Rye bread

– the caveman way

This bread is very tasty, soft and full of seeds – it is quite close to the traditional rye bread texture, but even more juicy and crispy. This bread is delicious and healthy, but take it easy on the slices as it contains some calories.


  • 300 g grated carrots
  • 300 g chestnut flour
  • 200 g pumpkin seeds
  • 150 g flax seeds
  • 100 g sesame seeds
  • 300 g hazelnut, almond and pecan (100 g of each)
  • 1 handful of goji berries or raisins – optional
  • 2 tsp salt
  • 5 dl water
  • coconut oil for the form

Mix all the dry ingredients and add water. Mix well and pour the dough into an oiled form. Smoothen the surface with a wet spatula and sprinkle with your favorite topping. Bake the rye bread at approximately 180c for 60-70mins. Take it out of the form immediately after and let it cool down on a grill.