Adventure Bread

• Vegan
• Gluten free

• Breakfast Foods

  • 2 1/4 cups Rolled oats

• Condiments

  • 2 tbsp Maple syrup, pure

• Baking & Spices

  • 2 1/2 tsp Kosher salt

• Oils & Vinegars

  • 1/4 cup Olive oil, Extra Virgin

• Nuts & Seeds

  • 3/4 cup Almonds, roasted
  • 3 tbsp Chia seeds
  • 3/4 cup Flax seeds
  • 1/2 cup Pepitas, roasted
  • 1/3 cup Psyllium seed husks
  • 1 cup Sunflower seeds, roasted salted or unsalted

• Liquids

  • 2 1/2 cups Water

Found on momskitchenhandbook.com

Description

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

Directions

• 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.
• Put the dry ingredients into a large bowl and mix well.
• Add the wet ingredients and use your hands or a sturdy spoon to mix the ingredients thoroughly. Be aggressive here, smashing everything together well.
• Transfer the mixture to the 3 small (or 1 large) bread pans, patting it firmly into the pans and smoothing the top so its even.
• Cover the pans with plastic wrap and refrigerate for at least 2 hours, up to overnight.
• 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.
• 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).
• Let cool for at least 2 hours. Don’t rush it; this bread is quite dense
• Cut into thin (1/3-inch or so) slices and toast well.
• 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.