Nordic Walnut Bread Recipes

STONE AGE BREAD (PALEO BREAD)

Steps:

• In a large bowl; Mix all the ingredients. Use the nuts, grains and seeds as they are, you do not need to chop them.
• Cut out a sheet of parchment paper so that it just covers the bottom of a normal bread pan. Pour the dough into the pan.
• Bake the bread at 160 C (320 F) for about one hour.

NORDIC 'STONE AGE' NUT AND SEED BREAD

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.

NORDIC SEED AND NUT LOAF

Steps:

• Preheat the oven to 180C/160C Fan/Gas 4. Grease the base and sides of a 900g/2lb loaf tin and line with non-stick baking paper.
• Break the eggs into a bowl and beat with a fork until combined. Add the remaining ingredients and mix well using a wooden spoon.
• Pour the mixture into the loaf tin and bake for 45-50 minutes, until golden brown and firm in the centre.
• Leave to cool in the tin for 5 minutes, then loosen the edges with a palette knife, remove from the tin and place on a wire rack to cool completely.
• Slice into thin slices to serve.

NORDIC WALNUT BREAD

Steps:

• In a large bowl; dissolve the fresh yeast in the lukewarm water. If you are using dry yeast, add this together with the flour.
• Add the honey, the three types of flour and then stir/knead everything into a nice dough.
• Add the chopped walnuts and the salt and knead everything into the dough. The kneading time is 5-10 minutes.
• Leave the kneaded dough in the bowl, cover it with a dishtowel and set it aside some place warm. Let the dough rise for 60 minutes.
• Divide the dough into six pieces and roll each pieces into long 'sausages'.
• Take three sausages and connect them in one end. Braid them, and connect them at the other end. Continue the same way with the next three sausages.
• Now you twist the two braided breads into one single bread. Fold the two ends under the bread.
• Place the twisted bread on a parchment paper covered oven plate. Cover it with a clean dishtowel and let it rise for another 30 minutes some place warm.
• Preheat the oven to 200 C (400 F).
• Spray a little cold water into the oven to create some water vapor. Now bake the bread for about 35 minutes. The bread is done when it sounds hollow when knocking at the bottom of it.

NORDIC WHOLE-GRAIN RYE BREAD

Steps:

• On Day 1, make the starter: In a medium-size bowl, mix 3/4 cup warm water with the buttermilk or yogurt. Whisk flour and yeast together, add to the buttermilk mixture and use your hands to mix together until sticky and moist; add more warm water as needed. Cover tightly and set aside at cool room temperature overnight, or up to 24 hours.
• Also on Day 1, soak the grains: Mix 4 cups cold water with the rye berries (or meal) and sunflower seeds. Cover and set aside at cool room temperature overnight, or up to 24 hours.
• On Day 2, make the bread: Drain the soaked grains in a colander. Measure 35 ounces/1,000 grams of the grains and place in a deep bowl. Add 14 ounces/400 grams of the starter and mix well. (Any remaining starter can be saved to use with other bread recipes.) Add the flour, salt, malt (or molasses), yeast and 2 cups water. Mix dough firmly by hand to combine. The dough should be grainy, but quite runny and wet, almost like a thick batter. To achieve that texture, add cold water, 1/4 cup at a time, mixing after each addition. To test: When a walnut-size piece of dough smeared on the rim of the bowl slides slowly and smoothly down the inside, like a snail leaving a trail, the dough it is wet enough.
• Thickly butter 3 medium or 2 standard-size loaf pans. Divide the dough evenly among the pans, filling them about half full. Cover and let rise at room temperature until dough almost fills pans, about 2 hours. (Dough will not rise more during baking.)
• Heat oven to 450 degrees. Bake loaves for 10 minutes, then reduce heat to 360 and bake until firm and glossy brown, 80 minutes to 2 hours more depending on size and moisture content of loaves. Let cool completely in the pans before turning out. Bread freezes well, and lasts for at least a week at room temperature, wrapped in paper.