What do you do when you need bread in a hurry and all the shops have run out of yeast? I have heard from friends and followers that there is lack of yeast in the stores, but you can bake bread without yeast.
Here are my no yeast, no rise breads that anyone can bake. Baking bread with baking soda and baking powder is a great way to make bread fast because baking powder is a quick-acting leavening agent, so there is no need to allow time for it to rise before baking.
- 2 Tbsp. Flax seeds
- 1/2 cup + 2 Tbsp. oats for the loaf pan
- 1 tsp. salt
- 1/4 cup maple syrup
- 1/2 cup grated carrots
- 3 cups spelt flour
- 1 tsp. baking soda
- 1 tsp baking powder
- 1 1/2 cups plain yogurt or milk
Preheat oven to F400
Mix flax seeds, oats, salt, spelt flour and baking soda in a large bowl. Blend yogurt, grated carrot and maple syrup, and add slowly to the large bowl, blending until you have a sticky batter. Pour into a greased loaf pan. Sprinkle the remaining oats into the loaf pan. Bake for 70 minutes or until center is dry.
Here is my YouTube video making this bread
Butter Crackers—My kids’ favorite crackers
- 2 cups white spelt flour or all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 Tbsp sugar
- 6 Tbsp cold butter ( I used earth balance butter)
- 2 tsp olive oil
- 2/3 cup water
- 3 Tbsp melted butter
- 1 tsp salt
Preheat oven to 400 F.
Add the flour, baking powder, baking soda and sugar in a food processor, then pulse to combine. Add the cold butter in pieces and mix to combine. Add olive oil and then water a little at a time until you have a dough ball.
With a rolling pin, roll out dough as thin as possible on a flat surface dusted with flour to avoid sticking. Cut out crackers with a cookie cutter (we used a round one and a heart-shaped one). Place crackers on parchment paper on a cookie sheet and bake for 10 minutes. Flip all crackers and bake until slightly golden.
Remove crackers from oven, then brush them with melted butter and sprinkle with salt. Leave until cool. Enjoy!
- 2 cup white spelt flour or use all-purpose flour
- 1 ½ tsp. baking powder
- 1 tsp. salt
- 2 tbsp. vegan butter, room temperature
- ¾ cup warm almond milk
Combine flour, salt and baking powder in a large bowl and blend it well.
Add milk and butter little at the time until all is mixed and you have a sticky ball.
Knead on a floured surface until you have a firm and soft ball.
Take dough and divide into 10 pieces.
Roll each pierce to a ball with your hands.
Flatten ball with your hand and use a rolling pin to roll out dough to a large and thin circle on floured surface.
Cook the tortilla on each side in a dry frying pan until bubbly and than wrap in a towel to keep warm.
Don’t overcook, as they will become crispy.