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!
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Recipe Information
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)
Instructions
Preheat your oven to 200°C (390°F) and line a baking tray with parchment paper or lightly grease it.
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.
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.
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.
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.
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.
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.
Remove the bread from the oven and allow it to cool on a wire rack for at least 20 minutes before slicing.
Store leftover bread in an airtight container at room temperature for up to 2 days or freeze for longer storage.
Nutrition Facts
Calories |
2006 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.2 g | 18% | |
| Saturated Fat | 3.7 g | 18% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 15 mg | 5% | |
| Sodium | 4922 mg | 214% | |
| Total Carbohydrate | 420.9 g | 153% | |
| Dietary Fiber | 45.5 g | 162% | |
| Total Sugars | 54.0 g | ||
| Protein | 74.4 g | 149% | |
| Vitamin D | 4.7 mcg | 23% | |
| Calcium | 566 mg | 44% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 2275 mg | 48% | |
*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.
