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Adventure Bread with Nuts and Fruit

This recipe is adapted slightly from Josie Baker, as seen on Dave Lebovitz Website. I also used some hints from The New Roots Life-Changing Bread, which is quite similar. It is a No-knead, super-dense, nut bread, to which I’ve added some dried fruits to make it taste similar to the granola I make at home, and also a bit more salt. It’s super-easy to make and is Gluten- and Animal-product free.

You’ll want to slice this bread very thinly, about 1/2″ slices.

Equipment needed: Big Mixing bowl and an 8×4 (20cmx10cm) loaf pan 

  • Author: Laura
  • Prep Time: 15 min
  • Cook Time: 60 min
  • Total Time: 15 min active, 4+ hrs inactive
  • Yield: 1 8x4" loaf 1x
  • Category: Breads
  • Method: Baking
  • Cuisine: International

Ingredients

Scale

Dry Ingredients:

  • 2 1/4 cups (203g) Rolled Oats
  • 1 cup (160g) Roasted and Salted Sunflower Seeds
  • 1/2 cup (65g) Roasted Pumpkin Seeds
  • 3/4 cup (90g) Roasted, lightly salted Almonds, chopped coarsely
  • 3/4 cup (120g) Flaxseeds
  • 1/3 cup + 1 Tbsp (25g) Psyllium Husks
  • 3 Tbsp (25g) Chia Seeds
  • 2 1/2 tsp (15g) Fine Sea Salt

Wet Ingredients:

  • 2 Tbsp (30ml, 40g) Maple Syrup (or Honey [not vegan])
  • 1/4 cup (2 oz, 60ml, 55g) Olive Oil
  • 2 1/2 cups (600ml/g) Water

Instructions

  1. Gather all of your ingredients. If your almonds, pumpkin seeds (pepitas) or sunflower seeds are not toasted, preheat your oven to 350F or 335F for a Convection oven, and add the nuts to a sheetpan. Once the oven is hot, toast the nuts for 10-15 minutes, watching carefully around 10 minutes to make sure they don’t burn. Mine took 12 minutes. Otherwise, measure and place all of your dry ingredients in a Large Mixing Bowl. Stir to mix.
  2. In a medium bowl or a 4-cup measure, add the wet ingredients.
  3. Pour the wet ingredients into the bowl of dry ingredients. Mix well. This will take a few minutes. As it sits, all of the water will be absorbed. 
  4. Oil or spray your loaf pan, and (optional) add a half-sheet of parchment for easy removal of the baked loaf. Scoop all of your mixed ingredients into the loaf pan and smooth the top. Place the filled pan, covered loosely with plastic wrap or a towel, and let set for at least 3-4 hours or up to overnight. If you feel you need it to be refrigerated, go ahead, but it may take some time to return to room temperature before baking. 
  5. When ready to bake, if it’s in the fridge, remove it and let it come to room temperature. This could take up to 2 hours. Preheat oven to 400F or 375F for Convection/Fan. Bake for 60 minutes. The top should be dark brown and your kitchen should smell amazing. The loaf should be at least beginning to separate from the sides of the pan. Remove loaf from the oven, and after a few (5) minutes, gently remove the loaf from its pan, setting it atop a cooling rack.  It will need to fully cool for a FULL 2 HOURS, no shortcut here, in order to slice it neatly.
  6. When fully cool, very thinly slice, about 1/2 inch (1.2cm) slices. Toast and top as desired.

Notes

  1. Well-wrapped, this bread will keep in your fridge about a week. But if you slice it up, individual slices keep in the freezer for up to a month.

Nutrition

Keywords: Josey Baker Adventure Bread, Adventure Bread Recipe, Life Changing Bread, nut and seed bread, no yeast bread, easy bread recipe, healthy bread recipe, gluten free bread, vegan bread recipe, low carb, high fiber, protein

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