Onion Walnut Dill Bread & Rolls

I’ve veganized this family recipe that my mother used to make. It’s my favorite bread for making sandwiches from leftover nut roast and cranberry sauce. The original recipe didn’t contain walnuts, but they add a lovely crunch so use them— or omit— according to your preference. Bake in a 2-lb loaf pan, or shape into a dozen rolls nestled together in a baking dish. Better yet, double the recipe and bake both!

Makes one loaf or 12 rolls. Easily doubled.

1/2 cup warm water

1 teaspoon pure maple syrup

2 1/2 teaspoons dry active yeast

1 cup unsweetened, plant-based yogurt (such as coconut, oat, or soy yogurt- make sure it’s unsweetened and unflavored)

1/3 cup unsweetened applesauce

2 Tablespoons pure maple syrup

3 Tablespoons finely minced white onion

1/2 cup finely chopped walnuts

1 Tablespoon dill seeds

1 teaspoon sea salt

1/2 teaspoon baking soda

1 flax egg (1 Tablespoon ground flax seed soaked in 2 1/2 Tablespoons water)

3 1/2 to 4 1/2 cups flour (I use King Arthur White Wholewheat Flour, but you can use all-purpose, wholewheat, or a combination)

1) In a small bowl, mix the warm water with 1 teaspoon of maple syrup and sprinkle the yeast over it. Set aside to let the yeast bloom.

2) Meanwhile, in another small bowl, mix up the flax egg by stirring 1 Tablespoon flax seed into 2 1/2 Tablespoons water. Set aside.

3) In a medium saucepan over low heat, combine the yogurt and vegan butter (if using- or applesauce if omitting the oils). Stir and heat just enough to take the chill off— if it gets too hot the heat will kill the yeast when you combine them.

4) In a large bowl, combine the remaining maple syrup, onion, walnuts, dill seeds, salt, and baking soda. Stir to combine.

5) Pour in the lukewarm yogurt mixture, the yeast mixture, and the flax egg, and stir thoroughly to combine.

6) Next, start adding the flour 1/2 cup at a time until a medium-soft dough forms. Add enough flour to make the dough come together, but not so much that it looks dry and floury. This is a wetter, softer dough than most kneaded, yeast bread doughs.

7) Cover the bowl with a damp, wrung-out dish towel and leave it to rise in a warm place for about an hour.

8) After the dough has risen, punch it down and form it into a loaf shape or into 12 equally sized rolls. Place the loaf shape into a greased or parchment paper-lined loaf pan, or into a round baking dish. If making rolls, place them on a parchment lined baking sheet or in a low-sided baking dish.

9) Let the dough rise again for about half an hour. Set the oven to preheat at 350F degrees while the dough rises.

10) Bake the loaf for 30-35 minutes until the top is golden brown. Bake rolls for 20-25 minutes. Let cool somewhat before serving.

Onion Walnut Dill Bread