Nordic Stone
Age Bread
PREP TIME: 30 MINUTES
COOK TIME: 1 HOUR
SERVINGS: 1 LOAF Va I[[LYmelted, divided use
Va IHJVUchopped
TLKP\TVUPVUZchopped
SHYNLLNNZwhisked
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3-1/2 oz raw cashews
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5 oz raw pecans
5 oz raw walnuts
[OTLZWYPNZleaves only, stems discarded Q\UPWLYILYYPLZÄULSJOVWWLK
2 tsp sea salt
1 Preheat the oven to 350°F. Line a 4-by-13-inch loaf pan
with parchment paper.
2 Add 1 tablespoon of the butter to a medium skillet set over
medium heat. Add the bacon and cook, stirring occasionally,
until browned and crispy. Remove bacon to a paper-towel-
lined plate.
3 To the same pan, add the onions and cook, stirring only
occasionally, until soft, browned, and caramelized, 8-10
minutes. Remove to a plate to cool.
4 In a large bowl, combine the cooked bacon and onions
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walnuts, thyme leaves, juniper berries, and salt. Stir until fully
combined. Pour batter into the prepared loaf pan, smoothing
the top with the back of a spoon. Bake 35-45 minutes, or
until golden brown on top and the center is set (if using a
thermometer, center of bread should register 165°F). Let cool
5 minutes in the pan, then carefully remove to a cooling rack
to cool completely before slicing and serving.
notes
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The type of seeds and nuts used in the recipe can be
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82 August/September 2019
storage
This bread can be kept in a zip-top bag
or airtight container for up to 5-6 days in
the refrigerator. If preferred, you can cut it
into slices and wrap individually and then
freeze. That way you only have to take out
the one you need and heat it in a toaster
(it is absolutely delicious!).LIST of INGREDIENTS
the METHOD