
  56. Carol says

    August 6, 2017 at 4:49 am

    Oh Libby what have you done to me?? I’ve just taken mine out of the oven, and I’ve demolished two pieces already.. Fortunately I managed to get 17 slices out of it. I hope it freezes, because as soon as it’s cool enough that’s where it has to go or it will all be gone by tomorrow. Next time I’m going to make it 4 seeded, and put a sprinkling of poppy seeds on top. Thank you so much for this recipe – l think!

    Reply
    • Libby www.ditchthecarbs.com says

      August 8, 2017 at 11:24 am

      Oh no! Have I caused havoc for you in the kitchen? ๐Ÿ˜‰ I am so glad you have enjoyed the bread, and I love your idea of adding the poppy seeds. Next time I might sprinkle sesame seeds on top. I love the adaptations that are coming in ๐Ÿ™‚

      Reply
  57. Joanna says

    August 5, 2017 at 11:49 pm

    Wow, this recipe came out really well. The only substitution I made was to replace half the psyllium with whey protein powder. My loaf is crusty, seedy, well risen and delicious! Will be making it over and over.

    Reply
  58. Neroli Blakeman says

    August 5, 2017 at 11:47 am

    Hi, I too hate the eggy taste of most low carb bread recipes so I tweaked the 3 grain recipe as follows: replace 2 eggs with 3 egg whites whisked until frothy & add as per recipe. I also love the yeasty smell of baking bread (YUM!) so I mixed a sachet of yeast (about 1 tsp) into the warm water with 1 tsp of maple syrup which the yeast needs to activate. I let this froth up & then added to the mix. It is very good & no egg taste at all. Thanks for the recipe, I had a slice toasted with breakfast – best ever low carb bread!

    Reply
    • Libby www.ditchthecarbs.com says

      August 8, 2017 at 11:26 am

      What an absolutely superb idea – adding yeast. I miss that smell as I used to make my own bread daily. I am so trying this next time. Thanks for the tip ๐Ÿ™‚

      Reply
  59. Diane says

    August 5, 2017 at 7:53 am

    What size pan works best for this bread?

    ~ Diane B

    Reply
  60. Vanessa says

    August 4, 2017 at 11:08 pm

    Thank you goung to try tomorrow. Can I up the other seed quantities to replace the chia seeds?

    Reply
    • Libby www.ditchthecarbs.com says

      August 8, 2017 at 11:28 am

      Sure thing, go for it.

      Reply

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