#josey baker bread

[postcardsfrom]

Josey Baker Bread | Bakery | San Francisco | USA

[bewitchingkitchen]

JOSEY BAKER'S OLIVE BREAD

JOSEY BAKER’S OLIVE BREAD

You would think that I’m done talking about gifts. Sorry, there is one more, a super special gift received from Celia, the bread baking Goddess Extraordinaire from Australia, hostess of the equally extraordinaire food blog Fig Jam and Lime Cordial.  She found out that it was my birthday last month (full disclosure: I told her), and sent me a bread cookbook: Josey Baker Bread.   I was traveling at…

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[del-terious]

Just let that bread-baking beast out. You know you want to.

Josey Baker

[goodeggsnyc]

Jaclyn’s Take on Josey Baker's Gluten-Free Adventure Bread 

I’m constantly on the prowl for quick, uncomplicated gluten-free baked goods. I love a gluten-free treat that’s not trying to mimic it’s refined grain cousin—it doesn’t need to taste like fluffy white bread or flaky croissant. If it’s a cashew pie crust, the cashews do the talking! If it’s a bread, all it has to do is hold onto my butter schmear or shmooshed avocado for dear life! And If it’s jam-packed with healthy ingredients, even better.

So I was thrilled when my colleague in our San Francisco foodhub recommended Josey Baker’s Adventure Bread - Josey is a Good Eggs O.G., after all! This recipe is a fortuitous gluten-free anomaly in his his new cookbook, Josey Baker Bread, a wonderful intro to bread-baking book that also painstakingly details the baking techniques behind his famous $4 toast (definitely not gluten-free).

His Adventure Bread isn’t trying to be something it’s not: it’s neither flaky nor fluffy, and it’s really not very sandwichable either. Instead, it’s super dense, made completely of seeds and nuts, drowning in healthy omegas and proteins and what-nots—not to mention the easiest thing I’ve ever made in a bread loaf pan. To be honest, it’s really just laughable how easy it is to make and how satisfied my tummy is going to be every morning (or when I’m  on a “hike” in Prospect Park!). The bread even looks silly (or beautiful?) when you slice into it and see the cross-section of all the bajillion nuts and seeds that went into it  - and you can taste the special nutty flavor of each and every one of them.

This recipe comes straight out of his cookbook with links to ingredients from our Good Eggs marketplace. I'm sure you could also swap out different nuts and seeds. Pistachios would add some gorgeous color and caraway seeds would give it a rye bread quality to pair with smoked salmon.

  ADVENTURE BREAD

Makes about 10 slices

2 ¼ cups rolled oats 1 cup sunflowers seeds ½ cup pumpkin seeds ¾ cup raw almonds from Tierra Farm, toasted and coarsely chopped ¾ cup flax seeds ⅓ cup psyllium seed husk 3 tablespoons chia seeds 2 teaspoons sea salt from Maine, finely ground 2 tablespoons maple syrup from Lancaster Farm Fres Coop ¼ cup olive oil from Seka Hills 2 ½ cups water 

Preheat your oven to 350 F to toast the seeds. Spread the sunflower seeds and pumpkin seeds on a baking sheet and toast until they start to brown, about 15 minutes, stirring halfway through to evenly crisp.

Combine all the dry ingredients into one bowl. Mix with hands. Then pour in wet ingredients in and combine well with a big spoon. Take pride in your mush-job, this is all the handling you’re going to do with this “dough”. Once it’s mixed real good, scoop it into your oiled pan and smooth out the top so it looks nice. Then stuck that guy in the fridge and leave it alone for at least a few hours, up to a whole day.

Bake it. Put a rack in the middle of the oven and preheat it 400 F. Bake for about an hour or so, then take it out and gently remove the loaf from the pan. Let it cool on a cooling rack for at least 2 hours (YES, two whole hours). Don’t rush it here folks, this bread is dense and if you don’t wait for it to cool, it won’t be as yummy.

Toast and eat. This bread is definitely best sliced nice and thin (around a half an inch) and then toasted up and spread with whatever your heart desires. It makes an especially excellent vessel for smushed avocado and sea salt or a hefty spread of butter and a drizzle of honey!

- Jaclyn, NYC Community Care Lead. Check out her website fairytalebaker.com

[professionallush]

In case you were wondering, it IS possible to mention your Mensa membership and your European boyfriend in a review of a book about baking bread. 

[chroniclebooks]

Finally, a true entry-level bread-baking cookbook, from Josey Baker (real name), a former science teacher turned San Francisco baking sensation.

Josey Baker Bread combines step-by-step lessons with more than 100 photographs, offering easy-to-follow guidance for aspiring bakers. Recipes start with the basic formula for making bread— requiring little more than flour, water, time, and a pan—and build in depth and detail as the user progresses to more complex loaves, including Josey’s cult favorite Dark Mountain Rye. 

Novice Bakers and $4 toast fans, rejoice!