Scandinavian Nut & Seed Bread

Scandinavian Nut & Seed Bread

I always knew this as “Scandinavian nut & seed bread”.

However, they raise objections at home when I call this “bread”, because the only bread-like feature it has, really, is that it’s baked in a loaf tin.

Instead, he calls it “summer turrón”, although the only turrón-like feature is it’s got nuts and perhaps eggs.

What it is is a bunch of nuts, held together by egg and flaxseed (or just flax if vegan), baked into a loaf that can be sliced. Call it what you wish.

It’s a version of the breads I remember eating in Sweden. The Scandinavians have a knack for dense but deliciously earthy and rich breads. Apparently some call it “Nordic Stone Age Bread” which definitely has a better ring to it.

You really can use any combination of nuts and seeds you have. Sometimes I purposefully go shopping for nuts to make this, other times I scavenge the fridge for whatever nuts we have and need eating to throw in.

Some recipes call for oil – I find it doesn’t need it, really, but you can add 10g of olive oil if you want to experiment with it.

The eggs (with the help of the flaxseed meal) are holding everything together, but whether you need 2 or 3 will depend on how large they are. You want to add enough egg so this runs and spreads evenly between the nuts and seeds. If you add too much egg, you’ll get a slightly omelette-like layer of egg on top of the bread when it bakes. Start by using 2 eggs, then adding the third if you feel the nuts and seeds are too “independent” from each other!


  • 350g of raw nuts, this time I used
    • 25g pumpkin seeds
    • 50g hazelnuts
    • 75g cashews
    • 100g almonds
    • 100g walnuts
  • 50g seeds, this time I used
    • 15g flaxseed
    • 20g sesame seeds
    • 10g chia seeds
  • 25g flaxseed meal
  • 1/2 tsp salt
  • 2-3 eggs
  • Optional: Spices to taste (such as ground black pepper, or cinnamon, or fennel seeds)


Place all the nuts, seeds, flaxseed meal, salt and spices (if using), in a large bowl.

I like to smash some of my larger nuts into roughly half or so, so the final loaf has a variation of larger and smaller pieces in each slice.

Add the eggs one at a time, mixing very well to make sure the egg is properly beaten (no yolk or white streaks remain). Add just enough egg to bring the seeds and nuts together.

Line a loaf tin with parchment paper, and spoon the nut mix in.

Use a spatula to evenly spread and press everything down into a flat surface.

Bake at 180ºC for 20-30min. You’ll know it’s done when the top is lightly golden, and when you press down on the middle of the loaf and it feels solid and compact.

If it’s still springy to the touch, bake it a bit longer.

When done, use the parchment paper to pull the loaf out of the tin, and let cool on a cooling rack before eating.

To cut into it, use a sharp knife, and serrate back and forth to cut through the solid nuts. Don’t push down or you’ll get nowhere and risk crumbling everything.

Delicious toasted or not, topped with smoked salmon, or crumbled feta, or peanut butter, or even some plain butter and a pinch of salt.

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