Copycat Joe and the Juice Bread Recipe

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When I started craving Joe & The Juice sandwiches (again) but didn’t fancy walking to their shop, I thought, “Why not give it a go at home?” After some experimenting and a bit of trial and error, I’ve honed a copycat recipe for Joe and The Juice bread that gets surprisingly close to the real thing.

How to make Joe and the Juice Bread

Joe and the Juice bread is a thin, wheat-based flatbread used by Joe & the Juice, typically pressed and toasted to create a light, crispy exterior with a soft interior, forming the base for their signature sandwiches.

Ingredients

Dry Ingredients

• 250 g strong white bread flour
• 200 g wholemeal/wholewheat bread flour
• 25 g oat bran or wheat bran (for fibre – optional but recommended)
• 7 g fast‑action dried yeast (1 standard UK sachet)
• 10 g fine sea salt (about 1½ tsp)
• 10 g sugar or runny honey (about 2 tsp – helps browning and flavour)

Wet Ingredients

• 320–350 ml warm water (about body temperature, 35–40°C)
• 25 ml olive oil (about 2 tbsp)
• Optional: 15–20 ml milk or plant milk (1–1½ tbsp) for a slightly softer crumb

For Finishing

• A little extra olive oil for brushing
• Fine sea salt to sprinkle (optional)
• Optional: a pinch of garlic powder or dried oregano if you want a lightly flavoured “Italian” style bread

Instructions

Step 1: Activate and Mix

1. In a large bowl, mix:
   1. Strong white flour
   2. Wholemeal flour
   3. Oat/wheat bran
   4. Yeast
   5. Sugar
   6. Salt (add it on a different side of the bowl from the yeast initially)
2. In a jug, combine:
   • 320 ml warm water
   • Olive oil
   • (Optional) Milk/plant milk
3. Pour the wet mix into the dry ingredients.
4. Stir with a spoon or your hand until no dry patches remain.
5. The dough should be soft and slightly sticky. If it is very stiff, add 1 tbsp water at a time (up to about 30 ml extra) until it loosens.

Step 2: Knead

1. You can knead by hand or with a stand mixer.
   • By hand:
     • Lightly oil your work surface (oil works better than flour for sticky doughs and keeps the crumb soft).
     • Tip the dough out and knead for 8–10 minutes:
     • Stretch, fold over, turn, and repeat.
     • It will start sticky but should become smoother and more elastic.
   • By stand mixer:
     • Use a dough hook on low–medium speed.
     • Mix for 6–8 minutes, scraping down the sides as needed.
     • Stop when the dough is smooth and springs back when poked.
2. You’re looking for a dough that is:
   • Smooth and elastic
   • Soft and slightly tacky, but not gluey

Step 3: First Rise (Bulk Fermentation)

1. Lightly oil the bowl. Place the dough back inside and turn it to coat.
2. Cover with a damp tea towel or cling film.
3. Leave in a warm, draught‑free spot for 60–90 minutes, or until roughly doubled in size.
4. If your kitchen is cool, it might take longer (up to 2 hours). That’s fine—flavour improves with a slower rise.

Step 4: Shape the Breads

1. Once doubled, gently deflate the dough with your hands (don’t punch it aggressively, press out the gas).
2. Tip onto a lightly oiled or lightly floured surface.
3. Divide into 6–8 equal pieces:
   • 6 pieces for slightly larger breads
   • 8 pieces for smaller, snack‑size breads
4. Each piece should be about 90–110 g.
5. Shape each piece into a rough ball, then flatten with your palm.
6. Using your fingers or a rolling pin, press/roll each piece into a thin oval or rectangle, about:
   • 0.5–1 cm thick
   • Approximately 10 x 15 cm (for a classic sandwich size)
7. Aim for even thickness so they cook uniformly.

Step 5: Second Rise (Proofing the Flatbreads)

1. Place the shaped breads on a parchment‑lined baking tray.
2. Lightly brush the tops with a bit of olive oil to prevent drying.
3. Cover loosely with cling film or a damp tea towel.
4. Let them rest/rise for 20–30 minutes.
5. They won’t puff massively, but they should relax and look slightly lighter.
6. Meanwhile, preheat your oven to 220°C (200°C fan) / 425°F / Gas 7.

Step 6: Bake

1. Optional: Lightly brush again with olive oil and sprinkle a pinch of salt on top.
2. Bake in the preheated oven for 8–12 minutes:
   • They should puff slightly and get a light golden colour.
   • The base should be dry and set, not doughy.
   • You’re not baking them to a dark crust; they should be relatively pale so they can later be toasted in a panini press without over‑browning.
3. Remove and cool on a wire rack.
4. At this stage, they’ll taste like soft flatbreads.

Step 7: Toasting Like Joe & The Juice

1. To get that signature toasted, slightly pressed texture:
   • Heat a sandwich press, griddle pan, or non‑stick frying pan over medium‑high heat.
   • Slice the bread horizontally (like a sandwich bun) if you want a proper “pocket” for filling.
2. Assemble your sandwich (tuna, avocado, pesto, turkey, etc.).
3. Toast in the press/pan:
   • In a sandwich press: 3–5 minutes until the bread is crisp on the outside and warmed through.
   • In a pan, press down with a spatula or another heavy pan and toast each side 2–3 minutes.
4. The bread should come out crispy on the outside, soft and chewy inside – very similar to what you get in the shop.

Ingredients Substitutes

The goal is to mimic the texture and flavour: light, chewy, fibre-rich, and ideal for sandwich fillings.

1. Strong White Bread Flour

Purpose: This provides strength and elasticity in the dough, making it light and chewy after baking.

Substitutes:

• Plain White Flour: Works, but results in a softer texture (less chewy). Add 1 tsp of vital wheat gluten per 100 g of flour to replicate the strength of bread flour.
• All-Purpose Flour (US): Similar to plain white flour. For improved structure, mix 75% all-purpose flour with 25% wholemeal flour.
• Spelt Flour: A softer, nuttier option. Replace only 25–50% of the bread flour with spelt for a lighter texture.

2. Wholemeal / Wholewheat Bread Flour

Purpose: Adds fibre and nuttiness, creating the wholesome flavour typical of Joe and The Juice bread.

Substitutes:

• Wholemeal Plain Flour: Similar texture and fibre but weaker gluten structure compared to bread flour. Results in slightly denser Joe and The Juice bread.
• Rye Flour: Adds a rustic, deeper flavour. Replace up to 50% of the wholemeal flour for an earthy, chewy Joe and The Juice bread.
• Oat Flour: Gluten-free alternative with sweetness. Use 25% oat flour mixed with gluten-free flour or strong white bread flour for a balanced texture.
• Buckwheat Flour: Nutty and earthy flavour. Mix up to 50% buckwheat flour with a stronger flour (like bread flour) to maintain texture.

3. Oat Bran or Wheat Bran

Purpose: Extra fibre for texture and nutrition. It helps replicate the hearty feel of Joe & The Juice bread.

Substitutes:

• Ground Flaxseed (Linseed): Adds fibre and omega-3. Replace bran directly with ground flaxseed for a similar wholesome quality.
• Porridge Oats (finely ground): Blend oats into a flour-like consistency. Replace brand measure for measure.
• Chia Seeds (ground): Offers fibre and bulk. Mix ground chia seeds into the dry ingredients at the same volume.
• Psyllium Husk Powder: A fibre-rich option, often used in gluten-free bread. Use less—about 10 g for every 25 g of bran.

4. Fast-Action Yeast

Purpose: Ensures the dough rises to produce light, airy bread.

Substitutes:

• Active Dry Yeast: Same result, but requires activation: Dissolve the yeast in warm water with the sugar and let sit for 5–10 minutes until frothy before adding to the flour.
• Fresh Yeast: Use 3× the weight of dried yeast. Crumble into the flour, or dissolve in liquid first.
• Sourdough Starter: For a complex, tangy flavour. Replace the yeast with 150 g of active sourdough starter (and reduce the water slightly). Allow longer proofing times (4–6 hrs).
• Skipping yeast altogether: Use self-raising wholemeal flour and leave out yeast entirely. The result will be more like soda bread (denser, less chewy).

5. Sugar / Honey

Purpose: A mild sweetness for flavour and colour during baking.

Substitutes:

• Maple Syrup: Similar sweetness; replace on a 1:1 basis.
• Agave Syrup: Same ratio, slightly less sweetness and more neutral in flavour.
• Brown Sugar: Adds a richer, molasses-like depth (slightly darker bread).
• Coconut Sugar: A natural sweetener with caramel notes; use at a 1:1 ratio.
• Stevia Powder / Erythritol: Low-calorie substitutes. Use sparingly—a pinch is usually enough.
• Skip sugar/honey entirely: The bread will bake paler, but the flavour can still shine through fillings.

Final Thoughts

Using these substitutes will let you adapt the recipe while still achieving a texture and taste close to Joe and The Juice bread.

More Recipes:

• Copycat Mary Berry’s Cinnamon Rolls Recipe