Do you feel like it yourself?to bake bread, but don't dare because of the yeast? Or do you just not have the patience or time to let the yeast rise? Then you can also prepare delicious bread without yeast. Today we'll show you how to do this using various recipes. There are also gluten-free versions without flour, those with sourdough or curd, as well as recipes with and without baking powder. Let yourself be surprised and find your favorite recipe that you can delight the whole family with.
Bake quick bread without yeast with baking powder
- 400 g wheat flour
- 2 tsp baking powder
- 1/2 tsp salt
- 310 ml water
- 1 tablespoon vegetable oil or melted butter
Recipe for bread without yeast and baking powder instead
Preheat the oven to 190 degrees. First mix the dry ingredients together well in a bowl and then add the water and oil. First mix everything well with a wooden spoon and then knead a little more with your hands until a smooth dough is formed. Form this dough into a ball and then flatten it (no more than 3.5 cm thick). Sprinkle a baking sheet (or better yet, a pizza stone) with flour. Using a sharp knife, lightly cut the top of the dough with an “X” (approx. 2 cm deep).
Bake the bread in the oven without yeast and milk for 35 to 40 minutes. The bread is ready when the surface turns slightly brown. The bread otherwise remains quite white and looks unfinished as it is not a traditional bread. You can check if it is really ready by tapping the floor. Finished bread should sound hollow.
Bake gluten-free bread without yeast
- 225g gluten-free flour
- 1 THE Backpulver
- 1 1/2 tsp salt
- 3 eggs at room temperature and whites separated from yolks
- 360 ml almond milk (or any other milk)
- 6 tablespoons coconut milk
Bake gluten-free bread without yeast
Preheat the oven to 180 degrees and line a bread baking tin (approx. 22 x 12 cm) with baking paper. Mix the flour, baking powder and salt in a bowl and beat the egg yolks in a separate bowl until fluffy. Stir in milk and oil until well combined. Now add the dry mixture little by little and mix everything together well. In another bowl, beat the egg whites until half stiff and fold them into the dough.
But don't stir for too long! The stiff egg white helps the bread rise without yeast and does not collapse again after baking. Bake the bread for 45 to 60 minutes. Whether thatgluten free breadWhen it's ready, you can check with the toothpick test.
Chia bread with buckwheat flour and without gluten
- 45 g Chias seeds
- 240ml water
- 300 g buckwheat flour
- 3 tsp baking powder (12 g)
- 1 1/2 tsp salt
- another 160 ml of water
- 60 ml rapeseed oil or other liquid oil
- optional sunflower seeds for sprinkling
Place the chia seeds in a container with 8 ounces of water and set aside for 20 minutes to allow the seeds to swell. In a large bowl, mix the flour with the baking powder and salt, then add the remaining water, oil and chia seeds and mix together. But don't stir for too long, otherwise the dough won't rise well. Then set the dough aside for 10 minutes.
In the meantime, preheat the oven to 180 degrees and grease a loaf pan. Then line them with baking paper so that the paper hangs over the edge. Then spread the dough into it and sprinkle it with sunflower seeds if you like. Bake the bread without yeast for about 1 hour and 10 minutes. Then let the bread cool down and pull it out of the mold using the overhanging paper.
Bake bread without yeast with oat flakes, yogurt and honey
- 85g oat flakes
- 225 g Yoghurt
- 225 ml milk
- 75 ml taste-neutral oil (e.g. sunflower oil or rapeseed oil)
- 70 g Honig
- 1 large egg
- 325 g wheat flour
- 2 1/4 tsp baking powder
- 1/4 TL Backsoda
- 1 1/4 tsp salt
Grease a bread baking pan with butter and first mix the egg with the oat flakes, yoghurt, milk, honey and egg in a bowl. You can now set this mixture aside for 45 minutes so that the oat flakes can absorb the moisture and become soft. In the meantime, you can mix the remaining ingredients together. Preheat the oven to 190 degrees. Add the liquid mixture to the flour mixture and mix everything together well, but not for too long. If the dough becomes too dry, you can add a little more milk.
Pour the dough into the baking pan and spread it well. Sprinkle a little more oat flakes over the dough and bake the bread without yeast for 50 to 55 minutes or until golden brown. Then let it cool before slicing. It will last for three days at room temperature and up to a week in the refrigerator. The yoghurt bread can also be cut into sandwiches and frozen to then serve as toast.
French recipe for bread without yeast and sourdough
Breads made from sourdough are particularly delicious, but they also take a relatively long time. You need sourdough starter, which you can make over the course of several daysmake yourselfor you can buy it ready-made. But even if you buy it ready-made, the dough has to rest for many hours. Even more than yeast dough. But the wait is definitely worth it! If you would like to make this bread yourself without yeast, you will need the following ingredients:
- 470 g sifted flour
- 215ml water
- 240 g sourdough starter
- 1 tbsp raw honey
- 2 tsp sea salt
- 2 tbsp olive oil
Bread recipes without yeast
First mix all the ingredients in a bowl with a wooden spoon. Then knead the dough with the mixer and the dough hook on medium speed for 15 minutes. If the dough is too wet, you can add a little more flour, but not too much! It's better to be too moist than too dry. Grease a bowl, place the dough in it and then turn it a few times to oil all sides. Cover the bowl and let the dough rest at room temperature for 8 to 12 hours. During this time it should double in size.
Then add a little vegetable oil to your countertop and start shaping the sourdough into a loaf. You can see how exactly in the instructions. Then cut the surface with a sharp knife. Then you can bake the bread without yeast at 230 degrees until it turns golden brown. It is best cut into sandwiches when it has cooled down.
You can do this quickly and easily tooBake the recipeif you want to bake bread without yeast. You can use both wheat and spelled flour.
- 500 g Flour
- 250 g Quark
- 2 tbsp sugar
- 1 pinch of salt
- 2 Owner
- 2 tsp baking powder
- 25g softened butter
- 150 ml milk
Bake bread without yeast with quark
Preheat the oven to 180 degrees and line a baking tray with baking paper. You can put the ingredients in a bowl and then knead them together. This should result in a sticky dough, which you can then form into a loaf. Place it on the tray and you can bake the bread without yeast. The recipe is also suitablefor the Thermomix. Then mix the ingredients for 4 minutes using the dough kneading setting, shape the bread and bake it for 50 to 60 minutes at 180 degrees.
Bread without yeast and flour
- 160 g whole grain oat flakes
- 160 g Haferkleie
- 80 g Dinkel
- 160g sunflower seeds
- 160 g Kürbiskerne
- 60 g Sesame seeds
- 160g flax seeds
- 16 g black cumin
- 5 Owneror5 tablespoons of chia seeds soaked in 15 tablespoons of water
- 150 g kefir or buttermilk
- 1 tsp salt
Baking bread without yeast is quick and easy
Preheat the oven to 180 degrees. The breadwithout flourand yeast is prepared quickly and easily by mixing the eggs or the soaked chia seeds with the kefir or buttermilk and then stirring in the remaining ingredients. Pour the dough into a loaf pan and bake the bread without yeast for about an hour. Allow it to cool completely before removing it from the mold.
Quick and easy bread without yeast and with beer
- 300 g Flour
- 3 tsp baking powder
- 1 tsp salt
- 50g sugar
- 340 ml beer
- 120 ml melted butter
Preheat the oven to 190 degrees. In a large bowl, mix the flour with the baking powder, salt and sugar and then add that tooBeer with it. Grease a loaf pan and spread the dough evenly in it. Spread the melted butter over the dough and bake everything for 50 to 60 minutes.
Beer bread with cheese and garlic
Another delicious variant for beer bread is this one.
- 300 g wheat flour
- 3 tbsp sugar
- 1 THE Backpulver
- 1 tsp salt
- 1/2 tsp garlic powder
- 1 tbsp herb mix, dried
- 170g grated cheese
- 340 ml beer
- 4 tablespoons butter, melted
Preheat the oven to 190 degrees and grease the bottom of a loaf tin. Mix all the ingredients except the beer in a large bowl and only when everything is well mixed together add the beer. It is important that you do not overdo the kneading, but only work the dough until a smooth dough is created. You can knead the dough by hand or with a mixer and dough hook. Then fill this into the mold and pour half of the melted butter over it.
Bake the bread without yeast and with beer for 30 minutes, then add the remaining butter and bake for another 20 to 30 minutes. You can test whether the bread is ready using a toothpick test. Then let the bread cool for about 30 minutes before removing it from the pan.
Buttermilk recipe - ideas with cheddar, feta and olives or honey
For the basic recipe:
- 400 g Flour
- 2 TL Backsoda
- 1 tsp salt
- 480 g buttermilk (or regular milk mixed with 2 tablespoons vinegar or lemon juice)
- 60g melted butter
Mit Cheddar:
- 110g grated cheddar
- 1 1/2 tsp Italian seasoning or any other dried seasoning
With olives and feta:
- 180 g olives, chopped into small pieces
- 200g crumbled feta
- 2 TL Rosmarin
Sweet with honey:
- 40 g oat flakes and more for sprinkling
- 75 g Honig
Preheat the oven to 200 degrees. In a large bowl, mix the flour with the baking powder. Add the buttermilk and butter and mix everything with a wooden spoon to get the basic dough. Now you can stir in the cheddar and spices or prepare the version with olives or honey. Place the finished dough on a piece of baking paper and form it into a ball. Place these together with the baking paper in an ovenproof pot or bowl and cut an “X” into the dough with a knife. Bake the bread without yeast for 45 to 55 minutes.
