Yeast Free Bread
- 3 cups whole grain flour - preferably organic (i.e. whole wheat, barley, rye, oat, spelt, kamut, and etc.).
- 1 1/2 cups (~ 360 ml) distilled/purified water
- 1 tbs (non-aluminum) baking powder (Featherweight or Rumford)
- 1 tbs Olive Oil
- 1/4 - 1/2 tsp sea salt
Mix liquids and dry ingredients separately; then combine and mix well
Place in greased and floured 9" x 5" loaf pan or 9" x 9" cake pan or completely line pan with unbleached parchment paper.
Bake at 375 F (middle rack of pre-heated oven) for 50 - 55 minutes.
When bakers pick comes out clean and top is light to medium brown, bread is ready to cool on rack. Let cool in pan for at least 1/2 hour. Do not cut until bread has completely cooled.
Note: If using non-glutenous flours such as rice, millet, buckwheat, amaranth, corn, potato and etc., they will not hold together well unless mixed with glutenous flour(s) or a binding agent such as egg.
Nutrients Per Serving
- Calories: 84
- Protein: 3 g
- Carbohydrate: 16 g
- Fat: 1 g
- Fiber: 3 g
- Sodium: 37 mg
- Potassium: 91.1 mg
- Phosphorus: 77.9 mg