Josey Baker’s Adventure Bread

Adventure bread.  What a clever name!  The moment I read David Lebovitz’ post about Josey Baker’s Adventure bread, chock-full of nuts, seeds, and oats, I knew I had to make it right away.

You might wonder what holds this gluten and flour free, hearty loaf together.  The secret binder is psyllium husks.  This bread’s allure is hard to explain but you’ll fall in love with it as soon as you try it. Toasted until utterly crunchy and smothered with butter and honey or pure maple syrup, it is the perfect way to start (or end) your day.

There is an abundance of sunflower, pumpkin, and flax seeds, plus 3/4 cups toasted almonds and 2 1/4 cups of rolled oats. I was curious to know how much this loaf weighed.  I set the pan on my kitchen scale and found it weighed 3 1/2 pounds!  I knew I was in for a real treat when the loaf was baking and the scent of toasted almonds filled the air.

It’s essential to use pure maple syrup.  No substitutions!

Josey Baker’s Adventure Bread

One eight-inch loaf pan

From David Lebovitz blog

Ingredients

Dry:

2 1/4 cups (235g) rolled oats

1 cup (160g) sunflower seeds (hulled)

1/2 cup (65g) pumpkin seeds (hulled)

3/4 cup (90g) almonds, toasted and coarsely chopped

3/4 cup (120g) flax seeds

1/3 cup (25g) psyllium husks

3 tablespoons (25g) chia seeds

2 teaspoons (12g) fine sea salt

Wet:

2 tablespoons (40g) pure maple syrup

1/4 cup (55g) olive oil

2 1/2 cups (600g) water

Preparation

Toast the sunflower and pumpkin seeds. Preheat your oven to 350ºF.  Spread the seeds on a baking sheet and toast until they start to brown, about 15 minutes, stirring halfway during baking.  Watch closely so they do not burn.  Toast the almonds for about 7 minutes. I used my toaster oven set to 300ºF.

Combine the dry ingredients in a large bowl.  Pour in the wet ingredients, and as Josie instructs, “mush up your dough real good with strong hands or a big spoon.”  Since this is all the handling your dough will encounter, mix it well.   Scoop the dough into your oiled pan and smooth out the top.  Place the pan in your refrigerator for at least a few hours, or up to a whole day.

Remove the bread from the refrigerator and let it come to room temperature.  Put a rack in the middle of the oven and preheat to 400ºF.  Bake the bread for about an hour, then take it out and gently remove the loaf from the pan.  Let it cool on a rack for at least 2 hours, or until completely cool.  Josie says not to rush this step.

The bread is best sliced thin (about 1/2 inch) and then toasted until crunchy edges form.  I use my toaster oven and toast the slices for at least 8 – 10 minutes.  Spread with butter and drizzle with honey, or top with your favorite jam, jelly, or maple syrup.

*The bread freezes nicely.  Slice and freeze in a Ziplock bag.