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I am writing this post as I am waiting for my newly invented bread to finish in the oven, and have no idea whether it will taste good.

I got the inspiration for this bread after first watching two videos of my idol, Dr. Sten Ekberg, where he covers which seeds and nuts he found to be the best on a keto diet:

After this I put his top nuts and seeds into a common spreadsheet:


I found, to my surprise, that the top seeds are low in carbs, moderate in fat and have low omega 6 to omega 3 ratios (beneficial to avoid inflammation).

I have previously bought a bread mix at a supermarket that they call “Stone Age Bread”, which contains 90% seeds from flax, sunflower, sesame and pumpkin and 10% nuts from hazelnut and almonds – Perhaps good in bread, but not the perfect mix according to Dr. Sten Ekberg. The mix only needs 4 eggs, 3/4 dl oil and 1 tea spoon of salt.

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I decided to make a new bread that used the same amounts of dry ingredients, eggs, salt and oil, and came up with this bread that I call “Dr.-Sten-Ekberg-would-have-been-proud-bread”:

  • 150 g flax seeds
  • 150 g chia seeds
  • 20 g cocoa nibs
  • 50 g mixed macademia and pecan nuts
  • 100 g walnuts
  • 30 g shredded coconut
  • 4 eggs
  • 3/4 dl olive oil (mixed processed and extra virgin)
  • 1 tsp salt
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First I use a small blender to crunch the chia, flax seed and cocoa nibs, to crush the seeds and make them digestible. This is contrary to the “Stone Age Mix”, where most of the seeds are not crushed. This will make the dough and bread more compact – Let’s hope the bread does not turn into a stiff brick when it is finished!

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Next the eggs, salt and olive oil is mixed in a bowl and all the other ingredients are added to the bowl. The dough/mix is transfered to a bread pan. I added some baking paper to avoid having the bread stick after it is finished.

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The bread is ready after 60 min baking at 160 degrees C (320 degrees Fahrenheit). Let the bread cool, and you are ready to eat it. I would recommend you cut the bread and then deep freez it immediately to avoid having the oils from the seeds and nuts, especially the flax seeds, go rancid.

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The “Dr.-Sten-Ekberg-would-have-been-proud-bread” was ready while writing the article. The honest review: It was very good, I would say even better than the “Stone Age Bread” and better than the previous described hemp bread. The consistency was also better as the pre-bought mix made the bread stick less together and got more crumbly.


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