Inspired by the popular recipe for Nordic bread which is simply a combination of nuts, seeds, oil and eggs. Me being….well, ME…had to ramp the recipe up slightly as usual!
When we lived in Cape Town there was a cute little Spar supermarket around the corner from us, they made the most delicious seeded loaf which also contained a few raisins. Not too many to make it sweet, just enough to add a delicious flavour to the bread and we soon discovered that it tasted mind blowing with smoked salmon slices. This is the reason for my adding just 1/2 a cup of raisins, not enough to make it a “cake” type of bread but it will give a hint of sweetness which is also in line with regular flour store bought bread which contains added sugar.
The original Nordic bread is utterly delicious but I do find it really hard going to eat through a slice as there is a huge amount of nuts and seeds. Not saying mine is much easier (trust me you will need to get your chew on), but I feel by adding flax meal, tahini and raisins makes eating it a little more like regular seed bread than a cracker. If these ingredients are not up your street, by all means swap them out for a regular Nordic bread recipe – of which there are loads of recipes online.
I have also added turmeric for added nutritional value, and it works beautifully with raisins giving it a delicious Middle Eastern flavour – sorry not to take anything away from it’s original heritage. If you prefer to avoid the raisins entirely, then just swap them for an extra 1/2 cup of seeds of your choice, poppy, sesame, linseeds etc.
Do take note when slicing, only thin slices are needed as the bread is really nutritious and filling – think rye bread thickness not regular white bread.