Super easy-to-make Nordic stone age bread. This bread is very filling, contains many great nutrients and is a fantastic alternative to regular white toast bread.
Recipe by NordicFoodLiving.com on February 12, 2017
Prep time: PT10M
Cook time: PT60M
Total time: PT70M
Rating
4.59 stars (70 reviews)
Keywords
Healthy food, nordic, Nordic food
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
Categories
Bread
Cuisine
Nordic
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.
Reviews
Dallman Ross on 2024-10-19 (5 stars): Delicious. But I made it even tastier by substituting 100 g hemp seed for the sesame seeds!
lothar on 2024-10-17 (4 stars): just tried the recipe, but I had the "bread" in the oven for almost 2 hours and I still saw the oil bubbling. could it be that the amount of oil is overly "generous"?
curious to find out what it is going to taste like.
Lothar on 2024-08-04 (5 stars): will definitely try this recipe. sound definitely like a low-carb bread or even keto.
Dallman Ross on 2024-06-15 (4 stars): Really good! Thanks.
Marietta Parks on 2024-03-24 (5 stars): I just made the rugbrød for the first time, using yeast. It is delicious even though the loaves rose very little, if at all. I used 1/4 oz* of active dry yeast (1 oz = ~29.6 ml, divided by 4 = 7.4 ml). Was it correct to add the yeast to the overnight batch? Do you add it dry, or activated in warm water? Should I increase the amount of yeast?
I'd love to use sourdough starter, but keeping a starter going does not fit into my lifestyle. 😞
*Aside from the internet, an easy way to solve the conversion problem is to buy a measuring cup marked for ounces and milliliters. The deciliter (dl) conversion goes like this: 2 dl = 200 ml (multiply the value x 100). So on my handy silicone measuring cup, I measure out 200 ml of the ingredient when the recipe calls for 2 dl. The mark for 200 ml is between 6 and 8 oz.
Simone on 2023-05-15 (5 stars): Absolutely delicious. Does what it says on the tin!
Lori on 2023-03-17 (5 stars): Has anyone made this with bananas instead of eggs?
Dvorah on 2023-01-09 (5 stars): Next time I will make more than one. It’s so good !
Gamar on 2022-09-07 (5 stars): Hi Kim,
Great Recipe!
I do make this bread often, but without eggs (although I am an egg lover, I find the egg smell too strong in this bread). Eggs in this recipe can be substituted by adding either linseed or chia seeds (or both) and soak all the ingredients overnight (up to 18 hours). These seeds once soaked work as a glue to hold the rest of ingredients together.
I use the proportion of 600 dry ingredients to 500 ml of water.
Also, without eggs it stays longer in the fridge.
Best
Jess on 2022-07-31 (5 stars): Hello, I love this recipe. My local bakery makes a mountain bread like this but it’s $12 for a small loaf. I’m going to try your recipe, however unsoaked nuts can upset my digestion. Have you ever tried soaking the nuts overnight first? I’m going to try it but before I stuff it up, I thought I’d ask! Thanks
