I had the pleasure of travelling through Denmark last summer and loved the simplicity of the food. One of the foods they are known for is their heavy breads.
When I discovered this particular bread I knew I had to figure out how to make it when I got back home… Sometimes called Stone Age Bread or Paleo Bread, it is loaded with healthy nuts and seeds and while it isn’t cheap to make it is worth it! What I love most about it is because of the high fat, protein and fibre content it keeps me full for hours.
- 2/3 cup walnuts, chopped
- 2/3 cup almonds, chopped
- 2/3 cup flax seeds
- 2/3 cup poppy seeds
- 2/3 cup sunflower seeds
- 2/3 cup sesame seeds
- 2/3 cup pumpkin seeds
- 1 1/2 tsp salt
- 1/4 cup extra virgin olive or avocado oil
- 5 eggs
Optional: This paleo bread can be quite dry so you can add 2/3 cup water to the batter before cooking or 1 cup of grated zucchini or carrot. If you add the extra vegetables add an additional egg to help it bind.
- Chop the bigger nuts (almonds and walnuts) before you mix them with the rest of the nuts.
- Mix the nuts and seeds with salt, oil and 5 eggs.
- Line the loaf pan with parchment paper.
- Place the dough into the pan
- Bake it at 350F for approx. 1 hour.
- Let it cool before you slice it.
You will need approx. 1-2 eggs per 2/3 cup of nuts / grains / seeds, so it’s easy to add extra nuts if you would like a larger paleo bread.
If you do put in some extra nuts, be sure to add extra salt and oil too.
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 use those.
Because this recipe is so ingredient rich 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.