Stone Age bread

Method

1. Crack the eggs into a large bowl and whisk together.
2. Add all the nuts, seeds and kernels and mix well.
3. Add salt and olive oil to the mixture and blend well.
4. Pour the mixture into a buttered rye bread loaf pan and smooth it out evenly.
5. Bake at 160 degrees for 1 hour.
6. Leave the bread to rest in the pan for 20 minutes after baking.
7. Turn the bread out of the pan and let it cool on a wire rack.