Danish Bread

This recipe is from my Danish friend, Birgitte. It is how her family have always made bread.

You can change the texture by either grinding the ingredients for a more smooth bread or leave the nuts whole for a more dense bread. I usually use ground almonds and linseeds but leave everything else whole.

Cool it thoroughly before you slice. I slice the whole loaf and keep it in the freezer. When I fancy a piece, I toast from frozen. My favourite way to eat this bread is toasted, drizzled in olive oil, topped with avocado and crispy bacon.

INGREDIENTS

100 g almonds, ground

100 g linseeds, ground

100 g pumpkin seeds

100 g walnuts

100 g sunflower seeds

50 g sesame seeds

50g chia seeds

2 tsp salt

50 ml extra virgin olive oil

5 medium eggs

METHOD

Preheat the oven to 160°c

Grease or line a 10x 20cm loaf tin with oil or baking paper.

Combine all the nuts and seeds in a bowl and stir.

If you want a smoother textured bread, then grind in a food processor until it resembles flour.

Add the eggs and oil to your mixture and stir until combined.

Pour the mixture into the tin.

Bake for 60 minutes.

Leave to cool before you cut.

MAKES 12 SLICES/ PER SLICE CALORIES 361 /PROTEIN 13.1g / CARBS 3.7g / FAT 31.8g