Friday, November 4, 2011

Yeast Free Bread, fresh from the oven.

I've been told the cause of my stomach aches is yeast and sugar. I love yeast and sugar in the only two forms that exist in my world- bread and beer. My love of these things has probably lead me to this food intolerance and yet I am finding it rather difficult to avoid them, especially on a nice, hot day when it's perfect to sit back, sip an ice cold glass of Cooper's Pale and watch the sun shine on all the creatures of the world. I'm at least making a start with this recipe for yeast free bread. It tastes kinda like a massive scone. It's crusty on the outside and kinda dense in the middle. It's quite like what we here in Australia know as "damper". It's also very crumbly but still delicious. You don't need too much of it to get a good bread hit.

Time: 5 minutes prep, 30 minutes cooking.
Makes: 1 loaf.


  • 3 cups of flour.
  • 1 Tablespoon of baking soda.
  • One and a half cups of veggie milk (I used rice milk).
  • Half a cup of olive oil.
  • A good pinch of salt.

Mix all of the ingredients in a bowl. You want the mixture to become dough-like and not sticky, so you may need to add a little more flour depending on what's happening in your bowl.

Take it out of the bowl and shape it into a loaf shape; a little something like this:

Place it onto a baking sheet on a tray and score the top three or four times with a knife. I added some black sesame seeds and a sprinkle of flour to the top of mine.

Bake in a 200C/ 400F oven for 30 minutes or until browned and you can poke a skewer in it and have the skewer come out clean. 

Will keep for a few days in an air tight container.