Yes, I admit: I am absolutely crazy about Lord of The Rings. I’ve seen the movies hundreds of times (no exaggeration here..) and I am now also reading the book. So naturally, when I baked this bread, I immediately thought of Lembas bread!

The reason why I thought that was because this bread fills you so much!! On the other hand, if real elvish magic the lembas bread could not fill the stomach of a hobbit, I doubt that this nut bread would do the job – so you don’t need to be scared.

 

 

The nut bread is delicious, filling but still light – only heavy to carry! Just cut very thin slices though.. And the two greatest things about it: 1. It stays in good shape in an airtight container for a long time (3-4 days in room temperature, about a week or more in the fridge). 2. It takes about 5 minutes to make and put in the oven – you can’t go wrong with it.

 

 

The recipe is adapted from kvalifood.com. The original recipe calls for walnuts but I replaced it with hazelnuts – my absolute favourite.

So heat up your elvish ovens and get to work!

 

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Ingredients:

 

Difficulty: ★☆☆ (Easy)
(Makes 1 big loaf) Adapted from kvalifood.com

 

100 gr. pumpkin seeds
100 gr. sunflower seeds
100 gr. sesame seeds
100 gr. linseed
100 gr. poppy seeds
100 gr. almonds
100 gr. hazelnuts
2 tsp / 10 ml salt
0.4 cup / 1 dl oil (I used rypsiöljy – canola oil, you can use any vegetable oil, don’t use olive oil)
5 eggs
100 gr. water (room temperature)

 

 

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1. Preheat the oven to 160C.

 

2. Put all the dry ingredients (the first 8 ingredients in the list above) in a mixing bowl and just mix a bit.

 

 

3. Add oil, eggs and water.

 

 

 

 

4. Mix or fold all the ingredients until all dry ingredients get wet and the mixture is sticky. If it is too dry, you can add a bit more water.

 

 

5. Grease a loaf pan and put a baking sheet on the bottom. Pour the ingredients into the pan and neat the top with a spatula. It will not change shape when you bake it, it will not rise. Bake for 1 hour. Once out of the oven, leave it in the pan for a while until it completely sets. Then take it out and slice with a regular bread knife.