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Nordic Nut Bread - Paleo Bread - Stone Age Bread

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.

Nordic Nut Bread - Paleo Bread - Stone Age Bread

Nordic nut bread

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
Nordic Nut Bread - ingredients
Nordic Nut Bread - ingredients

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.

Mini nut breads - nut bars
Mini nut breads - nut bars

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.

Zucchini in the nut-mix
Zucchini in the nut-mix
 
Nutrition Calories Carbohydrates Fibre Net carbs Protein Fat Sugar
Total: 4611 115 83 32 149 429 13
Per serving / slice: 231 6 4 2 7 21 1
Document Actions

Sourcing

Posted by Anonymous User at Apr 29, 2014 12:09 PM
I love this bread with cheese. Do you have a source in Denmark where you buy the nuts and seeds at a reasonable price?

Sourcing

Posted by Anonymous User at Apr 30, 2014 06:42 PM
No. I buy the almond flour in Germany through ebay or amazon. About €10 / kg - max

rosmarin

Posted by Anonymous User at Jun 20, 2014 12:14 AM
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.

Looks Great!

Posted by Anonymous User at Aug 26, 2014 07:22 PM
This looks great! Looking forward to trying the recipe!

Shelf life

Posted by Anonymous User at Sep 12, 2014 01:36 AM
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

Shelf life

Posted by Anonymous User at Sep 12, 2014 11:45 AM
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

Sonja

Posted by Anonymous User at Sep 30, 2014 02:42 PM
The best paleo/lchf bread ever! Thank you for the recipe!

paleo nutbread

Posted by Anonymous User at Oct 17, 2014 07:38 PM
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

Posted by maxm at Oct 20, 2014 08:55 AM
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.

paleo nutbread

Posted by Anonymous User at Oct 30, 2014 07:42 PM
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.

paleo nutbread

Posted by Anonymous User at Oct 31, 2014 09:19 AM
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.

paleo nutbread

Posted by Anonymous User at Oct 31, 2014 02:12 PM
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 :)

paleo nutbread

Posted by Anonymous User at Oct 31, 2014 06:12 PM
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.

Nordic nut bread

Posted by Anonymous User at Oct 27, 2014 04:43 AM
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 :-)

Nutrition

Posted by Anonymous User at Nov 16, 2014 12:33 AM
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!

Nutrition

Posted by Anonymous User at Nov 17, 2014 11:37 AM
Yes, I cut and measured the slices, and divided the number of slices up in the total ingredients. - max
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