The Famous Adventure Bread | Kat Can Cook

Kat Can Cook

Name: The Famous Adventure Bread
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 16
Cuisine: European
Ingredients: San Francisco Salt Company Sea Salt, Pure & Natural; Metamucil Chocolate Fiber Thins, Psyllium Husk Fiber Supplement; Bob's Red Mill Chia Seeds, Organic; Cobram Estate Olive Oil, Extra Virgin, Classic Flavor; Good Sense Sunflower Kernels, Roasted & Salted; Bob's Red Mill Old Fashioned Rolled Oats, Gluten Free; Good Sense Organic Pumpkin Seeds, Pepitas, Roasted & Salted; Talking Rain AQA Water, 9.5 pH; O Organics Maple Syrup, Organic, 100% Pure; O Organics Flaxseeds, Organic, Brown; Mariani Almonds, Plain, Whole

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The Famous Adventure Bread

Serves 1610 mins prep60 mins cook

This nutrient-dense bread, similar to a Danish Rugbrød, is packed with seeds, oats, and almonds. It's perfect for slicing thin, toasting, and enjoying as a healthy breakfast or snack.

0 servings

What you need

San Francisco Salt Company Sea Salt, Pure & Natural

tsp fine sea salt

Metamucil Chocolate Fiber Thins, Psyllium Husk Fiber Supplement

cup psyllium husk

tbsp chia seed

Cobram Estate Olive Oil, Extra Virgin, Classic Flavor

cup olive oil

Good Sense Sunflower Kernels, Roasted & Salted

cup sunflower seed

Bob's Red Mill Old Fashioned Rolled Oats, Gluten Free

cup old fashioned rolled oats

Good Sense Organic Pumpkin Seeds, Pepitas, Roasted & Salted

cup pumpkin seeds

cup water

O Organics Maple Syrup, Organic, 100% Pure

tbsp maple syrup

cup flax seed

cup almond

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Instructions

Coat a bread loaf pan with olive oil or a nonstick spray and set aside. In a very large mixing bowl, combine all dry ingredients and mix thoroughly. Add maple syrup, olive oil, and water, then mix together thoroughly, ensuring all dry ingredients are evenly distributed. Spoon the mixture into your loaf pan and smooth out the top with a rubber spatula or wooden spoon. Cover loosely with a clean dish towel and refrigerate for 6-24 hours (overnight is suggested). One hour before baking, remove the bread from the refrigerator to let it come to room temperature. Make sure there is a middle rack in the oven and preheat to 400 degrees F. Bake the bread for 60 minutes or so, until nicely browned and cooked through. Remove from the oven, let cool in the pan for 10 minutes, then invert onto a cooling rack to cool completely for 2 hours. Slice very thin and toast immediately, or slice and freeze for later.

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