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!

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WHAT YOU’LL NEED

FOODSTUFF TOOLS
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
water

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.

1 LOAF 2 LOAVES 4 LOAVES
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:

1 LOAF 2 LOAVES 4 LOAVES
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.

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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.

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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

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Bookstore of the Week – London Review Bookshop

This week we are celebrating a gem in the heart of London; the London Review Bookshop.

bookshop-street

Nestled in Bloomsbury, a (Rosetta) stones throw from The British Museum it is a peaceful place for book lovers to meet, browse a multitude of titles and snack on delicious tea and cake. Oh, the cakes! When you visit make sure you leave time for a cup of tea and room for a slice of their Flourless Chocolate Cake.

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This store may be but a baby by London standards, opening it’s doors in 2003, but it’s all the better for not fitting the Dickensian mould. London Review Bookshop was included in the Independent’s Ten Best Bookshops in the world for providing endless nourishment for London’s minds and waistlines. Founded by the magazine of the same name, the London Review Bookshop fills its two floors with fiction, non-fiction and rare edition books; a treasure trove for book lovers. The lovely staff can not be faulted and will help you find your way around characters, clothbounds, criticism and cake. The London Review Bookshop is your best bet for books that can’t be found elsewhere, their sections are comprehensive and crammed with diverse and interesting subjects and titles. It really is all about the books and you’ll feel like Belle from Beauty and the Beast as you can grab a stepladder to reach something wonderful from the top shelves. The café and bookshop atmosphere is great for studying, catching up on emails or writing the next great British novel. Although, if you write it in the London Review Bookshop, the next great British novel will be about carrot cake.

Whether they come for the books and stay for the cake, or come for the cake and stay for the books, the London Review Bookshop have built up a loyal customer base, who can tell you why it is more than worthy to be our #BookstoreoftheWeek much better than we can:

Now that you are convinced, take a look for yourself, find them at:

And on Facebook, Instagram and Twitter.