Two “without” breads, one without wheat or yeast and one without yeast

If you need a bread without flour, gluten or without yeast we propose two very tasty recipes. They are easy to prepare and everyone likes them.

There are people who cannot consume conventional flour bread because they suffer from intolerances or food allergies to wheat or yeast. That’s why we propose two recipes “without”, one of them without flour or any type of yeast and the other simply without yeast.

Gluten intolerance is more common, but there is also an allergy to bread yeast that can be confused with gluten sensitivity. However, yeast allergy is very rare.

GLUTEN- AND YEAST-FREE BREAD

Gluten-free bread tastes delicious, juicy and lightly nutty. You can easily bake it yourself. It is based on oats, water, psyllium husks, salt, nuts and seeds. You do not need yeast or sourdough to make it.

You can decide which nuts and seeds to use. They are suitable, for example, hazelnuts, almonds, walnuts, pumpkin seeds, sesame seeds, flax seeds and sunflower seeds.

When it comes to ingredients, pay attention to organic quality and regional origin. In doing so, you support organic farming that dispenses with synthetic chemical fertilizers and pesticides and uses natural resources with care.

In addition, regional ingredients have not required large amounts of energy for transport, a source of CO2 emissions.

GLUTEN-FREE BREAD WITH NUTS AND SEEDS

Ingredients:

• 100 g hazelnuts
• 120 g certified gluten-free oat flakes
• 150 g sunflower seeds
• 90 g crushed flax seeds
• 35 g chia seeds
• 20 g ground psyllium husks
• 1 teaspoon salt
• 400 ml water
• 3 tablespoons extra virgin olive oil
• 1 tablespoon beet syrup

Preparation:

1. Cut the hazelnuts in half with a sharp knife. Then put all the dry ingredients in a bowl and mix them well.
2. Now put all the wet ingredients in another bowl and stir them as well.
3. Pour the water, oil and syrup mixture over the dry ingredients and mix everything in a thick paste.
4. Let the dough stand for at least two hours.
5. After two hours, put the dough in a greased rectangular mold. Optionally, you can put some seeds on top of the bread.
6. Bake bread at 180 degrees for 25 minutes.
7. After the time, carefully remove the bread from the pan and bake it again without mold for another 30 minutes on the tray or rack.
8. The bread will be ready as soon as it sounds hollow at the bottom when you hit it.
9. Let it cool completely before cutting.

UNLEAVENED SODA BREAD

Soda bread, called “soda bread” in its homeland, is a classic in Irish bakeries. Here we show you a simple and quick recipe for this one that does not need yeast and is made with only four ingredients.

SODA BREAD RECIPE

Ingredients:

• 500 g spelt flour
• 500 ml of organic buttermilk (you can buy it made or do it yourself)
• 2 teaspoons baking soda
• 2 teaspoons salt

To make whey:

• 500 ml whole cow’s milk or soy milk
• The juice of a lemon

Elaboration:

1. To make the buttermilk, pour the lemon juice into the milk and stir the mixture. Let it sit for 10 minutes.
2. After the time, strain the milk, which will have a lumpy consistency, with a strainer; In this way you will completely separate the cream
3. You can already use it, although it will be better if you leave it covered for two days in the fridge before using it.
4. Preheat the oven to a temperature of 200 ºC.
5. Put the flour in a bowl and mix it with the baking soda and salt. Then, slowly pour the buttermilk over the flour while stirring the mixture with a fork.
6. Place the dough on a floured work surface. Knead it briefly with your hands. Don’t work it too long, just until you’ve formed a smooth, soft dumpling. If the dough is too wet and sticky, you will only need to add a little more flour.
7. Form a round bread with the dough and place it on a tray lined with baking paper. Use a sharp knife to mark a cross on the surface.
8. Bake the soda bread in the preheated oven for about 25 to 35 minutes. It will be ready when the bark is golden and the bottom sounds hollow when you hit it.