Unkneaded Unyeasted Bread
Submitted by mistylynn66
Hearty yeast-free bread made with buckwheat, whole wheat, cornmeal, and brown rice flour. No kneading required. Just mix, pour, and bake for a dense, nutty, wholesome loaf.
YIELD
2 loavesPREP
15 minCOOK
2 hrsREADY
2 hrsThis bread breaks every rule and doesn’t care. No yeast, no kneading, no rising time.
Four whole grain flours (buckwheat, whole wheat, cornmeal, and brown rice) get stirred together with sesame oil, soy sauce, and warm water into a thick batter.
Pour it into loaf pans and bake low and slow until the crust turns deep brown and the inside is dense, earthy, and satisfying.
Slice it thin and toast it for the best texture.
Pro Tips
- Roasting the buckwheat and brown rice flours before mixing deepens their nutty, toasty flavor
- The batter should be like thick porridge; too dry and the bread will be crumbly, too wet and it won’t hold together
- Flip the loaves upside-down in the oven at the end for an even crust on all sides
- This bread slices best the next day after it has fully cooled and set
Ingredients
Directions
Mix all ingredients well.
Add oil, soy sauce, and enough water to form a thick batter (like a slightly soupy cereal).
Spoon into oiled baking pans (3 ¾ X 7½).
Bake for 2 hours at 350℉ (180℃). Remove breads from pans, and turn upside-down in oven until dark brown.
Comments
may I ask if the rice is cooked or uncooked rice?
Hi Eileen, I just read the recipe, and it calls for brown rice flour. Hope this helps :)