This is my glutenfree bread made with seeds and nuts. It resembles the dark and dense bread from Denmark, called rugbroed, pronouncedlike ‘roo-broll’. You can get similar bread types called pumpernickel, only they are often sweetened. Please find below my recipe for this fantastic LCHF bread made without flour or grains but only made using seeds ans nuts. However, please notice that seeds and nuts contain a bit more carbohydrates than the ingredients used for my other bread types, but as you only might eat one or two pieces at a time it will not be a problem. Carb content per piece is 4, which is fabulous. You can vary the content of seeds if you want to.
How To Do the Glutenfree Bread with Seeds and Nuts
Preheat the oven to to 160 C/320 F
100 g flax seeds
150 g pumpkin seeds
100 g sesam seeds
100 g sunflower seeds
150 g roughly chopped almonds
150 g grated cheese, choose a matured type
50 ml/3 tbsp olive oil
2 tsp salt
- Mix the seeds and the nuts with the olive oil and the salt.
- I chop the nuts by hand but you could use a food processor. If you choose to do like me (I promise, it’s therapeutic) you should rinse the almonds in cold water before chopping. It makes it easier to chop them.
- Whisk the eggs (I use a whisker, no machine needed), and pour the egg mass into the mixture of seeds and nuts.
- Add the grated cheese. Again, you can use all kinds of grated cheese. Once I grated an old piece of cheese but I also have used grated cheese from the supermarket.
- Mix the dough thoroughly with a spoon or a spatula, it takes a minute.
- Pour the dough into a baking tray, press the dough a bit. Bake the bread in the oven for 70 minutes at 160C/320F.
- My baking tray is 30 x 14 cm or 11 x 5,5″, and it is a bit to large but it works. Maybe use a bit smaller one like 24 x 10 or 10 x 4″. The bread will be fresh for at least a week. You can toast it if you like. I usually have mine stored in the fridge for 10 days and it’s absolutely fine. Enjoy your bread!