Caraway Onion Cornmeal Bread
A hearty caraway onion cornmeal bread with a rich, savory flavor, perfect for pairing with soups and salads.
Equipment
- 8 × 4-inch (20 × 10-cm) loaf pan
- whisk,
- wire rack
- Toothpick
Ingredients
- 1 tablespoon 15 ml apple cider vinegar
- 1 tablespoon 12 g baking powder
- 1 tablespoon 8 g cornstarch
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 1¾ cups 415 ml plain soymilk
- ¼ cup 60 ml canola oil
- 2 cups 240 g white whole wheat or regular whole wheat flour
- 2 teaspoons caraway seeds
- 2 teaspoons dried minced onion
- 1 cup 120 g cornmeal
- Nonstick cooking spray
Instructions
- Preheat the oven to 350°F (180°C, or gas mark 4).
- Lightly coat an 8 × 4-inch (20 × 10-cm) loaf pan with nonstick spray.
- In a medium mixing bowl, combine the vinegar and soymilk; let sit until it curdles, forming a buttermilk-like consistency.
- In a large mixing bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, dried onion, caraway seeds, and cornstarch.
- Stir the canola oil into the curdled soymilk mixture.
- Fold the wet ingredients into the dry, mixing until just combined.
- Do not overmix.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
- Place the loaf on a wire rack, still in the pan, for about 15 minutes.
- Transfer directly to the rack and let cool completely before slicing or storing.
Notes / Tips / Wine Advice:
Serving Tip:
Delicious when toasted and served with vegan butter or alongside a warm bowl of soup.
Wine Advice:
A dry Riesling or a German-style wheat beer pairs well with the caraway and onion flavors.
Nutritional Information
Calories: 210 kcal | Carbohydrates: 32 g | Protein: 5 g | Fat: 7 g | Fiber: 4 g | Sugar: 2 g | Salt: 0.4 g
