You guys must know by now that I’ve been bitten by the bread baking bug. Maybe it’s being stuck at home, maybe it’s the fact that 99.9% of my Instagram feed is filled with baking, or maybe because I came to the realization that it’s actually not THAT hard. Either way here we are…and this time with a bread that’s as easy as it gets! Having been baking up a storm over these past couple of months I also realize the shortage of essential goods such as yeast and flour, so I’m here to save the day with a no yeast recipe!
This four ingredient bread, similar to an Irish soda bread, is perfect served with soup or stew and other similar hearty dishes. It’s equally as delicious simply warmed/toasted and slathered in ghee and/or jam. This recipe makes three small loaves which are perfect for slicing and freezing for later (if it lasts that long!).
Here are a few helpful tips for baking:
- I’ve tested this recipe with both cake flour and regular all purpose. I actually preferred the cake flour version as it is a denser bread and the cake flour made it a bit “lighter” and with a smaller crumb. However, both will work for this recipe!
- Make sure you have an active baking powder. This ingredient is key here since there’s no yeast. You can easily test your baking powder before hand by adding a teaspoon worth to a small bowl then pouring boiling water over it. If it bubbles it’s active. Also, the general rule of thumb is the shelf-life for baking powder is 6 months.
- Work smarter not harder. This bread doesn’t require excessive kneading. Just enough that it’s no longer sticky. I prefer the stretch and fold method, where you lift the dough at one end and fold it over itself, turning the dough 90 degrees and repeating. This keeps the dough from losing the air pockets as it would if you were to press down onto it.
- Any kind of dairy- free milk will work however keep it unsweetened and unflavored as it will change the end flavor of your bread.
- Pull out your sharpest knife! Scoring the top of this, or any bread for that matter, takes a little oomph. It’s important to slice deep enough that it breaks through the top layer of dough. Scoring the top allows the bread room to expand and we want it to rise! I like to slice mine in 2-4 places depending on the size of the loaf.
Easy No Yeast Bread
Author: The Hungry Happy Mama
Yields: 3 small loaves
Prep time: 10 minutes
Bake time: 35-40 minutes
- 6 c of cake flour (can sub regular all purpose flour)
- 4 tsp baking powder
- 2 tsp sea salt
- 2 2/3 c dairy-free milk
- Preheat your oven to 375F. Place your pizza stone or baking sheet into the oven to warm.
- In a large bowl whisk together the flour, baking powder and sea salt.
- Fold in the milk using a wooden spoon until combined and consistency begins to resemble a sticky dough.
- Turn the dough out onto a flat work surface lightly dusted with flour until it’s no longer sticky. I prefer the stretch and fold method- lifting the dough at one end and folding it over itself, turning the dough 90 degrees and repeating.
- Divide the dough into three semi-equal balls and flatten each into a disc shape (pictured above). Note: the disc should be flat across the top, not higher in the middle, or the loaves won’t cook evenly.
- Score the top of each with a sharp knife in a X shape.
- Place the loaves onto the preheated stone and bake for 35-40 minutes or until golden.
- Allow the loaves to cool for at least 30 minutes before slicing.
Storing: bread will keep at room temperature in an airtight container for up to 3 days. You can also slice and freeze for a longer shelf-life.