This incredibly delicious, yet incredibly healthy,gluten-freebread recipe comes fromJosey Baker Bread, the fun, new eponymous cookbook from the charming San Francisco–bread maker. With thirty-eight core recipes and lots of variations this new cookbook will teach you how to think like a baker!
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 atMy New Roots; her recipe inspired this bread.
Josey Baker’s Adventure Bread
Recipe by Josey Baker; Yield:1 loaf
Tools
- measuring cups or scale
- measuring spoons
- big mixing bowl
- oil or nonstick spray
- loaf pan (about 8″ by 4″ inches)
- mixing spoons (optional)
- cooling rack (optional)
Ingredients
- 2 1/4 cups rolled oats
- 1 cupsunflower seeds
- 1/2 cup pumpkin seeds
- 3/4 cup almonds, toasted and coarsely chopped
- 3/4 cup flax seeds
- 1/3 cuppsyllium seed husk
- 3 Tbspchia seeds
- 2 tsp sea salt, fine grind
- 2 Tbspmaple syrup
- 1/4 cupolive oil
- 2 1/2 cupswater
Directions
- Gather your ingredients and tools.
- 烤面包的种子。预热烤箱至350°F/180°C。将葵花籽和南瓜籽铺在烤盘上，烤15分钟左右，直到它们开始变成棕色，在烤到一半的时候搅拌。
- Measure ingredients. Dump the rolled oats, sunflower seeds, pumpkin seeds, almonds, flax seeds, psyllium seed husk, chia seeds and sea salt into a big bowl.
- Then pour in all the wet stuff [maple syrup, olive oil and water]
- 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.
Oh no, I’m halfway through this recipe and it doesn’t say HOW MUCH oil and HOW MUCH water!
im just about to try this recipe and would also like to know measurements of oil and water please
So sorry! Water and oil amounts now updated.
thank you!!! im so excited to try this recipe now!!!
i finally gathered all the necessary ingredients and OMG this recipe is super delicious!!! i have to remember there are others in this house and that i need to share because quite honestly i could/want to eat the whole thing on my own. thanks for sharing this recipe. i will be moving it into my permanent collection !!!
我见过一些这样的食谱，但这是我的最爱。过夜“休息”效果最好，有一个食谱说把它从锅里拿出来，继续烤30分钟(倒过来)，我推荐这样做。我等到第二天才切片，发现它的中间仍然很湿(易碎)。我切了片，烤了片，非常完美。里面的馅料和烤坚果太好吃了。这需要时间，但如果你想要无麸质面包，这绝对是值得的。
我见过一些这样的食谱，但这是我的最爱。过夜“休息”效果最好，有一个食谱说30分钟后把它从锅里拿出来，继续烤30分钟(倒过来)，我推荐这样做。我等到第二天才切片，发现它的中间仍然很湿(易碎)。我切了片，烤了片，非常完美。里面的馅料和烤坚果太好吃了。这需要时间，但如果你想要无麸质面包，这绝对是值得的。