My (David Lebovitz's [Josey Baker's]) Adventure Bread

This has been my first foray into modifying recipes. Now, all due respect to Mr. Lebovitz and Mr. Baker (that probably isn't his name but I'm trying), making this nutty, dense, gluten-free bread from the blog was not as successful as I would have hoped. Only after buying Mr. Baker's bread from The Mill did I see what the problems in the published recipe were. As it is, I am using Mr. Lebovitz's recipe with a few tweaks of my own, explained throughout. Also, I made a sweet version. Here goes.

Savory Adventure Bread

2 1/4 cups rolled oats

1 cup sunflower seeds (hulled)

1/2 cup pumpkin seeds (hulled)

1/4 cup toasted sesame seeds

3/8 cup toasted poppy seeds

3/4 cup toasted almonds [I used about half tamari roasted almonds, bought at Rainbow Grocery, to add to make it a little more savory.]

1/3 cup psyllium husks [This is the binder for the bread, when liquid is added, they turn gelatinous. These can also be found at Rainbow Grocery.]

3 tablespoons chia seeds

2 teaspoons sea salt [You may want to add more, according to taste.]

2 tablespoons honey

1/4 cup olive oil

2 1/2 cups water

Sweet Adventure Bread 

2 1/4 cups rolled oats

1 cup sunflower seeds (hulled)

1/2 cup pumpkin seeds (hulled)

1/4 cup toasted sesame seeds

3/8 cup toasted poppy seeds

3/4 cup toasted almonds

1/3 cup psyllium husks

2 teaspoons sea salt 

3 teaspoons cinnamon

4 tablespoons + 1 teaspoon honey

1/4 cup olive oil

2 1/2 cups water

Three 5 3/4 x 3 x 2 pans [This is smaller than the recipe calls for but it closer to the size of the bread Mr. Baker sells, it bakes up a lot nicer with more surface area and less interior.]

[You may notice there is no flax in this version. I simply don't like the flavor, and have substituted poppy and sesame seeds, instead. Additionally, I prefer honey to maple syrup.]

[The instructions are the same for both sets of ingredients, you're all good.]

1. Toast the seeds. Heat your oven to 350º and spread sunflower and pumpkin seeds on a baking tray. If your almonds need toasting you can scatter them in, as well. Toast until they start to brown, probably 6-10 minutes depending on your oven, stirring halfway through baking. 

2. Mix everything in a bowl together. Generally in baking, one would have to measure out dry and then pour in the wet ingredients but that isn't super necessary for this one, just mix thoroughly. 

3. Oil pans, and then scoop your mixture in, smoothing the top because this bread does not change while it bakes. Then let them chill in the refrigerator for at few hours, or up to a whole day. Before baking, take it out and let it come to room temperature, this will take a while. 

4. Bake it. Preheat your oven to 400º and bake for about forty five minutes, gingerly removing from pan to cool when they are done. They should be left alone for at least 2 hours. This is a very long process, I know. 

This bread is best toasted, and if eaten with toppings, probably best sliced thin. However, a thick piece of the sweeter bread for breakfast is very tasty and satisfying.