Rustic Vegan Buttermilk No-Yeast Bread - Easy & Hearty
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!
Servings: 8 Servings
Ingredients
Homemade Vegan Buttermilk (15 minutes)
- ¾ cups non-dairy milk of choice
- 1 tablespoon white vinegar or lemon
Bread Dough
- 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
Instructions
- 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).
- In a large mixing bowl, whisk together the dry ingredients.
- 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.