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How To make Norwegian Nut Bread
1 c Unbleached all-purpose flour
-sifted 1 ts Baking soda;
1 ts Salt;
1/2 c Almonds,fiberts & sunflower;
-Seeds (chopped) 1/4 c Non-fat dry milk powder;
1 c Whole wheat-flour; unsifted
1 c Raisins;
1 tb Grated orange zest;
1 Egg; beaten
1 c Buttermilk;
2 tb Walnut oil;
Preheat oven to 375 degrees. Coat empty 16-oz cans with non-stick cooking spray. IN a medium-size bowl, combine flour, baking soda, salt, nuts, dry milk, whole-wheat flour, raisins and orange zest. In a small bowl, combine egg, buttermilk, and walnut oil; add to flour mixture and blend well. Spoon batter into cans and bake 50 minutes or until golden. Loosen bread from cans with small spatula and cool on rack. Makes 2 small loaves, about 6 slices each. Food Exchange per serving: 1 1/2 STARCH/brEAD EXCHANGES + 1/2 FAT EXCHANGES; CAL: 151; CHO: 24g; CAR: 23g; PRO: 5g; SOD: 254mg; FAT: 5g; Source: Light & Easy Diabetic Cuisine by Betty Marks.
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How To make Norwegian Nut Bread's Videos
Multigrain Bread |Healthy Millet Bread | Multiseed Bread |Whole Grain Gluten-free Bread | Loaf Bread
In this video, we are going to see how to make no knead multigrain millet bread..,
This bread is so easy to make.... no mixer, no kneading and no bread machine.. just proof it overnight on the kitchen counter..
Lots of seeds are also combined in the bread, making it so healthy and nutritious...
Do try this bread...
More bread baking video are to come...
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#multigrainbread #multiseedbread #milletbread #wholewheatbread #wholegrainbread #nokneadbread #nokneaddough #glutenfreebread #oatsbread #loafbread
Nordic Nut and Seed Bread Recipe
This Nordic Nut and Seed Bread is the bomb!
Paleo, keto, gluten-free and sturdy enough to hold the biggest portion of smashed avocado ^_^
Full recipe at
Life-Changing Loaf of Bread - Nutrition for Performance & Recovery
If you've ever tried to make traditional bread before, you know it can be quite complicated and time consuming. This bread from Sarah Britton's Nutrition for Performance & Recovery series will truly be the easiest, most fool-proof way you’ve ever made bread! Give Sarah's Life Changing Loaf of Bread a try, and let us know what you think!
Ingredients:
- 1 cup / 135g sunflower seeds
- 1/2 cup / 90g flax seeds
- 1/2 cup / 65g hazelnuts or almonds
- 1 1⁄2 cups / 145g rolled oats
- 2 Tbsp. chia seeds
- 4 Tbsp. psyllium seed husks (3 Tbsp. if using psyllium husk powder)
- 1 tsp. fine grain sea salt (add 1⁄2 tsp. if using coarse salt)
- 1 Tbsp. maple syrup (for sugar-free diets, use a pinch of stevia)
- 3 Tbsp. melted coconut oil or ghee
- 1 1⁄2 cups / 350ml water
Special Equipment:
- standard baking equipment
- oven
Directions:
1. In a flexible, silicon loaf pan (or a loaf pan lined with baking paper) combine all dry ingredients, stirring well. Whisk maple syrup, oil, and water together in a measuring cup. Add this to the dry ingredients and mix very well until everything is completely soaked and dough becomes very thick (if the dough is too thick to stir, add one or two teaspoons of water until the dough is manageable). Smooth out the top with the back of a spoon.
2. Let sit out on the counter for at least 2 hours, or all day or overnight. You'll know the dough is ready when it retains its shape even when you pull the sides of the loaf pan away from it it.
3. Preheat oven to 350°F / 175°C.
4. Place loaf pan in the oven on the middle rack, and bake for 20 minutes.
5. Remove bread from loaf pan, place it upside down directly on the rack and bake for another 30-40 minutes. Bread is done when it sounds hollow when tapped. Let cool completely before slicing (difficult, but important). Store bread in a tightly sealed container for up to five days. It freezes well too – slice before freezing for quick and easy toast!
Sarah Britton (BFA, CNP) is a Holistic Nutritionist and Certified Nutritional Practitioner. Following her philosophy of “making healthy choices every day” she has been creating recipes for her readers all over the world since 2007.
Winner of the 2014 Saveur “Best Food Blog – Special Diets Blog” Awards, Sarah currently teaches cooking classes, runs workshops on detoxification and cleansing, food as medicine, and nutrition fundamentals. She creates exclusive menu plans and recipes for various media and gives lectures and speaks in public forums such as TEDx.
Comment below to let us know how your recipe turned out. Subscribe to our channel for more Foodie Friday videos from Alo Moves each week!
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Nordic Nut Bread - Paleo Bread - Stone Age Bread
Recipe:
whew ... nuts are expensive. But this bread has still, in a short amount of time, become one of my favorite recipes. A bread which is made entirely from nuts, grains, seeds, eggs and oil. Everybody likes it. It is particularly good for cheese, charcuterie, Pâtés, etc. But it is also good with ordinary spreads. Or as a snack if you cut it into thin slices and roast it in a pan with a little butter.
NORWEGIAN SEEDS BREAD : super healthy SPELT bread (recipe in english)
Hope you like it! It's very healthy and very delicious. Perfect for breakfast and to eat without regrets :)
Ingredients and steps + explanations down below:
Ingredients:
- 630 gr of sifted spelt flour
- 170 gr of wholegrain spelt flour
- 85 gr of wholemeal spelt flour
- 80 gr of oats
- 60 gr of pumpkin seeds
- 60 gr of sunflour seeds
- 50 gr of chia seeds
- 50 gr of walnuts seeds
- 35 gr of sesame seeds
- 30 gr of lin seeds
- 45/50 gr of yeast
- 16 to 18 gr of salt
- 1 liter of lukewarm water + a pinch of sugar in it
Steps:
1) MIX EVERYTHING TOGETHER, except the yeast and the water aside that you will add after the yeast has developed a bit
2) Let the dough rest for 30 min (cover it so it doesn't catch a cold)
3) Remove some gaz and put the dough in some bread molds (it fits perfectly two breadmolds), let it rest 45 min COVERED (if it catches a cold it won't raise)
4) Cook for 40 min at 225°
5) flip em without their mold and let it cook for an extra 15 min
6) Eat héhé
Music credits:
Sakura Hertz - Chill
Danish Rye Bread (Rugbrød)
Try this recipe for at traditional Danish Rye Bread (Rugbrød).
Find the recipe here:
Music: