This is my kind of bread. There’s no yeast, so I don’t have to wait for it to rise — which makes it great to throw together at the end of the day when I finally settle on a meal that would pair well with some crusty bread.
Speaking of which, the crust on this is perfectly crispy. The actual body is a bit dense. But that’s even better for dipping in some soup, if you ask me. That’s exactly what I did tonight with My California Roots‘s delicious creamy wild rice and mushroom soup. The bread is also fantastic with the optional honey if I’m just in the mood to slather on some almond butter.
If you want to make this high-altitude bread recipe at a lower elevation, I suggest adding 1/2 t baking powder and decreasing the oven temperature to 375.
No-Yeast Whole-Wheat Bread for High-Altitude
Prep time: 15 mins
Cook time: 60 mins
Total time: 1 hour 15 mins
Recipe Author: The Onlinefoodblog.com
- 1 T chia seeds + 3 T water (alternatively: one egg)
- 1 C oats + more for top
- 2-1/3 C white whole-wheat flour
- 2 t baking powder
- 1 t natural sea salt
- 1 C plain non-dairy yogurt
- ¼ C coconut oil, melted
- ¾ C non-dairy milk
- Oil for the pan
- Optional: ¼ C local honey
In a small bowl, whisk together the chia seeds and water.
Set aside to congeal for a few minutes.
In a medium bowl, whisk together the 1 C oats, flour, baking powder and salt.
In a large bowl, whisk together the yogurt, coconut oil, milk, congealed chia seeds and optional honey.
Slowly mix in the flour until everything is just combined.
Heat the oven to 390 with a enamel dutch oven and lid inside.
Thoroughly oil the bottom of the heated dutch oven.
Form the dough into a ball and place it in the dutch oven.
Gently press it down into a bit of a disk and sprinkle with extra oats.
Put the lid on top of the Dutch oven and put it in the oven for 50-60 minutes, until the bread is browned, firm to the touch and a wooden skewer inserted in the middle comes out clean.
Allow it to cool in the pan for 10 minutes and finish cooling on a rack.
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