Yeast Free Wholemeal Bread
Discover the simplicity and wholesome flavor of Yeast Free Wholemeal Bread, a quick and nutritious bake perfect for busy days! Made with a blend of wholemeal and all-purpose flours, this rustic bread skips the yeast in favor of baking powder and baking soda for a faster rise, ensuring it’s ready to enjoy in under an hour. Naturally sweetened with honey or maple syrup and enriched with tangy buttermilk (or a dairy-free alternative), this loaf boasts a tender crumb with a hearty, nutty character. Minimal kneading and no proofing make it ideal for novice bakers, while the scored crust adds a touch of traditional charm. Enjoy warm slices slathered with butter or as the foundation for your favorite sandwich. Perfect for those seeking an easy, yeast-free bread recipe packed with natural goodness!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Ingredients
- 400 grams Wholemeal flour
- 100 grams Plain all-purpose flour
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda (bicarbonate of soda)
- 1 teaspoon Salt
- 2 tablespoons Honey or maple syrup
- 350 milliliters Buttermilk (or a mixture of milk and lemon juice)
- 50 milliliters Water (if needed)
Directions
Step 1
Preheat your oven to 200°C (390°F) and line a baking tray with parchment paper or lightly grease it.
Step 2
In a large mixing bowl, combine the wholemeal flour, plain flour, baking powder, baking soda, and salt. Mix well to evenly distribute the leavening agents.
Step 3
In a separate bowl or jug, whisk together the buttermilk and honey (or maple syrup) until combined. If you’re using milk and lemon juice as a buttermilk substitute, allow the mixture to sit for 5 minutes before using.
Step 4
Make a well in the center of the dry ingredients and pour in the buttermilk mixture. Gently stir with a wooden spoon or your hands until the ingredients come together to form a soft dough. If the dough feels too dry, add water a little at a time until it holds together but isn’t sticky.
Step 5
Turn the dough out onto a lightly floured surface and knead it gently for about 1-2 minutes, just enough to bring it together. Avoid over-kneading as it can result in a dense bread.
Step 6
Shape the dough into a round or oval loaf and place it onto the prepared baking tray. Using a sharp knife, score a deep cross on the top of the loaf. This helps it bake evenly and gives it a classic soda bread appearance.
Step 7
Bake in the preheated oven for 35-40 minutes or until the crust is golden brown and the bottom of the loaf sounds hollow when tapped.
Step 8
Remove the bread from the oven and allow it to cool on a wire rack for at least 20 minutes before slicing.
Step 9
Store leftover bread in an airtight container at room temperature for up to 2 days or freeze for longer storage.
Nutrition Facts
| Serving size | 975 grams (975.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2006 |
| Total Fat 14.20g | 18% |
| Saturated Fat 3.70g | 19% |
| Cholesterol 15mg | 5% |
| Sodium 4922mg | 214% |
| Total Carbohydrate 420.90g | 153% |
| Dietary Fiber 45.50g | 163% |
| Total Sugars 54.00g | |
| Protein 74.40g | 149% |
| Vitamin D 188IU | 940% |
| Calcium 566mg | 44% |
| Iron 18mg | 102% |
| Potassium 2275mg | 48% |
Source of Calories