Nordic Stone Age Bread Recipes

NORDIC STONE AGE BREAD

Steps:

• Preheat te oven and line a bread pan. Mix the ingredients in a large bowl and pour in the pan. Bake, remove the loaf from the pan and let cool completely over a rack.

STONE AGE BREAD (PALEO BREAD)

Steps:

• 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.

KETO NORDIC STONE AGE BREAD

Steps:

• Preheat oven to 325F.
• In a large bowl, combine the nuts, seeds, almond flour and flaxseed meal.
• Note: Any combination of nuts and seeds can work in the recipe, but keeo in mind that the net carbs can vary widely from one type to another.
• Mix in the eggs, melted butter and salt.
• Transfer the dough to a loaf pan and bake for 30-35 min.
• Remove the bread from the oven. Allow to cool at least 15 min before removing it from the loaf pan and slicing it.
• Store the slices in the fridge or freeze them.
• This sliced nordic bread can be munched on as-is or topped with your favourite cheese or a sugar-free jam (see our Keto Blackberry Chia Jam recipe).

NORDIC 'STONE AGE' NUT AND SEED BREAD

Steps:

• Combine all nuts and seeds in large bowl.
• add salt, olive oil and eggs.
• stir well to combine.
• spoon into parchment lined load pan; pressing down and flattening the top.
• bake at 325 for one hour.

NORDIC "STONE AGE" BREAD

Steps:

• Preheat your oven to 350 degrees Fahrenheit. In a large mixing bowl, combine all ingredients.
• Mix thoroughly with a spatula or spoon.
• Line a loaf pan with parchment paper.
• Pour your mixture into the pan, and level out the top with your spatula or spoon.
• Bake at 350 degrees Fahrenheit for 1 hour. Note that this is a very dense bread that won't leaven. When finished baking, the loaf should sound hollow when tapped.
• Thinly slice and enjoy any time of the day. It's especially delicious toasted and topped with cheese, pâté, jam, or luncheon meats. On second thought, it goes well with practically any type of spread or topping.
• HINT:.
• This bread will keep in the refrigerator for around a week, and it also freezes very well. For that reason, it's always a good idea to make two at once -- one for now and one for the freezer. Once you get a taste, you'll be glad to have another one on hand when you run out.