Yeast Free Bread

Recipe by TishT
YIELD: 1 loaf


  • 3
    cups whole wheat flour (preferably stone ground)
  • 4
    teaspoons baking powder
  • 1
    teaspoon salt
  • 1 12
    cups rice milk (works with any liquid) or 1 1/2 cups water (works with any liquid)
  • 14
    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.