Josey Baker's Adventure Bread (Gluten-Free, Vegan)
Serves 160 mins prep135 mins cook
This hearty, gluten-free and vegan bread recipe comes from Josey Baker at The Mill in San Francisco and is reminiscent of the traditional seeded loaves you'll find in many parts of Europe.
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What you need
Instructions
0 Coat bread loaf pan with olive oil or a nonstick spray. Set aside. 2 In a very large mixing bowl, combine all dry ingredients and mix to combine. 1 Add maple syrup, olive oil, and water and mix together thoroughly. I use my hands to do this, ensuring it's all very combined and the dry ingredients are evenly distributed. This is what Baker does, and well, who am I to debate? 3 Spoon mixture into your loaf pan and smooth out the top with a rubber spatula or wooden spoon. 4 Cover loosely with a clean dish towel and refrigerate for 6-24 hours. I usually do this overnight and bake off in the morning. 5 An hour before it's time to bake, pull the bread out of the refrigerator and let it come to room temperature. 6 Make sure there is a middle rack in the oven and preheat to 400 degrees F. 7 Bake the bread for 60 minutes or so, until nicely browned and cooked through. 8 Remove from the oven, let cool in the pan for 10 minutes, then invert onto a cooling rack to cool completely for 2 hours. Yes, 2 hours.. this is a DENSE bread. 9 I like this sliced very thin, so toast and eat right away or slice it all up and freeze it so you have beautiful seeded bread anytime you please.View original recipe