Tips: The more seeds the better, both mixed in the dough and sprinkled on top before the loaf goes into the oven. Currants and raisins give the bread a lot of flavor and sweetness, but if you want a very savory bread for making sandwiches or something, I would omit the dried fruit. I think currants are perfectly sized for bread because you get their subtle tart sweetness dispersed throughout every bite, but raisins also work for more texture and larger bursts of flavor.
1 1/2 cups almond milk
2 tablespoons vinegar or lemon juice
2 tablespoons ground flaxseed
2 tablespoons maple syrup
1 teaspoon soda
3/4 teaspoon salt
1/2 cup sunflower, pumpkin, and/or flax seeds
2 teaspoons caraway seeds, crushed (optional)
2 tablespoons coconut oil, plus more for greasing the loaf pan
3/4 cup currants and/or raisins
Preheat oven to 400 degrees F. Grease a loaf pan, then sprinkle with flour or cornmeal.
Whisk together the milk, vinegar, flax, and syrup with a fork, and set aside. In a large bowl, whisk together the flour, soda, salt, and seeds.
Bake 50-55 minutes, or until well browned and a toothpick inserted into the center comes out with just a few crumbs.