Stenåldersbröd (Swedish nut and seed loaf)
Sweden's nut-and-seed bread: almonds, hazelnuts, pumpkin, sunflower, flax and sesame seeds held together with egg and baked into a dense, crunchy loaf. No flour, no yeast, no kneading. Slice it thin and toast it for breakfast with egg, smoked salmon or avocado.
Want a more filling version?Egg-white bread rolls 100- Time
- 70 min (10 prep + 60 cook)
- Servings
- 16
- Per serving
- 186 kcal
- Protein
- 8 g
Ingredients
- 1 dl almonds, coarsely chopped
- 1/2 dl hazelnuts, coarsely chopped
- 1 1/2 dl raw pumpkin seeds (pepitas)
- 1 dl sunflower seeds
- 1 dl flaxseed, whole flaxseed
- 1 dl sesame seeds
- 6 st egg
- 1 msk olive oil, or rapeseed oil
- 1 tsk salt
Steps
- Heat the oven to 300°F. Line a 1.5 liter loaf tin with baking paper. Mix the nuts and seeds in a large bowl.
- Whisk the eggs, oil and salt in another bowl, pour over the nuts and seeds and stir until everything is coated. Let it stand 10 minutes so the flax starts to swell.
- Scrape into the tin and press it level with a spoon.
- Bake about 60 minutes, until golden and firm, with no wet egg left in the centre when you press the top. Lift out by the paper and cool completely on a rack before slicing.
Good to know
Which nuts and seeds?
Any mix that adds up to about 6 dl works: walnuts, pecans or extra pumpkin seeds all do. Keep at least 1 dl of flax, as it helps hold the slices together.
How do I get thin slices?
Let the loaf cool completely, ideally overnight, and use a sharp serrated knife. Slices crumble if you cut the bread warm.
How long does it keep?
A week in the fridge, wrapped, or sliced and frozen. Toast slices straight from frozen.
Alternative
Per
- Calories
- 432
- Protein
- (18%)
- 19 g
- Fat
- (74%)
- 36 g
- Carbohydrates
- (8%)
- 12 g
- of which sugar
- 2 g
- Fiber
- 7 g
- Sodium
- 408 mg
More side dishes
Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 2979 kcal goes into the pot and 760 g of ingredients comes out as about 690 g of food: 432 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.