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"Home" » Nordic Bread

"Home" » Nordic Bread

Nordic Stone Age Bread (Full of Nuts, Grains and Seeds)

Published: Feb 12, 2017 · Modified: Apr 9, 2020 · About 2 minutes to read this article. · By Kim Nielsen

Super easy-to-make Nordic stone age bread. This bread is very filling, contains many great nutrients and is a fantastic alternative to regular white toast bread.  
Jump to Recipe Print Recipe

 Recipe for homemade Stone age bread

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.

Stone Age Bread (Paleo Bread)

Super easy-to-make Nordic stone age bread. This bread is very filling, contains many great nutrients and is a fantastic alternative to regular white toast bread.  
Print Recipe Rate Recipe
Prep Time: 10 minutes minutes
Cook Time: 1 hour hour
Resting time: 15 minutes minutes
Total Time: 1 hour hour 10 minutes minutes
Course: Bread
Cuisine: Nordic
Keyword: Healthy food, nordic, Nordic food
Servings: 1 bread
Author: NordicFoodLiving.com

Ingredients

Metric - US Customary
  • 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.


Nordic Recipe for homemade Stone age bread

Recipe for homemade Nordic Stone age bread

Recipe for homemade Nordic Stone age bread

Recipe for homemade Nordic Stone age bread

Recipe for homemade Nordic Stone age bread

Recipe for homemade Stone age bread

Reader Interactions

Comments

  1. Madi

    February 03, 2015 at 4:06 am

    Absolutely loved it! Instead of olive oil I used coconut oil. Will be making it again :)

    Reply
    • Louise Dam

      February 03, 2015 at 8:24 pm

      Thank you so much! We also love this bread :-)

      Reply
      • Daniele Roy

        April 13, 2017 at 1:42 pm

        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

        Reply
      • Anthony

        June 06, 2017 at 7:47 pm

        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

        Reply
        • Kim Nielsen

          June 06, 2017 at 8:06 pm

          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.

          Reply
          • Helen

            January 12, 2018 at 2:15 pm

            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

            January 12, 2018 at 8:03 pm

            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

            March 04, 2018 at 6:53 pm

            @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

            March 25, 2020 at 1:55 am

            You can you a measure cup that comes with measures in ounces, milliliters and cups on the side

          • Kim Nielsen

            March 25, 2020 at 7:20 am

            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

            April 19, 2020 at 2:23 am

            5 stars
            Love this recipe! It's my favorite breakfast bread pared with an avocado and egg. Delicious!

          • Kim Nielsen

            April 20, 2020 at 7:32 am

            I'm happy that you like the recipe :-) Regards Kim (NordicFoodLiving.com)

          • Tala

            August 13, 2022 at 3:05 pm

            Hii, I have a question please, I baked yesterday, but the eggs taste is too strong,
            How do you deal with this?!!
            Thankss:)

          • Kim Nielsen

            August 15, 2022 at 5:57 am

            I that case I would try a different recipe where there is less eggs. I suggest a Danish rye bread (LINK).

        • Natalie

          July 12, 2017 at 3:12 pm

          How do you store bread and can you mail it

          Reply
          • Kim Nielsen

            July 12, 2017 at 5:22 pm

            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

          November 03, 2017 at 11:35 am

          Do you have the nutrition content of this recipe?

          Reply
          • Kim Nielsen

            November 06, 2017 at 9:20 am

            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

            November 19, 2018 at 11:13 am

            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

            July 15, 2019 at 8:41 pm

            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

            November 09, 2019 at 5:58 pm

            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!

        • Ginny

          March 29, 2023 at 5:37 pm

          You also place a celery stick in jar with saved bread and it will stay fresh longer than a week.

          Reply
          • Dee

            August 19, 2023 at 8:49 pm

            I love this recipe- can it be frozen for future use?

      • Barbara Talbot

        August 25, 2020 at 8:20 am

        I had this when visiting Denmark. It is an amazing bread! Love it! Thanks for the recipe!

        Reply
      • Janet Ferguson

        March 17, 2021 at 11:41 am

        Can we make this in a crock pot?I have made it many times because it's so good, but now I have an oven I can't use. (Travel trailer) It's gas, small, low to the floor, and a pain to light and the one time I did use it it burned my bread. I've since learned to use my crock for everything, even bread.

        Reply
      • J P BROOKS

        November 24, 2021 at 5:33 am

        What does "dl" signify... does it mean "dollop"?

        Reply
        • Kim Nielsen

          November 24, 2021 at 7:37 am

          "dl" means decilitre and is a the way of measuring volume in the Metric system. If you click the button called "US Customary" in the recipe then you will get the US unit system.

          Reply
    • Cathy

      February 10, 2015 at 4:49 pm

      What is linseed. And what kind of paper are they talking about to line the pan with

      Reply
      • Kim Nielsen

        February 10, 2015 at 5:27 pm

        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.

        Reply
      • Cheryl Muirson

        April 19, 2017 at 5:24 am

        Linseed is flaxseed
        parchment paper is the same as baking paper

        Reply
      • Judy Kellett

        July 03, 2021 at 11:55 am

        I save the wrapping of packs of butter & use that to line rectangular pans. It works pretty well!

        Reply
        • Marion Margraf

          March 24, 2024 at 5:50 pm

          What a good idea!

          Reply
  2. Songria

    May 19, 2015 at 7:55 am

    Divine! Thank you.

    Reply
  3. Susie

    May 26, 2015 at 9:04 am

    is there an alternative to eggs for this recipe- I am allergic to eggs!

    Reply
    • Louise Dam

      May 26, 2015 at 8:30 pm

      Hi Susie, I have seen recipes where there is used chia seeds or psyllium seeds.

      Reply
      • Janene

        May 27, 2015 at 6:50 am

        Oops tried with chia eggs, tastes great but doesn't stick together. Will keep trying ;0)

        Reply
        • Louise Dam

          May 27, 2015 at 8:06 am

          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.

          Reply
          • Sarah Sherratt

            March 06, 2019 at 10:18 pm

            13 CUPS OF WATER SEEMS LIKE A LOT?

          • Kathy Pitts

            September 18, 2024 at 2:50 am

            I tried making the loaf with your 1-1/3 cup water + 30g psyllium husk with the 10-minute soak, in lieu of eggs. This didn't work at all--the loaf was soggy, undercooked and would not hold together. Reading a few more recipes online, it seems if you want to go this way, the thing to do is soak the entire batter in its pan overnight (or minimum two hours). I had to throw away the first loaf, but I'm going to try again with an overnight soak.

            BTW: the flax seeds should be ground before adding in; the amount of oil in this recipe is DOUBLE what it should be; and a cup of gf rolled oats would not be amiss here. Just my opinion.

      • Di East

        May 27, 2015 at 7:21 am

        How do you replace with Chia Seeds? Do you need to soak first? What sort of quantity would you use?

        Reply
        • Louise Dam

          May 27, 2015 at 8:06 am

          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.

          Reply
    • Amy S.

      March 23, 2017 at 12:15 am

      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!

      Reply
    • Ryan Brinton

      December 11, 2017 at 4:12 pm

      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.

      Reply
    • Colleen

      May 11, 2021 at 12:57 pm

      https://www.pccmarkets.com/taste/2013-03/egg_substitutes/ there are a lot of choices there for egg replacements

      Reply
  4. Jan roach

    May 26, 2015 at 10:30 am

    yummy delicious bread! Your recipes look amazing and I can't wait to try some of them. Thank you.

    Reply
    • Louise Dam

      May 26, 2015 at 8:03 pm

      Thank you so much!

      Reply
      • Lynda Noell

        March 14, 2017 at 7:55 pm

        could I get the nutrition information on this? I am trying to track all of my intake

        Reply
        • Kim Nielsen

          March 14, 2017 at 8:45 pm

          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?

          Reply
        • Amy S.

          March 23, 2017 at 12:11 am

          You can enter the recipe into myfitnesspal.com along with the number of servings it makes, & it will calculate calories & nutrition for you.

          Reply
  5. Madeleine van Zwanenberg

    May 26, 2015 at 7:29 pm

    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.

    Reply
    • Louise Dam

      May 26, 2015 at 8:23 pm

      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.

      Reply
    • Annie

      May 27, 2015 at 4:28 am

      I use rice bran oil for everything. Very light, tasteless and healthy.

      Reply
      • Louise Dam

        May 27, 2015 at 7:20 am

        Thank you for your tip! :-)

        Reply
    • JO

      March 13, 2017 at 1:38 pm

      I used coconut oil and it was wonderful.

      Reply
    • Tracy Quebral

      April 03, 2017 at 9:23 pm

      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,

      Reply
    • Joann

      January 17, 2019 at 10:33 pm

      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.

      Reply
  6. alf weeks

    May 27, 2015 at 1:35 am

    this looks nice, I will try to make it, hope mine comes out just as good.. thanks

    Reply
    • Louise Dam

      May 27, 2015 at 7:19 am

      Fingers crossed :-)

      Reply
  7. penny

    May 27, 2015 at 4:32 am

    Just wondering how long it keeps for and best storage options - thanks

    Reply
    • Louise Dam

      May 27, 2015 at 7:33 am

      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.

      Reply
  8. Julie

    May 28, 2015 at 5:16 am

    This looks AMAZING I can't wait to try it. Thank you so much for sharing and the reviews make an interesting read too!

    Reply
    • Louise Dam

      May 30, 2015 at 12:09 pm

      Please do let us know if you made it. We love it when you are using our recipes!

      Reply
  9. penny

    May 29, 2015 at 10:18 pm

    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

    Reply
    • Louise Dam

      May 30, 2015 at 12:09 pm

      Thanks for your great tip!

      Reply
  10. Karli Odgers

    June 07, 2015 at 1:53 am

    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

    Reply
    • Louise Dam

      June 07, 2015 at 9:41 am

      I'm glad you liked it! :-)

      Reply
      • Hayley Thorpe

        September 03, 2018 at 2:24 pm

        Im cooking this tomorrow for my sons stone age project hope it turns out ok....we gonna taste some too can't wait x

        Reply
  11. David

    July 03, 2015 at 9:29 pm

    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.

    Reply
    • Kim Nielsen

      July 11, 2015 at 10:40 am

      You are very welcome :) We also like to make different variations of this bread.

      Reply
  12. Josephine

    August 21, 2015 at 7:44 pm

    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

    Reply
    • Louise Dam

      August 24, 2015 at 6:46 pm

      Thanks for your comment. I'm glad you liked the bread :-)

      Reply
  13. Ange Grunwell

    February 08, 2016 at 10:12 am

    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.

    Reply
    • Louise Dam

      February 09, 2016 at 5:24 pm

      I'm so glad to hear that you love the recipe.

      Reply
  14. Sara

    March 28, 2016 at 9:12 pm

    Hi, do you have the calories per serving? Can't wait to make this tonight!

    Reply
    • Louise Dam

      April 02, 2016 at 5:28 pm

      No sorry, i don't. Hope it turned out great! :-)

      Reply
  15. zania

    June 09, 2016 at 4:02 pm

    i am interested in this and i need to join your subscription

    Reply
    • Louise Dam

      June 12, 2016 at 6:40 pm

      At the moment you can subscribe via Bloglovin or our rss feed. Or you can follow us at Facebook or Instagram.

      Reply
  16. Gina

    June 22, 2016 at 8:19 pm

    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.

    Reply
    • Louise Dam

      July 06, 2016 at 8:22 pm

      I don't think it would be the same. Maybe use some more of the other seeds instead.

      Reply
    • Megan

      March 04, 2017 at 5:45 pm

      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.

      Reply
  17. Gina

    July 20, 2016 at 7:41 am

    I'm vegan. Can you use flax eggs instead of eggs? Thanks.

    Reply
  18. Scott Belanger

    September 26, 2016 at 6:47 pm

    I used fresh young coconut meat processed in my food processor instead of ANY oil- pure awesomeness !!

    Reply
    • Kim Nielsen

      September 26, 2016 at 6:56 pm

      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

      Reply
      • Scott Belanger

        September 26, 2016 at 7:58 pm

        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

        Reply
  19. Scott Belanger

    September 26, 2016 at 7:59 pm

    5 a week !! Lol

    Reply
  20. Rainy

    September 30, 2016 at 3:38 pm

    WAUW! This bread is amazing. It tastes wonderful.Thank you so much for sharing. Peace and blessings from Amsterdam!

    Reply
    • Kim Nielsen

      October 03, 2016 at 7:18 am

      Hi. Thanks a lot for your comment. Yes I also love this bread. It's so simple to make and the taste i wonderful :-)

      Reply
  21. Lisa Gagnon

    October 20, 2016 at 4:23 am

    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.

    Reply
    • Kim Nielsen

      October 20, 2016 at 4:41 am

      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

      Reply
  22. Chris Christophersson

    December 10, 2016 at 2:24 am

    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.

    Reply
    • Kim Nielsen

      December 10, 2016 at 6:38 am

      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.

      Reply
    • Geff

      November 19, 2018 at 11:23 am

      It is very nutritionally dense. A 1oog portion is around 650 calories with about 15g of protein..

      Reply
  23. Al Smith

    December 16, 2016 at 10:09 pm

    I am curious about where this "Paleo Bread" comes from: Was it developed based on information from studies of hearths from stone age sites?

    Reply
    • Kim Nielsen

      December 17, 2016 at 1:32 am

      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.

      Reply
  24. Marije Dr

    December 29, 2016 at 8:45 pm

    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.

    Reply
    • Kim Nielsen

      December 29, 2016 at 9:05 pm

      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 :-)

      Reply
  25. Autumn

    February 06, 2017 at 11:17 pm

    How many calories are in this bread?

    Reply
    • Kim Nielsen

      February 08, 2017 at 3:25 pm

      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?

      Reply
  26. Gabriel Radford

    February 08, 2017 at 3:26 am

    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!

    Reply
    • Kim Nielsen

      February 08, 2017 at 3:23 pm

      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

      Reply
    • Geff

      November 19, 2018 at 11:20 am

      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.

      Reply
  27. Nancy Walter

    February 18, 2017 at 9:56 pm

    Loved it! I added some raisins and chopped dried apricots. Delicious

    Reply
  28. Susan

    February 20, 2017 at 2:16 pm

    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.

    Reply
  29. Selena jungling

    February 21, 2017 at 3:40 pm

    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

    Reply
  30. Justin

    February 22, 2017 at 5:03 pm

    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.

    Reply
    • Kim Nielsen

      February 23, 2017 at 8:15 pm

      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 :-)

      Reply
  31. Martin Neill

    February 24, 2017 at 4:06 pm

    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?

    Reply
    • Kim Nielsen

      February 25, 2017 at 9:44 am

      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?

      Reply
  32. Maura Odell

    February 26, 2017 at 7:34 pm

    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?

    Reply
    • Kim Nielsen

      March 02, 2017 at 2:52 pm

      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 :-)

      Reply
  33. Jake Sterling

    March 02, 2017 at 11:27 pm

    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."

    Reply
  34. Annie

    March 05, 2017 at 8:03 am

    Wow, great recipe with no tricks! Next time I will experiment with less salt and oil and maybe add some dates.

    Reply
  35. Larissa

    March 05, 2017 at 11:17 am

    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!

    Reply
  36. Jennifer

    March 09, 2017 at 2:52 am

    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.

    Reply
  37. Myana

    March 15, 2017 at 5:00 pm

    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 ! ?

    Reply
    • Kim Nielsen

      March 16, 2017 at 9:35 pm

      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.

      Reply
    • Jana

      July 09, 2022 at 2:51 pm

      Hi Myana! I Just tried this bread with sundried tomatoes and it tastes amazing! :)

      Reply
  38. Terri

    March 17, 2017 at 11:54 am

    This seems more like a granola bar then bread.Anyone tried to figure calories on this?

    Reply
  39. Deborah

    March 18, 2017 at 10:24 am

    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

    Reply
    • Kim Nielsen

      March 18, 2017 at 10:28 am

      Hi Deborah. That sounds like a good idea. I have never tried that. I will consider it the next time I make the bread.

      Reply
  40. Vanessa

    March 22, 2017 at 9:24 pm

    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?

    Reply
    • Kim Nielsen

      March 22, 2017 at 9:39 pm

      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

      Reply
  41. Vanessa

    March 22, 2017 at 9:34 pm

    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.

    Reply
    • Vanessa

      March 23, 2017 at 6:04 pm

      Sorry for the duplication there. I thought I was editing my first comment. :/

      Reply
  42. Sherri

    March 27, 2017 at 4:13 am

    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.

    Reply
  43. Kay Berggren

    April 12, 2017 at 10:00 pm

    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!!

    Reply
    • Vera Adams

      October 29, 2018 at 4:45 pm

      What is the nutritional values of this bread?

      Reply
  44. Jeanette

    April 14, 2017 at 7:30 pm

    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!!

    Reply
    • Kim Nielsen

      April 15, 2017 at 1:33 pm

      Hej that's actually a really great idea. Thanks for sharing it :-)

      Reply
    • Jess

      July 31, 2022 at 3:33 am

      5 stars
      Hello, I love this recipe. My local bakery makes a mountain bread like this but it’s $12 for a small loaf. I’m going to try your recipe, however unsoaked nuts can upset my digestion. Have you ever tried soaking the nuts overnight first? I’m going to try it but before I stuff it up, I thought I’d ask! Thanks

      Reply
      • Kim Nielsen

        July 31, 2022 at 3:54 pm

        I have never tried soaking the nuts overnight. However, I can see the advantage in doing that. Maybe I should try that the next time. Regards Kim (NordicFoodLiving.com)

        Reply
  45. Evelyn

    April 20, 2017 at 7:08 pm

    Anyone done the net carb count per slice on this recipe?

    Reply
  46. Marisa

    April 23, 2017 at 3:25 am

    Thank you for this wonderful recipe. Will be making this again.

    Reply
  47. Ian

    April 23, 2017 at 6:40 pm

    There are no grains in this recipe. Titles a little misleading. Thanks for the recipe!

    Reply
    • Kim Nielsen

      April 25, 2017 at 7:20 am

      ohh yes, you are right. How could I have missed that!

      Reply
  48. Mihaela

    July 05, 2017 at 10:26 pm

    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!

    Reply
  49. Wendy

    July 06, 2017 at 10:55 pm

    Thanks for this recipe. I made it and I love it. It's super filling!

    Reply
  50. Mm

    August 24, 2017 at 10:02 pm

    I'm on an oil free diet (boohoo), I wonder if I can use water instead?
    Thanks to anyone who can answer!

    Reply
    • Kim Nielsen

      August 27, 2017 at 8:34 am

      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.

      Reply
  51. David

    August 24, 2017 at 11:28 pm

    Can you put dates / rasens/ dry fruit in the mix?

    Reply
    • Kim Nielsen

      August 27, 2017 at 8:32 am

      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.

      Reply
  52. Mari

    August 25, 2017 at 4:23 am

    Can it be done without eggs?

    Reply
    • Kim Nielsen

      August 27, 2017 at 8:33 am

      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?

      Reply
  53. Pole Baker

    September 08, 2017 at 4:46 am

    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.

    Reply
    • Toria

      March 20, 2024 at 11:20 pm

      Hello! I just made this and it is *swimming* in oil - like there is a quarter inch of oil across the top! Is that normal? Did I do something wrong?

      Reply
  54. Sara

    September 12, 2017 at 12:46 am

    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!

    Reply
  55. Teresa Jones

    October 18, 2017 at 11:05 am

    how many servings to you calculate for this.. it didnt say up there..

    Reply
    • Karla Noyola

      December 22, 2017 at 6:31 pm

      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!

      Reply
  56. Karla Noyola

    December 13, 2017 at 7:41 am

    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!

    Reply
  57. Steve

    January 14, 2018 at 1:04 pm

    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.

    Reply
    • Kim Nielsen

      January 15, 2018 at 8:39 am

      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

      Reply
  58. tim anderson

    January 29, 2018 at 6:05 pm

    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?

    Reply
  59. Kerstin Sweeney

    January 30, 2018 at 5:47 am

    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.

    Reply
  60. Paige

    February 02, 2018 at 5:31 pm

    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.

    Reply
    • arwen_in_nj

      March 04, 2018 at 7:04 pm

      There is no evidence whatsoever. It is not a historically accurate recipe- someone just gave it a "cool" sounding name.

      Reply
  61. Nataliya

    April 16, 2018 at 5:14 am

    Too much salt! It tasted like salty crackers instead of a nutritious bread. Next time I will use a generous pinch of salt instead.

    Reply
  62. SeaAnita

    April 24, 2018 at 3:58 pm

    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).

    Reply
  63. Pam Huff

    June 21, 2018 at 12:24 am

    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.

    Reply
  64. Linda

    July 28, 2018 at 9:50 pm

    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!

    Reply
    • Kim Nielsen

      July 31, 2018 at 6:30 am

      That's actually what I really like about recipes. Use them as guidance and adjust according to own preferences :-)

      Reply
  65. Diana

    September 03, 2018 at 2:15 pm

    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.

    Reply
  66. Anne Des

    September 21, 2018 at 6:31 pm

    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.

    Reply
  67. Lee-an Garber

    September 26, 2018 at 10:34 am

    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

    Reply
    • Kim Nielsen

      September 28, 2018 at 6:06 am

      You are welcome. I happy that you like this recipe :-)

      Reply
  68. Bree

    March 10, 2019 at 4:41 am

    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!

    Reply
    • Kim Nielsen

      March 13, 2019 at 8:46 am

      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!

      Reply
  69. Reena

    March 24, 2019 at 9:00 am

    Hi, just wondering if i try with half quantity of everything, will it be ok? And do i still bake for an hr? Thanks

    Reply
    • Kim Nielsen

      March 25, 2019 at 7:21 am

      Then I would reduce the baking time a little. Maybe around 40 minutes should do it.

      Reply
  70. Amy

    April 26, 2019 at 3:36 am

    I am wondering if you could substitute chia seeds for the flax seeds? Thanks it looks delicious I just can’t tolerate flax.

    Reply
    • Kim Nielsen

      April 26, 2019 at 7:50 am

      I've never tried that. However, in general you can substitute the seeds with other types of seeds as you like.

      Reply
  71. J Nicolai

    June 20, 2019 at 10:04 pm

    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

    Reply
    • Kim Nielsen

      June 21, 2019 at 5:32 am

      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.

      Reply
  72. Bo

    June 28, 2019 at 9:59 am

    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!

    Reply
    • Kim Nielsen

      June 29, 2019 at 1:32 pm

      I've never tried exactly that combination. However, I'm quite sure that it will be great. Go for it.

      Reply
  73. Tove

    August 04, 2019 at 10:19 pm

    5 stars
    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,

    Reply
  74. Vic

    August 13, 2019 at 10:12 pm

    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.

    Reply
  75. Kathleen J

    September 21, 2019 at 8:20 pm

    5 stars
    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.

    Reply
  76. ira

    January 15, 2020 at 3:19 am

    5 stars
    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)

    Reply
    • Kim Nielsen

      January 15, 2020 at 8:52 am

      You are welcome - I'm glad that you like the recipe for Nordic stone age bread :-)

      Reply
  77. Patricia

    January 18, 2020 at 6:47 pm

    4 stars
    Much better if you roast the seeds & nuts first.

    Reply
  78. Patricia

    January 18, 2020 at 8:01 pm

    4 stars
    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.

    Reply
    • Kim Nielsen

      January 18, 2020 at 10:51 pm

      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.

      Reply
  79. Hilary

    February 10, 2020 at 9:43 pm

    5 stars
    Awesome recipe!

    Reply
  80. GulayS

    February 13, 2020 at 5:12 pm

    5 stars
    Delicious and easy to make it. Love it!

    Reply
    • Kim Nielsen

      February 14, 2020 at 8:25 am

      I'm happy that you like the recipe for Nordic stone age bread. Regards Kim (NordicFoodLiving.com)

      Reply
  81. Ingrid Duane

    February 15, 2020 at 6:11 am

    4 stars
    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.

    Reply
    • Kim Nielsen

      February 17, 2020 at 8:52 am

      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)

      Reply
  82. Krissy Larsen

    March 02, 2020 at 12:20 am

    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!

    Reply
    • Kim Nielsen

      March 02, 2020 at 6:42 am

      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)

      Reply
  83. Bhadra

    April 01, 2020 at 8:04 pm

    Hello,

    Do you know what is best to sub the egg for to make this bread vegan?

    Reply
    • Kim Nielsen

      April 02, 2020 at 6:30 am

      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.

      Reply
      • Gamar

        September 07, 2022 at 9:12 am

        5 stars
        Hi Kim,

        Great Recipe!
        I do make this bread often, but without eggs (although I am an egg lover, I find the egg smell too strong in this bread). Eggs in this recipe can be substituted by adding either linseed or chia seeds (or both) and soak all the ingredients overnight (up to 18 hours). These seeds once soaked work as a glue to hold the rest of ingredients together.
        I use the proportion of 600 dry ingredients to 500 ml of water.
        Also, without eggs it stays longer in the fridge.

        Best

        Reply
        • Kim Nielsen

          September 07, 2022 at 3:45 pm

          Thanks for your comment. I am happy that you like the recipe :-) Regards Kim (NordicFoodLiving.com)

          Reply
  84. Tammi

    July 03, 2020 at 7:17 am

    5 stars
    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. :)

    Reply
    • Kim Nielsen

      July 03, 2020 at 9:55 am

      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)

      Reply
  85. Steven Vincent

    August 15, 2020 at 5:37 pm

    5 stars
    First time making I milled the flax seeds and used powdered whole egg but otherwise stick to the recipe... Next time I will reduce the amount of salt I use, it may even be omitted by the third or fourth make... Makes a lovely loaf but be aware this had in excess of 4000 calories so you need to be getting a dozen or more slices out of a loaf and consuming just a couple a day.

    Reply
  86. Suzanne T Gonzales

    February 25, 2021 at 1:54 pm

    5 stars
    I searched for this recipe. I made it once and fell in love with it. I added cranberries and gold raisins. I am so happy I found it. I serve it with a chicory cheese board.

    Reply
    • Kim Nielsen

      February 25, 2021 at 5:27 pm

      Thanks for the five-star rating of the Nordic stone age bread. I'm happy that you like the recipe :-) Regards Kim (NordicFoodLiving.com)

      Reply
    • Arax

      March 01, 2021 at 12:20 am

      Suzanne, what kind of cranberries did you use- just dried?

      Reply
    • Sareetz

      November 29, 2021 at 11:54 am

      I like that you added cranberry and golden raisins. Must be delicious. I need to omit the nuts unfortunately, did you weigh them out?

      Reply
  87. Suzanne T Gonzales

    February 25, 2021 at 1:56 pm

    I cut the bread with a cheese knife into very thin slices.

    Reply
  88. Suzanne T Gonzales

    February 25, 2021 at 1:57 pm

    3 stars
    I cut the bread with a cheese knife into very thin slices.

    Reply
  89. Pat

    October 31, 2021 at 9:58 am

    5 stars
    I love this recipe. I’m still making it 5 years on. It’s good for savoury or sweet: marmite, cheese, jam, lemon curd, the list is endless.

    Reply
  90. Sareetz

    November 29, 2021 at 11:51 am

    Am I able to remove the nuts altogether?My partner is allergic to them.
    Was thinking to add cranberry to it instead!
    Would that work !?
    Thanks 😊

    Reply
    • Kim Nielsen

      November 29, 2021 at 12:19 pm

      Hi. A larger portion of the recipe is nuts. However, I think you can substitute them with cranberries but I'm not 100% sure.

      Reply
  91. Mimi Wells

    January 23, 2022 at 2:33 pm

    5 stars
    Nutritional value would be a help for those of who need to track daily nutrients. Thank you

    Reply
    • Forest R Johnson

      January 24, 2022 at 9:11 pm

      This is based on the BASIC INGREDIENTS and whole loaf. Remember the Nords were always moving and working, so they burned through basic calories like steam locomotives. They had to keep up their energy and that included a higher calorie and protein intake. I personally plan to add a little Raw Honey from a local Bee Farm and Maybe some Pollen as well. I figure a nice 1/2" Thick Slice once or twice a day is not too bad. But I will be putting mine in Muffin/Cup Cake medallions for camping use; given I prefer to keep moving, etc while outdoors.

      Nutrition
      Calories: 4574kcal | Carbohydrates: 225g | Protein: 153g | Fat: 370g | Saturated Fat: 51g | Cholesterol: 818mg | Sodium: 374mg | Potassium: 4407mg | Fiber: 69g | Sugar: 59g | Vitamin A: 1396IU | Vitamin C: 4mg | Calcium: 2840mg | Iron: 56mg

      Reply
  92. Margaret Bell

    February 28, 2022 at 12:43 pm

    5 stars
    Loved this bread! Made it exactly as you said and it was great…thanks for sharing. Toasting seemed to bring out the excess oil that people referred to, so I sat it on paper towel for a few seconds to soak that up. I used rice bran oil - a great alternative to olive oil.

    Reply
  93. Jenn

    March 21, 2022 at 11:08 pm

    1 star
    The ingredients were pretty expensive for what turned out to be an incredibly SALTY loaf. It's going straight in the bin. Such a disappointment.

    Reply
    • Kim Nielsen

      March 22, 2022 at 7:03 am

      I'm sorry to hear that you did not like the bread. How much salt did you add? The recipe calls for 2 teaspoons. Regards Kim (NordicFoodLiving.com)

      Reply
  94. Dvorah

    January 09, 2023 at 1:15 am

    5 stars
    Next time I will make more than one. It’s so good !

    Reply
  95. Lori

    March 17, 2023 at 9:12 pm

    5 stars
    Has anyone made this with bananas instead of eggs?

    Reply
  96. Simone

    May 15, 2023 at 7:35 am

    5 stars
    Absolutely delicious. Does what it says on the tin!

    Reply
  97. Marietta Parks

    March 24, 2024 at 6:34 pm

    5 stars
    I just made the rugbrød for the first time, using yeast. It is delicious even though the loaves rose very little, if at all. I used 1/4 oz* of active dry yeast (1 oz = ~29.6 ml, divided by 4 = 7.4 ml). Was it correct to add the yeast to the overnight batch? Do you add it dry, or activated in warm water? Should I increase the amount of yeast?

    I'd love to use sourdough starter, but keeping a starter going does not fit into my lifestyle. 😞

    *Aside from the internet, an easy way to solve the conversion problem is to buy a measuring cup marked for ounces and milliliters. The deciliter (dl) conversion goes like this: 2 dl = 200 ml (multiply the value x 100). So on my handy silicone measuring cup, I measure out 200 ml of the ingredient when the recipe calls for 2 dl. The mark for 200 ml is between 6 and 8 oz.

    Reply
  98. Dallman Ross

    June 15, 2024 at 1:09 pm

    4 stars
    Really good! Thanks.

    Reply
  99. Lothar

    August 04, 2024 at 2:39 pm

    5 stars
    will definitely try this recipe. sound definitely like a low-carb bread or even keto.

    Reply
  100. Denise

    October 16, 2024 at 8:05 am

    Hello
    Sorry if this is a silly question but can you please tell me what the “dl” measure for oil stands for?
    Thank you

    Reply
  101. lothar

    October 17, 2024 at 11:54 am

    4 stars
    just tried the recipe, but I had the "bread" in the oven for almost 2 hours and I still saw the oil bubbling. could it be that the amount of oil is overly "generous"?
    curious to find out what it is going to taste like.

    Reply
  102. Dallman Ross

    October 19, 2024 at 2:46 pm

    5 stars
    Delicious. But I made it even tastier by substituting 100 g hemp seed for the sesame seeds!

    Reply
4.59 from 70 votes (43 ratings without comment)

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