Baking bread without yeast: your dough is guaranteed to rise anyway
Even if flour is more popular than ever in times of the Corona crisis, most households have basically stashed a small supply. However, this does not apply to yeast as it can only be kept for a short time. If you don’t want to go without your bread due to the constant hamster purchases and the recommended isolation , you can bake your own loaf – even without the natural baking agent. For this you only need a few basic ingredients, which everyone usually has in stock at home (or which have not yet been “spoiled” in local supermarkets). Which these are and how you can bake your own bread without yeast in no time at all is explained below.
The most important basic ingredients for bread without yeast
Which type of flour you choose is entirely up to you – the following recipe works just as well with wheat, spelled or whole wheat flour:
- 400 g flour
- 1 pk. baking powder
- 250 ml of water
- 1 teaspoon salt
- 2 tbsp sunflower oil
If you like, you can also add different grains such as sunflower and pumpkin seeds or work into the dough – take a handful each. You also need a suitable for baking bread, alternatively you can also use a use. He does all the work for you.
- In the first step, grease the loaf pan with a little margarine and preheat the oven to 200 degrees (top and bottom heat).
- Take a bowl and first mix the flour and baking powder together with the salt – and any grains you want.
- Now add the water and oil to the dough, with an electric and the corresponding dough hook.
- Fill the bread dough evenly into the loaf pan and then smooth it out – then use the knife to make a longitudinal furrow.
- If desired, sprinkle a few more grains over the bread and then bake it in the oven for at least 50 to 60 minutes.
- Take the finished bread out of the and leave it on a cool before you cut it – otherwise it will crumble.
Baking bread without baking powder: this is how it works
If you don’t have baking soda on hand, you can also use baking use. This is an essential component of baking powder, but it can also act as a propellant in its pure form. It is important for you to know that baking soda can only be used as a baking powder substitute if the dough contains an acidic ingredient – for example buttermilk. The chemical reaction of baking soda and an acidifier forms carbon dioxide, which is why the dough expands. If you want to bake bread this way, you will need half a teaspoon of baking soda and as much buttermilk as flour. The correct mixing ratio is 1: 1 so that the bread dough can rise without baking powder.