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

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.

IngAdventure_6255

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.

9781452113685

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

Advertisements

Bountiful Ice-cream.

It’s Halloween Week! (yes, week) so we’ve got the perfect pumpkin recipe from the scarily beautiful Bountiful

ROASTED-PUMPKIN ICE CREAM

MAKES ABOUT 1½ QUARTS (1.5 L)

It seems as if just a few years ago it was almost impossible to find pie pumpkins, even in October, but now we are seeing them everywhere. Yay! Roasting a pumpkin for puree is one of the most minimal-effort-for-maximum-gain-over-store-bought things you can do in the kitchen. Make sure to use pie pumpkins or sugar pumpkins, not the jack-o’-lantern behemoths—those big boys don’t have the best taste or texture. If you are roasting a large heirloom pumpkin, cutting it in half and roasting it on an oiled sheet pan, cut side down, will shorten the cooking time.

INGREDIENTS

1 small pie pumpkin (makes about 2 cups / 480ml puree)

½ teaspoon vanilla extract

1 teaspoon ground cinnamon

½ teaspoon freshly grated nutmeg

¹⁄8 teaspoon ground cloves

¼ cup (55g) packed brown sugar

1 quart (1L) of store-bought vanilla ice cream

(see Note)

NOTE: There is a long way and a short way to make this ice cream. Go crazy and make your own vanilla rum ice cream, stirring the puree and spices into the ice cream just after you finish churning. Or for the short version, let a container of your favourite vanilla ice cream soften up, then stir in the pumpkin and spices.

DIRECTIONS

1 Turn the oven to 375°F (190°C); you do not need to preheat.

2 Place the pumpkin on a sheet pan and roast for about 1 hour, until it feels soft when you press its sides. Remove it from the oven and set aside until cool enough to handle.

3 Split the pumpkin open and remove all the seeds and stringy bits, then scrape out the flesh. Puree the flesh in a blender or food processor until smooth.

4 Stir the vanilla extract, cinnamon, nutmeg, cloves, and brown sugar into the puree.

5 Allow the ice cream to soften and stir in the puree. You may either serve the soft ice cream immediately or allow it to harden up in the freezer before serving.

We’re spooked by how much we’re drooling over this right now!

Image © 2013 Todd Porter and Diane Cu

Bountiful, 9781617690488, STC, October ‘13, £21.99

Bountiful-(2)

SPINSTER SISTERS’ KALE SALAD Recipe

 

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.

SPINSTER SISTERS’ KALE SALAD

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.

http://www.abramsandchronicle.co.uk/books/food-and-drink/9781452119625-bread-exchange-the

Image © Malin Elmlid

National Chocolate Chip day!

Today is National Chocolate Chip day!

We thought the BEST way to celebrate this was with some delicious, soft chocolate chip cookies from the Chocolate Chip Cookie’s book from chroniclebooks!

SOFT

Bread flour, with its high gluten content, gives the cookie its soft bite, and an extra egg yolk helps bind the dough. It has a high percentage of brown sugar to white sugar, resulting in a deeper, more caramelized flavour.

Makes about 27 cookies

1¼ cups/155 g unbleached bread flour

¼ tsp baking soda

¼ tsp salt

½ cup/115 g unsalted butter, at room temperature

¼ cup/50 g granulated sugar

¾ cup plus 1 tbsp/160 g packed dark brown sugar

1 egg

1 egg yolk

½ tsp pure vanilla extract

¾ cup/125 g semisweet chocolate chips

¾ cup/85 g chopped nuts (optional)

Preheat the oven to 350°F/180°C/gas mark 4. Adjust the racks so they divide the oven into thirds. Line two baking sheets with parchment paper.

Whisk together the flour, baking soda, and salt in a medium bowl.

In a stand mixer fitted with the paddle attachment, cream the butter and both sugars on medium speed until smooth and well blended, about 1 minute. Add the egg and mix until completely combined. Add the egg yolk and vanilla and mix until completely combined. Scrape the sides of the bowl with a spatula. Add the flour mixture and mix on low speed until just combined, scraping the bowl if necessary to incorporate the dry ingredients. Add the chocolate chips and nuts (if using) and mix on low speed until evenly distributed. The dough should be smooth, dense, and somewhat pliable. (This dough benefits from resting in the fridge, covered, for 12 to 24 hours before baking.)

Using a small ice-cream scoop or tablespoon measure, drop well-rounded balls of dough onto the prepared baking sheets about 2 in/5 cm apart. Bake for 12 to 14 minutes, rotating the baking sheets halfway through the baking time, just until the edges turn golden.

When cool enough to handle, transfer to wire racks to cool completely. Stored in an airtight container at room temperature, the cookies will keep for 2 to 3 days.

Photographs copyright © 2013 by Antonis Achilleos

Pancake Day Treats!

For those wanting to try something more than lemon & sugar today (classic as it is!) Try our The Ultimate “Puffy” Pancakes from Yvette Van Boven’s Home Made Summer!

The Ultimate “Puffy” Pancakes

FOR A BIG PILE OF 20 PANCAKES

  • 2 cups (250 g) all-purpose flour
  • pinch of salt
  • 1 tbsp plus 1 tsp (20 g) baking powder
  • 1 tbsp sugar
  • 2 tsp (1 envelope) vanilla sugar, or 1 tsp vanilla extract
  • 7 tbsp (100 g) butter, cut into chunks, plus more for the pan
  • 1½ cups (350 ml) milk
  • 2 large eggs, beaten

FOR SERVING

  • ½ pint (200 g) raspberries
  • ¾ cup (200 g) crème fraîche
  • superfine sugar for garnish

In a big bowl, combine the flour, salt, baking powder, and the plain and vanilla sugar (if using extract, add it later). Combine the butter and milk in a saucepan and heat over medium heat until the butter melts. Add the vanilla extract, if using.

Pour the warm milk-butter mixture into the flour mixture in the bowl while stirring, then whisk until all the lumps are dissolved.

Beat in the eggs.

Heat 1 teaspoon butter in a skillet over medium heat and pour three ladlefuls of batter into the pan, slightly apart so you have three small pancakes.

Cook for about 3 minutes, or until small holes break out on the surface, then flip and cook them for 2 minutes on the other side. Repeat with more butter and the remaining batter. Keep the cooked pancakes warm on a plate covered with foil in a low oven while you cook the rest.

Serve with raspberries, crème fraîche, and a sprinkle of super­fine sugar.