• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Nordic Kitchen stories

Inspired by family recipes

  • Home
  • Recipes
    • Baking
    • Bread & Buns
    • Breakfast
    • Brunch
    • Cakes
    • Canapés
    • Desserts
    • Dinner
    • Drinks
    • Festive
    • Foraged Food
    • Fika
    • Fish
    • Healthy
    • Lunch
    • Main
    • Meat
    • Pickling
    • Preserving
    • Scandinavian
    • Snacks
    • Sourdough Baking
    • Soups
    • Starters
    • Vegan
    • Vegetarian
  • Bespoke Cakes
  • Workshops
    • Sourdough Baking Workshop
    • Nordic Baking Workshop
  • Photography
  • About

Danish Stenalder Brød (Seed & Nut Loaf)

14th July 2019 By Louise 2 Comments

Danish Stenalder Brød

Danish Stenalder Brød

Healthy, nutritious and filling, this ‘bread’ is so delicious you’ll want to bake it weekly. I’ve made several loaves this month so far for a variety of friends and functions. A healthy snack eaten on its own or add a little cheese or smashed avocado and you have a scrumptious lunch, that’s gluten-free too.

I say ‘bread’ it certainly looks like it however it contains absolutely no flour, no, none at all. This is a combination of nuts, seeds, fruit and eggs are the binder. Completely gluten-free, perfect for coeliac friends and guests alike. It freezes incredibly well too, in fact I slice it first and pop it into a bag, I can then take it out as and when I fancy a slice.

You won’t believe how easy this is to make too, it’s just a matter of combining ingredients, placing into a greased and lined loaf tin and baking, as easy as that!

Danish Stenalder Brød
Print Recipe

Danish Stenalder Brød (Seed & Nut Loaf)

Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Breakfask/Snack
Cuisine: Scandinavian

Ingredients

  • 75 g hazelnuts
  • 75 g almonds
  • 100 g sunflower seeds
  • 80 g pumpkin seeds
  • 50 g sesame seeds
  • 50 g linseeds
  • 3 Tbls chia seeds
  • 4 g sea salt
  • 65 g figs chopped
  • 40 ml olive oil
  • 4 medium eggs

Instructions

  • Preheat the oven to 180C degrees. Line a 450g/1lb loaf tin with parchment paper on the bottom and short sides. Grease well. Mix the nuts, seeds and salt in a bowl. Add the chopped figs.
  • Beat the eggs with a whisk and then add the olive oil, whisk again.
  • Now mix the seed mixture with the egg mixture.
  • Pour the nut and seed mix into the lined loaf tin.
  • Bake the loaf on the bottom shelf of the oven for approximately 45-50 minutes. Cool I’m the tin. Run a knife along the sides to loosen.
  • The best way to eating this bread is by cutting thin slices.
  • Substitute figs for dried apricots as an alternative.
  • Add 1/2 tsp of caraway or fennel as an alternative.
Danish Stenalder Brød

Danish Stenalder Brød

For a selection of really beautiful hand crafted kitchen and homewares made by brüün, click here

Share this:

  • Print
  • Facebook
  • Twitter
  • Pinterest
  • Email

Filed Under: Baking, Bread & Buns, Breakfast, Brunch, Gluten-Free, Healthy, Scandinavian, Vegetarian Tagged With: baking, Bread, healthy, Stenalder Brød

Previous Post: « Prinsesstårta
Next Post: Cherry, Lemon & Almond Cheesecake »

Reader Interactions

Comments

  1. Lindsay

    20th April 2022 at 4:08 pm

    Can you share a source for your bread pan? My standard USA loaf pan works but the loaf turns out so shallow, and then when you slice it, the slices are just kind of wide and not very tall. I’d love to find whatever pan you are using!

    Reply
    • Louise

      26th April 2022 at 8:40 pm

      Hi Lindsey, My tin is unbranded but it is 450g/1lb loaf tin, if you look for this size you should get the right shape.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

About Louise

Hej, I'm Louise, a food enthusiast living in Marlow, Bucks, UK. Welcome to my culinary adventures in my Nordic Kitchen. Read More

Contact Louise

Topics

  • Facebook
  • Instagram
  • Pinterest

Newsletter

Please subscribe to receive all new recipes by email.

Latest posts

Lemon and Elderflower Tart

Lemon and Elderflower Tart

30th May 2022

Wild Garlic and Crab Ravioli

1st April 2022

Charred Cabbage with Cauliflower, Miso puree.

Charred Cabbage with Cauliflower, Miso Purée

16th March 2022

Braised duck with Spiced Barley

Braised Duck Legs with Spiced Barley

27th February 2022

Swedish Sourdough Skorpor - (Rusks)

Swedish Sourdough Skorpor – (Rusks)

25th January 2022

Footer

Follow Me on Instagram

With a run of wedding cakes to prepare and a few o With a run of wedding cakes to prepare and a few other projects on the go I haven’t been able to make as much sourdough as I’d like. Well I remedied that yesterday! I double fed my starter on Sunday, to get it really active and then embarked on making ciabatta. Now this has been on my bake list for some time, it’s a lovely loaf with salads or made into a giant sandwich or even toasted. 
I’m almost there on the method, it needs a little tweaking but I’m pretty pleased with the result.
I had the pleasure of making and delivering this w I had the pleasure of making and delivering this wedding cake to @sircharlesnapier yesterday. What a gorgeous setting (I’ve popped a couple of photos on stories).

This was served for dessert, so was filled with a seasonal gooseberry and elderflower compote then coated in Lemon Swiss Meringue Buttercream.
That’s it for wedding cakes, for now at least 😅
A dish that works for any summer gathering and a g A dish that works for any summer gathering and a great Midsummer alfresco meal. Easy to BBQ too.

Have a great weekend friends.

Pepper Spiced Roasted Salmon with Garden Vegetable Salad.

For the Salmon
800g Salmon fillet (or sea trout)
1.5 tsp Malden salt
1.5 tbls white, red & green peppercorns
1 tsp fennel seeds
1 tsp Demerara sugar 
2 Lemons, zest only
1 tbsp olive oil

Oven 180C fan.

Line a baking sheet with parchment paper and lay the salmon fillet on the top.
Place the salt, peppercorns, fennel seeds & sugar in a mortar. Wash the lemons then zest 1 1/2 and place in the mortar. Pound together so that everything is mixed well (if you do not have a mortar, you can mix in a small bowl). Spread the spice mixture over the salmon and rub it in thoroughly. Drizzle over oil. Slice the lemon in thick slices and place around the salmon. Leave out for 1 hour. 

Green salsa
Chop the leaves of a bunch of parsley finely, then finely chop a small clove garlic and place in a bowl. Zest the remaining lemon half a add the lemon juice, 50ml EVOO, salt and pepper to the bowl of parsley. Mix together to a smooth sauce. You can also use a hand mixer.

Bake the salmon for 20-25 minutes or until just cooked through. Serve with roasted new potatoes a seasonal salad. And quick pickled red onions.
Glad Midsommar🇸🇪 I love where I live but Sw Glad Midsommar🇸🇪

I love where I live but Sweden is the place to be on Midsummer’s Eve. 

Always celebrated on the Friday (between 19-25 June and a National holiday)  A day filled with flower crowns (midsommarkransar), dancing, singing and a sun that never sets. 

And of course there’s plenty of food, cold beer and schnapps, preferably spiced. 
Apart from pickled herring, new potatoes & sour cream there’ll be a main course.
Watch out for my next post in a few hours…
I promised a few recipes for midsummer…let’s s I promised a few recipes for midsummer…let’s start with dessert: a super light summer berry cake with fresh cream with a hint of vanilla.

I have made a video to show you exactly how to make this cake on stories, which I’ll save to highlights.

🍓Swedish Midsummer Berry Cake🍓

6 large free-range eggs room temperature
85g unsalted butter
1 tsp vanilla sugar or extract
160g golden caster sugar
¼ tsp fine sea salt
150g plain flour
3 tbls low sugar berry jam
strawberries and raspberries to filling the cake and decorate
* 850ml double cream, whip in 2 stages
edible flowers and herbs to decorate.
I can hardly believe that it’ll be midsummer at I can hardly believe that it’ll be midsummer at the end of the week, we’ll be celebrating as a family on Sunday. 

I’ll be posting a few Swedish inspired midsummer recipes in the next few days should you want to celebrate the summer solstice, the Scandinavia way.

Hope you’ve had a lovely weekend.

Copyright © 2022 · Nordic Kitchen stories | Cookie Notice | Website by Callia Web