Nut bread (nøddebrød)

It takes quite a lot of time to make the traditional rye bread, and although it is so worth it, if you cannot find the time, here is a great gluten-free alternative.

Credit: Jacqui Small / Lisa Linder

• makes

  1

• prep

  10 minutes

• cook

  1:15 hour

• difficulty

  Easy

This completely delicious version of Danish rye bread is gluten free, dairy free and wheat free, which I know means a lot to many people. When I make this bread I make a double batch and freeze it in slices, so I always have it handy. It also makes a great alternative to rye bread for the traditional open Danish sandwiches.

Ingredients

• 250 g (9 oz/1¾ cups) whole raw almonds
• 250 g (9 oz/1⅔ cups) pumpkin seeds, plus 50 g (1¾ oz/⅓ cup)
• 150 g (5½ oz/1 cup) sunflower seeds
• 50 g (1¾ oz/scant ⅓ cup) golden linseeds (golden flaxseeds)
• 50 g (1¾ oz/scant ⅓ cup) brown linseeds (brown flaxseeds)
• 20 g (¾ oz/2 tbsp) chia seeds
• 30 g (1¼ oz/scant ½ cup) psyllium husks
• ½ tbsp pink Himalayan salt or sea salt
• 600 ml (1 pint/2½ cups) cold water

Resting time: 1 hour

Instructions

Blend the almonds and 250 g (9 oz/1⅔ cups) of the pumpkin seeds together to make a fine flour.

In a large bowl, mix together the almond and pumpkin flour, the extra 50 g (1¾ oz/⅓ cup) of pumpkin seeds and the rest of the ingredients. Mix well until combined and leave for 1 hour in a warm place, covered in clingfilm (plastic wrap).

Preheat the oven to 180°C/350°F/gas mark 4.

Place the dough in a 23 x 13 cm (9 x 5 inch) loaf tin (pan) and bake for 75 minutes. Remove from the tin (pan) and leave to cool.

Recipe and image from Cook Yourself Happy by Caroline Fleming (Jacqui Small, hb, $49.99). Read more from Caroline on the joys of cooking here.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

This completely delicious version of Danish rye bread is gluten free, dairy free and wheat free, which I know means a lot to many people. When I make this bread I make a double batch and freeze it in slices, so I always have it handy. It also makes a great alternative to rye bread for the traditional open Danish sandwiches.