Josey Baker Bread is a really fun and delicious bread book to have around. I always bring it out in my workshops as an approachable book to purchase for new bakers. One of my favourite recipes of his is the Adventure Bread. He says.. "Sometimes you need a bread that is so dense, so hearty, so jam-packed full of seeds and grains (and devoid of any air) that it will sustain you on your mightiest of adventures. That's what this bread is for."
- Josey Baker 

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And I couldn't agree more. Follow along. Easy as pie...or..Adventure Bread!

 

235g Rolled Oats

160g Sunflower Seeds
65g Pumpkin Seeds
90g Almonds, Toasted + Coarsely Chopped
120g Flax Seeds
25g Psyllium Husk
25g Chia Seeds
12g Sea Salt

40g Maple Syrup/Honey
55g Olive Oil
600g Water

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Preheat your oven to 350F. Combine the sunflower, pumpkin, flax, and chia seeds on a baking sheet and toast until golden and start to smell nutty -- about 15 minutes.

While your seeds are toasting, measure out the rest of your ingredients. Put all of the dry in one bowl, and all of the wet in another. Once the toasted seeds are out of the oven, toss with the other dry ingredients. Add in the wet ingredients and give it a good mix to fully combine everything.

Oil a loaf pan and scoop your "dough" in, smoothing out the top nice and flat. Pop your loaf into the fridge and leave it there for at least a few hours, or up to a whole day (I usually let it sit for a full day!)
Preheat oven to 400F. Bake for about an hour (until really nice and golden). Let cool on a cooling rack for 15 minutes before popping out of the loaf pan and allowing it to finish cooling and setting on the cooling rack for another 2 hours.

Best eaten sliced thin, toasted and spread with your favourite nut butter! You can always slice several up, lay them on a baking tray and bake until crisp to use as crackers on a charcuterie board.