Gravlax, kanelbulle, smørrebrød and rugbrød, hygge (the hypest word in London right now) , The Bridge, Bang & Olufsen are just a few delights that come from the lands of the Vikings. I have always been fascinated by Scandinavian design, its minimalism and simplicity, especially in the graphic design realm. Then came drama noir – from The Killing and Borgen, The Bridge, Arvingerne to Bedrag (Follow the money) that I am smitten with at the moment. I am totally addicted to Scandinavian drama… Just like like I’m addicted to nuts and bread.
Whether it’s Danish rye bread or Swedish rye crisp bread – I’ll have it anytime. It takes a while to master them and make them just right at home, especially sourdough variations. And it’s never easy to write a bread recipe – there are so many factors to consider, steps to make, small tricks that every baker/cook incorporates into a recipe that aren’t always easy to translate into a recipe. You could just write pages on end on a sourdough starter. But not for this bread – it doesn’t get more simple that this. Trust me.
Meet the stone age bread, or you might already know it by its more catchy name – Paleo bread. It consists only of nuts, seeds, oil and eggs in this case, but I’ll give you a vegan option as well. We owe this to Danish chef Thomas Rode and now well-renowned paleo diet. I haven’t been a fan of this carnivorous diet for obvious reasons but I have embraced a few good things that came out of the hype. Like this bread for example.
It’s easy to make, it’s very versatile, delicious, ideal for smørrebrød and you can even toast it and have it with a slow-roasted tomato soup for example. And the list of toppings that I have used is endless. You can even make it nut free by only using seeds – it works. For the vegan version, psyllium husks powder is crucial. They stock it now at most of health stores, but in case you can find it, just order it online, it’s very inexpensive.
If you store it properly, it can last you for a while. Providing that you can control yourself (unlike me) and have it with everything. Now if you’ll excuse me, it’s time for a plethora of smørrebrøds and two episodes of Bedrag on iPlayer! Enjoy the recipe. Or should I say… Nyde!
- 1 cup almonds
- 1 cup walnuts
- 1 cup sesame seeds
- 1 cup pumpkin seeds
- 1 cup sunflower seeds
- 5 eggs (or 2 tbsp psyllium husks powder with 1,5 cups water for vegan version)
- 3 tbsp (cold pressed/ extra virgin) coconut or olive oil
- 2 tsp sea salt
- Preheat the oven to 170 degrees.
- If you are preparing the vegan version, mix the psyllium husks powder and water and set aside so the gel forms.
- Mix all the ingredients in a large bowl. No need to blitz or chop them!
- Add the salt, oil and the binder (egg or the psyllium husks gel) and stir until well combined. You can leave it rest for half an hour or so but that's optional.
- Pour it in a non-sticky loaf tin and bake for 60 minutes.
- Remove from the oven and let it cool completely before slicing it (I know - the most difficult step).
- Store it in the fridge, in a kitchen towel.