Sourdough and Yeast Free Bread
Description
This recipe is a variation for Themomixes' collection, which inspired me to make this bread with wholegrain flour, without yeast or sourdough for everyone avoiding it.
Ingredients
Instructions
In a mixer, put the walnuts and thrust them. Prep a cake pot or a big, circle, medium-sized pan.
Spread olive oil all over its surface, but better use anti-stick cooking paper, as it is easier to manage.
In a bowl put the thrust walnut together with all of the ingredients except water, baking powder, and flour.
Preheat the oven to 200C degrees on resistance.
Meanwhile, warm up the water, and once it's ready add half of it to the mixture.
Continue with the baking powder and half the flour. stir once the mixture is smooth and looks like one and add the water and flour interchangeably until its all done.
Use a silicone spatula and stir with half circular motions form the side towards the center.
The final result will look like a thick slop. You most probably won't be able to shape it but don't add flour as that will make the dough stiff and the bread hard after baking.
Move it to the pan of your choice.
Sprinkle some sesame seeds or whatever you like on top. (nuts, seeds, etc.)
Bake it in the oven on the lower rack for half an hour and then lower the heat to 170C degrees and keep baking for another 30 minutes.
Notes
This bread reminds you of some sort of cake and there are a lot of different variations:
- Make it sweeter by adding raisins, cranberries, dried fruit, cinnamon, or clover.
- Make it salty, by adding olives, dried tomatoes, cumin, dried onion or garlic, lots of oregano, and many other ingredients you might have at home.
- Once it cools down, cut it into slices and bake it in the oven, to make toast with it.
- Its texture will be stiff once it's baked but that is how we want the final product to be.
Serve this bread as part of your diet menu or when you have vegetarian guests over and I assure you they will love it.
