wonder bread

Norwegian Health Bread

46 Replies

wonder bread

This amazing bread was originally invented by a Norwegian Pastor named Marksett, and is nothing short of a miracle. Jam packed with nutrients and no flour, no yeast and no leavening whatsoever. Pure natural ingredients for a real bread.
Oats, seeds, olive oil, salt and water, that’s it. The Chia seeds and Psyllium act as binding agents.
A nutrition BOM, so to speak. Full of fibre and healthy fats. I eat two slices a day and I can assure you, it’s plenty and very delicious. Toasted it’s pure heaven.
The beauty of this loaf is that it has to be made with lots of love, almost like therapy. You need to mix the ingredients and leave it overnight in the fridge so that all the seeds and fibre can do their “thing” and expand. Bake the next day. A slow bread if you will, worth every bit of effort.

wonder bread

wonder bread

wonder bread
Freezes well too!

Prep time: 15 minutes
Waiting time: overnight
Cooking time : 70 minutes
Makes 1 loaf

Ingredients:

• 1 ½ cups rolled oats (if making gluten-free, make sure to get certified gluten-free oats)
• ½ cup Pumpkin seeds
• ½ cup Sunflower seeds
• ½ cup flax seeds whole
• 3 tbsp. flax seeds cracked or roughly ground
• 2 tbsp. Chia seeds
• 2 tbsp. Psyllium seed husks
• 2 tbsp. sesame seeds
• 1 tsp fine grain sea salt
• 1 tbsp. olive oil
• 1 3/4 – 2 cups water

wonder bread

Directions:

1. In a bowl combine all the dry ingredients, stirring well. Whisk oil and water together in a measuring jug. Add this to the dry ingredients and mix very well until everything is completely soaked and dough becomes very thick , first add the 1 ¾ water and then the remaining ¼ up if necessary. See how it goes. It will however become a big ball. See picture.
2. Cover with cling film and place in the fridge overnight.
3. The next morning, remove the bowl from the fridge and let sit at room temperature for about an hour before baking.
4. Grease a loaf tin, ( 8”/ 20 cm.)
5. Do not preheat oven.
6. Place loaf pan in the oven on the middle rack, and bake at 350° F / 175° C for 70-75 minutes.
7. If the loaf gets to dark, make a tent cover of aluminum foil and cover loosely. Test with a wooden skewer to see if the bread is done. The wooden skewer may be moist but not sticky.
8. Bread is done when it sounds hollow when tapped. It should also have shrunk away from the edges of the tin. Let cool about twenty minutes and remove from tin. Then cool completely before slicing.
9. Store bread in a tightly sealed container for up to four days, or freeze.

Enjoy!

Myra Xo

wonder bread

46 thoughts on “Norwegian Health Bread”

  1. Dawn Seifert

    Hi. I followed the recipe but was very crumbly. didn’t seem to stick together as well as in the pics. Any tips or suggestions? Thanks. It is delicious!

    Like

    Reply ↓
  4. carolinehelbig

    I had to look at your ingredient list again to make sure I hadn’t missed anything. Incredible that it’s only that tiny bit of olive oil and water that hold it all together. Looks uber-healthy. Looking forward to making it.

    Liked by 1 person

    Reply ↓
    1. The Cooking spoon Post author

      Hi caroline, thanks for stopping by. yes it’s a very healthy loaf, the psyllium husk, flax and chia work as glue aswell 🙂 hope you try it, it’s my most popular recipe.

      Like

      Reply ↓

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  9. Ramya

    I tried this recipe. The only tweek I did was to run all the seeds in the mixer. Not to powder them but to get a coarse texture. But it came out so awesome. My husband can’t stop eating this bread. I love you for this gift. I am a vegetarian who doesn’t eat eggs. So it was a perfect recipe for me

    Liked by 1 person

    Reply ↓

  11. Pingback: Chia Seed Bread – The Cooking Spoon

      1. Anonymous

        I have never made bread and have just come across this recipe and would like to try making it. Silly question perhaps but are the pumpkin and sunflower seeds raw ? What is the best psyllium seed husk to use ?

        Liked by 2 people

        Reply ↓
        1. The Cooking spoon Post author

          Hi there, I use the seeds raw but you can toss them in a dry frying pan over medium heat for a few minutes for a nice toasty flavour, they do burn quickly so you have to keep moving them in the pan. The psyllium seed husk I use is from the brand Mattisson. This bread is quite easy to make, if you have any more questions I’ll be happy to help. 😀

          Liked by 1 person

          Reply ↓
  13. Nita

    I am wondering what the carb count is on this. It sounds spectactular, but I am a diabetic and love some good toast in the morning. However most breads are so loaded with carbs that I can’t eat them

    Liked by 2 people

    Reply ↓
  17. ckennedyhola

    That looks amazing! I should make it for my swimmer in my family (Alex). He never feels full enough because of all of the calories he burns in the pool. This would be perfect–and packed with protein!

    Liked by 1 person

    Reply ↓
    2. Margaret Van Leuven

      I found this recipe and made it today. Awesome, delicious and healthy, doesn’t get any better than that, Hubby loves it 👍👍 I look forward to trying more of your recipes, thanks so much

      Liked by 1 person

      Reply ↓

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