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 says
February 3, 2015 at 4:06 amAbsolutely loved it! Instead of olive oil I used coconut oil. Will be making it again :)
Louise Dam says
February 3, 2015 at 8:24 pmThank you so much! We also love this bread :-)
Daniele Roy says
April 13, 2017 at 1:42 pmHi. 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 says
June 6, 2017 at 7:47 pmHi, 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 says
June 6, 2017 at 8:06 pmHi. 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 says
January 12, 2018 at 2:15 pmKim, 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 says
January 12, 2018 at 8:03 pmHi. 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 says
March 4, 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)
Natalie says
July 12, 2017 at 3:12 pmHow do you store bread and can you mail it
Kim Nielsen says
July 12, 2017 at 5:22 pmHi 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 says
November 3, 2017 at 11:35 amDo you have the nutrition content of this recipe?
Kim Nielsen says
November 6, 2017 at 9:20 amHi. 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 says
November 19, 2018 at 11:13 amThis 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.
.
Cathy says
February 10, 2015 at 4:49 pmWhat is linseed. And what kind of paper are they talking about to line the pan with
Kim Nielsen says
February 10, 2015 at 5:27 pmLinseed 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 says
April 19, 2017 at 5:24 amLinseed is flaxseed
parchment paper is the same as baking paper
Songria says
May 19, 2015 at 7:55 amDivine! Thank you.
Susie says
May 26, 2015 at 9:04 amis there an alternative to eggs for this recipe- I am allergic to eggs!
Louise Dam says
May 26, 2015 at 8:30 pmHi Susie, I have seen recipes where there is used chia seeds or psyllium seeds.
Janene says
May 27, 2015 at 6:50 amOops tried with chia eggs, tastes great but doesn’t stick together. Will keep trying ;0)
Louise Dam says
May 27, 2015 at 8:06 amHi, 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 says
March 6, 2019 at 10:18 pm13 CUPS OF WATER SEEMS LIKE A LOT?
Di East says
May 27, 2015 at 7:21 amHow do you replace with Chia Seeds? Do you need to soak first? What sort of quantity would you use?
Louise Dam says
May 27, 2015 at 8:06 amHi, 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. says
March 23, 2017 at 12:15 amYou 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 says
December 11, 2017 at 4:12 pmIf 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 says
May 26, 2015 at 10:30 amyummy delicious bread! Your recipes look amazing and I can’t wait to try some of them. Thank you.
Louise Dam says
May 26, 2015 at 8:03 pmThank you so much!
Lynda Noell says
March 14, 2017 at 7:55 pmcould I get the nutrition information on this? I am trying to track all of my intake
Kim Nielsen says
March 14, 2017 at 8:45 pmHi. 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. says
March 23, 2017 at 12:11 amYou 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 says
May 26, 2015 at 7:29 pmI 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 says
May 26, 2015 at 8:23 pmHi 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 says
May 27, 2015 at 4:28 amI use rice bran oil for everything. Very light, tasteless and healthy.
Louise Dam says
May 27, 2015 at 7:20 amThank you for your tip! :-)
JO says
March 13, 2017 at 1:38 pmI used coconut oil and it was wonderful.
Tracy Quebral says
April 3, 2017 at 9:23 pmA 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 says
January 17, 2019 at 10:33 pmI 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 says
May 27, 2015 at 1:35 amthis looks nice, I will try to make it, hope mine comes out just as good.. thanks
Louise Dam says
May 27, 2015 at 7:19 amFingers crossed :-)
penny says
May 27, 2015 at 4:32 amJust wondering how long it keeps for and best storage options – thanks
Louise Dam says
May 27, 2015 at 7:33 amHi, 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 says
May 28, 2015 at 5:16 amThis 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 says
May 30, 2015 at 12:09 pmPlease do let us know if you made it. We love it when you are using our recipes!
penny says
May 29, 2015 at 10:18 pmMine 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 says
May 30, 2015 at 12:09 pmThanks for your great tip!
Karli Odgers says
June 7, 2015 at 1:53 amAbsolutely 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 says
June 7, 2015 at 9:41 amI’m glad you liked it! :-)
Hayley Thorpe says
September 3, 2018 at 2:24 pmIm cooking this tomorrow for my sons stone age project hope it turns out ok….we gonna taste some too can’t wait x
David says
July 3, 2015 at 9:29 pmI 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 says
July 11, 2015 at 10:40 amYou are very welcome :) We also like to make different variations of this bread.
Josephine says
August 21, 2015 at 7:44 pmI 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 says
August 24, 2015 at 6:46 pmThanks for your comment. I’m glad you liked the bread :-)
Ange Grunwell says
February 8, 2016 at 10:12 amloved 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 says
February 9, 2016 at 5:24 pmI’m so glad to hear that you love the recipe.
Sara says
March 28, 2016 at 9:12 pmHi, do you have the calories per serving? Can’t wait to make this tonight!
Louise Dam says
April 2, 2016 at 5:28 pmNo sorry, i don’t. Hope it turned out great! :-)
zania says
June 9, 2016 at 4:02 pmi am interested in this and i need to join your subscription
Louise Dam says
June 12, 2016 at 6:40 pmAt the moment you can subscribe via Bloglovin or our rss feed. Or you can follow us at Facebook or Instagram.
Gina says
June 22, 2016 at 8:19 pmI 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 says
July 6, 2016 at 8:22 pmI don’t think it would be the same. Maybe use some more of the other seeds instead.
Megan says
March 4, 2017 at 5:45 pmI 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 says
July 20, 2016 at 7:41 amI’m vegan. Can you use flax eggs instead of eggs? Thanks.
Scott Belanger says
September 26, 2016 at 6:47 pmI used fresh young coconut meat processed in my food processor instead of ANY oil- pure awesomeness !!
Kim Nielsen says
September 26, 2016 at 6:56 pmHi 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 says
September 26, 2016 at 7:58 pmHi 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 says
September 26, 2016 at 7:59 pm5 a week !! Lol
Rainy says
September 30, 2016 at 3:38 pmWAUW! This bread is amazing. It tastes wonderful.Thank you so much for sharing. Peace and blessings from Amsterdam!
Kim Nielsen says
October 3, 2016 at 7:18 amHi. 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 says
October 20, 2016 at 4:23 amThis 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 says
October 20, 2016 at 4:41 amHi 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 says
December 10, 2016 at 2:24 amHello 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 says
December 10, 2016 at 6:38 amHi 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 says
November 19, 2018 at 11:23 amIt is very nutritionally dense. A 1oog portion is around 650 calories with about 15g of protein..
Al Smith says
December 16, 2016 at 10:09 pmI 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 says
December 17, 2016 at 1:32 amHi 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 says
December 29, 2016 at 8:45 pmI 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 says
December 29, 2016 at 9:05 pmHi 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 says
February 6, 2017 at 11:17 pmHow many calories are in this bread?
Kim Nielsen says
February 8, 2017 at 3:25 pmHi 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 says
February 8, 2017 at 3:26 amI 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 says
February 8, 2017 at 3:23 pmHi 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 says
November 19, 2018 at 11:20 amI 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 says
February 18, 2017 at 9:56 pmLoved it! I added some raisins and chopped dried apricots. Delicious
Susan says
February 20, 2017 at 2:16 pmWe 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 says
February 21, 2017 at 3:40 pmI 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 says
February 22, 2017 at 5:03 pmHello, 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 says
February 23, 2017 at 8:15 pmHi 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 says
February 24, 2017 at 4:06 pmJust 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 says
February 25, 2017 at 9:44 amHi 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 says
February 26, 2017 at 7:34 pmI’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 says
March 2, 2017 at 2:52 pmHi 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 says
March 2, 2017 at 11:27 pmI 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 says
March 5, 2017 at 8:03 amWow, great recipe with no tricks! Next time I will experiment with less salt and oil and maybe add some dates.
Larissa says
March 5, 2017 at 11:17 amLoved 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 says
March 9, 2017 at 2:52 amLooked 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 says
March 15, 2017 at 5:00 pmI 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 says
March 16, 2017 at 9:35 pmHi 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 says
March 17, 2017 at 11:54 amThis seems more like a granola bar then bread.Anyone tried to figure calories on this?
Deborah says
March 18, 2017 at 10:24 amHave 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 says
March 18, 2017 at 10:28 amHi Deborah. That sounds like a good idea. I have never tried that. I will consider it the next time I make the bread.
Vanessa says
March 22, 2017 at 9:24 pmSuper 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 says
March 22, 2017 at 9:39 pmHi 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 says
March 22, 2017 at 9:34 pmSuper 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 says
March 23, 2017 at 6:04 pmSorry for the duplication there. I thought I was editing my first comment. :/
Sherri says
March 27, 2017 at 4:13 amI 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 says
April 12, 2017 at 10:00 pmI 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 says
October 29, 2018 at 4:45 pmWhat is the nutritional values of this bread?
Jeanette says
April 14, 2017 at 7:30 pmBaked 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 says
April 15, 2017 at 1:33 pmHej that’s actually a really great idea. Thanks for sharing it :-)
Evelyn says
April 20, 2017 at 7:08 pmAnyone done the net carb count per slice on this recipe?
Marisa says
April 23, 2017 at 3:25 amThank you for this wonderful recipe. Will be making this again.
Ian says
April 23, 2017 at 6:40 pmThere are no grains in this recipe. Titles a little misleading. Thanks for the recipe!
Kim Nielsen says
April 25, 2017 at 7:20 amohh yes, you are right. How could I have missed that!
Mihaela says
July 5, 2017 at 10:26 pmLove 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 says
July 6, 2017 at 10:55 pmThanks for this recipe. I made it and I love it. It’s super filling!
Mm says
August 24, 2017 at 10:02 pmI’m on an oil free diet (boohoo), I wonder if I can use water instead?
Thanks to anyone who can answer!
Kim Nielsen says
August 27, 2017 at 8:34 amHi. 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 says
August 24, 2017 at 11:28 pmCan you put dates / rasens/ dry fruit in the mix?
Kim Nielsen says
August 27, 2017 at 8:32 amHi 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 says
August 25, 2017 at 4:23 amCan it be done without eggs?
Kim Nielsen says
August 27, 2017 at 8:33 amHI 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 says
September 8, 2017 at 4:46 amThis 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 says
September 12, 2017 at 12:46 amIMPORTANT:
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 says
October 18, 2017 at 11:05 amhow many servings to you calculate for this.. it didnt say up there..
Karla Noyola says
December 22, 2017 at 6:31 pmIt 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 says
December 13, 2017 at 7:41 amLove, 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 says
January 14, 2018 at 1:04 pmI 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 says
January 15, 2018 at 8:39 amHi. 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 says
January 29, 2018 at 6:05 pmHas 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 says
January 30, 2018 at 5:47 amMade 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 says
February 2, 2018 at 5:31 pmWhat 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 says
March 4, 2018 at 7:04 pmThere is no evidence whatsoever. It is not a historically accurate recipe- someone just gave it a “cool” sounding name.
Nataliya says
April 16, 2018 at 5:14 amToo much salt! It tasted like salty crackers instead of a nutritious bread. Next time I will use a generous pinch of salt instead.
SeaAnita says
April 24, 2018 at 3:58 pmI’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 says
June 21, 2018 at 12:24 amJust 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 says
July 28, 2018 at 9:50 pmI 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 says
July 31, 2018 at 6:30 amThat’s actually what I really like about recipes. Use them as guidance and adjust according to own preferences :-)
Diana says
September 3, 2018 at 2:15 pmMade 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 says
September 21, 2018 at 6:31 pmI 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 says
September 26, 2018 at 10:34 amAMAZING 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 says
September 28, 2018 at 6:06 amYou are welcome. I happy that you like this recipe :-)
Bree says
March 10, 2019 at 4:41 amI 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 says
March 13, 2019 at 8:46 amYou 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 says
March 24, 2019 at 9:00 amHi, 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 says
March 25, 2019 at 7:21 amThen I would reduce the baking time a little. Maybe around 40 minutes should do it.
Amy says
April 26, 2019 at 3:36 amI am wondering if you could substitute chia seeds for the flax seeds? Thanks it looks delicious I just can’t tolerate flax.
Kim Nielsen says
April 26, 2019 at 7:50 amI’ve never tried that. However, in general you can substitute the seeds with other types of seeds as you like.