Dairy-Free Country Split Bread
Discover the wholesome charm of homemade **Dairy-Free Country Split Bread**, a rustic loaf perfect for those seeking a satisfying yet dairy-free baking option. This recipe combines pantry staples like **all-purpose flour**, **olive oil**, and **unsweetened almond milk** to create an airy texture with a golden crust. The secret lies in the active dry yeast, which ensures a perfectly risen loaf, complemented by a gentle slash down the center for its signature "split" look. The kneading process builds elasticity for an irresistible bite, while a slow rise gives this bread its authentic country-style flavor. Whether served warm with your favorite spreads or alongside a hearty meal, this bakery-worthy loaf is a testament to simple ingredients coming together effortlessly. With just **20 minutes of prep time**, this recipe is ideal for home bakers aiming for a delicious dairy-free treat.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 g All-purpose flour
- 7 g Active dry yeast
- 300 ml Warm water
- 30 ml Olive oil
- 10 g Salt
- 15 g Sugar
- 100 ml Unsweetened almond milk
Instructions
In a large mixing bowl, combine the all-purpose flour and salt, creating a well in the center.
In a small bowl, dissolve the sugar in the warm water and sprinkle the yeast over the top. Let it sit for about 5-10 minutes until it becomes frothy, indicating the yeast is active.
Pour the yeast mixture, olive oil, and almond milk into the well of the dry ingredients.
Using a wooden spoon or your hands, mix the ingredients until a rough dough begins to form.
Transfer the dough onto a lightly floured surface and knead for about 10 minutes, until the dough is smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm area for about 1 hour, or until it has doubled in size.
Preheat your oven to 220°C (430°F).
Once the dough has risen, punch it down gently and turn it out onto a floured surface.
Shape the dough into a rustic oval loaf, and use a sharp knife to make a lengthwise slash about half an inch deep down the center of the dough.
Place the loaf on a baking sheet lined with parchment paper.
Cover the loaf with a damp cloth and let it rise for another 20 minutes.
Bake the bread in the preheated oven for 25-30 minutes, or until the crust is golden brown and the loaf sounds hollow when tapped on the bottom.
Let the bread cool on a wire rack before slicing and serving.
Nutrition Facts
Calories |
2173 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.9 g | 45% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4008 mg | 174% | |
| Total Carbohydrate | 399.7 g | 145% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 16.1 g | ||
| Protein | 55.0 g | 110% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 249 mg | 19% | |
| Iron | 24.0 mg | 133% | |
| Potassium | 714 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
