Low-Carb Seed Bread with Psyllium Husks

Those who love bread but want to reduce carbohydrates often look for alternatives to classic wheat or rye bread. A seed bread based on nuts, seeds, and psyllium husks can be an interesting option here.

Psyllium husks come from the plant Plantago ovata and act as a natural binder in dough. Due to their strong swelling capacity, they provide stability and a moist bread structure – entirely without classic flour.

Ingredients (1 small loaf / approx. 8–10 slices)

40 g sunflower seeds
40 g pumpkin seeds
30 g flax seeds
30 g chia seeds
2 tbsp psyllium husks
200 ml warm water
1 tsp salt
1 tbsp olive oil
optional: spices like caraway or bread seasoning

Preparation

1. Preheat oven to 180 °C (top/bottom heat).

2. Mix all dry ingredients well in a bowl.

3. Add water and olive oil and stir thoroughly.

4. Let the dough swell for about 10 minutes until it has a firm consistency.

5. Transfer to a small loaf pan and smooth the top.

6. Bake for 45–50 minutes until the bread is firm and lightly browned.

7. Let cool completely before slicing.

Preparation Time

Preparation: 10 minutes
Baking time: 45–50 minutes
Total time: approx. 60 minutes

Servings: 8–10 slices

Tips for a successful seed bread

Psyllium husks provide binding, so they should not be replaced in the recipe.
For more flavor, seeds can be lightly toasted in a pan beforehand.
The bread can be frozen well and thawed in portions.

Serving Suggestions

The seed bread goes well with avocado and tomatoes, cream cheese or plant-based spreads, as well as nut butter and berries.

Conclusion

This low-carb seed bread is made without classic flour and impresses with its hearty texture and good satiety. Psyllium husks provide stability and make the bread a practical alternative for a low-carb and fiber-conscious diet.