My love affair with seed and nut bread, aka “adventure bread,” began when I discovered the Adventure Bread loaf at The Mill SF. If you don’t know, the Mill is a collaboration between Four Barrel Coffee and Josey Baker, arguably the best bread slinger in San Francisco, and maybe the country. It also happens to be one of the cutest, most Instagram worthy coffee shops in San Francisco, with marble countertops and a sitting window.
In my book, Josey is the “king of toast.” He’s the one who basically turned bread into a trend, charging upwards of $6 for a slice of his delicious toast, topped with your choice of of toppings, such as local almond butter, honey, nutella, avocado, cream cheese, and house made jams. Every single loaf of bread he makes is like best thing you will ever put in your mouth. The perfect amount of crunch on the outside, and the perfect softness on the inside. On a recent trip into the city a few months ago, I stopped by The Mill for a piece of “hipster toast,” as I jokingly refer to it, armed and ready to get my gluten on, and then discovered Adventure Bread, Josey’s first gluten-free bread, made with seeds and nuts. My gluten-sensitive belly and I will forever be indebted to this man, for creating a gluten free option, and turning me a lover of seed and nut breads.
Naturally, I came home and began testing various copycat recipes I found and started to tweak ingredients, coming up with my own version of seed and nut bread that I do believe is the best thing I’ve ever tasted. Ok, maybe Josey’s is a smidge better, but he’s Josey, and I’m just KALEJUNKIE. I shared my recipe with you guys on Instagram a few months back, and it went viral. I might be exaggerating on the viral part, but thousands of you saved the recipe, and so many of you made it, I lost track.
It’s time I got a blog post up, so that you can easily find this recipe any time you are looking for a gluten free, paleo, seed + nut bread that will change you forever. Let’s get to it!
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
WHAT DID YOU THINK?
Rate + Review
Have you tried freezing it? No one else in the house will eat it, so it lasts me two weeks. But I’m a little wary toward the end of that second week and end up tossing the rest. But it’s sooooo good….I might try to halve the recipe next time, but I figured I’d see if there were other options. Thanks!!
Does it need to be stored in the fridge after making it???
You can keep it on the countertop for a day or so, but I’d keep it in the refrigerator, it will last for up to one week!
I will try. Looks good. Thanks for sharing
hope you enjoy it!