How To make Norwegian Nut Bread

NORDIC NUT & SEED BREAD | STONE AGE BREAD I PALEO BREAD

NORDIC NUT & SEED BREAD | STONE AGE BREAD I PALEO BREAD

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INGREDIENTS
100 g Almonds
100 g Pumpkin seeds
100 g Linseeds/ Flaxseeds
100 g Sunflower seeds
50 g Walnuts
50 g White sesame seeds
50 g Poppy seeds
2 tsp Salt
1 tsp Sugar
5 large Eggs
50 g Coconut oil/ Avocado oil

Scandinavian Crisp Bread / Knækbrød - Grainy Crispy Bread ???????????????????????? Recipe # 186

An easy and simple recipe for Knækbrød / Crisp bread full of grains. This recipe is Danish (could have as well been Norwegian or Swedish or Scndinavian). It is typical recipe for knækbrød that can be served in a salty version with anything from cheeses and meats to a sweeter version with jam, nutella or peanutbutter!

Ingredients for 2 oven plates (around 24-28 pieces):
1 dl (30 gr) rolled oats
1 dl (70 gr) pumpkin seeds
1 dl (75 gr) sunflower seeds
1 dl (65 gr) flax seeds
1 dl (70 gr) sesame seeds
3,5 dl (60 gr) wheat flour
2 dl / 200 ml water
1,25 dl / 125 ml neutral tasting oil (e.g. canola)
1 tsp. baking powder
1 tsp. coarse salt

In oven at 390 deg. F / 200 deg. C for 15 - 20 min.

Music:
Indian Walk - Nico Staf
YouTube Royalty Free Music

Nordic Seed and Nut bread | NORDIC STONE AGE BREAD | Low Carb Breads #5

I really like this Nordic Seed and Nut bread recipe as a low carb bread alternative (only 2.6 grams of net carbs per slice), although I admit this is more like a huge nut bar than a bread. :P

It's also commonly called NORDIC STONE AGE BREAD.

Watch the video and learn how to make it or get the full recipe in text format using the link below.


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Ingredients
- 1 cup of raw mixed nuts of your choice (I'm using almonds, walnuts, and cashew nuts)
- ½ cup of flax seeds
- 1 and ½ cups of raw seeds of your choice (I'm using chia seeds, pumpkin seeds, and sunflower seeds)
- ½ teaspoon of salt
- ¼ cup of extra virgin olive oil
- 3 eggs

Directions
1. In a large bowl combine all ingredients.
2. Grease a loaf pan (I'm using a 20cm one) with coconut oil and line a baking sheet on it. Pour the mixture in and using a spatula make the surface even.
3. Bake it at 160C (325F) for 1 hour.
4. It's done! ????
This bread has an incredible nut flavour, you can have it with butter or just plain.

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How to Make Norwegian Flatbrød (Flatbread) with Mama and Tante Nøve

This week my aunt is visiting from Norway and we decided to make some traditional Norwegian recipes while she is here. We have had so much fun. In this video we are making a whole grain flatbread. The neat thing about this bread is that it is 100% whole grain, which makes it super healthy, and even better, it is really delicious. It is a bread that is still very much a part of the Norwegian culture. It is served with dinner menus like soups, stews, etc. Today it is usually commercially made. However, there is nothing like the homemade flatbread or flatbrød as they call it in Norway.

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Hi, I’m Ani, a plant-based Chef. I am a graduate of the Natural Gourmet Institute of NYC. If you are interested in delicious and wholesome food, cooked in a simple and easy way, subscribe to my channel, and we will have fun exploring the world of healthy gourmet cooking.

Multigrain Bread |Healthy Millet Bread | Multiseed Bread |Whole Grain Gluten-free Bread | Loaf Bread

In this video, we are going to see how to make no knead multigrain millet bread..,

This bread is so easy to make.... no mixer, no kneading and no bread machine.. just proof it overnight on the kitchen counter..

Lots of seeds are also combined in the bread, making it so healthy and nutritious...

Do try this bread...
More bread baking video are to come...

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#multigrainbread #multiseedbread #milletbread #wholewheatbread #wholegrainbread #nokneadbread #nokneaddough #glutenfreebread #oatsbread #loafbread

123: FIVE Ways to Stick SEEDS to you Bread Dough so they Don't Fall Off - Bake with Jack

Sticking seeds to bread dough isn't as easy as just sprinkling them on the top and hoping for the best. Sure they may stick for a bit but chances are they will fall off after baking. Here are five different ways to get them to stick and stay put!

Dough Spec for five mini bloomers:
500g Strong White Bread Flour
310g Room Temperature Water
12g Fresh Yeast (7g dry)
10g Olive Oil
8 g Salt

Seeds I used:
Sesame
Poppy
Linseeds
Sunflower
Pumpkin

Method:

Dissolve yeast in water, mix all ingredients together.
8 Minutes kneading on an UNFLOURED surface
1 hour rest
Divide and preshape into balls
15 minutes rest
SHAPE and SEED
1 hour rest/final rise
20 minutes bake at 180C Fan/356F/Gas Mark 5

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