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by: Max M Rasmussen
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public

Nordic Nut Bread - Paleo Bread - Stone Age Bread

Nordic nut bread - Max M Rasmussen
Video recipe - whew ... nuts are expensive. But this bread has still, in a short amount of time, become one of my favorite recipes. A bread which is made entirely from nuts, grains, seeds, eggs and oil. Everybody likes it. It is particularly good for cheese, charcuterie, Pâtés, etc. But it is also good with "ordinary" spreads. Or as a snack if you cut it into thin slices and roast it in a pan with a little butter.

Ingredients

Provides 1 loaf of 2.2 lbs, 20 slices of 1.8 oz. (Provides 1 loaf of 1 kg, 20 slices of 50 grams.)

dry ingredients

  • 3.5 oz (100 g) pumpkin seeds
  • 3.5 oz (100 g) sunflower seeds
  • 3.5 oz (100 g) almonds
  • 3.5 oz (100 g) walnuts
  • 3.5 oz (100 g) linseed
  • 3.5 oz (100 g) sesame seeds
  • 3.5 oz (100 g) poppy seeds (optional)
  • 3.5 oz (100 g) water (optional)
  • 2 tsp salt

wet ingredients

  • 5 eggs
  • 0.4 cup (1 dl) oil

Directions

Mix all the ingredients together, put the mass into a bread form. Lubricate if it is not "anti-stick"

1 quart (1 liter) bread form - bake for 1 hour at 320°F (160°C).

2 quarts (2 litres) bread form - bake for 1 hour at 320°F (160°C).

Notes

You will need approx. 1-2 eggs per 100 grams of nuts / grains / seeds, so it's easy to add extra nuts if you would like a larger bread. If you add 100 g of nuts extra then add one more egg. If you then add an additional 100 grams more of nuts/seeds, then add 2 eggs as well. Contract.

If you do put in some extra nuts, be sure to add extra salt and oil too:

  • 0.4 cup  (1 dl) oil per 21 oz - 25 oz (600-700 g) extra nuts
  • 1 teaspoon salt per 10 0z - 12 oz (300-350 g) extra nuts.

It is not very important as to what kind of nuts you use. If you are allergic or only have some nuts available, then just take 100 g extra of one of the kind you do have or can tolerate.

The only thing that is bothersome in this recipe, is to buy all the right so that you have them in the pantry at the same time. Well that and then to mix them. So I usually mix the dry ingredients for 4 loaves in freezer bags, that I can keep until I need to bake them.

The bread lasts for 3-4 days in a drawer. A lot longer in the fridge.

You can use pine nuts instead of poppy seeds. Feel free to try that if you win the lottery:-s

The bread tend to be a bit on the dry side, so I often put in the optional water.

 

Mini nut bars

When you  have to travel, or you need something for the lunchbox, it is also a good bread to bake in small cake molds / muffin tins. As a nutty "mini bread". They should bake about 25 minutes.

Zucchini for a moister bread

  • 1 grated zucchini (about 9 oz (250 g)) - you can also use carrot
  • 1 egg extra

You can get a softer and more moist bread by grating a squash and put that in the dough. It goes moldy somewhat faster at room temperature, so it must be stored in the refrigerator.

Nordic Nut Bread - ingredients - Max M Rasmussen
Mini nut breads - nut bars - Max M Rasmussen
Zucchini in the nut-mix - Max M Rasmussen
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by: Anonymous

paleo nutbread

Just made my first Nordic Nutbread and I have to say that I rather like it BUT two teaspoons of salt is WAY too much! And believe me, I LOVE salt and always put extra salt on just about anything, but this was really, really too much. I'll just add one teaspoon next time and go from that. Thanks for the recipe! PS Instead of whole almonds I tried ground almonds (which I already had in the house) and I ground my flax seeds because if you don't they will just pass out the other end undigested and that's a waste of good nutrition imo but I can certainly percieve the appeal of whole nuts instead of ground nuts because the whole walnuts & pumpkin and sunflower seeds were a chunky joy!

paleo nutbread

Did you use a teaspoon measure or did you just use a reguler teaspoon? If you don't use a measure (it is 5 ml which results in 5 g salt) you can easily end up with a topped teaspoon, and thus twice the amount of salt in the recipe.
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by: Anonymous

paleo nutbread

I used a measure teaspoon, which means five grams of salt per teaspoon, and since your recipe called for two teaspoons, that means ten grams of salt. WAY too salty, imo.
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by: Anonymous

paleo nutbread

To quote myself from my article about the bakers percentage: "bread typically has a salt content of 1.5% - 2.5% salt" This recipe has 700 g nuts. And 10 g salt. That is 1.4% salt. Which is actually in the very low end. It cannot be directly compared since a lot of the salt in this recipe sits on the surface of the nuts, and in a normal dough is would be more mixed in with the flour. But it is certainly not "way salty". I just think you have a preference for lower salt in your food than most people. Which is absolutely fine.
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by: Anonymous

paleo nutbread

I think you're conflating the weight of the bread and the volume of the bread. It might weigh 700 grams but a wheat loaf of bread of the same weight will have at least twice it's volume. In fact (according to Wikipedia) a standard loaf of (wheat) bread is made from 450 grams of flour. A standard stick of french bread from 225 grams of flour. This smallish nutbread, therefore, weighs as much as three french loafs. It's volume, however, is that of half a french loaf or a quarter of a standard loaf. The amount of salt you'd taste with one full mouthfull of your recipe would therefore be four to six times that of the amount in one mouthfull of wheat bread. Hence ended today's lesson in comparative density :)
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by: Anonymous

paleo nutbread

No. You are thinking against hundred years of collective baking knowledge there. When you calculate a bread recipe it is practical to use the "bakers percentage". Exactly because you can compare the percentages of the ingredients directly. No matter if your bread weigh 1 kg or 1 lbs. The saltiness is by weight not by volume. As you chew the dough it will all get the same volume anyway. And airy dough would then become more salty according to your idea.
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by: Anonymous

Nordic Paleo Bread

Hi, thank you for this recipe, it looks amazing and I am just about to try it, but I have some questions: What kind of oil do you use? Can I use cocount oil instead of oil? What do you think of replacing the eggs by psyllium husk?
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by: Anonymous

Zucchini toast

This recipe is fantastic! I live on a Ketogenic diet and having a slice of "toast" with scrambled eggs or just with dripping or avocado has been a God-send. Spartan!
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by: Anonymous

Nutrition

Does the nutrition really add up? The calories per serving say 231. That means you can get 20 slices from the loaf? Is that the smallest loaf? If so, that's a tiny slice! Still, looks amazing and I can't wait to try it!
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by: Anonymous

Nutrition

Yes, I cut and measured the slices, and divided the number of slices up in the total ingredients. - max
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by: Anonymous

Soaking the seeds & nuts

Do you soak any of the seeds & nuts? And if so can you add them wet?
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by: Anonymous

nut bread

Can you replace the eggs for flax seed and chia seeds which make a sticky paste, I use it in cakes instead of eggs?
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by: Anonymous

Nordic-Paleo- nut- bread

great video! i made the bread and it is delicious!! easy to make and good for you- thanks!!
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by: Anonymous

with chia seeds added!

Fantastic! I made this last night and had it for toast this morning with some vegemite! I forgot to buy the sesame seeds so I threw in some chia seeds and tahini (sesame paste) instead. Tak!
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by: Anonymous

Nordic nut bread

I made this bread the other day. Wow, it was AMAZING! I did grind the flax seeds, only had 4 eggs so added a tablespoon of chia seeds soaked in 2 tablespoons of water, worked really well. Served it with fig paste and goats cheese, a big hit. I cut a few thin slices and baked in the oven to make my own version of biscotti, again, amazing. Thanks for sharing. Will definitely be making again and again :-)
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by: Anonymous

Toast UK

Made this with Zucchini and added a Tablespoon of organic beef dripping. Delicious toasted with scrambled eggs and bacon!
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by: Anonymous

The Nordic nut bread

Fantastic. Have made four of these now and am enjoying experimenting with the ingredients. Three carrots and the nuts ground a little is my favourite. The carrots keep it moist and yieldy. I tried cashews this week and the taste was superb. Thanks for the great recipe.
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by: Anonymous

Shelf life

I got a little coffee shop and will like to include this for the store, but will like to know if you have any recommendation about how to preserve this bread for at least 1 week? Best regards George
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by: Anonymous

Shelf life

HI George, since I make one loaf and cannot eat it in 4 days...I freeze than when I like to eat it, take out and toast. Delicious. Another thing I am doing after the baking (since my loaf is very humid), I dehidrate all slices and it is just perfect. Hope to have helped you. regards Ingrid
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by: Anonymous

Shelf life

It has eggs, so in my experience it goeas bad after about 3-4 days when not in the fridge. In the fridge it easily lasts a week. - max
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by: Anonymous

rosmarin

Hello there, here Bruna, from Brazil, thanks for posting everything in english. I added 2 teaspoons of rosmarin (dried), and it tastes really good. Also tried with brazilian nuts, hazelnuts and peanuts, instead of pumpkin seeds, poppy seeds (very hard to find over here) and almonds. Brazilian nuts are heavy in oils so, maybe, a little less olive oil I will try, next time. Very good bread.
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by: Anonymous

Nordic nut bread

This bread looks just awesome! however it is not realistic to make... it is too expensive- for example in Israel the ingredients for one loaf cost is 18$ USA!!! Also to eat a sandwich that only the bread is 462 calories is too much, the slices are not that big, it is not enough as a whole meal.
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by: Anonymous

Sonja

The best paleo/lchf bread ever! Thank you for the recipe!
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by: Anonymous

Zucchini toast

This recipe is fantastic! I live on a Ketogenic diet and having a slice of "toast" with scrambled eggs or just with dripping has been a God-send. Spartan!
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by: Anonymous

Nordic Nut Bread

Oh Yeah, this recipe is a Winner. Max's video is Awesome , too. First time making it and it came out Fantastic. Oh, and do not cut down the amount of salt 2 teaspoons - using measuring spoons - is right on point - it is perfect. Wondering, Max, how many tries did you have to go through to get it to perfection? A job Well Done!! Fran
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by: Anonymous

Nordic Nut Bread

Oh, and I forgot to mention that I used 6 and a half tablespoons extra virgin olive oil and only 1/3 cup water. Just fantastic. Thanks Max Fran
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by: Anonymous

Less oil

Just made this. Very tasty. Added a punnet of fresh blueberries. Doesn't need as much oil. I'm guessing half? Possibly due to berries but mine is a bit too oily.
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by: Anonymous

Nordic nut and seed bread

Just saw a video for this on youtube. It looks amazing ! Can't wait to try it :)
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by: Anonymous

how much water

you mention optional water but don't mention how much
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by: Anonymous

how much water

It is under the dry ingredients :-S - max
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by: Anonymous

Nordic nut bread

This is perfect EXCEPT I cannot have eggs. Has anyone tried this with egg replacer? I think I will, and do the small silicone cake rounds. Perhaps half recipe. It is just too good to miss, no yeast, just wonderful.
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by: Anonymous

Nordic nut bread

Some people have mentioned that they are allergic to eggs. I have used almond milk or soya milk [both unsweetened] as the liquid to bind the nuts and seeds together. Start with a half cup and add small amounts from there.It works well but less is better as too much liquids makes the 'bread' or buns too wet. There is greater risk of them going mouldy quicker.
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by: Anonymous

Nordic nut bread

Did the mixture really hold with just milk? Sounds amazing, as I would like to try without eggs sometime. Just made with eggs, though, and it is delicious! Thanks, Max!
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by: Anonymous

Nordic nut bread

I'm just discovering this recipe, so I hope I don't lead you to disaster, but I also cannot have eggs. I've learned that grinding zucchini in the food processor is a great addition to ground meat for meatballs. I will use it in this recipe as well. BTW, I also add GF ground oats to my meatball recipe. That way I have a quick grab and go food handy, especially if I can't take my soup along. :)
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by: Anonymous

Nordic nut bread

I have made these lots of times now and tried several variations of this recipe. I always make little loaves suitable to take for lunches. I don't add salt or oil, nor do I miss them. I have reduced the number of eggs and I add rice milk sometimes if the mixture is a little dry. It gives them a nice sweet flavour and moist texture. I also add a teaspoon of agave [works well]. You could use honey instead. I have added rosemary [works well], curry powder [required taste!]. I find them great to keep hunger away. However does anyone know if they are allowed on a weight watchers diet.
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by: Anonymous

Excellent!

I make this with zuchini and 2Tbs unflavoured beef gelatin, 1Tbs Inulin (prebiotic) and a teaspoon of Bullion veg stock powder. poppy seeds are a must! I also use ghee instead of oil - amazing!
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by: Anonymous

Sourcing

I love this bread with cheese. Do you have a source in Denmark where you buy the nuts and seeds at a reasonable price?
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by: Anonymous

Sourcing

No. I buy the almond flour in Germany through ebay or amazon. About €10 / kg - max
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by: Anonymous

Looks Great!

This looks great! Looking forward to trying the recipe!
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by: Anonymous

A Great Recipe

I made this for the first time last weekend: it came out looking just like the video and it tasted wonderful! This is a recipe that I will be definately be making it again. Here in the UK, my local supermarket (Tesco) sells 200g bags of mixed nuts and 300g bags of mixed seeds. I used these with 4 eggs and a little less oil. Be careful with the salt, and beware that the bread is very stickly so completely cover your tin with greaseproof paper (even if it is non-stick).
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by: Anonymous

nordic nut bread

'yum' I'm eating my sliced nut bread with a little honey. Great for breakfast.
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by: Anonymous

Nordic nut and seed bread

Oh my goodness... I LOVE this bread. It's amazing. I will always make it. I love it toasted with my home made almond butter or butter and Smucker's low carb jam. It's a low carber's dream come true. It's so healthy, and filling. Make a great breakfast or snack.