Here’s a quick, yeast-free bread recipe that’s been knocking our socks off in recent weeks. It’s savory, sturdy, and perfect for breakfast/avocado/whatever toast and as a sidekick to salads, soups, and stews (when the weather is more appropriate for the latter two). You can see it jazzed up in the pictures with a thin layer of tahini, sliced summer tomatoes (aka perfection), pickled onion (well, only in batch of toast in last picture), a pinch urfa biber, Aleppo pepper, Maldon salt, roasted sesame seeds, and a drizzle of roasted pistachio oil.
Without further ado.
Yield: One loaf
Nonstick cooking spray or oil spray
3 cups (360 g) light spelt flour
1 tablespoon baking powder
1 teaspoon fine sea salt
2 tablespoons caraway seeds
1 1/2 tablespoons Trader Joe’s Everything but the Bagel Sesame Seasoning Blend (or same amount onion powder)
2 tablespoons organic cornstarch
1 3/4 cups unsweetened plain plant-based milk of choice
2 tablespoons roasted peanut oil or other oil of choice
1/4 cup pepitas, as topping
Preheat oven to 350°F (180°C, or gas mark 4). Coat an 8 x 4-inch (20 x 10 cm) loaf pan with spray.
In a large bowl, combine the flour, baking powder, salt, caraway seeds, seasoning blend, and cornstarch.
Add the milk and oil, and stir until just mixed. Do not overmix.
Place the batter into the prepared pan. Sprinkle pepitas on top, pressing down lightly. Bake for 55 minutes, or until firm and golden brown on top.
Let cool on a wire rack before slicing. Slice thinly and toast well for maximum enjoyment. I keep ours in the refrigerator because stuff will get moldy otherwise. It toasts really nicely and keeps well for about a week.