Josey Baker’s Adventure Bread

Name: Josey Baker’s Adventure Bread
Ingredients: 3/4 cup almonds (90g, toasted and coarsely chopped); 3 tablespoons chia seeds (25g); dry ingredients; 2 teaspoons fine sea salt (12g); 2 tablespoons maple syrup (40g); 1/4 cup oil (olive, 55g); 1/3 cup psyllium seed husks (20g, see note); 1/2 cup pumpkin seeds (65g, hulled); 2 1/4 cups rolled oats (235g); 1 3/4 cup seeds (sunflower, 160g, hulled, flax, 120g); the wet stuff; 2 1/2 cups water (600g)

Scale:

📖 www.davidlebovitz.com

🥘 Ingredients

almonds (90g, toasted and coarsely chopped)
3/4 cup
chia seeds (25g)
3 tablespoons
dry ingredients
fine sea salt (12g)
2 teaspoons
maple syrup (40g)
2 tablespoons
oil (olive, 55g)
1/4 cup
psyllium seed husks (20g, see note)
1/3 cup
pumpkin seeds (65g, hulled)
1/2 cup
rolled oats (235g)
2 1/4 cups
seeds (sunflower, 160g, hulled, flax, 120g)
1 3/4 cup
the wet stuff
water (600g)
2 1/2 cups

🍳 Cookware

baking sheet
bowl
loaf pan
pan
cooling rack

1

Gather psyllium seed husks , fine sea salt , rolled oats , maple syrup , chia seeds , almonds , water .

psyllium seed husks: 1/3 cup (20g, see note), fine sea salt: 2 teaspoons (12g), rolled oats: 2 1/4 cups (235g), maple syrup: 2 tablespoons (40g), chia seeds: 3 tablespoons (25g), almonds: 3/4 cup (90g, toasted and coarsely chopped), water: 2 1/2 cups (600g)
2

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.

seeds: 1 cup (sunflower, 160g, hulled), pumpkin seeds: 1/2 cup (65g, hulled)
3

(David: The seeds may take less time to toast, so keep an eye on them.)

seeds: 3/4 cup (flax, 120g)
4

Measure ingredients. Dump this stuff (all the dry ingredients ) into big bowl . Then pour in the wet stuff .

dry ingredients, the wet stuff
5

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.

oil: 1/4 cup (olive, 55g)
6

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.
7

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. 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.