Ingredients
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3 cups (360 g) whole pastry Wheat Flour
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1 tblespoon (12 g) Baking Powder
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1¼ teaspoons fine Sea Salt
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2 tablespoons (13 g) Caraway Seeds
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1½ tablespoons (10 g) Onion
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2 tablespoons (16 g) Cornstarch
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1½ cups (353 ml) Vegan Beer
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2 tablespoons (30 ml) neutral-flavored Oil
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1⁄4 cup (30 g) salted, Pumpkin Seeds
Directions
One of us (who shall remain nameless) went a bit shopping crazy and bought 2 pounds (908 g) of caraway seeds online. It will take a lot of onion caraway loaves to get rid of those seeds, but we’re big fans of this recipe’s speedy preparation, flavor combination, and tender yet firm crumb, so we’ll happily make do. We’re sure you will, too.
Steps
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1
Done
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Preheat the 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. |
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2
Done
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In a large bowl, combine the flour, baking powder, salt, caraway seeds, onion powder, and cornstarch or arrowroot powder. |
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3
Done
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Add the 1½ cups (353 ml) beer and oil, and stir until just combined. If the batter is too dry, slowly add extra beer as needed. |
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4
Done
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Scrape the batter into the prepared pan. Sprinkle the pepitas on top. Bake for 50 to 60 minutes, until golden brown and a toothpick inserted into the center comes out clean. |
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5
Done
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Let cool on a wire rack before slicing. This bread tastes best when enjoyed freshly baked. We recommend you toast the eventual leftovers before enjoying the next day. |
