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Quick rye,whole wheat and caraway seed soda bread

Updated on November 25, 2012

Rye, whole wheat and caraway seed soda bread

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Rye, whole wheat and caraway seed soda bread

Prep time: 15 min
Cook time: 55 min
Ready in: 1 hour 10 min
Yields: 1 two pound loaf of very yummy bread

Rye, whole wheat and caraway seed soda bread

Gathering the ingredients
Gathering the ingredients | Source
Always spoon your flour into your measuring cup. If you just drive the measuring cup into the flour bag, you will get alot more flour than one cup.
Always spoon your flour into your measuring cup. If you just drive the measuring cup into the flour bag, you will get alot more flour than one cup. | Source
Since I did not have buttermilk on hand and needed something acidic to activate the baking soda,  I mixed malt vinegar with my hemp milk.
Since I did not have buttermilk on hand and needed something acidic to activate the baking soda, I mixed malt vinegar with my hemp milk. | Source
Toast the caraway seeds for max flavor
Toast the caraway seeds for max flavor | Source
Hemp milk and malt vinegar
Hemp milk and malt vinegar | Source
Make a well in the flour
Make a well in the flour | Source
Mix well but just until all the ingredients are incorporated.
Mix well but just until all the ingredients are incorporated. | Source
Place dough into the bread loaf pan and pop in the oven.
Place dough into the bread loaf pan and pop in the oven. | Source
Baking bread is the best aromatherapy!
Baking bread is the best aromatherapy! | Source
Try and let it cool completely! I sliced the whole loaf , pulled out what I needed for dinner, and froze the rest.
Try and let it cool completely! I sliced the whole loaf , pulled out what I needed for dinner, and froze the rest. | Source

Quick rye, whole wheat and caraway seed soda bread

  • 2 cups whole wheat flour, organic
  • 1 cup dark rye flour, organic
  • 1 cup soy flour, organic and if you don't have it just use another cup of rye flour
  • 1 teaspoon baking soda
  • 1 tsp salt
  • 2 tablespoons malt vinegar
  • 2 1/4 cup hemp or soy milk, regular milk with work too
  • 4 tablespoons dried chopped onions
  • 2 tablespoons caraway seeds, toasted

Quick rye, whole wheat and caraway seed soda bread

  1. Preheat oven to 450 F . Coat a baking loaf pan with a small amount of oil and coat the interior. Set it aside.
  2. Take a large bowl and measure out the rye, soy and whole wheat flours, baking soda and salt. Whisk them all together. Make a well in the center and either pour in 2 1/4 cups buttermilk, or, a milk and vinegar mixture that measure in total, 2 and 1/4 cups liquid. Take your hands or a large mixing spoon and mix until all the ingredients come together. Try to avoid overmixing.
  3. Take your loaf pan and slide the dough into the pan. Push the dough around with your hands to settle it in all the corners. Place in to the oven and bake for 20 minutes.
  4. After 20 minutes, reduce the temperature of the oven to 400 F and turn the loaf in the oven 180 degrees., to insure even browning. Continue to bake the loaf another 30 to 35 minutes. To check for doneness, tap the top of the loaf with your fingernail. It should sound hollow. It should also be browned. If not, give it another 5 minutes. When it is done, carefully transfer the loaf from the pan to a wire cooling rack. It will be hard to resist but let it cool at least 40 minutes. I sliced off what I needed for dinner and froze the rest for future use.

Rye, whole wheat and caraway seed soda bread

This recipe was developed because as a kid I grew up near a Jewish deli. My favorite sandwich, bar none, was a swiss, corned beef with sauerkraut on rye with mustard. If you threw in a bowl of Matza ball soup I was in total food heaven. As I grew older I starting dramatically cutting salt and fat from diet but, I missed those sandwiches! This recipe has an evolution. I started by replacing the corn beef with tempeh. The problem is, I would always make rye bread from scratch because I could not find a loaf of real rye bread at home. I have a fab recipe for that but that is another blog. So what's a girl to do? I want these sandwiches ready by dinner but there is no time for two dough risings that could take as long as 3 hours, and, it still needs to bake and cool. The problem then is the bread has to completely cool. You simply can't cut rye hot-- it will be a mess! Hmmmm, what bread is fast baking? Irish soda bread popped in my head! It's quick and delicious. Can I substitute the whole wheat flour for rye and what would dried onions and caraway taste like? Well in a word, delicious. Now I can have my vegetarian reubens any time! I am transported to the deli of my youth! Please check out my blog on Vegetarian Ruebens. I serve this sandwich with baked sweet potato fries and my cinnamon ketchup. You have got to try this!

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