In a galaxy caraway.


I’ve done it again. Buy something in bulk that I probably shouldn’t have.
This time around, it’s caraway seeds that made me do it.
I love the stuff, but who buys caraway seeds in bulk, seriously? Unless they bake something like twelve thousand loaves of rye bread. A day.

So here’s a yeast-free bread for you, easy to make, quick to land on the table, and perfect to enjoy with a big bowl of soup or a salad. Or both.

(Cliffs Notes version of this already short post: Don’t buy caraway seeds in bulk.)

Caraway Onion Bread:

Nonstick cooking spray
3 cups (360 g) whole wheat pastry flour
1 tablespoon (12 g) baking powder
1 teaspoon fine sea salt
2 tablespoons (13 g) caraway seeds
1 1/2 to 2 tablespoons (11 to 15 g) onion powder, to taste
2 tablespoons (16 g) cornstarch or arrowroot powder
1 1/2 cups (355 ml) vegan beer, plus up to 1/4 cup (60 ml) extra if needed
2 tablespoons (30 ml) olive oil
1/4 cup (30 g) salted, toasted pepitas (hulled pumpkin seeds), for the top

Preheat oven to 350°F (180°C, or gas mark 4). Coat an 8 x 4-inch (20 x 10 cm) loaf pan with cooking spray.
In a large bowl, combine the flour, baking powder, salt, caraway seeds, onion powder, and cornstarch.
Add 1 1/2 cups (353 ml) beer and olive oil, and stir until just mixed. If the batter is too dry, slowly add extra beer as needed.
Place the batter into the prepared pan. Sprinkle pepitas on top, pressing down lightly. Bake 50 to 60 minutes, until golden brown, and that a toothpick inserted in the center comes out clean.
Let cool on a wire rack before slicing. This bread tastes best when enjoyed freshly baked. Consider toasting the eventual leftovers before enjoying the next day.

Yield: One loaf


  • Rosa says:

    I love caraway seeds! Their flavor is so enjoyable. Your bread looks marvelous!



  • donatella says:

    mmm, onion bread! such a great idea! i’d like to have it with a big, very big bowl of veg home made broth!
    great recipe and composition of flavours!

  • Ashlae says:

    You take the most beautiful photos I’ve ever seen. Seriously.

    The bread sounds divine – and since I’ve *slowly* been able to tolerate more and more gluten, I’mma make it. And stuff it into my face.

  • Jamie says:

    This looks amazing, beautiful photos.

  • Eileen says:

    Your caraway seed dilemma is reminding me of the big bag of poppyseeds currently hiding in my pantry–I have no idea who I’m going to ever get through them. If I had caraway seeds, I’d definitely be making batches of Irish soda bread to help get through it. I really like the savory onion bread idea too!

    • Celine says:

      You’ll never guess what else I bought too much of. It starts with poppy and ends with seeds. Why do we do this to ourselves?