Stone Age Bread Paleo Bread Recipes

STONE AGE BREAD

Steps:

• In a large bowl you mix all the ingredients.
• Do should not chop the nuts or seeds.
• Then you pour the mass into a greased Bread Pan and bake for one hour at 320 degrees Farenheit (in a preheated oven).
• When baked, you flip it out of the bread pan.
• Let it cool down on a wire 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.

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.