On a recent visit to Denmark, I was wowed by the sheer brilliance of Michelin-star chef turned lifestyle mentor Thomas Rode of Kurhotel Skodsborg near Copenhagen. Passionate and inspirational, he was generous enough to share this recipe for Stone Age bread.
Prepare 10 minutes
Total 55 minutes
Makes 2 loaves
6 large eggs
100ml egg whites
200g ground flaxseeds
80g pine nuts
80g sunflower seeds
16g fine sea salt
80g almonds, coarsely chopped
80g cashews, coarsely chopped
80g macadamia nuts, coarsely chopped
80g walnuts, coarsely chopped
80g Brazil nuts, coarsely chopped
80g pecan nuts, coarsely chopped
100g clarified butter (or chicken/duck fat, reserving some for greasing the loaf tins)
Rosemary and thyme, or lemon zest and sage (optional)
- Soak the nuts overnight in lukewarm water (you can keep the skins on), drain and leave to dry.
- Preheat the oven to 175C.
- Mix the eggs, egg whites, seeds and pine nuts together and mix well with the salt. Stir the chopped nuts into the mixture along with the clarified butter.
- Divide the mixture between two greased loaf tins or divide among muffin tins or other small moulds (if making smaller muffins, reduce the baking time by 7-10 minutes).
- Bake the loaves in the oven for 35-45 minutes (they must have a core temperature of 72C), then turn out immediately onto a wire rack to cool.