Baking during the COVID-19 lockdown 🍞 I made this recipe for ‘Adventure Bread’ from @JoseyBakerBread posted by @DavidLebovitz, Paris-based author and chef (check out his new book, Drinking French, it’s great).
It’s this amazing gluten-free bread made mostly of nuts, seeds and oats 🍞 It reminded me a bit of the heavy German or Scandinavian bread you can sometimes find at Aldi, in a heavy square loaf, sliced very thinly.
And I’ve always loved bread with lots of nuts and seeds. So, this is really, really tasty and not difficult to make at all 🍞🍞🍞 And I feel pretty smug that I made it myself.
We actually had most of the ingredients: psyllium husk, oats and chia seeds. I had to get some more sunflower seeds and pumpkin seeds, and find some flax seeds too. You mix everything together with some liquid, put it overnight into the fridge and then bake it for a long time the next day.
It’s dense and has great texture. Tastes great smothered in butter. The only thing is that in the Australian heat, mold started to get to it after a few days (it’s so heavy, we were just treating ourselves to a piece or two each a day), so best stored in the fridge (or in the freezer as we’re doing).