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Getting on the baking bread wagon? Hop on with us, because we’ve got a super simple & hearty bread recipe that is perfect for slathering vegan butter and jellies on, sandwiches, dipping in gravies and olive oils, toasts and as a side with soups and salads.
Rustic Vegan Buttermilk No-Yeast Bread is one of our most essential, staple recipes we are loving, especially since we’re all staying home more!
You need this home-made Rustic Vegan Buttermilk No-Yeast Bread! For what’s it’s worth, it’s excellent to make when you don’t want to go out, when you want to save on groceries, want to eat healthier, love easy recipes, love baked bread, quick and uncomplicated and no yeast to deal with! No excuses! 🙂
The home-made, dairy-free buttermilk you will make for this recipe will provide a tangy southern twist of flavor that pairs well with with this bread. It also tenderizes the gluten in flour, giving it more body and a softer texture.
Bread is a staple food prepared from a dough of flour and water. It is one of the oldest man-made foods and it’s one of the best comfort foods ever! “The history of bread is lost in the depths of time just like human presence on earth. It is one of the oldest artificial foods: it was already prepared, in ancient Egypt, at the time of the dawn of civilization.”
Now. the sore subject no one likes to talk about and just dismiss…If bread is intimidating to you or you’re just not up to the task, we get it!
Making bread sounds and can be complicated, with all the timing & temperature control conventions and steps of the rising of the dough, punching it down, rising again, sometimes even multiple times, tiring…blah!! We can’t be bothered with it! 😂
Check out these awesome Ultimate Vegan Cinnamon Rolls (Quick, No Yeast) for another totally yummy quick bread!
We love easy and quick! So, here’s a super simple no-yeast bread recipe that even the people who claim not to be bakers will absolutely fall in love with. Once you make it, you’ll find yourself wanting to bake it again and again!
For variation: Add in some chopped up herbs, sun-dried tomatoes, olives or raisins for a different kind of change-up.
Rustic Vegan Buttermilk No-Yeast Bread - Easy & Hearty
Homemade Vegan Buttermilk (15 minutes)
- ¾ cups non-dairy milk of choice
- 1 tablespoon white vinegar or lemon
- 1½ cups all-purpose flour (if not wanting to use almond flour/wheat flour, increase all purpose flour to 2 cups and omit almond flour/wheat flour in next ingredient step)
- ½ cup almond flour or whole wheat flour (omit almond flour/wheat flour if using all-purpose flour only, as in ingredient step above)
- ½ tsp baking soda
- ½ tsp salt
- ½ tsp granulated sugar
- Preheat over to 425°F.
- In a bowl or large measuring cup, combine the milk and vinegar or lemon and stir to combine. Set aside so mixture will become homemade vegan buttermilk (15 mins).
- Add enough vegan buttermilk to make a thick, shaggy dough. It should be a little wet and sticky. If the dough is too wet to work with add a tablespoon of flour or just enough flour to make it manageable. Sticky dough rises more easily than a dry dough so you want to keep this dough pretty moist since we are working without yeast for the rise.
- Turn the dough out onto a lightly floured area and knead 5 to 10 times - just enough to form a ball. Do not work the dough any more than this.
- Pat the dough into 1 or 2 loafs about 1-inch high in whatever shape you want.
- If desired, can try to use sharp knife to make pattern, but it won't be distinctive because of the consistency of the dough.
- Place dough on a baking sheet lined with parchment paper and bake for 30 to 40 minutes, so check at 30 and go by this: The dough will be golden brown and sound hollow when tapped on the bottom. The internal temperature will be about 175°F to 180°F when tested with a digital kitchen thermometer. A skewer inserted into the center of the loaf should come out clean or with a couple of crumbs attached.
- Allow the bread to cool slightly before slicing. Best served warm or at room temperature for up to 2 days. To keep long longer, place bread in sealed container and place in fridge and use as needed up to 5 days.
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