In Denmark we eat a lot of rye bread. It is basically one of our national dishes and it is a huge industry. Rye bread is normally served for lunch but sometimes also for dinner. Rye bread is very healthy and filling compared to traditional white toast bread.
The recipe on this page is kind of similar to rye bread but does not contain any flour or yeast. The stone age bread, or sometimes just called Paleo bread, is very simple and easy to cook. The recipe consist of 6 different kinds of nuts, grains and seed some olive oil, eggs and a little salt. It is this kind of bread where you get what you see.
Read also: Recipe for healthy Nordic Rye Bread
The bread is very delicious and is a super healthy alternative to white flour bread. The large amount of nuts, grains and seeds will help you feel full for a longer time. The preparation time is about 10-15 minutes and the bread does not need any resting time before baking. It only need an hour of baking.
That is easy!
If you are looking for other great Nordic food I have a separate section with many recipes - find it in the menu on the top of this page.
If you make this bread frequently you can speed up the process by prepare several bags with the right amount of nuts, grains and seeds. Then you simply mix the prepared bags with olive oil and eggs. Then you have your own bread mix without any unknown additives.
Ingredients
- 100 g pumpkin seeds
- 100 g sunflower seeds
- 100 g almonds
- 100 g walnuts
- 100 g linseed/flax seeds
- 100 g sesame seeds
- 5 eggs
- 1 dl olive oil
- 2 tsp salt
Instructions
- In a large bowl; Mix all the ingredients. Use the nuts, grains and seeds as they are, you do not need to chop them.
- Cut out a sheet of parchment paper so that it just covers the bottom of a normal bread pan. Pour the dough into the pan.
- Bake the bread at 160 C (320 F) for about one hour.
Madi
Absolutely loved it! Instead of olive oil I used coconut oil. Will be making it again :)
Louise Dam
Thank you so much! We also love this bread :-)
Daniele Roy
Hi. I made this bread last night. it smelled wonderful but is very rich , I can only eat very small slice.
I ground the flax to gain nutritional value. I will try coconut oil next time and maybe cut the amount of oil. Interesting recipe, would be great for taking on a hike or bike trip.
thanks
Anthony
Hi, I just made the loaf and smells wonderful.
My question is how to store it and how long is it good for?
Thank you
Kim Nielsen
Hi. I normally store it in a air tight container for about 4-5 days. If it becomes a little dry you can always toast the slices a little bit.
Helen
Kim, is there a way to convert grams and oz into cups? I'm not sure how to measure nuts and seeds in g or oz. Thanks!
Kim Nielsen
Hi. I'm sorry, I don't know the conversion. Don't you have a kitchen scale? I think you can get a really cheap one at your local supermarket?
arwen_in_nj
@helen 1oog does not translate to cups. grams measure mass; cups measure volume.. As the recipe says above, 100 g is 3.5 ounces (weight)
Anna Aldape
You can you a measure cup that comes with measures in ounces, milliliters and cups on the side
Kim Nielsen
That is smart with a measuring cup that shows both US and metric volumes. Mine only shows the metric way of measuring volume. Thanks for the tip. Regards Kim (NordicFoodLiving.com)
Jenni Szafranski
Love this recipe! It's my favorite breakfast bread pared with an avocado and egg. Delicious!
Kim Nielsen
I'm happy that you like the recipe :-) Regards Kim (NordicFoodLiving.com)
Natalie
How do you store bread and can you mail it
Kim Nielsen
Hi Natalie. I normally store my bread in an air tight plastic bag. You can also use a box with a lid. I don't see any problems in mailing this bread as long as it is in a sealed plastic bag.
Denise Baker
Do you have the nutrition content of this recipe?
Kim Nielsen
Hi. Sorry, I don't have the information. However, I know that some of my readers have typed in the ingredients list on an online counter. Unfortunately, I don't know the name of the webpage.
Geff
This is a good source of protein but very nutritionally dense:
By my calculations,a 100g portion of this bread (Which doesn't look all that much!) comes out at about 650 calories with around 15g of protein.
.
David
Donne environ 20 tranches (assez minces, mais pas trop...)
Valeurs nutritives (par tranche)
Glucides nets : 1,35 gr.
Fibres : 4,1 gr.
Lipides : 15,45 gr.
Protéines : 5,2 gr.
Lori
Hi Denise! If you download "My fitness pal" on your phone you can create this recipe there and it will give you the nutrition information. What you have to figure out is how many servings it should be. Based on the richness of this bread I would use 15 servings per loaf maybe more. Hope that helps!
Cathy
What is linseed. And what kind of paper are they talking about to line the pan with
Kim Nielsen
Linseed is they same as flax seeds - do you know them? We usually cover the bottom of our bread pan with a sheet of parchment paper so that the bread is easier to remove after it is baked. If you have any other questions let us know.
Cheryl Muirson
Linseed is flaxseed
parchment paper is the same as baking paper
Songria
Divine! Thank you.
Susie
is there an alternative to eggs for this recipe- I am allergic to eggs!
Louise Dam
Hi Susie, I have seen recipes where there is used chia seeds or psyllium seeds.
Janene
Oops tried with chia eggs, tastes great but doesn't stick together. Will keep trying ;0)
Louise Dam
Hi, I have done a Little bit of research. I think the best option is to mix 3 dl (1.3 cups) of Water with 30 g Psyllium Seeds. Let it rest for 10-15 minutes and use that instead of eggs. I am not quite sure if you could use the same method for Chia Seeds.
Sarah Sherratt
13 CUPS OF WATER SEEMS LIKE A LOT?
Di East
How do you replace with Chia Seeds? Do you need to soak first? What sort of quantity would you use?
Louise Dam
Hi, I have done a Little bit of research. I think the best option is to mix 3 dl (1.3 cups) of Water with 30 g Psyllium Seeds. Let it rest for 10-15 minutes and use that instead of eggs. I am not quite sure if you could use the same method for Chia Seeds.
Amy S.
You can make "flax eggs" as a one-for-one substitute for regular eggs. http://minimalistbaker.com/how-to-make-a-flax-egg/
Here's also another good reference for egg substitutes, with variations depending on what the eggs are intended to do in a recipe... http://www.egglesscooking.com/egg-substitutes/
Happy baking!
Ryan Brinton
If I remember correctly I think I have heard of mixing flax seed oil and a bit of water to mimic eggs, but I would suggest doing more research and not just take my word for it.
Jan roach
yummy delicious bread! Your recipes look amazing and I can't wait to try some of them. Thank you.
Louise Dam
Thank you so much!
Lynda Noell
could I get the nutrition information on this? I am trying to track all of my intake
Kim Nielsen
Hi. Unfortunately, I don't have the nutrition information for this bread. However, I am sure you can find an online site where you can type in all the ingredients and it will count the information for you?
Amy S.
You can enter the recipe into myfitnesspal.com along with the number of servings it makes, & it will calculate calories & nutrition for you.
Madeleine van Zwanenberg
I made the stone age bread today and it smelt wonderful while it was cooking. After an hour I removed it from the oven and there seemed to be a huge lot of oil floating around it. Also the olive oil was quite a strong flavour. I loved the bread and want it to be less oily. Does anybody put less oil in and it still works? Help please.
Louise Dam
Hi Madeleine, Thanks for your comment. I'm sorry the bread wasn't a succes. I haven't had any trouble with the oil. But you can try to add a bit less oil the next time. If you don't like the taste of the olive oil you can exchange it for another kind of oil.
Annie
I use rice bran oil for everything. Very light, tasteless and healthy.
Louise Dam
Thank you for your tip! :-)
JO
I used coconut oil and it was wonderful.
Tracy Quebral
A very innocuous oil that I use is avocado oil. It works very well for so many things, is a very high heat capable oil, and is very healthy. Just another one you can try,
Joann
I used MCT Oil. I put the parchment paper in the bread pan. When I took it out of the oven, I used a paper towel to absorb the oil at the top. Tastes fabulous.
alf weeks
this looks nice, I will try to make it, hope mine comes out just as good.. thanks
Louise Dam
Fingers crossed :-)
penny
Just wondering how long it keeps for and best storage options - thanks
Louise Dam
Hi, it will keep fresh for about 1 week. Keep it in a bag in the fridge. The bread is also perfect for freezing in slices.
Julie
This looks AMAZING I can't wait to try it. Thank you so much for sharing and the reviews make an interesting read too!
Louise Dam
Please do let us know if you made it. We love it when you are using our recipes!
penny
Mine had no eggs and used coconut oil And I had to let it sit for one or two hours before cooking. Google birdseed bread And see all the different recipes come up. However all very similar in ingredients used
Louise Dam
Thanks for your great tip!
Karli Odgers
Absolutely divine!! I didn't have enough almonds and am allergies to walnuts so I substituted for macadamias and pistachios, yummy!
Thanks so much for the recipie
Louise Dam
I'm glad you liked it! :-)
Hayley Thorpe
Im cooking this tomorrow for my sons stone age project hope it turns out ok....we gonna taste some too can't wait x
David
I made this a week ago and loved it. I made it again last night but added some extras. I kept to a total of 600 g but had a total of 12 ingredients - so 50 g each of everything. I added chia seeds, pecans, dried dates, figs, goose berries & cranberries, and a tsp of cinnamon. I also cut the salt in half. Turned out beautiful.
Thank you so much for the recipe. I will be making the original and lots of variations in the future.
Kim Nielsen
You are very welcome :) We also like to make different variations of this bread.
Josephine
I made this bread last night after purchasing a similar style bread at a local market.
Thank you for sharing the recipe!
Swapped the sesame seeds for chia seeds (did not soak), used coconut oil, added in some thyme and black pepper.
Next time, I would use less coconut oil and perhaps take it out of the oven a bit earlier...
Loved the recipe/bread! Thanks again x
Louise Dam
Thanks for your comment. I'm glad you liked the bread :-)
Ange Grunwell
loved this bread I use hazelnuts instead of walnuts and coconut oil instead of olive oil. I also only add a pinch of salt not two teaspoons and it turned out fantastic. Thank you for sharing this recipe, have now made it several times.
Louise Dam
I'm so glad to hear that you love the recipe.
Sara
Hi, do you have the calories per serving? Can't wait to make this tonight!
Louise Dam
No sorry, i don't. Hope it turned out great! :-)
zania
i am interested in this and i need to join your subscription
Louise Dam
At the moment you can subscribe via Bloglovin or our rss feed. Or you can follow us at Facebook or Instagram.
Gina
I don't have flax seed but I do have flaxseed meal. Is it ok to substitute this and in the same quantity? Thank you.
Louise Dam
I don't think it would be the same. Maybe use some more of the other seeds instead.
Megan
I don't know if it's the same or not because I have only ever used flaxseed meal, but I can tell you that it's good. I use the same quantity.
Gina
I'm vegan. Can you use flax eggs instead of eggs? Thanks.
Scott Belanger
I used fresh young coconut meat processed in my food processor instead of ANY oil- pure awesomeness !!
Kim Nielsen
Hi Scott. Thanks for the tip. That actually sounds really nice. I'll will definitely try that the next time I make this. Regards Kim
Scott Belanger
Hi Kim
Yes please do. I honestly can't see the need for the half cup of oil but that's just me. I eat at least 5 of the young coconuts and the awesome water. And I try to find a use for this healthy coconut soft meat- it's very versitile -good fat and fiber. Thank you very much for providing this recipe - it's a winner!! Enjoy your day
Scott Belanger
5 a week !! Lol
Rainy
WAUW! This bread is amazing. It tastes wonderful.Thank you so much for sharing. Peace and blessings from Amsterdam!
Kim Nielsen
Hi. Thanks a lot for your comment. Yes I also love this bread. It's so simple to make and the taste i wonderful :-)
Lisa Gagnon
This look delicious and I am excited to try it. I do have 2 questions regarding the bread though: 1) How do you store it? Does it need to be refrigerated, wrapped in plastice or aluminum foil? 2) How long will it keep, shelf-life? Thank you for sharing your recipe.
Kim Nielsen
Hi Lisa. Those are good questions. The best way of storing it would be in an air tight container or in a closed plastic bag. When you keep it like this I think you can keep the freshness for about 5-7 days. Regards Kim
Chris Christophersson
Hello Kim. How many calories is a slice of this? I am loving the idea and I want to bake this as my daily breakfast so I can get rid of the unhealthy habbits I have so far. But I also would like to get a decent amount of calories because I am swimming every day after breakfast. Just curious really, thanks in advance and also thanks for the wonderful recipe.
Kim Nielsen
Hi Chris. I'm actually not sure how many calories which are this bread. I normally never count the calories, I just try to avoid the unhealthy food and do exercise every second day. However, if you swim a lot maybe it's a good idea to know about the energy from the food. Maybe it is possible to type in the ingredients on some kind of online calorie calculator? Regards Kim.
Geff
It is very nutritionally dense. A 1oog portion is around 650 calories with about 15g of protein..
Al Smith
I am curious about where this "Paleo Bread" comes from: Was it developed based on information from studies of hearths from stone age sites?
Kim Nielsen
Hi Al. Actually, I'm not sure but I think this names comes from the fact that this bread only consist of a few and very simple ingredients and that these ingredients are only mixed together in one step and then baked. Maybe like a bread was made many, many years ago. Regards Kim.
Marije Dr
I must say, this recipe brought actual tears to my eyes. I've been eating bland oopsie bread for ages before I saw your recipe. This, honestly, tastes so much better than most normal, storebought loafs of bread.
I replaced the sunflower seeds with extra pumpkin seeds and hemp seeds. I also made a mix of linseed, sesame seed and chia seed instead of just the linseed. Finally I replaced the olive oil with coconut oil.
It was truly wonderful, thank you so much.
Kim Nielsen
Hi Marije. Thanks for your wonderful comment. It is really something that makes me wanna continue sharing recipes. I happy that you like this bread and as you describe, it is easy to change several of the ingredients to make a personal bread. Again, thanks. Regards Kim :-)
Autumn
How many calories are in this bread?
Kim Nielsen
Hi Autumn. I'm sorry, I don't have the full nutrition facts for this bread. Maybe you can find an online "calculation" and type in all the ingredients?
Gabriel Radford
I can tell that this WILL be delicious....BUT....2 tsp salt???? that must be a misprint. I went against my instincts and put in 1.5 tsp's and it is a salt lick!
Kim Nielsen
Hi Gabriel. I can tell you this is a very delicious bread :-) I normally add 2 teaspoons of salt which I think is fine. However, try adding only 1/2 - 1 teaspoon of salt, that might do the job. Regards Kim
Geff
I made it with no added salt and it came out good. Next time I will use a different oil though as I find the olive oil has too strong a flavour and want to taste more of the nut flavour.
Nancy Walter
Loved it! I added some raisins and chopped dried apricots. Delicious
Susan
We love nuts and seeds and so tried this, It worked exactly like the pictures, the smell was like chicken cooking, the olive oil absorbed during cooling.
I used metal pan with parchment on bottom, but the liquid got under it a little bit, but that little bit was like glue and very difficult to remove even with soaking. Next time I will try glass bread/loaf pan.
Also my family found it rather dense and strong flavored. I will try coconut or look for rice bran oil (never saw that before).
I wonder if people could post their favorite ways to serve besides straight up? Has any one tried re-toasting? I would think I'd need one of those toaster ovens to lay pieces flat because I think it would fall apart in my upright toaster.
Selena jungling
I also made this bread.... it's amazing... I make a double batch... 4 cups of nuts (I used pecans, cashews, walnuts) and 10 cups of seeds (pumpkin, sesame, poppy seed,Chai seed, sunflower seed, flax seed) 10 eggs and 1 cup olive oil. I mixed my eggs and oil real well first then added it... I made 1 loaf plain and added cinnamon and 2 tb spoons of brown sugar .. it's amazing
Justin
Hello, i was wondering if i could make this using a small cupcake pan? I had a friend make this and I thought it was pretty good, but wouldve liked it in smaller portions.
Kim Nielsen
Hi Justin. I quite sure that would work out perfect - then you just make smaller snack buns. That actually sounds like I good idea. I'll try that at some point :-)
Martin Neill
Just tried to make this, the recipe says 10dl olive oil, which I took to mean 100ml. It's very oily and there's los of bubbling oil around the top, like someone else said above. I wonder if that's the right amount of olive oil?
Kim Nielsen
Hi Martin. The correct amount of oil is 1dl (100 ml), this is what I always uses. However, if you think it's too much try reducing this a little the next time?
Maura Odell
I've seen this recipe using only eggs; and eggs, oil and water. I'm just wondering how the texture changes with the different methods. Have you made it with just eggs and no oil?
Kim Nielsen
Hi Maura. I have never tried this recipe using only eggs. I personally think that vegetable oil is a great ingredient and I uses it everywhere I can :-)
Jake Sterling
I was thinking about how one could make this without eggs. The idea I come up with (I haven't tried this) is using chickpea flour. What I would do is mix the chickpea flour with water—probably a ratio of ½ cup water to ½ cup chickpea flour, but maybe a little wetter. Let the chickpea flour soak for two hours before mixing with the other ingredients because it needs time to absorb water.
Chickpea flour is a really great ingredient that we don't often use. It has a wonderful flavor and is very versatile. The Italians make something called "farinata" from it. It's basically water, olive oil salt and chickpea flour baked thin at a high temperature. The texture is almost custardy and you would swear there were eggs in it. You can get chickpea flour in health food stores, some supermarkets and in Indian groceries where It is called "Besan."
Annie
Wow, great recipe with no tricks! Next time I will experiment with less salt and oil and maybe add some dates.
Larissa
Loved this bread. Tried it using 1 cup of each seed and nuts. With the nuts I soaked them first, removed the skin off almonds and ground the linseed. The nuts became really plumb. Substituted olive oil for coconut oil and used 1 tsp salt. Absolutely delicious. Served it with slices of avocado, mashed smoked mackerel with horseradish cream and lemon zest, topped with sliced fennel. Truly awesome!
Jennifer
Looked amazing and so it tried it. Couldn't find pumpkin seeds, but chia seeds send to work great. Like someone mentioned, LOTS of oil on the top. I drained it twice. The oil is really all is can taste, which is OK, but you can only eat so much.
Myana
I made this yesterday and now all my friends want to try it too ! We were thinking of adding some rosemary and sundried tomatoes to make it more savoury. Although looking at other people's recipes, it looks like they added fruit. So, is it supposed to be sweet or savoury ??! Or BOTH ! ?
Kim Nielsen
Hi Myana. It's good that you like the bread. I can imagine that sundried tomatoes could be really good in this bread. If I should pick between sweet and savoury, I would say savoury.
Terri
This seems more like a granola bar then bread.Anyone tried to figure calories on this?
Deborah
Have you ever tried activating the nuts and/or the seeds first - that is, soaking them overnight? It would make them more nutritious and digestible, but I don't know how it would affect the bread. Perhaps it would be heavier or wetter. Just try it and see, I guess
Kim Nielsen
Hi Deborah. That sounds like a good idea. I have never tried that. I will consider it the next time I make the bread.
Vanessa
Super sounding recipe. I'm leaning towards using the egg alternative and the coconut based oil. Quick question: Does this have to be oil, or could you possibly use fresh coconut milk (raw)? Is the oil instrumental in holding it together as well, or is just for baking purposes?
Kim Nielsen
Hi Vanessa. I've never tried the egg alternative myself. Actually, I think that you can use fresh coconut milk but I'm not sure. I personally like oil and appreciate the good things that it adds to this bread. Regards Kim
Vanessa
Super sounding recipe. I'm leaning towards using the egg alternative and the coconut based oil. Quick question: Does this have to be oil, or could you possibly use fresh coconut milk (raw)? Is the oil instrumental in holding it together as well, or is just for baking purposes?
And how many servings did you get out of this?
For the others asking about nutrition, I ran it through a recipe analyzer, and as is, except that I swapped pistachios for walnuts, rough estimate of nutrition is as follows:
Keep in mind, this is for the WHOLE thing, since I'm not sure how many servings it makes. You can figure out the per serving by dividing however you need to.
Calories: 4831; Total Carbs: 117g; Fiber: 58g; Net Carbs: 59 g; Sugar: 19 g; Total fat: 442g; Sat Fat: 58; 103g of Omega 3 Polyunsat fat; Protein: 160g. That's the basic profile.
Now, the ratios are a little better with avocado oil, or rice bran oil, and using egg alternatives. But anyone can plug those in yourself using any recipe analyzer online. They are all simple and pretty quick.
Vanessa
Sorry for the duplication there. I thought I was editing my first comment. :/
Sherri
I look forward to trying this! I wonder about which grade of olive oil is causing problems, as I've read that a lot of oils are 'black market' and mixed with unhealthy oils. Maybe that's the problem with the extra oil on top and the oily taste that some complain about.
Kay Berggren
I just made this! Was not expecting to like it at all. It is delicious!
Made it exactly per your recipe. Thank you for a good one!!
Vera Adams
What is the nutritional values of this bread?
Jeanette
Baked as directed. Following day sliced thin into squares and baked at 170 on parchment for 3 hours until crisp. Better than any cracker on the grocer shelves!!
Kim Nielsen
Hej that's actually a really great idea. Thanks for sharing it :-)
Evelyn
Anyone done the net carb count per slice on this recipe?
Marisa
Thank you for this wonderful recipe. Will be making this again.
Ian
There are no grains in this recipe. Titles a little misleading. Thanks for the recipe!
Kim Nielsen
ohh yes, you are right. How could I have missed that!
Mihaela
Love this bread! I've made it with a twist: instead of sesame seeds I've used pine nuts, almonds, pecans, walnuts, pumpkin seeds and sunflower oil instead of the olive oil. It smells divine!!!! Thank you for the recipe!
Wendy
Thanks for this recipe. I made it and I love it. It's super filling!
Mm
I'm on an oil free diet (boohoo), I wonder if I can use water instead?
Thanks to anyone who can answer!
Kim Nielsen
Hi. Actually I'm not sure. I might work but maybe the bread becomes a bit harder when baked. If you try I would love to here about the result.
David
Can you put dates / rasens/ dry fruit in the mix?
Kim Nielsen
Hi David. I have not tried these combinations. However, I can't see why it should be a problem. I actually think it sounds delicious adding these ingredients.
Mari
Can it be done without eggs?
Kim Nielsen
HI Mari. I have not tried making the recipe without eggs. However, I know that some of my reads, of my blog, have tried. This has been discussed in the comments section for the recipe. Maybe you can find help there?
Pole Baker
This recipe didn't work for me. First of all, egg whites would be better than whole eggs, which cause the loaf to rise and sink. Second, olive oil is thin and falls to the bottom of the pan. Coconut oil, definitely, solves that because it's heavier, and stiffen in the refrigerator, unlike the olive oil. Good luck.
Sara
IMPORTANT:
I looked up the equivalent of 1 dl and it was 6 2/3 tsp (or 2 Tbsp + 2/3 tsp,) NOT 1/2c. so if you feel it had too much oil using 1/2 c-- it did!
Wonderful recipe... thank you!
Teresa Jones
how many servings to you calculate for this.. it didnt say up there..
Karla Noyola
It depends on how thick or thin you slice it. I baked it in a regular bread loaf pan. I slide it thicker when I'm having it with a cup of coffee. I slice it thinner if I'm having it with other food. Hope this helps! Tak!
Karla Noyola
Love, love this recipe. Makes me think of my one visit to Denmark many years ago with an ex-Boyfriend! I will have to try your other recipes in my small kitchen. Tak!
Steve
I made this bread. I found it to be very heavy and greasy. It sort of tasted like whole grain bread. It is basically a birdseed loaf. I broke it up and tossed it outside for the birds.
Kim Nielsen
Hi. I'm sorry to hear that you didn't have success with the bread. I would love to help you but I have a hard time see what went wrong. Regards Kim
tim anderson
Has anyone tried it with roasted salted nuts and seeds instead,of raw? My first loaf seems to need more salt. I know I can add more salt manually. Just thinking out loud. Or how much salt is too much salt for this recipe?
Whist making crackers, is there a good way to salt,the outside without adding much oil or butter?
Kerstin Sweeney
Made this tonight. Definitely too much oil asked for in the recipe. i used the exact amounts for everything and the final product had a layer of olive oil film over the top like a greasy pizza slice. it was absorbed back in by the time it cooled but the glaze of oil remains and you can see it around the edges of the slice when I opened it. OTHERWISE, it was tasty despite the prevalent olive taste. I bought enough to try again, so I'm going to try coconut oil next time but less oil.
Paige
What evidence is there for these ingredients being used in stone age Scandinavia?
The flax, eggs and salt are reasonable. The other seeds (with the exception of maybe the sesame seeds) and olive oil seem very unlikely though given the geographical location and time period. I don't see viable access to those ingredients until at least the Norse expansion age.
I'm not trying to cause issues., I am just looking for information as I have not been able to find any sources other than these recipes.
arwen_in_nj
There is no evidence whatsoever. It is not a historically accurate recipe- someone just gave it a "cool" sounding name.
Nataliya
Too much salt! It tasted like salty crackers instead of a nutritious bread. Next time I will use a generous pinch of salt instead.
SeaAnita
I've made this and it's a very good source of protein and great on the trail. The only problem I have with it is that it's very greasy (from the olive oil).
Pam Huff
Just made this bread. Great flavor, a small piece goes a long way. Will definitely made again. I added a free raisins too. The sweetness really adds. To taste.
Linda
I love this bread! I was afraid of the salt content, so I cut it by half. For my taste, that's just about right. I also went half olive oil and half coconut oil. It's great for Danish open-faced sandwiches! A hearty thumbs up!
Kim Nielsen
That's actually what I really like about recipes. Use them as guidance and adjust according to own preferences :-)
Diana
Made this last night WITHOUT the olive oil. I just forgot to put it in. It came out fine, But man, this 'bread' is a beast.
Anne Des
I need help finding bread, roll, and cake recipes that do NOT contain wheat, almond or coconut because I am allergic to them. I've tried to find something to no avail. Are you able to point me in the right direction please?
Thank you.
Blessings
PS:
I'm also allergic to egg yolks, but not egg whites.
Lee-an Garber
AMAZING thank you for sharing this truly great recipe I keep making it over and over with a twist sometimes with pecans or chia seeds etc thank you
Kim Nielsen
You are welcome. I happy that you like this recipe :-)
Bree
I have made this multiple times and decided it was time to give credit when credit is due! This Stonebread comes out perfectly yummy every time! My husband and I can't get enough and it is a great way to start our morning. I have experimented with making mini bites by baking in a mini-cupcake pan as well as in a regular size cupcake pan since we like to have something to grab and go in the morning as well as include in gift baskets for our friends. They come out great, but the loaf is still our favorite way. My husband and I absolutely love putting a slice of brown goat cheese and lingonberry or cloudberry jam on the stonebread! Thank you so much for this recipe!
Kim Nielsen
You are welcome. I'm happy that you like this bread as much as I do :-) by the way, really good idea with the mini bites!
Reena
Hi, just wondering if i try with half quantity of everything, will it be ok? And do i still bake for an hr? Thanks
Kim Nielsen
Then I would reduce the baking time a little. Maybe around 40 minutes should do it.
Amy
I am wondering if you could substitute chia seeds for the flax seeds? Thanks it looks delicious I just can’t tolerate flax.
Kim Nielsen
I've never tried that. However, in general you can substitute the seeds with other types of seeds as you like.
J Nicolai
How do I convert grams to cups for the nuts?
the nuts are all different sizes so how do you measure them in grams?
Thanks
Kim Nielsen
You are right. The nuts are all different sizes which is why it is good to measure them in grams (or ounce in the US). If you see the recipe there is a US conversion button. If you click this button you can see that 100 grams is equal to 3.5 US ounce. I hope it makes sense.
Bo
Hi Kim, I just made this bread and really loved it! However, I would like to tone down the egg flavour in the recipe. I understand that eggs are important in the recipe as a binding agent, but is it okay to omit say, 3 egg yolks, so 5 egg whites and 2 egg yolks to reduce the egg flavour? Are egg yolks essential for binding? Thank you!
Kim Nielsen
I've never tried exactly that combination. However, I'm quite sure that it will be great. Go for it.
Tove
I just love this bread , I can’t eat almonds and walnuts so added hazel nuts and dried blueberries and and other fruit, fabulous .....I brought it on a five day rafting fishing trip on the Stillwater river Montana,
Vic
i ran the ingredients through myfitnesspal (leaving out the walnuts because if i were to make it i wouldnt have added them) and if we assume 1 loaf makes 10 slices, it comes out to nearly 600 calories.
Kathleen J
A very large loaf, too much. I should have baked about one-fourth. But is very good. I cut some into small cubes, toasted them a bit, used them as croutons. I baked my loaf in a round wrought iron pan, no parchment paper. I put the pan in the oven while it heated up. The loaf fell right out wgen turned over onto a plate. Less waste into the landfill.
ira
ty man) i was looking for this recipe for a long time) everywhere were just with % and you made it with gr) thank you so much for it)
Kim Nielsen
You are welcome - I'm glad that you like the recipe for Nordic stone age bread :-)
Patricia
Much better if you roast the seeds & nuts first.
Patricia
I agree with some the previous comments.....would be nice to have this recipe in non-metric amounts.....what the heck is "dl"?! All kidding aside, I did google it, and apparently 1 dl equals 6.66666666 tbsp., which I kind of converted into .4 of a cup. We'll see how all my conversions made out soon.
Kim Nielsen
Hi. Thanks for your comment. The recipe for Nordic stone age bread is already in non-metric units. If you go to the recipe and click the "US customary" button, then you get the US units. Unfortunately, I can't make the button larger. I know that it can be difficult to find.
Hilary
Awesome recipe!
GulayS
Delicious and easy to make it. Love it!
Kim Nielsen
I'm happy that you like the recipe for Nordic stone age bread. Regards Kim (NordicFoodLiving.com)
Ingrid Duane
I made this bread and absolutely love it. Thank you so much for sharing it. Everything I look for in a good healthy bread. My only question is that mine turned out quite dry and unless I cut it into pretty thick slices ( and even then it seems dry)it just crumbles away. Could you suggest a way to safely adjust the recipe to stop it from being so crumbly please? I could live on that forever.
Kim Nielsen
I happy that you like the recipe for Nordic stone age bread. I'm not sure why you have experienced that the bread is dry/crumbly. Maybe you can try adding a little more oil/water the next time or double check the temperature in the oven. I would really like to help you make a great bread but it's difficult for me to see why teh bread went dry. Regards Kim (Nordicfoodliving.com)
Krissy Larsen
Hi Kim! I've been making your bread here in New Zealand after visiting a cousin in Denmark 3yrs ago. She bought it at a bakery and it fits in well with my low carb lifestyle. When I got back home I found your recipe online - so happy! I don't fuss over it. I'll use up to 1 cup each of everything but I use less eggs and oil. It's always fabulous and a tasty reminder of Denmark!
Kim Nielsen
Hi. I'm happy that you like the recipe for Nordic stone-age bread. I like that you have changed a little in the recipe - that's also what I like about cooking. I like to change and adjust so that my recipes are just as I like them :-) Regards Kim (NordicFoodLiving.com)
Bhadra
Hello,
Do you know what is best to sub the egg for to make this bread vegan?
Kim Nielsen
Hi - I've never tried to substitute the eggs in the Nordic Stone Age bread. However, I remember somebody talked about this in the past. I think it was something about dissolving psyllium in water - maybe you can find more information in the comments section on the page with the recipe.
Tammi
It‘s been a while since I‘ve made this bread but it‘s definitely a keeper. Making it again today (In the oven as I type this). I read through the comments and love all the suggested substitutions. But I still have a question: have you tried freezing it for longer term storage? I was thinking of storing half in the fridge and freezing slices of the rest to use as needed. But have you done that yourself with any success?
Thanks for the recipe and for the aid given to its fans. :)
Kim Nielsen
Thanks for you comment - I am happy that you like the Nordic stone age bread. I always freeze the leftovers. Then I have the bread ready whenever I need it. You can cut it in slices and keep it in a plastic bag in the freezer. Then you just reheat the bread in your toaster just before you need it. Then it is warm and nice crisp. Regards Kim (NordicFoodLiving.com)