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gluten-free bread made without yeast or xantham gum

Adventure Bread

I feel like this bread should come wearing a cape -- it's such a superhero (delicious, nutritious, and so satisfying). At The Mill, where this bread is sold, it's baked in small loaves, which is how I prefer to do it at home. I have several bread pans that measure roughly 5 by 3-inches. If you don't have and don't want to invest in a set of small pans, feel free to use a single standard loaf pan instead. It's best toasted before eating.

Ingredients

Dry Ingredients

  • 2 1/4 cups rolled oats
  • 1 cup roasted sunflower seeds , salted or unsalted
  • 1/2 cup roasted pepitas (hulled pumpkin seeds), salted or unsalted
  • 3/4 cup roasted almonds , coarsely chopped
  • 3/4 cup flax seeds
  • 1/3 cup psyllium seed husks (see notes)
  • 3 tablespoons chia seeds
  • 2 1/2 teaspoons kosher salt

Wet Ingredients

  • 2 tablespoons pure maple syrup
  • 1/4 cup extra-virgin olive oil
  • 2 1/2 cups water

Instructions

  1. Lightly grease 3 small loaf pans (about 5 3/4 x 3 1/4-inch) or one 8- or 9 x 4-inch loaf pan.
  2. Put the dry ingredients into a large bowl and mix well.
  3. Add the wet ingredients and use your hands or a sturdy spoon to mix the ingredients thoroughly. Be aggressive here, smashing everything together well.
  4. Transfer the mixture to the 3 small (or 1 large) bread pans, patting it firmly into the pans and smoothing the top so it's even.
  5. Cover the pans with plastic wrap and refrigerate for at least 2 hours, up to overnight.
  6. When ready to bake, pull the pans from the fridge and remove the plastic wrap. Put a rack in the center of the oven and preheat to 400 degrees.
  7. When the oven is hot, bake the bread until firm and just beginning to brown around the edges (about 45 minutes for the small loaves and 1 hour for the large loaf).
  8. Let cool for at least 2 hours. Don’t rush it; this bread is quite dense
  9. Cut into thin (1/3-inch or so) slices and toast well.
  10. Wrap in plastic and store in the fridge, where it will keep for about a week, or wrap and store in a resealable bag in the freezer.

Recipe Notes

Psyllium husks are typically sold in the nutrition supplement section of many supermarkets and most organic markets.