Time to put your bread baking skills to the test with this delicious gluten-free Adventure Loaf from Josey Baker Bread!
WHAT YOU’LL NEED
|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|
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.
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.
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.
Text copyright © 2014 by Josey Baker
Photographs copyright © 2014 by Erin Kunkel