Yeast Free Baking – Continued

Blueberry season is winding down, Walker hasn’t been very happy about that. He was getting a wee bit used to nibbling a half pint or so each evening out back. Only a few berries are left to ripen. Walker tends to “his” plants carefully, helping me water them:

So today I went out to visit our favorite farm, to get produce and honey. I asked if she had any blueberries left. Walker and I went picking, as she harvested the items we needed on the other side of the farm. Although Walker did more eating than putting in the container! He was super hungry when we got home…a good workout it was! And now I am all loaded up with fresh produce for the weekend 🙂

A few more yeast free bread /baking recipes I have tried out recently ~

I think I may have found a winner in my quest for a yeast free sandwich bread. The basic recipe woks nicely, so I played with it, adapting the cooking temperature/time and the flavor, by using rye flour. I found the second version to be even better. The lower temperature gives a moist, easily sliced bread. It was quite good with a little PB and jam on it for lunches.

Basic Yeast Free Sandwich Bread

Ingredients:

• 3 cups white whole wheat flour
• 1 Tbsp baking powder
• ½ tsp fine sea salt
• 2 cups filtered water
• 1 Tbsp extra virgin olive oil

Directions:

Preheat the oven to 400° and lightly oil a metal bread pan.

Whisk the dry ingredients together in a large mixing bowl. Add the water and oil, stir till mixed.

Scrape into the prepared pan, smooth out. Bake for 45 minutes, until lightly golden on top. Let sit for 5 minutes, turn out on to a cooling rack. Let cool before slicing.

Makes 1 loaf.

The second version? Yum! Rye flour can be overwhelming if you make bread that is all rye. Half and half rye/wheat gives a nice flavor without feeling too heavy.

Yeast Free Rye & Wheat Bread

Ingredients:

• 1½ cups Rye Flour
• 1½ cups white whole wheat flour
• 2 Tbsp White Sesame Seeds
• 1 Tbsp baking powder
• ½ tsp fine sea salt
• 2 cups filtered water
• 1 Tbsp extra virgin olive oil

Directions:

Preheat the oven to 350° and lightly oil a metal bread pan.

Whisk the dry ingredients together in a large mixing bowl. Add the water and oil, stir till mixed.

Scrape into the prepared pan, smooth out. Bake for 55 minutes, until lightly golden on top. Let sit for 5 minutes, turn out on to a cooling rack. Let cool before slicing.

Makes 1 loaf.

Another variation on a quick pizza dough, this one uses an egg and while heavier in texture it tastes great and is easy to roll out.

Yeast-Free Quick Pizza Dough

Ingredients:

• 2 cups white whole wheat flour
• 1 Tbsp baking powder (used a low-sodium)
• 1 tsp fine sea salt
• 1 tsp dried oregano
• 1/8 tsp ground black pepper
• ½ cup milk
• 1 egg, preferably locally sourced
• 1 Tbsp extra virgin olive oil
• Cornmeal
• Sauce
• Toppings
• Cheese

Directions:

Preheat oven to 425°, line a large rimmed baking sheet with parchment paper, shake cornmeal on top.

Add dry ingredients to a stand mixer bowl with dough hook on.

Beat the egg, milk and oil together, add to dry and beat till dough comes together, adding a bit more milk as needed. let the dough knead for a minute once it comes into a ball.

Sprinkle a little flour on a work surface, roll the dough out to fit the pan. Top lightly with sauce, sprinkle on cheese and toppings (saute vegetables beforehand). Bake for 20 minutes, or until golden and bubbling on top.

Serves 4.

~Sarah