Norwegian Nuts Recipes

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NORDIC 'STONE AGE' NUT AND SEED BREAD

Make and share this Nordic 'stone Age' Nut and Seed Bread recipe from Food.com.

Provided by Diane

Categories     Nuts

Time 1h5m

Yield 1 loaf

Number Of Ingredients 9



Nordic 'stone Age' Nut and Seed Bread image

Steps:

  • Combine all nuts and seeds in large bowl.
  • add salt, olive oil and eggs.
  • stir well to combine.
  • spoon into parchment lined load pan; pressing down and flattening the top.
  • bake at 325 for one hour.

Nutrition Facts : Calories 5828.6, Fat 523.6, SaturatedFat 63.6, Cholesterol 930, Sodium 4400.4, Carbohydrate 170.3, Fiber 108.1, Sugar 20.6, Protein 194.8

1 cup raw almonds
1 cup raw pecans or 1 cup walnuts
1 cup flax seed
1 cup pumpkin seeds
1 cup sunflower seeds
1 cup sesame seeds
1/3 cup olive oil
1 1/2 teaspoons kosher salt
5 eggs

NORWEGIAN HERB-NUT BREAD

A savory bread that is good with butter or cheese. It goes well with soups and stews. From "Home Cooking" by Mary Poulos Wilde. (Cooking time includes rising time).

Provided by Acerast

Categories     Yeast Breads

Time 2h50m

Yield 1 loaf

Number Of Ingredients 15



Norwegian Herb-Nut Bread image

Steps:

  • In a small bowl, dissolve the yeast in the water and let stand until it is spongy.
  • In a large warm mixing bowl, pour the hot milk over the sugar, butter, salt and herbs; stir to melt the butter.
  • When mixture cools to 110F -115F, stir in beaten egg and yeast mixture.
  • Gradually add about half of the flour, stirring first with a wooden spoon or dough hook if using an electric mixer.
  • Mix in the nuts.
  • Add just enough flour to make a soft, nonsticky dough.
  • Turn out on a lightly floured surface, knead until the dough is satiny.
  • Lightly oil a large, warm bowl and place the dough inside, turning once to cover with oil.
  • Cover with a clean kitchen towel and let stand in a warm place (80F) until it has doubled in size, about 1 hour and 10 minutes.
  • Knock the dough back and shape into a loaf.
  • Place in a buttered or oiled bread loaf pan and again set in a warm spot until it doubles in size, about 45 minutes.
  • Bake at 375F about 30 minutes or until the loaf is brown and sounds hollow when thumped with your fingers.
  • Turn out to cool on a wire rack.
  • Slice thickly and store in a plastic bag to keep it moist.

Nutrition Facts : Calories 1786.8, Fat 79.8, SaturatedFat 36.3, Cholesterol 350.6, Sodium 2800.4, Carbohydrate 238.6, Fiber 33.7, Sugar 52.3, Protein 51

1 (1/4 ounce) package active dry yeast
1/4 cup warm water (110F-115F)
1/2 cup milk, scalded
1/4 cup sugar
1/4 cup butter
1 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 teaspoon dried basil, dried, crushed
1/2 teaspoon dried thyme, dried, crushed
1/2 teaspoon dried oregano, dried, crushed
1/2 teaspoon dried rosemary, dried, crushed
1 egg, room temperature, well beaten
2 -2 1/2 cups whole wheat flour
1/4 cup walnuts, finely chopped
all-purpose flour, for kneading

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