Josey Baker Adventure Bread

Josey Baker Adventure Bread

This blog provides Josey's authentic gluten-free bread recipe found in his book; Josey Baker Bread . In his introduction, Josey notes that he previously avoided gluten-free breads because they unsuccessfully tried to mimic wheat breads, but he believes this recipe truly stands on its own merits - a claim we enthusiastically agree with!

A Few Notes

  • For best results, use a 9x4 or preferably an 8x4 loaf pan, though any comparable container like a shallow ovenproof dish will suffice.
  • The recipe calls for roughly chopped almonds to enhance texture, though other nuts can be substituted.
  • When preparing this for those with gluten intolerance, ensure you select oats with gluten-free certification.

Dry Ingredients

  • 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 (20g) psyllium seed husks, (see note)
  • 3 tablespoons (25g) chia seeds
  • 2 teaspoons (12g) fine sea salt

The Wet Stuff

  • 2 tablespoons (40g) maple syrup
  • 1/4 cup (55g) olive oil
  • 2 1/2 cups (600g) water

How to Make

  • Gather your foodstuffs. Toast the seeds. Preheat your oven to 350ºF (180ºC.) Spread the sunflower and pumpkin seeds on a baking sheet and toast until they start to brown, about 15 minutes, stirring halfway during baking.
  • Measure ingredients. Dump this stuff (all the dry ingredients) into big bowl. Then pour in the wet stuff.
  • Mix it all up. 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 doing 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 it 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 400ºF (200ºC.) Remove the bread from the refrigerator and let it come to room temperature. Bake the bread for about an hour or so, then take it out and gently remove the loaf from the pan. Let 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 1/2-inch, 12mm) and then toasted up and spread with whatever your heart desires.

Recipe Credit: From Josey Baker Bread by Josey Baker

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