Sunday was one of those magical days. I slept until my body was ready to rise – at a respectable 7:30 a.m. – and I enjoyed a leisurely morning in which I simply sipped coffee and dove into a book I picked up at the library this week (A Hope More Powerful than the Sea: The Journey of Doaa Al Zamel). While I was reading, Dave was in the kitchen, showing off some mad skills. He took the pretzel recipe that will be in my book The Vegan Air Fryer to make air fried pretzel bagels.
He used an Everything but the Bagel seasoning from Trader Joe’s.
Whoa. We devoured them.
Feeling inspired by his hard work, I decided to go into the kitchen to do some easy work. I made a batch of seitan in the pressure cooker and then made this easy seed loaf
in the bread machine. Here’s the simple recipe:
Whole Wheat Caraway and Pumpkin Seed Bread
Ingredients
- 1 3/4 cups water
- 4 cups whole wheat flour
- 1/4 cup vital wheat gluten
- 2 tablespoons sugar
- 1 teaspoon sea salt optional
- 1 1/2 teaspoons canola oil
- 1 tablespoon caraway seeds
- 2 teaspoons rapid rise active yeast
- 3 tablespoons pumpkin seeds
Instructions
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Add water, flour, wheat gluten, sugar, salt, oil, caraway seeds and yeast in the order listed.
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Set machine to the quick/wheat cycle.
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During the “add” stage (at the end of the kneading stage and before the rise stage), add the pumpkin seeds.
Recipe Notes
Elevation note: This recipe was developed at 6,000 feet. If you’re at sea level, reduce the amount of water by about 1/4 cup and increase yeast by 1/2 teaspoon
You’ll note that the salt is optional. I actually didn’t use any because I wanted to let the seeds carry the flavor (and I knew it was destined for grilled cheese and seitan sandwiches that would bring lots of flavor and sodium to the plate). You can use as little as one teaspoon salt or as much as 2 teaspoons.
Now about that seitan I prepared. I froze about half and a couple of hours later shaved it thin (with a mandoline slicer) to use later this week (if it tastes great, I’ll share the modified seitan recipe + French dip sandwich with Au Jus in a few days).
I used the other half of the seitan to make vegan Swiss steak, a recipe from my book Vegan Pressure Cooking (which can also be found as a part of an article the Gazette wrote when my book came out: Seitan Swiss Steak).
I cooked up some russet and sweet potatoes with shallots in the pressure cooker (6 minutes, low pressure, quick release) and mashed them with vegan butter and salt and pepper. I served the potatoes with the Swiss steak and spooned the tomato gravy from the potatoes. Mmm Mmm!
I hope you had a delicious weekend of vegan cooking, too!
3 thoughts on “Whole Wheat Caraway and Pumpkin Seed Bread”
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Yum, the bread looks great and I want to get back into making my own seitan. Thanks!
@disqus_63PLjK01bZ:disqus I always forget how easy it is to make seitan…until I do it again. I moved the stand mixer to the counter – my preferred way to knead it – and that’s helped me make it more frequently!
Great timing! I was looking for a new WW bread machine recipe to try, and this one popped into my inbox :). Made it last night and had some for breakfast this morning. I didn’t have pumpkin seeds, but it was fine without them. Not the prettiest loaf, but delicious. Firm, but not too dense, with a nice crumb. That hint of caraway really added to the flavor. Thanks for this recipe, I will definitely make it again!