September 10, 2019

Nordic Stone Age Bread ~ #BreadBakers

Nordic Stone Age Bread is a grain-free, Paleo bread made from nuts and seeds.

The Bread Bakers are baking Bread with Seeds this month. I decided to try something a little different and bake a bread that does not contain any flour or leavening agent. Instead it is made with six different kinds of healthy nuts, grains, and seeds, some olive oil, eggs and a little salt - that's it.

Stenalderbrød, which translates to  stone age bread, is packed with healthy seeds and nuts and is super easy to make.  You can pretty much mix it together and have it in the oven in 10 minutes or less. It is also really versatile so you can experiment with a variety of seeds and nuts, and also switch out the olive oil for coconut oil.  In researching this bread I found out that the magic number for the ingredients is 600g, so you can create so many different varieties of the bread by mixing and matching the nuts, seeds, and even dried fruit (each choice needs to weigh 50g until you get to 600g). Next time I am going to try a combination of dried dates, figs, cranberries, pecans, macadamia nuts, and hazelnuts.

This bread is great with some butter spread on it or a little fig jam. As I was nibbling on it I remembered that I had some aged Swiss cheese, so I added that too and it was the perfect combination of sweet and salty. I imagine it would a great addition to a charcuterie board and also delicious toasted.  It can be stored for a week in the fridge, but it also freezes well so making two loaves at once would be a great idea, especially with the holiday season fast approaching. 

If you would like to know more about the Bread Bakers and see what the other bakers made for this months Bread with Seeds theme please scroll down below the recipe.

Nordic Stone Age Bread 
Printer Friendly Recipe

  • 100g (3.5 oz) pumpkin seeds, whole
  • 100g (3.5 oz) sunflower seeds, whole
  • 100g (3.5 oz) flax seeds
  • 100g (3.5 oz) almonds, whole
  • 100g (3.5 oz) walnuts, whole
  • 100g (3.5 oz) pine nuts
  • 5 eggs
  • 50ml olive oil
  • 2 teaspoons salt

  1. Add all of the ingredients to a large bowl and mix well. 
  2. Cut out a sheet of parchment paper so that it just covers the bottom of a normal bread pan.
  3. Pour the dough into the pan.
  4. Bake the bread at 165℃ (325℉) for about one hour.


#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient. This month's theme is Bread with Seeds and was chosen by Archana from The Mad Scientist's Kitchen and the links were provided by Stacy from Food Lust People Love.


  1. Wow, what a perfect protein rich snack. I know I would love this.

  2. How intriguing! And with the fig jam and cheese, yum!

  3. This is simply superb. Such a healthy bread with loads of seeds.The slices look so beautiful. I can imagine the deliciousness with fig jam and cheese.

  4. What an intriguing recipe, Felice! It reminds me of my grandmother's fruitcake, except with just whole nuts instead of dried fruit as well. It looks like the perfect loaf to toast for serving with cheese. I am amazed at how well it stays together with all the nuts left whole.

  5. I wanted to try this bread and was surprised that it is so easy and packed with nuts and seeds. Loving the clicks so tempting and perfectly baked.


Thanks for visiting my blog. I'd love to hear from you, so please leave a comment.