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Yeast Free Bread
This is a country-style bread using no yeast. Make many variations to this bread for any occasion!
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whole wheat flour
(preferably stone ground)
cups rice milk (works with any liquid) or 1 1/2 cups
(works with any liquid)
cup liquid fat (i.e. melted milk free margarine, vegetable oil, olive oil)
Mix dry ingredients.
Do not sift the flour!
Mix liquids and add to dry.
Stir until there is no more dry flour.
Depending on the humidity of the air where you live you may need a little bit more or less liquid.
The dough should be moist but not sticky.
It may take a few minutes for the flour to fully absorb the liquid, so don't rush to add liquid or flour to it.
Score lightly the surface in a diamond or X shape to prevent splitting of the crust.
This is a country style bread that should be sliced thick.
It is important not to overwork the dough.
Shape into a ball or an oval, with oiled hands.
Place on clean baking sheet.
Bake for 40 minutes at 400°F.
Variations: Rub the dough ball with virgin olive oil and sprinkle sea salt and oregano for a foccacia flavor.
For tea time add a tsp pure cane sugar.
The liquid can be replaced for orange or other fruit juice if the bread is to be used for teatime and you can even add dried chopped fruits.
For a savory bread the liquid can be tomato juice and you can add chopped sundried tomatoes to the dough.
Sprinkling of seeds in the dough or on top of the bread is also possible.
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