Stone Age Bread Recipe Ks2 Food
STONE AGE BREAD (PALEO BREAD)
Super easy-to-make Nordic stone age bread. This bread is very filling, contains many great nutrients and is a fantastic alternative to regular white toast bread.
Provided by NordicFoodLiving.com
Categories Bread
Time 1h10m
Number Of Ingredients 9
Steps:
- In a large bowl; Mix all the ingredients. Use the nuts, grains and seeds as they are, you do not need to chop them.
- Cut out a sheet of parchment paper so that it just covers the bottom of a normal bread pan. Pour the dough into the pan.
- Bake the bread at 160 C (320 F) for about one hour.
NORDIC "STONE AGE" BREAD
Packed with protein, fiber, and healthy fats, this wholesome grain-free bread is as tasty as it is stunning to behold. According to Danish chef and blogger Kirstin Uhrenholdt, this bread was created by the staff at Kong Hans restaurant in Copenhagen after they embraced the Paleo diet. Since then, it's become a hit in Denmark with Paleo and non-Paleo eaters alike - and for good reason. It's incredibly simple to make, very filling, and delicious, especially when toasted and topped with cheese or jam. The recipe is also easily customizable, so feel free to experiment with your own favorite combo of seeds and nuts.
Provided by Bonnie G 2
Categories Nuts
Time 1h10m
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat your oven to 350 degrees Fahrenheit. In a large mixing bowl, combine all ingredients.
- Mix thoroughly with a spatula or spoon.
- Line a loaf pan with parchment paper.
- Pour your mixture into the pan, and level out the top with your spatula or spoon.
- Bake at 350 degrees Fahrenheit for 1 hour. Note that this is a very dense bread that won't leaven. When finished baking, the loaf should sound hollow when tapped.
- Thinly slice and enjoy any time of the day. It's especially delicious toasted and topped with cheese, pâté, jam, or luncheon meats. On second thought, it goes well with practically any type of spread or topping.
- HINT:.
- This bread will keep in the refrigerator for around a week, and it also freezes very well. For that reason, it's always a good idea to make two at once -- one for now and one for the freezer. Once you get a taste, you'll be glad to have another one on hand when you run out.
More about "stone age bread recipe ks2 food"
STONE AGE FOOD - A BRIEF GUIDE FOR KIDS - IMAGININGHISTORY
From imagininghistory.co.uk
Estimated Reading Time 2 mins
STONE AGE BREAD IN BUN TRAY - KID-FRIENDLY RECIPES FOR …
From mambeno.co.uk
3/5 (2)
NORDIC STONE AGE BREAD - BAKE-STREET.COM
From bake-street.com
NORDIC NUT BREAD - PALEO BREAD - STONE AGE BREAD
From youtube.com
KS2 STONE AGE FOOD: STEWED FRUIT RECIPE SHEET - TWINKL
From twinkl.co.uk
YEAR GROUP: 3 UNIT: THE STONE AGE TO THE IRON AGE NC OBJECTIVES …
From southfieldprimaryschool.org.uk
STONE AGE DESSERT RECIPE (TEACHER-MADE) - TWINKL
From twinkl.com
NO FLOUR? NO PROBLEM. MAKE THIS STONE AGE BREAD - THE IRISH TIMES
From irishtimes.com
STONE AGE DESSERT RECIPE (TEACHER MADE) - TWINKL
From twinkl.co.uk
PREHISTORIC BAKE-OFF: SCIENTISTS DISCOVER OLDEST EVIDENCE OF BREAD
From bbc.com
STONE AGE BREAD | MORELAND PRIMARY SCHOOL
From moreland-islington.co.uk
STONE AGE BREAD RECIPE KS2 FOOD - HOME AND RECIPE
From homeandrecipe.com
ROMAN RECIPES KS2 AND MORE - HISTORICAL RECIPES PACK - TWINKL
From twinkl.com
IRON AGE RECIPES | KS2 HISTORY | TEACHIT
From teachit.co.uk
KS2 COOKING RECIPES - PRIMARY RESOURCES - TWINKL
From twinkl.co.uk
6,437 TOP "MAKE STONE AGE BREAD" TEACHING RESOURCES …
From twinkl.co.uk
STONE AGE BREAD AND SQUIRRELS - MUST HIKE MUST EAT
From musthikemusteat.com
FOOD | LKS2 - Y3 & Y4 | HISTORY | HAMILTON TRUST
From hamilton-trust.org.uk
ANGLO-SAXON FOOD AND DRINK (LESSON FOR KS2)
From tes.com
COOKING IRON AGE FOOD | HAMILTON TRUST
From hamilton-trust.org.uk
OLDFIELD PRIMARY SCHOOL: STONE AGE COOKING IN YEAR 3
From oldfield.cheshire.sch.uk
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love