Following my last post, I still had lots of peeled carrots leftover. Lots. I could've made one of the other million recipes that called for carrots, but I'm enjoying this vegan/dairy free baking lark. And actually I find that (although this may have lots to do with my rubbish oven) using leftover white/rose wine actually gives me bread with a better texture than the thinned yoghurt I've had to use in the absence of buttermilk in London. Strangely, I bought it in Belgium often by mistake- it's easy to get buttermilk there- fresh milk, less so. Still struggling to understand that... But back to the subject at hand. This bread is definitely savoury but not pungent in flavour. It would be brilliant, thinly sliced, with cheese.
You need:
Two cups whole wheat flour
1/4 cup ground flax
Half cup white/ rose wine (great way to use up leftovers a little past their prime).
1/2 cup hulled sunflower seeds, soaked in water
Baking soda (I teaspoon)
Salt (I teaspoon)
2 inch sprig of rosemary, chopped finely (or 1/2 teaspoon dried)
One cup finely grated carrot, loosely packed (approx three small carrots)
One onion, finely grated.
- Sift the dry ingredients into a bowl, making sure you add in the bits too big to go through the sieve.
- Add the carrot and onion and stir through well
- Make a well in the middle and add the wine (this will evaporate off and I used up some old wine here). If you need more than the half cup and water until you have a dough where all flour is absorbed but not any stickier.
- Place in a tray or bowl in the bottom of the oven on greaseproof paper and let it bake until when a life goes in and comes out clean.
In light of the uselessness of my oven, I cooked this at the bottom, in a tray sitting in a tray of water, so that it wouldn't just dry out and burn. I also had to cover the top. I just want a new oven! It would take about 40 mins at 220 in a normal oven. Shove in a spike or sharp knife and if it comes out clean the bread is done :)
Makes one small but action-packed loaf which feeds many more than you'd expect!
Vegan wholewheat carrot and orange soda bread with sunflower seeds and cinnamon. Like a cake but not. Simpler than a cake, less fatty and jam-packed with stuff that's good for you! A hint of sweetness, but not sugary. I've been experimenting with soda bread for a couple of months and this one is a winner! It's easy, it doesn't need time to rise (great when you are living in shared accommodation and cannot just leave things around for hours!). Vegan because it uses wine instead of buttermilk. No alcohol (and surprisingly no wine flavour) is there at the end...
You need:
Two cups whole wheat flour
1/4 cup ground flax (v healthy)
Half cup white/ rose wine (great way to use up leftovers a little past their prime).
1/2 cup hulled sunflower seeds, soaked in water
Baking soda (I teaspoon)
Salt (I teaspoon)
Zest of two oranges
Level teaspoon cinnamon
One cup finely grated carrot, loosely packed (approx three small carrots)
- Sift the dry ingredients into a bowl, making sure you add in the bits too big to go through the sieve.
- Add the carrot and orange zest and stir through well
- Make a well in the middle and add the wine (this will evaporate off and I used up some old wine here). If you need more than the half cup and water until you have a dough where all flour is absorbed but not any stickier.
- Place in a tray or bowl in the bottom of the oven on greaseproof paper and let it bake until when a life goes in and comes out clean.
In my rubbish, one temperature, oven that was about 2 hours, covered - in a normal oven on 220 it should be about 40 mins.
Makes one small loaf- delicious with honey, butter or marmalade or as an accompaniment to a bowl of carrot soup :)
