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From: tim (
Subject: Re: yeast free bread possible in bread machine?
Date: June 4, 2002 at 2:51 am PST

In Reply to: yeast free bread possible in bread machine? posted by jon on April 29, 2002 at 5:53 pm:

Jane's Yeast Free Bread

"Through trial and error I came up with a great yeast free recipe for bread that all my friends have borrowed. It is easy to make with no other equipment than a wooden spoon and a bowl, and a good baking sheet (I prefer the ones that are airfilled so that the bottom doesn't burn). I'm in Canada and use 8oz= Cup =240ml and my teaspoon=5ml."

3 Cups whole wheat flour (preferably stone ground)
4 tsp. baking powder
1 tsp salt
1 1/2 Cups liquid (I use rice milk or water but it works with any liquid)
1/4 Cup liquid fat (I've used melted milk free margarine but now I use olive oil)

Mix dry ingredients. Do not sift the flour!
Mix liquids and add to dry. Stir until there is no more dry flour.
Shape into a ball or an oval, with oiled hands.
Place on clean baking sheet. Bake for 40 minutes at 400F/200C.

"I often rub the dough ball with virgin olive oil and sprinkle sea salt and oregano for a foccacia flavor. For tea time, I add a tsp. Rapadura sugar which is 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.

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. I always 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."

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