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Stone Age Bread (Stenalderbrød)

Jam packed with nuts and seeds and no gluten.....


750g water

400g mixed seeds

(You can use any combination of seeds,sunflower,sesame,flax..)

200g rolled oats

150g nuts

(Whole nuts, walnuts, hazelnuts, almonds..)

2tsp sea salt

100g rapeseed oil

2 tbsp maple syrup


Heat your oven to 160c/325f or gas mark 3.

Grease your bread tins. This mixture makes 3 x 450g bread tins, or 1 x lkg tin.

Weigh your water and oats and mix these two together.

Mix all the nuts and seeds together.Add the salt and then the water, oats, oil and maple syrup. This is a very runny mixture. We find its easiest to ladle into the tins rather than pour.

Let it sit in the tins for 30 minutes before putting into the oven.

Bake for one hour. Remove from the tins and eat the following day ! It keeps for 5 days and the flavours increase on day 2 and 3. You can't really cut into it on the day it's baked.

As this bread is so flavourful it works really well as open sandwiches (smørrebrød).


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