No-yeast bread or emergency bread. Very easy recipe, for which you need the ingredients you already have at home, and it is ready in just 30 minutes. Beautiful rustic looking bread and tastes delicious!
Due to all this global pandemic situation, we’ve found ourselves in a situation where yeast is almost impossible to buy, and unfortunately, the same seems to happen with flour and eggs. Although I have my sourdough starter, it takes all day (and night) to make sourdough bread, and I’m not one of those people who goes to the bakery and/or grocery store every day, especially when it’s smarter to stay at home. Most of the recipes I found for bread use buttermilk, and only for few of us buttermilk is a staple in our fridge, so yesterday I played with the ingredients most of us have at home, to give you this no-yeast, but still delicious bread recipe.
This won’t be the best bread you have ever made, but it is still a freshly baked bread! It is soft and tender and especially great served warm with butter or cream cheese spread.
WHAT INGREDIENTS YOU WILL NEED?
- all-purpose/plain flour
- baking powder and baking soda
- milk and water
- white vinegar
- oil and a bit of honey (or sugar)
TIPS AND TRICKS
- Why baking soda? Baking soda is 3 times stronger than baking powder, and when combined with something acidic (vinegar), it causes a strong carbon dioxide (CO2) release reaction, which is required to make our dough rise.
- I used water and milk! I used milk to make the bread softer and more flavorful. In any case, if you are in shortage of milk, you can use only water, but be sure to combine it with vinegar! DO NOT skip vinegar!
- The dough will be a little sticky and softer, so when you knead it, don’t add to much flour, softer and stickier dough means softer bread.
- Don’t over knead your dough. Use the wooden spoon to combine all ingredients in a bowl, transfer to a floured surface and knead no more than 10 times, just enough to form a ball that is somewhat smooth. If you knead it too much, the bread will be very dense.
- It is important that it doesn’t take a long time (3-4 minutes) from adding wet ingredients to the dry ones and putting the dough in the oven, because as soon as the bicarbonate of soda (baking soda) comes into contact with the acid, it is activated and the longer it stays without the influence of heat, it loses its effect.
- Shape the dough into a flat, round disk no more than 3-4 cm (1 1/2 inches) high – IMPORTANT! If the dough is higher it won’t bake properly in the middle.
- Bake at 220°C (430°F) for the first 15 minutes, to give the baking soda as much heat as possible to raise the bread, and bake at 200 °C (390°F) for the next 15-20 minutes (in the first attempt my oven went down to 190°C (375°F), but there was no impact on bread).
- Store at room temperature in a well-sealed container or zip-lock bag for about 3 days, refrigerate for about 5 days, or freeze for a few months!
- I always suggest using a kitchen scale. If you don’t have one, buy it! They are cheap and you will always ensure same results in baking.
→If you make this bread, please leave a comment, rate it and tag @mihaela_biteitquick on Instagram! I would love to see what you baked!
Happy baking and stay safe!
- 500 grams all-purpose flour (17.6 oz, 4 cups)
- 5 grams baking soda 1 teaspoon
- 5 grams baking powder 1 teaspoon
- 8 grams salt 1 ½ teaspoon
- 200 grams cold milk (7.05 oz)
- 150 grams water (5.3 oz)
- 10 grams white vinegar 2 teaspoons
- 15 grams oil 1 Tablespoon, 0.53 oz
- 1 teaspoon honey or sugar
- Preheat oven to 220°C (430°F). Line a baking sheet with baking paper.
- Mix milk, water and vinegar and set aside for 10 minutes.
- In a large bowl, whisk together the flour, baking soda, baking powder and salt.
- Pour in wet ingredients, add in oil and honey and using wooden spoon mix just until combined.
- Generously flour your work surface. Scrape the dough onto your work surface then sprinkle the top of it with additional flour.
- Gently knead no more than 8-10 times, just to bring dough together into a ball.
- Shape the dough into a flat, round disk no more than 3-4 cm (1 1/2 inches) high. Place the dough on a prepared baking sheet. Dip a sharp knife into flour then cut an "X" 1 cm deep across the top of the dough.
- Bake at 220°C (430°F) for 15 minutes, then lower temperature to 200°C (390°F) and bake further for 15-20 minutes until golden brown and the crust is firm or when you tap the top of your bread in the middle, it sounds hollow. If the top start browning too fast, loosely cover with aluminum foil for the last 5-10 minutes of baking.
- Remove it from the oven and set it aside to cool for at least 30 minutes before slicing and serving.