Caraway Flax Bread
Caraway flax bread, while delicious and perfect with oil and balsamic as a bread dip, is 100% made with the intention of cutting it into croutons and making it into stuffing for our holiday meal post coming next. While this loaf is perfectly flavoured for a holiday meal, it was designed to be square when baked, allowing for evenly sized cubes, its sacrifice into stuffing is for a greater cause.
Bread made at home is both satisfying and fills the house with warm smells of baking and the promise of good food. It also allows the baker the freedom to make a bread flavoured to match exactly what is needed. Caraway flax bread is just that.
I’d also make this bread for sandwiches, since caraway is so savoury. It tastes like fall to me and this caraway flax bread would be lovely toasted and open face with warm lentils on it. Fresh tomato sandwich would also be lovely, I might use my vegan avocado mayo or hummus with it.
In this case, we sliced it into cubes and toasted it in the oven with salt, pepper, more caraway and oil and made it into Apple & Onion Stuffing recipe.
We started with our gluten free bread blend flour and made the activated yeast bubbly before blending all the ingredients together and letting it rise in the oven for 1 hour.
When baking bread, I always steam bake my bread first. Just before I put it in the oven I pour 1/4 cup of water on the bottom of a hot cookie sheet that has been preheating in the oven. Do this step carefully, it gets steamy and hot fast and can burn you if you aren’t careful.
After the first 15 minutes at higher heat, I turn the oven down and open the door to check on its crust (I will cover the bread if it is too golden) and let whatever steam is left out.
When the caraway, flax bread was finished, I verified that with taking its internal temperature. Since I don’t bake with butter or milk, it was ready at 185 F.
Flax & Caraway Bread
Combine first and set aside
- 295 g 110-120° water
- 4 g psyllium husks
- 2 tsp dry active yeast
- 12 g coconut sugar
- 40 g olive oil
- 120 g olive brine or aquafaba
- 385 g gluten free bread flour blend, our recipe
- 25 g flax meal
- ½ tsp xanthan gum
- ½ tsp sea salt
- 2 tsp caraway seeds
- Measure and add hot water (110-120°) to a container that can allow bubbles to rise above the water level.Measure in psyllium husks, sugar and yeast, stir with a small whisk to combine, with no lumps.Set aside to activate and get bubbly
Measure dry ingredients
- Measure dry ingredients into a medium bowl, whisk to remove lumps and spread seasonings consistently through the flour mix.
- Measure olive brine or aquafaba and oil into a third container and whip until frothy (do not whip if using olive brine).
- Once bubbles form in activated yeast.
- Pour aquafaba, oil and activated yeast mixture into the dry ingredients.
- Blend with a hand mixture until cake batter is formed. If dough is too stiff, add room temperature water.
- Pour batter into a prepared bread loaf pan and let rise in a warm place for 1 hour. (I use my oven set on proof - 100° F)
- Preheat oven to 400° F and add a empty cookie sheet or metal oven safe pan on a lower rack of the oven.When oven is preheated, carefully (it will steam and steam can burn) pour ¼ cup of water on the cookie sheet or oven safe pan. (Do not use Pyrex glass, it could explode from abrupt the temperature change).Place bread in oven and set a timer for 15 minutes.
- After 15 minutes turn down oven to 350° F.Check bread crust isn't cooking too fast (cover it with foil if it is too brown) and open the door to let any extra steam out.Set another timer for 20 minutes. Bread is done when it is 180° F internally.