Directions

Mix all the ingredients together, put the mass into a bread form. Lubricate if it is not "anti-stick"

1 quart (1 liter) bread form - bake for 1 hour at 320°F (160°C).

2 quarts (2 litres) bread form - bake for 1 hour at 320°F (160°C).

Notes

You will need approx. 1-2 eggs per 100 grams of nuts / grains / seeds, so it's easy to add extra nuts if you would like a larger bread. If you add 100 g of nuts extra then add one more egg. If you then add an additional 100 grams more of nuts/seeds, then add 2 eggs as well. Contract.

If you do put in some extra nuts, be sure to add extra salt and oil too:

0.4 cup (1 dl) oil per 21 oz - 25 oz (600-700 g) extra nuts

1 teaspoon salt per 10 0z - 12 oz (300-350 g) extra nuts.

It is not very important as to what kind of nuts you use. If you are allergic or only have some nuts available, then just take 100 g extra of one of the kind you do have or can tolerate.

The only thing that is bothersome in this recipe, is to buy all the right so that you have them in the pantry at the same time. Well that and then to mix them. So I usually mix the dry ingredients for 4 loaves in freezer bags, that I can keep until I need to bake them.

The bread lasts for 3-4 days in a drawer. A lot longer in the fridge.

You can use pine nuts instead of poppy seeds. Feel free to try that if you win the lottery:-s

The bread tend to be a bit on the dry side, so I often put in the optional water.

Mini nut bars

When you have to travel, or you need something for the lunchbox, it is also a good bread to bake in small cake molds / muffin tins. As a nutty "mini bread". They should bake about 25 minutes.

Zucchini for a moister bread

1 grated zucchini (about 9 oz (250 g)) - you can also use carrot

1 egg extra

You can get a softer and more moist bread by grating a squash and put that in the dough. It goes moldy somewhat faster at room temperature, so it must be stored in the refrigerator.

