Adventure Bread Gluten-Free Bread

Adventure Bread Gluten-Free Bread

0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5 (0 votes)
Loading...

Hearty – and Gluten-Free!

Adventure Bread_2

This Adventure Bread from Josey Baker Bread got my attention first because it was so interesting and hearty looking and then when I learned that it was a gluten-free bread, I thought, I have to learn how to make it! This is not a delicate bread, but toasted with some goat cheese or some strawberry jam oh my. This is different and good. Yes, you might have to but some ingredients that you don’t have on hand, but the results are worth it. The book has a unique layout and I have done my best to preserve it here, so that you get a feel for the presentation.

Excerpted from Josey Baker Bread: Get Baking – Make Awesome Bread – Share the Loaves, by Josey Baker, Chronicle Books 2014, photographs by: Erin Kunel

Joseybakerbreadcover

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.

YOU’LL NEED
FOODSTUFF TOOLS
rolled oats big mixing bowl
sunflower seeds measuring cups OR scale
pumpkin seeds measuring spoons
almonds loaf pan (about 8 by 4 in/20 by 10 cm)
flax seeds oil or nonstick spray
psyllium seed husk cooling rack (optional)
chia seeds
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.

               1 LOAVES              2 LOAVES 4 Loaves
rolled oats 21/4 cups/ 235 g 41/2 cups/ 470 g 9 cups/ 940 g
sunflower seeds, toasted 1 cup/ 160 g 2 cups/ 320 g 4 cups/ 640 g
pumpkin seeds, toasted 1/2 cup/ 65 g 1 cup/ 130 g 2 cups/ 260 g
almonds, toasted & coarsely chopped 3/4 cup/ 90 g 11/2 cups/ 180 g 3 cups/ 360 g
flax seeds 3/4 cup/ 120 g 11/2 cups/ 240 g 3 cups/ 480 g
psyllium seed husk 1/3 cup/ 25 g 2/3 cup/ 50 g 11/3 cup/ 100 g
chia seeds 3 Tbsp/ 25 g 6 Tbsp/ 50 g 3/4 cup/ 100 g
sea salt, fine grind 2 tsp 1 Tbsp + 1 tsp 2 Tbsp + 2 tsp

 

  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

 

  1. Measure ingredients. This is super easy dudes, just measure and dump this stuff into a big bowl.
  2. 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
  3.  Bake it. Put a rack in the middle of the oven and preheat to 400°F/205°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, 2 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.
  4. Toast and eat. This bread is definitely best sliced nice and thin (around ½ inch/1 cm) 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.

 

Comments (9)


9 Responses to Adventure Bread Gluten-Free Bread

  1. Jennifer Richards July 31, 2014 at 7:45 pm #

    This recipe does not specify the quantity of water. Could someone advise please?

    • Dede Wilson August 1, 2014 at 2:45 pm #

      Jennifer, thanks to you we found an omission! Hope it did not inconvenience you too much. Let us know how you like the bread.

  2. Dede Wilson August 1, 2014 at 7:07 am #

    re: water amount, I will look into this with the publisher. Thank you for being patient and I will post here when I get an answer.

    • Jennifer Richards August 7, 2014 at 7:05 am #

      Thanks Dede. The foundation of the recipe look great.

      As an experienced cook (natural foods) I could probably work it out myself, anyway. However, I do not wish to interfere with the integrity of the recipe.

      Give me enough time though and will publish (with reference) my interpretation

      Kind regards

      • Dede Wilson August 7, 2014 at 7:11 am #

        Very interested in seeing what you come up with. I am a bit obsessed with this recipe. Love hearty breads and the cooler days are coming!

  3. Jennifer Richards August 7, 2014 at 8:29 pm #

    I will be baking this at the weekend. Thanks so much!

  4. Jennifer Richards January 9, 2015 at 5:58 pm #

    This product is marvelous! Substantial, scrumptious and full of goodness.

    As I follow a grain free, non-processed food diet this fits the bill with the following variations:

    – substitute oats for buckwheat and omit the maple syrup
    – I have also tried coconut oil in place of the olive oil (which does vary the flavour a little but is quite tasty)

    I generally make up a 1/2 loaf quantity (as there is just me) and then slice and freeze.

    Now a mainstay in my pantry!

    • Jennifer Richards January 9, 2015 at 5:59 pm #

      Sorry that should read “substitute oats with buckwheat”

      • Dede Wilson January 9, 2015 at 7:14 pm #

        Jennifer what a great review and helpful hints! It is such a cool and unusual bread. I hope your comments encourage more to make it. Have a healthy 2015! Off to a great start.