Stenalderbrød opskrift


Jeg elsker rugbrød og især det med masser af kærner i, så det er lidt mærkeligt, at jeg aldrig har bagt et stenalderbrød. Det måtte der laves om på og det skete i denne uge, hvor jeg afprøvede opskriften som jeg fandt hos  en af mine nye yndlingsblogs Helse Matilde – Matilde skriver en utroligt inspirerende blog med sunde opskrifter og motiverende indlæg.

Brødet er ligeså smagfuldt og mættende, som jeg havde forestillet mig og er også superlækkert uden pålæg. Har I smagt stendalderbrød? ♥


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  1. 100 gram græskarkerner
  2. 100 gram solsikkerkerner
  3. 100 gram mandler
  4. 100 gram hasselnødder
  5. 100 gram hørfrø
  6. 100 gram sesamfrø
  7. 5 æg
  8. 1 dl. olivenolie
  9. 2 tsk. salt
  10. 1 spsk. chiafrø (kan undlades)
  1. Bland alle ingredienserne godt sammen. Hæld det i en rugbrødsform og bag det i ca. en time tid ved 160 grader. Lad brødet køle helt af, inden du skærer i det.
  2. Kærnerne skal ikke hakkes. Brødformen behøver ikke smøreds inden brødmassen puttes i.
  3. Brødet kan spises uden pålæg eller med lige præcis det, du har lyst til!
Adapted from Helse Matilde
Adapted from Helse Matilde
Tasty Pretty Things
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26 Comments on Stenalderbrød opskrift

  1. Guapizimo
    16/01/2014 at 12:44 pm (4 years ago)

    Jeg har prøvet at lave det en enkelt gang, det er lækkert, men der er virkeligt også gods i det. Jeg skal snart lægge min livsstil lidt om (og spise knap så meget chokolade, he he), så skal jeg helt sikkert lave det igen :)

    • Milana
      16/01/2014 at 4:07 pm (4 years ago)

      Lyder fedt med livsstilsændring. Jeg har været sukkerfri i januar so far og håber på at holde mig til kun at spise en smule sukker om fredagen :) Jeg har så meget mere energi og er meget mere overskudsagtig uden sukker :)

  2. Camilla - Cfashion
    16/01/2014 at 5:50 pm (4 years ago)

    Det brød bager jeg også – det er jo glutenfrit :-) Men jeg bruger kun en ½ dl olie, ellers syntes jeg det bliver for fedtet! Jeg blander alle indgredienser med en dejskraber, så slipper jeg for at æggene skummer, og giver den der mærkelige overflade på brødet…den der drysser og bliver til pulver når man rør ved det.

    • Milana
      17/01/2014 at 9:27 am (4 years ago)

      Jeg synes ikke det er blevet særlig fedtet overhovedet, men hvis jeg kan bage det med kun 1/2 dl så foretrækker jeg det – det vil jeg gøre næste gang :) Tak for tips :)

  3. Mitzie Mee
    17/01/2014 at 11:13 am (4 years ago)

    Det ser virkeligt lækkert og saftigt ud. Her i Dubai er det svært at få fat i ordentligt brød, så det skal jeg da prøve at lave:)

    • Milana
      17/01/2014 at 11:29 am (4 years ago)

      Det kan anbefales – især der hvor man ikke har adgang til det gode, danske rugbrød :) God fornøjelse med det :)

  4. Anne-marie
    07/04/2014 at 5:31 pm (4 years ago)

    Hvor kan jeg finde opskriften på de fuldkorns tortilaer ?
    Håber meget du kan hjælpe. :-)

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  1. […] is a great idea. I thought “here’s great recipe” when I first saw it in on Milana’s blog. I called it bread because it is loaf shaped and because my original plan was to have it lieu of […]

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