Caraway Onion Cornmeal Bread
A hearty, savory quick bread infused with caraway seeds and dried onion, perfect for pairing with soups and salads.
Equipment
- Loaf pan (8 × 4-inch / 20 × 10-cm)
- Mixing bowls
- wire rack
Ingredients
- Nonstick cooking spray
- 1 tablespoon 15 ml apple cider vinegar
- 1¾ cups 415 ml plain soymilk (use soy here, or your milk might not curdle)
- 1 cup 120 g cornmeal
- 2 cups 240 g white whole wheat or regular whole wheat flour
- 1 tablespoon 12 g baking powder
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 2 teaspoons dried minced onion
- 2 teaspoons caraway seeds
- 1 tablespoon 8 g cornstarch
- ¼ cup 60 ml canola oil
Instructions
- Preheat the oven to 350°F (180°C, or gas mark 4).
- Lightly coat an 8 × 4-inch loaf pan with nonstick spray.
- In a medium-size bowl, combine the vinegar and soymilk; let sit until it curdles, forming a buttermilk-like consistency.
- In a large-size bowl, mix the cornmeal, flour, baking powder, baking soda, salt, dried onion, caraway seeds, and cornstarch.
- Stir the oil into the buttermilk mixture.
- Fold the wet ingredients into the dry ingredients carefully, being cautious not to overmix.
- Pour the batter into the prepared loaf pan.
- Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool for 15 minutes in the pan before transferring the bread to a wire rack to cool completely.
Notes / Tips / Wine Advice:
Serving Tip:
Serve toasted with a spread of nondairy butter or alongside hearty soups and salads for a flavorful pairing.
Wine Advice:
Pair with a dry white wine such as Riesling or Grüner Veltliner to complement the earthy caraway flavor.
Nutritional Information
Calories: 210 kcal | Carbohydrates: 34 g | Protein: 5 g | Fat: 6 g | Fiber: 4 g | Sugar: 1 g | Salt: 0.5 mg
