Bread Recipe - Without Yeast (2024)

FAQs

What bread is made without yeast? ›

Soda Bread

This sturdy breakfast bread comes together and relies on baking soda as a leavener. You can swap out the walnuts and dried currants with any chopped nuts, seeds and dried fruit you have in your pantry.

You can substitute yeast with equal parts lemon juice and baking soda. So if a recipe calls for 1 teaspoon of yeast, you can use half a teaspoon of lemon juice and half a teaspoon of baking soda. Keep in mind that the bread will not need the typical proofing time and the dough will begin rising right away.

Instead of using yeast to make the bread rise, quick breads rely on other leavening agents like baking soda and baking powder to get height. "Quick breads, like banana bread, zucchini bread, and cornbread are delicious and easy alternatives to yeast-based bread and can satisfy cravings in a pinch," says Tyler Lee.

Sourdough makes the bread leaven without yeast, even though yeast makes the process faster and stronger. In leavening rye bread, sour root, or heavy seed, is traditionally used instead of yeast. At that time, the rise of the dough is based on fermentation.

Sourdough is naturally leavened bread, which means it doesn't use commercial yeast to rise. Instead, it uses a 'starter' – a fermented flour and water mixture that contains wild yeast and good bacteria – to rise. This also produces the tangy flavour and slightly chewy texture you'll find in sourdough.

Other natural ingredients can be added but genuine sourdough bread making does not involve the use of baker's yeast, chemical raising agents, so-called processing aids or other additives.

Combine flour and spring water in a medium bowl; stir well. Cover loosely with a cloth and let sit on a kitchen counter for 2 to 3 days, or until bubbly. To use and feed your starter; take out the amount needed for your recipe and then replace that amount with equal parts flour and spring water.

Yeast has more nutrients, but some may be allergic to it. The others are just types of salts with baking powder being a combination.

Yogurt: Plain Greek yogurt holds the dough together and ensures a tender texture.

The most common source of leavening in antiquity was to retain a piece of dough (with sugar and water in) from the previous day to utilize as a form of sourdough starter. Pliny the Elder reported that the Gauls and Iberians used the foam skimmed from beer to produce "a lighter kind of bread than other peoples".

Is no yeast bread healthier? ›

For health conscious consumers yeast free bread has many benefits and is recommended for people suffering from Diabetes, Candida and other digestive problems. Eating most types of regular bread creates sugar in our body's when our body breaks down the bread into carbohydrates and simple sugars.

Ezekiel bread ingredients typically include the following: organic sprouted wheat, filtered water, organic malted barley, organic sprouted rye, organic sprouted barley, organic sprouted oats, organic sprouted millet, organic sprouted corn, organic sprouted brown rice, fresh yeast, organic wheat gluten and sea salt.

Pioneers used both corn meal and wheat flours for bread. They baked bread in cast iron bake kettles set in the coals of the open hearth. Pearlash, eggs, saleratus, an early chemical leavening preceding baking soda, and home-created yeast starters were used to leaven bread.

Researchers speculate that a mixture of flour meal and water was left longer than usual on a warm day and the yeasts that occur in natural contaminants of the flour caused it to ferment before baking. Bread was the most important part of the ancient Egyptian diet.

Besides brewer`s yeast, homemakers in the 19th Century used specially brewed ferments to make yeast. The basis for most of these ferments was a mash of grain, flour or boiled potatoes. Hops were often included to prevent sourness. Salt-rising bread was made from a starter of milk, cornmeal and, sometimes, potatoes.

White bread and whole grain breads, including whole wheat bread, are made with flour, water, and yeast, but minimal fermentation.

The simplest form is made with rye flour, water, salt, and naturally occurring yeast.

The loaves are baked in covered pans to keep the moisture inside, which prevents a discernible crust from forming. For American pumpernickel bread, like this recipe, a combination of milled wheat and rye flour is used, as is commercial yeast, producing a springy loaf with a much more open crumb.