|This recipe is from the cookbook Whole Grain Vegan Baking by Celine Steen and Tamasin Noyes.|
Recipe: see page 57 of Whole Grain Vegan Baking.
So, the first recipe for vegan bread that jumped out at me was this one for Onion Caraway Whole Wheat Loaf. I looked interesting because, well, it had a pretty picture, and I'm a chump for pictures of pretty food (There are over 100 recipes in the book, and over 40 of them have photos.). And also, it looked really easy. There was no kneading or rising time involved on this one. Prep time was only 5 minutes or so, then it was in the oven.
This bread has a very hearty flavor, similar to rye bread. That comes from the caraway seeds and the beer. Then there are toasted pumpkin seeds (pepitas) that give it a nutty taste. This isn't the type of bread you would want to make sandwiches with because it is so crumbly, but it would complement a bowl of soup or chili.
I had a little bit of a problem with the pepitas. On the first loaf I made, they weren't sticking to the bread, so when I went to slice it, pepitas went flying. By the time I sliced the whole loaf, all the seeds had popped off. It didn't make for much of a photo, so I made the loaf again and pressed the seeds into the dough a little before putting it in the oven. That helped some of them stick a little better, but a bunch still fell off.
I am participating on the The Whole Grain Vegan Baking blog tour. May 26 is my official day, but I will be posting more on this book between now and then. Be sure to check out the other stops on the tour to see what other bloggers are doing with the recipes.
Ingredients: whole wheat pastry flour, baking powder, caraway seeds, onion powder, toasted pepitas, cornstarch (or arrowroot powder), vegan beer, oil, salt.