Stone Age Bread Paleo 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.

DANISH STONE AGE BREAD RECIPE - (4.4/5)

Steps:

• Lightly beat the eggs, oil and salt in a big bowl, add the remaining ingredients, and stir well. Press the batter into an oiled or parchment paper lined loaf pan. Bake in the middle of your oven for 1 hour at 325 degrees or until it is firm and sounds hollow when thumped on the bottom. Wait until the bread is completely cool to slice. Fancify it: With 1/2 cup dried cherries, blueberries or a combination of berries 1/4 cup goji berries A pinch of cardamom or cinnamon A little grated orange zest (zest of 1 organic orange) A slather of home made jam and a slice of good cheddar (I did a combination of 1 1/2 tsp cinnamon, squidge of honey and 1/2 cup unsweetened dried tart cherries and it was amazing!)

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.