Bread Recipe - Without Yeast (2024)

FAQs

How did people make bread without yeast? ›

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.

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.

Just remember: the less yeast, the longer the rising time (and/or the warmer the rising temperature). Start by cutting the yeast in your recipe by 50 percent and if the results are reasonable, lower the amount even more next time.

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.

Prior to the introduction of these “commercial” yeasts, the primary yeast source for bakers and housewives was the yeasty foam or dreg waste collected from completed beer fermentations, and were sold directly by breweries (Frey, 1930).

Early humans made bread by mixing crushed grains with water and spreading the mixture on stones to bake in the sun. Later, similar mixtures were baked in hot ashes. The ancient Egyptians are credited with making the first leavened bread. Perhaps a batch of dough was allowed to stand before it was baked.

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.

Organic Sprouted Wheat, Filtered Water, Organic Sprouted Barley, Organic Sprouted Millet, Organic Malted Barley, Organic Sprouted Lentils, Organic Sprouted Soybeans, Organic Sprouted Spelt, Yeast, Organic Wheat Gluten, Sea Salt.

In a nutshell, sourdough is slow-fermented bread. It's unique because it does not require commercial yeast in order to rise. Instead, sourdough bread is made with a live fermented culture a sourdough starter, which acts as a natural leavening agent.

If you are lacking yeast in your pantry or dry goods storage, try combining baking soda and lemon juice. The chemical reaction between these two ingredients will help your recipe rise.

Does bread without yeast need to rest? ›

Resting the dough, even without yeast, can still be beneficial. While yeast contributes to dough rising and fermentation, resting allows the gluten to relax, making the dough easier to handle and resulting in a better texture.

It will take longer to rise, but will be all the better for it, taste wise, as a result. If a recipe suggests using 25g fresh yeast, use 15g instead. You could use as little as 5g fresh yeast for a dough that uses 500g flour.

Mix flour, baking powder, and salt together in a bowl; stir in milk and olive oil until a soft dough forms. Turn dough onto a lightly floured surface and knead 10 times. Shape dough into a ball; cover with an inverted bowl and let sit for 10 minutes.

The over-kneading dough is a common bread making mistake, which makes gluten too tight for bread to rise, resulting in chewy bread instead of fluffy. Kneading correctly is most important to strengthen the gluten and give your bread a perfect texture.

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.

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.

In the 19th century, bread bakers obtained their yeast from beer brewers from which they made sweet-fermented bread.

Breads, muffins, puddings and other baked goods were made in a "beehive" oven, the precursor to a modern brick oven. The oven's 3-by-5-foot interior had to be heated over a period of about four hours by a well-tended fire, which then had to be cleared out in preparation for baking.

Mostly they used "Starter Dough" or "mother dough" A single batch of leavened bread that had naturally acquired the right yeast would be split. You would add flour and water to the starter dough and after it rose you would bake some and leave some for starting the next day's bread.