NORDIC "STONE AGE" BREAD
Packed with protein, fiber, and healthy fats, this wholesome grain-free bread is as tasty as it is stunning to behold. According to Danish chef and blogger Kirstin Uhrenholdt, this bread was created by the staff at Kong Hans restaurant in Copenhagen after they embraced the Paleo diet. Since then, it's become a hit in Denmark with Paleo and non-Paleo eaters alike - and for good reason. It's incredibly simple to make, very filling, and delicious, especially when toasted and topped with cheese or jam. The recipe is also easily customizable, so feel free to experiment with your own favorite combo of seeds and nuts.
Provided by Bonnie G 2
Categories Nuts
Time 1h10m
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 8
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.
DANISH STONE AGE BREAD RECIPE - (4.4/5)
Provided by á-25222
Number Of Ingredients 9
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!)
DANISH DOUGH
This streamlined process for making Danish dough gives you flaky, crisp, buttery pastry with a fraction of work that the traditional method requires. The only trick to this recipe is planning for the considerable resting time. Break up the work over a few days to simplify the process. If you don't have a food processor, cut the butter into 1/4-inch pieces and chill until firm. Fold the cold butter pieces into the flour mixture and continue with the recipe as written. If you are using this dough to make our pear and almond Danish braid, add 1 teaspoon (2 grams) coarsely ground fresh cardamom to step 1, along with the flour, sugar, yeast and salt.
Provided by Samantha Seneviratne
Categories breakfast, brunch, pastries, project
Time 6h30m
Yield Enough for 9 or 10 small pastries, or 1 large braid
Number Of Ingredients 7
Steps:
- Combine the flour, granulated sugar, yeast and salt in the bowl of a food processor. Add the butter and pulse to combine. The butter should be the size of small marbles and peas. Transfer this mixture to a medium bowl.
- In a small bowl, whisk together the egg, milk and 2 tablespoons/30 milliliters water.
- Add the egg mixture to the flour mixture. Using a rubber spatula, fold the mixture until it is evenly moistened. Turn the dough out onto a piece of plastic wrap, shape into a small rectangle, and wrap well. Chill for at least 3 hours, and up to 2 days.
- On a lightly floured surface, using a floured rolling pin, roll the dough out to an 8-by-15-inch rectangle. With a short side facing you, fold the dough in thirds like a letter, bringing the top third of the dough down, then folding the bottom third up. Use a bench scraper to help lift and fold the dough if necessary. At this point, the dough will be rough and shaggy with visible butter pieces; as you roll and fold the dough it will come together. Rotate the dough 90 degrees. Repeat the rolling and folding process, then rotate the dough once more and roll and fold again. As you work, dust the work surface, your hands and the rolling pin with flour as necessary. Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
- Repeat the entire rolling and folding process one more time for a grand total of six turns. If the dough starts to fight you and become difficult to roll at any point, just pop it in the fridge for an extra rest. Wrap the dough and refrigerate for at least 2 hours, or overnight.
Nutrition Facts : @context http, Calories 233, UnsaturatedFat 5 grams, Carbohydrate 17 grams, Fat 17 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 10 grams, Sodium 123 milligrams, Sugar 3 grams, TransFat 1 gram
NORDIC 'STONE AGE' NUT AND SEED BREAD
Make and share this Nordic 'stone Age' Nut and Seed Bread recipe from Food.com.
Provided by Diane
Categories Nuts
Time 1h5m
Yield 1 loaf
Number Of Ingredients 9
Steps:
- Combine all nuts and seeds in large bowl.
- add salt, olive oil and eggs.
- stir well to combine.
- spoon into parchment lined load pan; pressing down and flattening the top.
- bake at 325 for one hour.
Nutrition Facts : Calories 5828.6, Fat 523.6, SaturatedFat 63.6, Cholesterol 930, Sodium 4400.4, Carbohydrate 170.3, Fiber 108.1, Sugar 20.6, Protein 194.8
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