I got a couple of pounds of rye flour in my local grain CSA box this week. Of course, my first thought was to make a few loaves of yeasted rye bread but the day turned out so warm and sunny that I didn't want to spend my day kneading and rising dough. I paged through my Laurel's Kitchen Bread Book and found a couple of recipes for rye quick breads. Based on their method, my daughter Aimie and I came up with this one . . . and boy was it good--moist with hints of orange and spices--and vegan as well. Perfect with a tall glass of rice milk after a walk on the beach.
Orange-Spiced Rye Quick Bread
This is wonderfully moist and flavorful. Great for breakfast, tea, or with a soup or salad.
1 cup whole rye flour
1 cup whole wheat flour
1/2 cup whole wheat pastry flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon pumpkin pie spice
1/3 cup maple syrup
1 1/3 cups water
3 tablespoons oil
grated rind of 1 orange
juice of 1 orange
1/2 cup chopped almonds, toasted
Preheat oven to 350 degrees F. Oil a loaf pan. Sift flours, baking powder, baking soda, salt, and spice together. In a separate bowl, whisk maple syrup, water, oil, orange rind and juice until combined. Stir in flour mixture. Reserving 2 tablespoons chopped nuts, gently fold in the almonds. Pour the batter into to the prepared pan and sprinkle reserved almonds over the top. Bake 50 to 60 minutes, or until tester inserted in center comes out dry. Remove bread from pan and let cool on a wire rack before slicing.
Makes 1 loaf
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