anunrefinedvegan

Here’s the recipe I promised yesterday.  I was looking for a bread to complement a sandwich I was contemplating and as soon as I saw this one including onions and mustard seeds, I knew it was exactly what I wanted.  The fact that it had a pretty braid made it all the more appealing.  The baked bread has a chewy crumb and crunchy crust and is not overwhelmed by the addition of onions – in fact, next time I’m going to include a whole onion.  A wonderful sandwich bread, but also delicious alongside soup, stew or salad.

Onion and Mustard Seed Braid
One large loaf

1 tbsp. black (or yellow) mustard seeds
1/2 a large onion, finely chopped
2 1/4 cups bread flour
1/2 cup whole wheat flour
1 1/4 cups white whole wheat flour
2 1/4 tsp. dry active yeast
1 tbsp. molasses
1 tsp. salt
1 1/2+ warm water

In a small skillet on medium-high heat, toast the mustard seeds for a few minutes, then add a splash of water or vegetable broth and saute the onions until soft.  Remove from heat and set aside to cool.

In a small bowl, whisk together the yeast, molasses and 1/2 cup of the water.  Let stand until foamy.  Meanwhile, whisk together the flours and salt in a large bowl.  When the yeast is foamy, add it to the flour mixture along with the remaining 1 cup of water and the onion mixture.  Stir until a soft dough forms, adding water or flour as necessary.

On a lightly floured surface, knead the dough until smooth and elastic.  Transfer the dough to a large bowl that has been lightly sprayed with cooking oil.  Allow dough to rise until doubled in size, about 1 hour.

Line a baking sheet with parchment.  Punch the dough down and knead for a minute.  Then divide the dough into 3 equal pieces.  Place the three pieces next to each other on the baking sheet and braid them, tucking the ends under.  Cover with a clean kitchen towel or plastic wrap and set aside to rise until nearly doubled.

Preheat the oven to 450F.  Slide the baking sheet into the oven and bake for 35-40 minutes or until golden on top and the bottom sounds hollow when tapped.  Transfer to a wire rack and let cool completely before slicing.

(This delicious bread recipe was inspired by one in Vegetarian Bible, by Sarah Brown.  I believe it’s out of print, but used copies are still out there.  This is a great cookbook and resource, though a touch heavy on the cheese.  Many of the recipes are adaptable to vegan diets.  For this recipe I increased the amount of whole wheat flour and used molasses instead of brown sugar.)