Baking bread without yeast: this is how every dough is made

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Basic recipe
Baking bread without yeast: Your dough is guaranteed to rise anyway

Yeast is used as a leavening agent in baking, but it is not necessary

© GMVozd / Getty Images

This year it was difficult to get dry or fresh yeast at times. The leavening agent is not absolutely necessary to bake bread. We’ll tell you a simple basic recipe.

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 still 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 “hacked away” 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:

The ingredients:

  • 400 g of 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 linseed work into the dough – take a handful each. You also need a suitable one shape for baking bread, alternatively you can also use one Bread makers use. He does all the work for you.

The preparation:

  1. In the first step, grease the loaf pan with a little margarine and preheat the oven to 200 degrees (top and bottom heat).
  2. Take a bowl and first mix the flour and baking powder together with the salt – and the desired grains if necessary.
  3. Now mix the water and oil into the dough, ideally with an electric one Hand mixer and the corresponding dough hook.
  4. Fill the bread dough evenly into the loaf pan and then smooth it out – then use the knife to make a longitudinal furrow.
  5. If desired, sprinkle a few more grains over the bread and then bake it in the oven for at least 50 to 60 minutes.
  6. Take the finished bread out of the loaf pan and leave it on one Wire rack cool before you cut it – otherwise it will disintegrate.

Baking bread without baking powder: this is how it works

If you don’t have baking soda on hand, so can you Baking soda 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 between baking soda and an acidulant forms carbon dioxide, which is why the dough expands in the first place. 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.

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