Recipe for a yeast-free bread
* 2 1/4 cup spelt flour (light or whole grain)
* 2 teaspoons baking soda or baking powder
* 1 1/4 cup (300 ml) almond original milk Unsweetened)
* 2/3 cup (150 ml) sparkling water
* salt to taste (about 1 teaspoon)
* olive oil (about 1 tablespoon)
Mix all the ingredients in a mixing bowl, by hand or using a handheld mixer, then pour the dough into a 9" round or square cake pan. Bake for 50 minutes in the oven, pre-heated to 350 degrees F.
Instead of light or whole grain spelt flout you can try any other flour that's good for you.
Just this morning I replaced 1/4 cup of flour with 1/4 cup of ground flaxseed and my bread was extra tasty.
Next time I plan on using 1/4 cup of buckwheat flour the same way and can't wait ti see what kind of yeast-free bread that mixture will make.
2. Nut/fruit/sweet bread ideas:
A reasonable amount (1/4 cup to 1/3 cup of nuts or dried fruits could also be added just to spice things up.
To make this bread sweet, I'd use approximately 1 tablespoon of raw honey or agave syrup.
Use any kind of unsweetened milk you usually use in your diet.
4. Sparkling water:
The reason this yeast-free recipe calls for sparkling water is - the bubbles will make your bread fluffier. Therefore, if you don't have sparkling/mineral water, use regular water or that much more milk.
You can even use the same quantity of kefir of yogurt instead.
If you follow the recipe above, your dough will be quite liquid-y, looking more like cake batter and such is also the consistency of the baked bread, rather cake-like.
To make your bread gluten-free, simply use any gluten-free flour you like.
To keep this recipe dairy-free, use any non-dairy kind of milk like almond, rice, coconut etc.
8. Baking pan:
I just recently started using a silicone cake pan from the picture and it's the best baking pan ever. When greased with coconut oil, anything I bake in there simply falls out, there's no stickiness whatsoever! If you buy one yourself, make sure it's one of a good quality, possibly with higher max temperature level.
To wrap things up, enjoy this recipe, be creative and I'd like you to tell me about your results. Bon appetit!!:)