No Yeast Bread Food

NO-YEAST IRISH BROWN BREAD

Steps:

• Mix flours, bran, sugar and soda.
• Make well in centre.
• Pour in sour milk and oil.
• Stir until moistened.
• Pour into greased loaf pan.
• Bake 1 hour at 350 degrees.

NO-YEAST NAAN BREAD

Steps:

• Mix together dry ingredients.
• Heat oil in pan.
• Add milk, egg and yogurt to pan and heat until just warm.
• Add wet ingredients to dry.
• Mix the dough, knead just until held together.
• Let rest, covered up to 45 minutes.
• On floured surface pat out into two patty shaped surfaces.
• About 1/2 inch thickness.
• Broil under medium heat, turning once.
• These will bubble and go slightly brown.

PAUL'S (NO YEAST) WHITE BREAD

Steps:

• Beat eggs in oil and add with water to flour and salt.
• Bake 190degC (375degF) for 40mins in a greased loaf tin.
• Slice and serve with butter.

WHOLE WHEAT BREAD-NO YEAST

Steps:

• in large bowl comine all six dry ingredients.
• stir to combine throughly.make a well in the center.
• in a small bowl put buttermilk, molasses and oil.
• stir untill molasses has thinned and mixed in, pour into well.
• stir just enough to combine.
• turn into greased 9x5x3 inch loaf pan.
• bake at 350 for 40 to 50 minutes.
• remove from pan to cool.
• note; graham flour can be used instead of whole wheat.1.

3 INGREDIENT HEALTHY OAT BREAD

Steps:

• Preheat oven to 350°F. Grease and line an 8 x 4 inch baking loaf pan with parchment paper. If you don't have this size baking pan see notes for other options.
• In a large mixing bowl add oat flour and baking powder. Whisk until baking powder is evenly incorporated into the flour. If desired, you can also mix in 1/2 tsp salt. This will not affect the bread texture but will add a little more flavor to the bread. If you are trying to make a sweet bread, don't add the salt.
• Add in the yogurt. When adding in the yogurt, make sure to not drain out any of the liquid from the yogurt that may be at the top. You want to use that liquid in the bread. Use a spatula to slowly add the yogurt into the batter. Keep folding in the yogurt until it is evenly and completely incorporated. Your dough should be very thick and very sticky.
• Scrape your dough into the prepared baking pan. Use the spatula to help evenly spread the dough across the pan. Dampen your fingers with a tiny bit of water and then lightly press on the surface of the bread to smooth out the dough. If desired, sprinkle about 1 tbsp of rolled oats across surface and gently press the oats slightly into the surface of the bread so that they stick when baking.
• Bake bread for about 40-45 minutes. The bread should be lightly browned on top and when you press on the surface it should bounce back and not sink in. Let bread cool before cutting and serving. Bread can be toasted or eaten as is with your favorite spread.

QUICK & EASY NO YEAST BREAD | WHOLE PLANT FOODS

Steps:

• Preheat the oven to 400°F (200°C).
• In a large bowl mix the dry ingredients (whole wheat flour, baking powder, baking soda, salt, sugar, flax, sesame, and chia seeds).
• Fold the water and vinegar into the bowl as well and whisk everything together until a well-combined dough is formed. You may need to knead it for a while just to shape it into a round form.
• Line a round baking pan with parchment paper and transfer the dough into it.
• Bake for 30 mins or until a toothpick comes out clean.
• Let it cool a bit.

NO YEAST BREAD

Steps:

• Preheat the oven to 375F.
• In a large bowl, mix the dry ingredients together using a whisk. Add the wet ingredients and knead until the dough is relatively smooth, adding additional flour if needed.
• Lightly flour the counter or a Silpat mat and shape the dough into a round that is 1 ½" thick. Cut a large 'X' in the top of the dough that is ¾" deep.
• Bake in the oven for 35-40 minutes, or until the dough sounds hollow when tapped underneath.
• Allow to cool completely before slicing.

EMERGENCY NO YEAST BREAD

Steps:

• Test the baking powder is still good by putting a teaspoon in a small dish and pouring boiling water over. It should immediately bubble and fizz vigorously.
• Heat the oven to 190°C Fan (210°C regular) / 375°F / GM 6. Place a baking stone or heavy baking sheet in the oven to heat.
• Mix the dry ingredients. Stir in the milk, and stir the ingredients until the milk is mixed with with flour and forms a dough. It's easiest to do this with your hands rather than a wooden spoon.
• Turn the dough out onto your work surface and knead briefly until the dough has a uniform consistency.
• Shape the dough into a round disc, about an inch to an inch and a half (about 3 cm) thick. Score the top deeply with an X. This is important! Don't make a round ball of dough as it won't cook in the middle.
• Bake on the hot stone or baking sheet for about 35 minutes until pale brown. (This loaf won't turn a deep gold so don't wait too long to check it.) When ready, it should sound hollow when tapped on the bottom.

NO-YEAST WHOLE WHEAT ZA'ATAR BREAD

Steps:

• Preheat an oven to 375 degrees F. Line a 9-inch round cake pan with a large sheet of parchment, pressing it into the edges of the pan and leaving an overhang on 2 sides (the extra parchment will help you unmold the loaf later).
• Whisk the whole wheat flour, bread flour, sugar, za'atar, lemon zest, salt, baking soda and baking powder together in a large bowl. Whisk the buttermilk, melted butter and egg together in a separate bowl or liquid measuring cup until combined. Make a well in the center of the dry ingredients and pour the buttermilk mixture into the center. Use a wooden spoon or rubber spatula to stir the mixture until it starts to come together in a shaggy mass.
• Lightly dust a work surface with flour. Turn the dough mixture out onto the floured surface and knead a few times to bring it together. Shape it into a domed disk that's about 7-inches in diameter. Place the dough into the prepared pan and cut a cross about 1/2 inch deep into the center of the dough using a sharp knife. Brush the top and sides with more buttermilk, then sprinkle with a few good pinches of za'atar and the sesame seeds.
• Bake until the top is puffed and lightly browned and a toothpick inserted in the center comes out clean, about 1 hour. Remove from the oven and use the parchment overhang to lift the bread from the pan. Place on a wire rack to cool completely.

OVERNIGHT NO KNEAD BREAD | WITH COMMERCIAL YEAST

Steps:

• In the evening before baking day (for me it was at 7 PM ), mix flour, salt and yeast.
• Add the water and mix with your hands, a wooden spoon or a Danish dough whisk, until combined and no flour is left dry.
• Cover and leave at room temperature for an hour.
• After an hour do around 10 stretch and folds, picking up the dough from one side, stretching it and then bringing it onto its opposite side or the center of the dough. Turn the bowl around 90 degrees and continue the same procedure 8-10 times.
• Cover and rest another hour, then do a second stretch and fold.
• Cover and leave it for the night.
• Next morning (7 AM for me), check the dough, it should have doubled in volume. If not, leave it some more.
• When dough is ready, preheat the cast iron pot with its lid, in the oven, at 220 °C.
• For the last fermentation you can use a proofing basket, or a bowl with a tea towel on top, or a strainer with the tea towel. Sprinkle flour generously on whichever you choose.
• Sprinkle lightly some flour on the working bench.
• With a dough scraper or a spatula, detach the dough from the sides and turn it onto the floured bench.
• Fold a few times the dough, grabbing it from the exterior and bring it into the center. Pinch it in the center and then turn the dough 90 degrees and fold again. Do this 8 times, or until you can feel the dough is getting tight.
• Then flip it with the seam side down, and with both of your hands, drag the ball from the far end towards you, tucking it underneath a little. This will create tension on the surface of the ball. Rotate 90 degrees and repeat the dragging and tucking, 4 times in total.
• Place the dough, flipped with the seam side up, into the proofing recipient you chose.
• Cover and leave to rest 45 min or until when poked with the finger, the dough comes back up slowly and leaves a slight dent into the surface.
• Remove the pot from the oven with the help of some oven mittens.
• Flip the dough onto a parchment paper, slice once in the center, from one side to the other, with a sharp knife or a razor blade. This first cut has to be quite deep, maybe 1 cm, so that the dough can have place to rise. You can make additional ornamental cuts on the sides if you like.
• With the help of the parchment paper, transfer the dough into the cast iron pot, cover with the lid, and bake in the preheated oven for 30 min.
• After 30 min, remove the lid and bake for 15 min more.
• Remove the bread carefully and leave on a cooling rack until completely cooled.

NO YEAST BREAD

Steps:

• Preheat oven to 400ºF.
• Combine dry ingredients and mix.
• Combine water and vinegar.
• Add wet ingredients to dry and mix.
• Turn dough out onto floured surface and knead for two or three minutes (no need to overdo it).
• Shape into a round (about 1½ to 2 inches high), then place on pan.
• Dip a sharp knife into flour and cut an 'X' into the top of the loaf.
• Bake 40 minutes.
• Remove, and while hot, glaze with 1 tbsp melted or softened butter.

EASY BEER BREAD

Steps:

• Preheat oven to 375F. Spray a 9x5 loaf pan lightly and line with a piece of parchment paper.
• When the oven has come to temperature, measure the flour, sugar, baking powder and salt into a mixing bowl and whisk well to combine. Break up any lumps in your brown sugar.
• Add the beer to the bowl and whisk or stir to combine. Mix just enough to combine everything and there is no dry flour left. Don't worry about lumps.
• Turn the batter into your loaf pan and spread out the top so the batter is even from end to end.
• Bake for 45 minutes, or until a toothpick inserted in the center comes out without wet batter on it (moist crumbs are fine.)
• Let cool for 10 minutes in the pan, then remove to a rack to cool.
• I like to slice the bread while it is still warm, but don't slice it until you are ready to eat.