This beautiful marbleized Deluxe Danish Nut Bread is so easy to make that it might seem “thrown together in five minutes!” That’s not quite right, although it is mixed together in less than five minutes, fully baked in an hour, and is ready to enjoy after it cools a little! Then the luxury begins with the first “wow” vision of the slices and the truly ancient tastes that reach into history and prehistory. I named my variation after the warrior knight/bishop who founded Copenhagen in the 12th Century. Absalon was first councilor to the Danish King Valdemar the Great. The two of them helped make Denmark a powerful state during the Middle Ages.
Bishop Absalon’s Deluxe Danish Nut Bread is an upgrade of what is also known as Scandinavian or Nordic Nut and Seed Bread, or, even Stone Age Hunter and Gatherer Bread. If you like to munch on salted mixed nuts, you will love the richness of this classic (pre-classic!) treasure. And it is not technically a “bread” because it is entirely made without flour and yeast. A few eggs hold it all together.
Bishop Absalon’s Deluxe Danish Nut Bread is perfect as open-faced sandwiches topped with cheeses, Parma ham, smoked salmon, shrimp and almost anything you have on hand in your refrigerator. I sometimes roast it with melted cheese. You can even top it with toasted pecans and honey for a sweet surprise. For a fusion delight, it makes a wonderful base for my Kaleidoscopic Chinese Tea Eggs with caviar. Yummy.
NUTS AND SEEDS
I used eight different nuts and seeds: Almonds, Walnuts, Hazelnuts, Pistachios, Pumpkin Seeds, Sunflower Seeds, Flax (Linseed) Seeds, and Sesame Seeds—all whole, untoasted, and raw. The Great Eight!
INGREDIENTS
In Denmark, open-faced sandwiches are among the most popular dishes. They are hearty and healthy. Eat them as they are or add whatever you wish, such as cheeses, ham, and olives—the choices are as open as the sandwiches.
You will certainly enjoy this treat. It is as Danish Deluxe as Copenhagen’s founding Knight, the Bishop Absalon. It might conquer your heart. Happy eating!
MORE BREAD RECIPES:
Gleaming No-Hassle Japanese Milk Bread Dinner Rolls
Savory Five-Star Sesame Garlic Bread
Bishop Absalon’s Deluxe Danish Nut Bread
Ingredients
- 5 Eggs, room temperature
- 1/3 cup / 80 ml Virgin Olive Oil
- 2 tsp Salt
Nuts
- 1/2 cup Almonds, whole
- 1/2 cup Walnuts, whole
- 1/2 cup Hazelnuts, whole
- 1/2 cup Pistachio Nuts, whole
Seeds
- 1 cup Flax (Linseed) Seeds, whole
- 1 cup Pumpkin Seeds, whole
- 1 cup Sunflower Seeds, whole
- 1 cup Sesame Seeds, whole
Optional Topping
- 1/4 cup Pecans, roasted whole
- 1/8 cup Honey
Instructions
- Preheat oven to 320 F (160 C).
- Mix together all the Seeds, Nuts, and Salt in a big bowl fit for a knight.
- Thoroughly whisk 5 Eggs in a bowl. Pour the Eggs and Olive Oil over the Seeds and Nuts until blended fully, making sure to leave the Nuts and Seeds as whole as possible. You can use a stand mixer with the hook attachment if you prefer.
- Press the mixture very firmly into an oiled and parchment-lined bread pan.
- Place in oven and bake for 60 minutes. Cool, slice, and enjoy!
Video
Notes
- It is important to oil the bread pan before adding the parchment paper so that you can easily remove the bread after baking.
EN 
DK