Adventure Bread with Whipped Honey Butter
There’s nothing more satisfying than a toasted slice of this seeded adventure bread. Every bite is packed with fiber, healthy fats, and micros to keep you fueled on your next adventure – best served with a generous pat of homemade whipped honey butter.
Flavor Notes
Toasted | Earthy | Nutty
Pairing Suggestions
Hiking | Rock Climbing | Cracker Boards
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Why I Love Adventure Bread
I first stumbled upon Adventure Bread in a cafe called The Mill in San Francisco and haven’t stopped thinking about it ever since. Truly. My mind was blown.
Adventure Bread was first shared by Josie Baker (as far as I’m aware). It’s “famous” in the bay area, but it deserves a spot in literally every bakery in my opinion.
After trying it I made the four mile walk to buy another … and another … and yet another that I took in my carry-on on a flight back to North Carolina to share! You’ll see some blogs call it “the life-changing loaf” and honestly, the name is valid.
What to Expect
This is a super dense and seedy loaf. You don’t need to use any nuts or gluten, so it’s pretty allergy friendly. It’s best served toasted, but it’s also super delicious just sliced on its own! In the spirit of the name, I’d recommend taking a few slices along on your next outdoor adventure.
This recipe comes together super easily. There’s no kneading, no yeast, no fuss. The hardest part is waiting for it to set in the fridge overnight (a critical step – do not skip!)
How to Make Adventure Bread
I think this recipe is simpler than most quick breads, cakes and muffins. Grab two large bowls, dry ingredients in one and wet in the other. There’s no whipping, no crazy egg substitutes, no kneading, yeast, or rising. All you need to do is pour the wet into the dry!
There are a LOT of colors and variety in the dry mix. The original recipe calls for oats plus 5 other seeds.
The 3/4 cups of mixed nuts are the main allergen, so for those sensitive to tree nuts, you can simply swap them out 1:1 for a different nut, or just use extra pumpkin and/or sunflower seeds!
FAQs
Psyllium husk (also called psyllium husk powder) is a really unique ingredient. It comes from the seeds of an herb called plantago ovata. This ingredient is SUPER rich in fiber – I’m talking more than 7x the amount in oats per gram. That means that it’s great for bulking and binding things together with the addition of water. Without the psyllium husk, there’s no “glue” to hold all the seeds together in this bread.
Anthony’s Organic brand makes psyllium husk powder; you can usually locate it in the baking aisle near the flours. I found multiple options at my local whole foods, but Harris Teeter also supplies it. I personally haven’t been able to find it at Trader Joe’s (yet).
The name “Adventure Bread” is one of three that I’ve found used commonly for this bread recipe. I believe the original recipe comes from Josey Baker Bread in California, and they outsource their breads to a number of different restaurants and cafes – including The Mill where I first discovered it! Other names I’ve seen out there are “Life changing bread” and “Super seeded loaf”
Before topping with whipped honey butter, this bread recipe is 100% vegan. The bread is lightly sweetened with maple syrup and there are no eggs, dairy, or other animal products required for a perfect loaf!
Yes – just ensure you’re buying certified gluten-free oats. For people with extreme gluten allergies, this is critical because some brands process their oats in the same facility as they process gluten-containing products. I recommend you make sure to check for oats certified gluten free by GFCO. Products with this label have been tested and passed for having less than 10 ppm of gluten.
Recipe Card
Adventure Bread
Ingredients
Dry
- 2.25 cups whole rolled oats (235g)
- ⅓ cup psyllium husk fiber (20g)
- ¾ cup flax seeds (120g)
- 3 tbsp chia seeds or hemp seeds (25g)
- ½ cup pumpkin seeds, toasted (65g)
- 1 cup sunflower seeds, toasted (160g)
- ¾ cup mixed nuts, chopped (90g)
- 1 tsp salt (12g)
Wet
- 2 ½ cups water (600g)
- ¼ cup olive oil (55g)
- 2 tbsp maple syrup (40g)
Whipped Honey Butter
- ½ cup honey
- ½ cup butter, vegan block style, softened
Instructions
Adventure Bread
- Toss together all the dry ingredients in a large mixing bowl.
- Whisk the water, oil, and maple syrup in a separate, medium sized bowl.
- Pour the wet ingredients into the dry.
- Stir together until gooey and homogenous.
- Grease an 4x4x9 loaf pan and pour the bread dough into, leveling the top out with your spatula.
- Chill the dough for 24 hours covered in the fridge.
- Preheat the oven to 400℉
- Bake for one hour. If the seeds on the top and sides start to brown too quickly, quickly open the oven and cover the pan with an aluminum foil tent.
- Cool the bread in the pan for two hours before slicing. This step is essential for the bread to hold together, so do not skip it!
Whipped Honey Butter
- Bring the ½ cup of vegan butter to room temperature.
- Measure the honey into a medium sized bowl.
- Using a hand mixer, whip the honey on high for 3 minutes or so. The honey will turn pale white and expand slightly.
- Gently fold the honey into the softened butter.
To Serve
- This bread is excellent on it's own – wrap in a paper towel to bring along on a hike or walk if enjoying outside!
- If enjoying toasted and at home, prep the honey butter while preheating the oven to a broil. Place the sliced bread on a baking sheet and toast until golden, watching it carefully to avoid burning. Serve warm with a generous pat of whipped honey butter.
Did you try this recipe? Let us know how it went in the comments!
