Author Notes
Many people are sensitive to yeast and this is suitable for bread Candida sufferers too!
I read in many places in the yeast-free bread, I thought to try.
I was afraid, but now I know it was a pity. Very well done, and the taste is very good. I experimented with the ingredients and flour in addition it is TK's inside. Another advantage is to be finished quickly! —Terike
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Ingredients
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370-380 g
natural yoghurt
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300 g
flour (bread flour)
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200 g
of flour (bread flour)
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50 g
of whole grain spelled flour
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1 teaspoon
salt
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1 teaspoon
baking soda
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1 teaspoon
sugar
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2 tablespoons
oil
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1 tablespoon
seed mixture.
Directions
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Preheat the oven to 230 degree heat.
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True, it had a rest, because the dough was a little stiff.
I mixed the dough with the paddle, maybe 5 minutes. Medium to hard dough
Very good consistency, not stuck in a Dish, and not on my hands.
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Formatted board making, dish lined with baking paper did, slammed the lid and pushed the hot oven.
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20 minutes at 230 degrees, bake for 30 minutes at 210 degrees. Towards the end of cooking, the top covered with baking paper, since it is highly reddened.
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