Recipe for the Weekend – Adventure Bread from Josey Baker Bread

Time to put your bread baking skills to the test with this delicious gluten-free Adventure Loaf from Josey Baker Bread!

Josey Baker Bread_Adventure Bread_135


rolled oats measuring cups or scale
sunflower seeds measuring spoons
pumpkin seeds big mixing bowl
almonds oil or nonstick spray
flax seeds loaf pan (about 8 by 4 in/20 by 10 cm)
psyllium seed husk mixing spoons (optional)
chia seeds cooling rack (optional)
sea salt, fine grind
maple syrup
olive oil

Sometimes you need a bread that is so dense, so hearty, so jam-packed full of seeds and grains (and devoid of air) that it will sustain you on your mightiest of adventures. That’s what this bread is for. But that’s not all it is for . . . it’s also gluten-free! That will either entice you or turn you off, but either way I really hope that you give it a shot because it is incredible, and it is suuuper healthy. It’s unlike any other bread in this book, in that there isn’t even any flour in it, and it isn’t fermented—it’s basically just a bunch of seeds held together with a little bit of psyllium seed husk and chia seeds. I started making it in the bakery because we kept having folks come in and ask us for gluten-free bread, and I got tired of saying no. Up until we made this bread, I had mostly been turned off by gluten-free breads, because it seemed like they were all just trying to imitate wheat breads, and failing miserably. But this bread stands on its own—it is gluten-free and proud of it. Special thanks goes out to Sarah Britton, blogger at My New Roots; her recipe inspired this bread.

Adventure Bread

Gather your foodstuff and tools.

Toast the seeds. Preheat your oven to 350°F/180°C. Spread the sunflower and pumpkin seeds on a baking sheet and toast until they start to brown, about 15 minutes, stirring halfway between baking.

Measure ingredients. Dump this stuff into a big bowl.

rolled oats 2 ¼ cups/235 g 4 ½ cups/470 g 9 cups/940 g
sunflower seeds 1 cup/160 g 2 cups/320 g 4 cups/640 g
pumpkin seeds ½ cup/65 g 1 cups/130 g 2 cups/260 g
almonds, toasted and coarsely chopped ¾ cup/90 g 1 ½ cups/180 g 3 cups/360 g
flax seeds ¾ cup/120 g 1 ½ cups/240 g 3 cups/480 g
psyllium seed husk 1/3 cup/25 g 2/3 cup/50 g 1 1/3 cups/100 g
chia seeds 3 Tbsp/25 g 6 Tbsp/50 g ¾ cup/100 g
Sea salt, fine grind 2 tsp/12 g 4 tsp/24 g 2 Tbsp plus 2 tsp/48 g

Then pour in all the wet stuff:

maple syrup 2 Tbsp/40 g ¼ cup/80 g ½ cup/160 g
olive oil ¼ cup/55 g ½ cup/110 g 1 cup/220 g
water 2 ½ cups/600 g 5 cups/1,200 g 10 cups/2,400 g

Mix it all up, scoop into pan. Oil your loaf pan, and then mush up your “dough” real good with your strong hands or a big spoon. Take pride in your mush-job, this is all of the handling you’re going to do with this “dough.” Once it’s mixed real good, scoop it into your oiled pan and smooth out the top so it looks nice. Then stick that guy in the fridge and leave it alone for at least a few hours, up to a whole day.


Bake it. Put a rack in the middle of the oven and preheat to 400°F/200°C. Bake for about an hour or so, then take it out and gently remove the loaf from the pan. Let it cool on a cooling rack for at least 2 hours (YES, two whole hours). Don’t rush it here folks, this bread is D*E*N*S*E, and if you don’t wait for it to cool, it really won’t be as yummy.

Toast and eat. This bread is definitely best sliced nice and thin (around ½ inch/12 mm) and then toasted up and spread with whatever your heart desires. And don’t worry, if you’re adventuring somewhere without toaster access (like a gorgeous river in the middle of nowhere), it will still be scrumptious, I promise.


Find out more about Josey Baker & his book on our website; Josey Baker Bread and check him out on Twitter.

Text copyright © 2014 by Josey Baker
Photographs copyright © 2014 by Erin Kunkel




An ode to a life warmly lived, The Bread Exchange tells the story of one woman’s hunger for greater meaning in her life and how it has been enriched by the sharing of her handmade bread. From her cosy kitchen in Berlin to a flat in London, from a deck in New York City to huddling around a tandoor in Kabul, the author shares discoveries, stories and recipes from her inspiring travels. A busy fashion-industry professional with a bread-baking obsession, Malin Elmlid started offering her loaves to others in return for recipes, handmade goods and, above all, special experiences that come from giving generously of yourself. Here is a book of tales and reflections, of wanderlust connections and more than 50 recipes for Malin’s naturally leavened breads and other delicious things collected on a journey honouring the staff and the stuff of life.


Contributed by Liza Hinman, SERVES 4

After three days in the United States. I saw a common thread connecting every menu in every restaurant I visited. It was called kale. I had never heard of it at home.

I ate my way through the spectrum: kale salad (sometimes raw and sometimes “massaged” with salt to tenderise it), kale smoothies, kale chips, kale granola, kale soup, and kale brownies. And, of course, I baked my first kale bread. In Santa Rosa, I asked talented Liza Hinman from Spinster Sisters restaurant to teach me how to make her warm kale salad, which I served with my Beer and Dried Apricot bread.

2 slices white sourdough bread

6 Tbsp/90 ml olive oil

Sea salt

5 slices Delicata or butternut squash

1 shallot, finely diced

3 Tbsp red wine vinegar

1 Tbsp Dijon mustard

6 Tbsp/90 ml extra-virgin olive oil

Freshly ground pepper

5 oz/150 g Tuscan kale, torn into bite-size pieces

5 oz/150 g baby kale, torn into bite-size pieces

1 slice bacon, cooked and crumbled

½ Sierra Beauty or other crisp, tart apple, thinly sliced

1 Tbsp Roquefort cheese

Preheat the oven to 500°F/260°C. Make croutons by tearing the bread into pieces. (I like my croutons to be fairly large and so I break them into 1-by-1-in/2.5-by-2.5-cm pieces.) Place the bread in a bowl, sprinkle with 2 Tbsp of the olive oil, and toss with salt. Spread the pieces out over a baking sheet and toast in the oven for 3 to 4 minutes.

Toss the squash slices in 2 Tbsp olive oil to coat, sprinkle with salt, and place on a second baking sheet. Roast in the oven until the squash is tender when pierced with a fork, about 15 minutes.

In a medium bowl, make a dressing by combining the shallot and vinegar and let steep for about 10 minutes. Whisk in the mustard and then gradually add the extra-virgin olive oil while whisking. Season with salt and pepper.

In a large nonstick sauté pan or skillet, heat 1 Tbsp olive oil over medium heat. Turn the heat to low and add half of each kind of kale. Cook, tossing the kale until it is slightly warm but not wilted. Transfer the kale to a large bowl. Repeat with the remaining kale and 1 Tbsp olive oil.

Add the croutons, squash, crumbled bacon, apple, and Roquefort to the kale. Toss to mix. Add the dressing, toss to coat, and serve.

Image © Malin Elmlid