Product Review – Stone Age Bread Mix

Stone age bread - fresh from the oven

Stone age bread – fresh from the oven

Recently I got a heads-up from a Swedish Paleo group on Facebook about a new product from Swedish company “Kungsörnen“.

It turns out they’ve started making a bread mix which they call Stenåldersbröd” – Stone Age Bread.

Well, with a name like that, I had to give it a whirl, didn’t I?

The product

The 500g packet costs about $3.70 US, and according to the ingredients list contains linseeds, sesame seeds, pumpkin seeds, hazelnuts, and almonds, in a ratio of 90% seeds to 10% nuts.

The extra ingredients needed to make the complete bread loaf were 4 eggs, 1 teaspoon of salt, and 75ml of oil, meaning it was spot on as regards its Paleo credentials. So far so good.

The instructions called for rapeseed oil, but I used olive oil instead, without adversely affecting the quality of the finished product.

The actual preparation process was simplicity itself. Mix the oil, salt, and beaten eggs together, and then add to the dry mix. Stir well, and then pour the resulting batter into a greased 1½L bread tin. Throw into an oven pre-heated to 160°C for 1 hour, and you’re done.

The finished loaf weighs in at about 760g.


Stone age bread - sliced

Stone age bread – sliced

The resulting bread, is, as you might imagine, quite dense and heavy, even more so than a dark rye bread.

I was pleased to find that it sliced well, without crumbling – I’m guessing that the oil helped there. It does take a bit of effort to slice – you’re going to need a good quality, heavy bladed bread knife for the best results.

As you can see from the picture above, however, it was fairly easy to achieve nice, uniform, relatively thin slices.

It shouldn’t come as a great surprise when I say that the taste was nutty, but not overpoweringly so. It has to be noted, however, that the bread is quite chewy – you are on the opposite end of the scale to a light and airy “toastie” wheat loaf, here.

Not that that is a bad thing, though, far from it. Three slices will really help you feel full and satisfied, if you’re anything like us.

Thus far I’ve eaten the bread Scandinavian “open sandwich” style with 1 slice only – a “top and bottom” jobbie with 2 slices would probably be a bit overkill.

Up until now my sandwiches have been limited to ones made with sliced boiled egg, or with cashew butter slathered on them, and they’ve been utterly delicious. The LCHF eating Mrs. Paleovirtus reports equally pleasing results with her butter and cheese decked sandwiches.


Nice. Very nice even. Easy to prepare and bake, with a pleasing taste and consistency.

A bit on the expensive side, true, but it looks as though we’ll get 2 or even 3 days out of a loaf.

If cost was a real issue for you, it shouldn’t be all that hard to reverse engineer the exact proportions of the ingredients, which should be fairly easy to buy somewhat cheaper in bulk.

Having said that, we’re probably going to mix and match this bread with other breads, such as  seed crispbread, or  almond flour crispbread, and so probably won’t be making it often enough to warrant doing that, meaning in turn that we’ll more than likely continue to pay the overhead for the convenience of the packet mix.

Nice work, Kungsörnen. You get a much sought after thumbs up from Clan Paleovirtus!


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