Recipe // Adventure Bread

Ingredients:

Dry stuff:

→ 2 ¼ cups (235g) rolled oats 

→ 1 cup (160g) sunflower seeds, hulled 

→ ½ cup (65g) pumpkin seeds, hulled 

→ ¾ cup (90g) almonds, toasted and coarsely chopped

→ ¾ cup (120g) flax seeds

→ ⅓ cup (20g) psyllium seed husks 

→ 3 tablespoons (25g) chia seeds 

→ 2 teaspoons (12g) fine sea salt

Wet stuff: 

→ 2 tablespoons (40g) maple syrup 

→ ¼ cup (55g) olive oil

→ 2 ½ cups (600g) water

Directions:

→ Preheat your oven to 350F. Spread the sunflower and pumpkin seeds on a baking sheet and toast until they start to brown, about 15 minutes, stirring halfway during baking. (Keep an eye on them!)

→ Measure the dry ingredients into a large bowl, then add the wet ingredients.

→ Oil a 9 or 8x4 inch loaf pan, then mush up your dough with your hands or a big spoon. Once it’s mixed well, scoop it into your oiled pan and smooth out the top. Stick it in the fridge and leave it alone for at least a few hours, up to a whole day.

→ Put a rack in the middle of the oven and preheat to 400F. Let the bread come to room temp before baking for an hour or so, then take it out and gently remove the loaf from the pan. Let cool on a rack for at least 2 hours (YES, two whole hours, since this bread is dense and will taste better that way).

→ Slice thin, toast, spread with whatever your heart desires, and eat.