Danish Stone Age Bread
- February 28, 2013 |
- by Kirstin Uhrenholdt
This Danish stone age bread is gluten and yeast free! Not even a speck of flour! High in protein, fiber and omega. All thrown together in 10 minutes in one bowl.
When the staff at the Kong Hans restaurant in Copenhagen decided to go on a Paleo diet they came up with a recipe for bread so delicious it has become a superstar and now the natural food stores in Denmark are having a hard time keeping the ingredients in stock.
I suggest you bake at least 2 loaves at a time, it takes no longer time, they freeze beautifully and it will make your heart happy knowing you have an extra. You can easily adjust the recipe with your favorite nuts and seeds just keep the ratio at 3 cups nuts and 3 cups seeds. I add some chopped dried fruit and a little cardamom, because that is just is so tasty.
Adapted from Politikens recipe for Stenalder Brød
1 cup raw sunflower seeds
1 cup raw sesame seeds or hemp seeds
1 cup raw hazelnuts or walnuts
1 cup raw almonds
1 cup raw pumpkin seeds
1 cup flax seeds
1/3 cup olive or nut oil
5 eggs (or 10 egg whites to keep it cholesterol free)
1 1/2 teaspoon salt
To make one loaf:
Preheat your oven to 325 degrees.
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 or until it is firm and sounds hollow when thumped on the bottom. Wait until the bread is completely cool to slice.
With 1/2 cup dried cherries
1/4 cup goji berries
½ cup dried blueberries
A pinch of cardamom or cinnamon
A little grated orange zest
A slather of home made jam and a slice of good cheddar