Here's a simple and delicious no yeast bread loaf recipe that doesn't have to rise! If you're out of yeast, don't like using it, or can't find any at the store, this recipe is for you. I also include ways to add more nutrition to your bread by using Einkorn flour or by using freshly milled flour.
I Made This Bread to Go with Soup – YUM!
So, while my Potato Artichoke Cream Cheese Soup was cooking yesterday, I wanted to go to the store to buy some crusty French bread. But, that's no easy task in this family two kids under the age of three and ice raining down outside! So, I got creative. I didn't have yeast, so I looked for a bread recipe without it and found a really simple one that makes adeliciousloaf of bread. I'd rather make it this way because it's so easy – you don't have to wait hours for it to rise. The baking powder and soda react right away with the water and the bread rises in the oven on its own.
I Love to Bake with My Kids
My son, Gabe, loved “digging” in the dry ingredients with a measuring cup, so an added bonus was that we enjoyed yet another baking experience together. We talked about how many cups of each ingredient goes in, and learned about the oven and how hot it gets at 400 degrees. More memories I'll think of when he's grown and I'm missing his pudgy cheeks andmispronouncedwords.
In a bowl, stir together the flour, sugar, baking powder, and baking soda. In a 2-cup measuring cup, combine the water and vinegar. While stirring, add the water mixture to the flour mixture. Stir the mixture until a dough forms.
Turn the dough out onto a floured surface. Knead the dough for 2-3 minutes to make sure all the ingredients are incorporated.
Put the dough in a bread loaf pan, two pans might be needed. Put an “X” or “#” on top of the loaf.
Place the pan in the oven and bake at 400 degrees F for 30-40 minutes or until golden brown and the crust is firm. If desired, brush the top of the loaf with milk halfway through the baking time for a softer crust.
When the bread is done, remove it from the oven and while still hot brush it with the melted butter. The butter adds flavor as well as softening the crust.
This recipe calls for just plain ole flour, but I wanted mine to be asmidgehealthier, yet still fluffy, so I did 2 cups of All Purpose Flour and 2 cups of Einkorn. Why Einkorn? Read more below.
The Truth About Modern Day Wheat
You can use any flour you’d like for this recipe, but I like to use freshly milled flour and/or Einkorn flour. I use a grain mill to mill my flour and buy Einkorn berries from Amazon.
Modern day wheat is wrecking havoc on the health of many Americans. Why? It is sprayed with massive amounts of pesticides so we are literally getting small amounts of pesticides with every bite. It has also been hybridized to contain more gluten to create fluffier bread. Wheat from 100 years ago only contained 14 chromosomes of gluten. Today, most commercially grown wheat contains 44 chromosomes of gluten – this is what causes so many people digestive problems and lead them to gluten free, and I was one of them!
Health Benefits of Einkorn Wheat
Einkorn wheat is considered the world’s most ancient wheat, and the only wheat that’s never been hybridized. Einkorn is a delicious, healthy alternative to modern, mass market wheat and can be an excellent solution for those with gluten sensitivity. It contains 30% more protein and 15% less starch than commercial wheat, and it is abundant in B vitamins and trace minerals like iron.
Benefits of Grinding Your Own Wheat
So why grind your own flour when it’s so much faster and easier to buy it already done for you? Simple. It’s WAY more nutritious!
“Grains are the seed-bearing fruits of grasses. The fact that grains are the seeds of the plant as well as the fruit and that life-giving nutrients are contained and perfectly stored within, make grains an incredibly nutritious food. In fact, of the 44 known essential nutrients needed by our bodies and naturally obtained from foods, only 4 are missingfrom wheat–vitamin A, B12,and C, and the mineral iodine.” – Sue Becker(Source)
When you grind your own wheat, you are eating the germ, endosperm, bran and the hull. All of the nutrition is in the bran and the hull, and companies remove them in order to preserve shelf life and make fluffier bread. Even breads that say they are whole wheat are usually imposters, check with the company website to see if they are using the entire wheat berry and grinding it to see if they’re telling the truth or not!
How to Make Grinding Wheat Much Easier
If you’re like me, grinding your own flour can sound like a PITA ? or like we are back to our pioneer days! So to make it much easier, I like to grind my wheat in large batches and freeze what I don’t use. It doesn’t have to be thawed out – it stays in a flour consistency.
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It helps breads rise and gives them their light and airy texture. Unlike yeast, baking soda needs an acid to activate it. By adding an acid to baking soda (such as lemon juice or cream of tartar) a chemical reaction occurs that produces carbon dioxide and fills your bread with air — much like yeast does.
Instead of using yeast to make the bread rise, quick breads rely on other leavening agents like baking soda and baking powder to get height. "Quick breads, like banana bread, zucchini bread, and cornbread are delicious and easy alternatives to yeast-based bread and can satisfy cravings in a pinch," says Tyler Lee.
An Irish Soda Bread is traditionally made with baking soda, flour, salt, and buttermilk. The bread rises from the baking soda instead of using traditional yeast (hence the 'soda' part of the name).
Baking Soda and Lemon. If you are lacking yeast in your pantry or dry goods storage, try combining baking soda and lemon juice. ...
Baking Powder. The ratio to replace yeast with baking powder in a recipe is 1:1, making it much easier to substitute if you have baking powder on hand. ...
Some differences could be that your bread will not rise as tall as you're used to, the flavor is a little different, or the texture may not be exactly the same. However, if you're out of yeast or don't have the time to wait for your bread to rise, these substitutes will undoubtedly get the job done.
For health conscious consumers yeast free bread has many benefits and is recommended for people suffering from Diabetes, Candida and other digestive problems. Eating most types of regular bread creates sugar in our body's when our body breaks down the bread into carbohydrates and simple sugars.
Sourdough is naturally leavened bread, which means it doesn't use commercial yeast to rise. Instead, it uses a 'starter' – a fermented flour and water mixture that contains wild yeast and good bacteria – to rise. This also produces the tangy flavour and slightly chewy texture you'll find in sourdough.
Instead of using baker's yeast, sourdough bread relies on a starter: a mixture of water and flour that develops a population of wild yeast. This yeast produces lactic acid, the source of sourdough bread's distinctive tangy taste.
Pioneers used both corn meal and wheat flours for bread. They baked bread in cast iron bake kettles set in the coals of the open hearth. Pearlash, eggs, saleratus, an early chemical leavening preceding baking soda, and home-created yeast starters were used to leaven bread.
Unleavened bread, or bread without yeast, is a typical Jewish food, the name derives from the Greek azymos (without yeast) which in Jewish becomes mazzah, and it is the symbol of the Passover that recalls the Exodus from Egypt: it was the bread of the fugitives because it was quickly prepared by the fleeing Jews.
In baked goods, you can replace yeast with an equal amount of baking powder. Just keep in mind that the leavening effects of baking powder will not be as distinct as those of yeast. Baking powder causes baked goods to rise rapidly, but not to the same extent as yeast.
Or don't have any idea what self-rising flour is? It's just what it sounds like—a type of flour that makes baked goods rise without the addition of baking powder or yeast. Self-rising flour is often called for in recipes for biscuits, cornbread, and quick breads.
Once reactivated, yeast begins feeding on the sugars in flour, and releases the carbon dioxide that makes bread rise (although at a much slower rate than baking powder or soda). Yeast also adds many of the distinctive flavors and aromas we associate with bread.
But almost as good as a proofing box is taking a Mason jar filled halfway up with water, microwaving it for two minutes, then putting your bowl of dough into the microwave with the jar to rise. The other thing you can do is place your lidded container or bowl of dough into a second, larger bowl of warm water.
Yes, you can still bake dough that didn't rise. It will likely be denser and have a different texture than dough that has risen properly, but it can still be edible. If your dough didn't rise, the yeast is probably dead. This could be because the yeast was old, or because the water you bloomed it in was too hot.
Introduction: My name is Dr. Pierre Goyette, I am a enchanting, powerful, jolly, rich, graceful, colorful, zany person who loves writing and wants to share my knowledge and understanding with you.
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