Onion and Walnut Bread

by L Matthews on October 30, 2011

Onion and Walnut Bread

Onion and Walnut Bread with Bloody Mary Soup

Spending nearly seven dollars a pop on a tasty loaf of walnut and onion bread from Capers might make you feel wonderfully full of tasty vegan goodness but can quickly turn a cheap soup lunch into an indulgent luxury. Satisfy both your hunger and your penny-pinching nature by making the bread yourself and filling your house with wonderful bready smells to entice the neighbours over or get a quick sale should your property be on the market!

Yes, making your own bread by hand takes time, but it’s so much tastier than shopbought stuff, is way cheaper (unless you charge yourself by the hour) and has the added flavour of smugness, what’s not to love? If you have a breadmaking machine thingamajig then dig out the instruction manual as many of these whirliggigs have options for adding stuff like, say, walnuts and onion paste, into the mix.

Ingredients

  • 8g yeast
  • 1 1/2tsp sugar
  • 3/4tsp salt
  • 1 cup warm water
  • 3tbsp olive oil
  • 1/2 tsp garlic powder
  • 2tbsp coarsely ground walnuts
  • 1/2tsp onion powder
  • 3 cups flour (half each plain/wholewheat, with water changed accordingly if changing ratio).

The Method to the Madness

  1. Mix the sugar, salt, warm water and yeast together and let it sit for 5mins to activate the yeast.
  2. Mix the flour, garlic, onion, and walnuts together in a big bowl.
  3. Once there’s a nice thick layer of yeasty foam on the top of the wet mix add the lot to the flour mix along with the oil.
  4. Mix it all up to form a doughball, adding a touch more water if needed or flour if too wet. Working the dough will warm it again and make it feel wetter so be careful not to add too much extra water at this stage.
  5. Turn out the doughball onto a floured surface and pummel it for ten minutes, preferably to some heavy metal or other anger-inspiring music.
  6. Return the dough to the bowl, cover it with a teatowel and leave it in a warm place for 30mins, or until roughly doubled in size.
  7. Knead it again for ten mins, return to the bowl, cover, and leave for another 30mins.
  8. Preheat your oven to 190C (350F) and knead the bread for another ten minutes while the oven warms up.
  9. Shape the dough into its final product, i.e. round breadcakes, one big bread round, or a loaf shape for a pan and place it in situ for baking.
  10. Leave the dough on the baking tray or in its pan on top of the oven for a few minutes, covered with the teatowel for one last proofing then place it in the oven and bake for 30mins or until the bottom returns a hollow sound when tapped.

Leave the bread to cool after removing it from the oven. Cutting it too soon will cause it to get ‘sad’ and slump in on itself as it cools too quickly. Or, if for use straight away just devour it all as soon as it’s cool enough not to burn your tongue!

Serve as toasts smothered in avocado, or as huge sandwiches to accompany a pile of homemade roast potato chips, or dunk it in freshly made Bloody Mary soup as we did at our vegan Thanksgiving dinner. mmm….Delicious vegan walnut and onion bread at a fraction of the cost from Capers and it’ll make your house smell wonderful.

vegan-thanksgiving-recipe-bloody-mary-soup-and-bread

If making the walnut and onion bread to accompany BloodyMary soup, add in a bit of rosemary!

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