Let’s make adventure bread! This easy seed bread recipe is gluten-free, low-carb, high protein, dense, and hearty. It’s loaded with seeds and nuts.
Some of my favorite local bread bakeries sell super dense, gluten-free, seed bread by the slice or loaf. At Oat Bakery in Santa Barbara, it’s called Superseed bread. At Bob’s Well Bread in Los Alamos, it’s called the Centennial Loaf. However, one of the most famous seed bread is the Adventure Bread from Josey Baker at The Mill in San Francisco.
Making seed bread at home is easy and less expensive than buying it from a bakery. Here’s how to make this healthy loaf.
What is Adventure Bread?
Adventure bread is a type of bread that is made with whole grains, nuts, seeds, and other nutritious ingredients. It is a dense, hearty bread that is often used as a portable snack or meal for outdoor activities such as hiking, camping, or backpacking.
Adventure bread is a great option for those who want a healthy, on-the-go snack or meal that is packed with protein, fiber, and other nutrients. It is also gluten-free, dairy-free, and vegan, making it a versatile option for many dietary needs.
Other common ingredients that work in this type of seed bread are rye and dried fruits.
Why This Recipe Works
Although this seed bread does not contain any traditional baking binders such as eggs and doesn’t have any leavening ingredients, the combination of seeds creates a very dense loaf that doesn’t crumble when sliced. If you’ve ever made chia pudding or a flax egg, you know how gelatinous these seeds get when combined with a liquid. The psyllium husk, chia, and flax seeds create a natural vegan binder for all the other seeds, nuts, and oats.
The seed bread is so dense that it slices easily without crumbling. It’s ideal for toasting and topping with your favorite spreads or fresh ingredients.
What is Psyllium Husk?
Psyllium husk is a natural dietary fiber derived from the seeds of Plantago ovata, an herb native to parts of Asia and Africa. It has become increasingly popular in recent years due to its many health benefits, including reducing cholesterol levels, regulating blood sugar levels, promoting healthy digestion, and aiding weight loss efforts.
Psyllium husk can also be used as an ingredient in baking recipes for a variety of purposes. By adding bulk to doughs and batters it helps give baked goods structure while also providing moisture retention which results in a softer texture when finished baking. In addition to this functional benefit, psyllium husk may also impart a slightly sweet flavor and light color on some products like oat bran muffins or oatmeal cookies.
This is an important binding ingredient in this recipe, so don’t skip it, please. You can find whole or ground psyllium husks in the supplement section of natural foods stores.
Adventure Bread Ingredients
- Oats. For truly gluten-free seed bread, be sure to use gluten-free oats.
- Psyllium is a necessary ingredient in this recipe and there aren’t any tested substitutions.
- Seeds. There are about 2 cups of seeds in this recipe! I use raw pepitas and sunflower seeds and toast them in a large dry saucepan on the stove. Use your chia seeds for chia pudding and smoothies as well. Be sure to use unsalted ingredients since we’ll be adding salt.
- Nuts. You can use any nuts you like for this recipe. I have used almonds and walnuts.
- Liquid. Water, oil, and syrup are all you need here.
How to Make Seed Bread
Although seed bread comes together very quickly and easily, it does require some patience. It needs time to set, bake, and cool completely before being enjoyed.
Step 1: Combine the Seeds and Oats. Stir the oats, seeds, and nuts together in a large bowl. You can use roasted/toasted seeds and almonds or toast them yourself.
Step 2: Mix in Wet Ingredients. Thoroughly squish all the ingredients together so that the seeds are evenly distributed.
Step 3: Let the mixture rest. You can rest the “dough” in the bowl, covered with a towel, or in the loaf pan.
Step 4: Bake and cool completely.
How to Eat Seed Bread
The best way to enjoy super seed bread is to slice thinly and toast it. The texture will be much better when toast, so please don’t skip this step. You want it a bit crispy on the edges.
Here are a few of my favorite toppings for seed bread toast:
- Avocado and sea salt
- Pesto (or other favorite spread), sliced heirloom tomato, dill,
- Creamy nut butter and berry jam
- Almond butter and sliced bananas
- Vegan cream cheese
Storage and Freezing
This seed bread should be stored in an airtight container at room temperature. Because it contains nuts and seeds, it can become rancid if exposed to air or moisture for too long.
Store it in an airtight container such as a plastic container with a lid or a resealable plastic bag. Make sure to press out as much air as possible before sealing the container to help keep the bread fresh.
Properly stored, seed bread should last for several days at room temperature.
Because it is so dense and high in protein, it tends to hold up well when frozen. To freeze your bread, simply wrap it tightly in plastic wrap or aluminum foil and place it in a freezer-safe container. Alternatively, you can slice the bread first and wrap each slice individually before freezing. This makes it easier to thaw and use just the amount you need at a time.
When you are ready to use the seed bread, simply remove it from the freezer and allow it to thaw at room temperature. You can also toast the bread straight from the freezer if you prefer a crispy texture. Frozen seed bread should last for up to three months in the freezer.
- 1 cup hulled sunflower seeds, toasted
- 1/2 cup hulled pumpkin seeds (pepitas), toasted
- 3/4 cup toasted almonds or walnuts, roughly chopped
- 2 cups gluten-free rolled oats
- 1/3 cup psyllium husks
- 3/4 cup flax seeds
- 1/4 cup chia seeds
- 3/4 tablespoon fine sea salt
- 2 1/4 cups water
- 2 tablespoons maple syrup (or honey)
- 1/4 cup olive oil (or melted coconut oil)
- Prepare an 8x4" loaf pan by oiling lightly or lining it with parchment paper.
- In a medium bowl, stir together the sunflower seeds, pumpkin seeds, almonds, oats, psyllium, flax, chia, and salt until well combined.
- Add the water, syrup, and oil.
- Mix the wet ingredients with the dry ingredients very well. The oats, flax, chia, and psyllium will absorb much of the liquid. This mixture will be very thick. It works best to use your hands to really work the mixture together so there are no clumps of chia seeds.
- Transfer the mixture to the prepared loaf pan. Cover with a kitchen towel and let sit for 1 hour. Preheat the oven to 400°F.
- Bake the loaf in the oven for about an hour, until nice and golden on top. Let sit for a few minutes then transfer to a cooling rack. Let the loaf cool completely, at least an hour or two.
- To enjoy, slice thinly, about 1/4-1/2" thick. A serrated knife works best to cut through the seeds. Toast the seed bread slice (don't skip this step!) and top it with your favorite things. See our post for topping ideas.
This recipe was adapted from Josey Baker's Adventure Bread and inspired by the Superseed Bread at Oat Bakery in Santa Barbara.
Pan: You can use larger or smaller sized loaf pans, though the loaves will be taller or shorter.
You can use raw sunflower seeds and pepitas and toast them in a large dry saucepan on the stove.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:Yield: 20 Serving Size: 1 slice
Amount Per Serving: Calories: 188Total Fat: 13gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 0mgSodium: 732mgCarbohydrates: 15gFiber: 7gSugar: 2gProtein: 6g
Nutrition information is automatically calculated by Nutritionix. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your favorite calculator.