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