I have found this recipe on Stone Age Bread on a Danish blog called "Maden i mit liv", as I found the composition very interesting being a bread made without neither yeast or flour, I decided to it out in my little kitchen. Some how the composition reminds me about bird food, so perhaps this Stone Age Bread should be re-named to "Bird Bread" for human.
This bread has a great taste and texture, which I find can be useful in many different connection. Next time, when I will be baking this bread type, I will be reducing the amount of added salt from 1 teaspoon to ½ teaspoon, as I find the taste to be too salty for my taste buds.
Stone Age Bread: - 1 bread
- 4 eggs
- 100 g sesame seeds
- 100 g linseed
- 100 g almonds - roughly chopped
- 150 g sunflower seeds
- 150 g pumpkin seeds
- 2 teaspoons salt
- 75 g rapeseed oil
- Add the eggs into a mixing bowl, whip them lightly together.
- Add all the other ingredients into this egg mass.
- Stir everything well together.
- Cover a rye bread form (2 l) with baking paper, and fill it up with "bread" mass.
- Bake the bread at 175'C (conventional oven) for 60 minutes.
- Let the bread rest for 10 minutes in the rye bread form.
- Remove the bread and let it cool down on a baking grid.