Alaina Sullivan’s Adventure Bread
This recipe is inspired by a bread I had at The Mill, a wonderful bakery and coffee shop in San Francisco. I loved the name - Adventure Bread - like it's made for being thrown in a backpack and schlepped across streams and up mountains, and surely the density of nuts and seeds will sustain you for many miles. In fact, I once bought a loaf to take on a multi-day bike ride in Northern California, stashing slices slathered with jam and nut butter in my pockets to fuel the long days in the saddle. This is my version, and it has become a staple source of energy for hikes, bikes, or long days at the computer. It's kind of like granola-as-bread, and also happens to be gluten free - provided you use GF oats. Psyllium husk provides the binding mechanism in lieu of gluten, and can be found at health food stores or online. It's a very forgiving recipe, and suited to experimentation with different seeds-nut combos, as well as variable add-ins like spices and dried fruit. Go wild. It is especially good toasted with a little butter or ghee and a drizzle of honey.
- 2 1/4 c GF rolled oats
- 1 c raw sunflower seeds
- 1/2 c raw pumpkin seeds
- 1/2 c raw almonds
- 1/2 c hemp seed
- 1/4 c sesame seed
- 1/4 c chia seed
- 1/3 cup psyllium seed husks
- 2 teaspoons fine sea salt
- 1 tsp ground coriander
- 1/4 c dried mulberries (optional, but delicious)
- Nigella seeds, for sprinkling on top
- 2 tablespoons maple syrup
- 1 tsp honey
- 1/4 cup olive oil
- 2 1/2 cups water
- Heat your oven to 350F. Toast sunflower and pumpkin seeds for 10 minutes or so until golden. In a separate tray roast the almonds (they may take a little longer). Let seeds and nuts cool.
- In a food processor, pulse the sunflower seeds, pumpkin seeds, and almonds together But not too much. You want it pretty course, and there should be rough pieces of almonds (we’re not making meal here). Transfer mixture to a large bowl with the oats, hemp seed, sesame, chia, psyllium husk and salt. Add about 1 tsp ground coriander (I like to grind mine fresh in a mortar and pestle) and the dried mulberries if you like (they add little pops of sweetness throughout) and toss mixture with your hands to combine. Pour the wet ingredients over the dry and massage it with your hands until everything is moist.
- Spread batter into an oiled loaf pan. Smooth out the top so it looks nice, then sprinkle nigella seeds over the top and press them into the surface. (You could also use sesame or flaxseed here or a blend.) Cover the pan with a towel and let the loaf rest for several hours (or overnight) in the refrigerator. (This part is essential.)
- When you are ready to bake, take the loaf pan out of the fridge and bring it to room temp for about an hour. Preheat oven to 400F and bake the loaf for about an hour, until the edges are beginning to brown, and the bottom sounds hollow when tapped.
- Removed the loaf from the pan and let it cool on a rack for at least two hours. (This part is also important. Patience! It will smell amazing but don’t rush!) Slice, toast, and enjoy simple naked or with your favorite toppings.
- Note : The bread doesn’t have to be refrigerated, but doing so will extend it’s life after a few days.