Mmmmmmm. I was making a starter for my Jim Lahey bread with rye (on the left of the picture. To make it rye I add 1/2 cup of rye flour/meal and only 2 1/2 cups white flour. I also use the rye as the dusting flour), I added sunflower seeds and remembered my bakery days and the delicious coffee and date loaf. So I went searching and found this recipe. The only changes needed to make it vegan was to use dairy-free margerine and I replaced the egg with a heaped teaspoon of egg replacer. I also added a little extra baking soda.
This is a delicious bread/cake. Super moist and fairy simple. Definitely one to make for when friends come around. (On the right in the picture).
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