This vegan Easy No-Yeast & No-Oil Bread is an easy yeast-free bread recipe made with only 5 simple ingredients and ready in 30 minutes.
In times like this with being under lock-down (due to Covid-19 ) and not being able to buy yeast, or all sorts of things from the supermarket – this recipe comes to the rescue.
HOW TO MAKE THIS VEGAN SODA BREAD?
First, you need to make vegan buttermilk. This is the key ingredient to create a moist bread texture. Let me show you how to make vegan buttermilk in 10 minutes. You need:
- An acidic ingredient – it can be apple cider vinegar, vinegar or lemon juice
- A full-fat plant-based milk – soy milk gives the best texture but oat milk and almond milk would work too
Then, all you need is the flour of your choice, I recommend a combo of white flour and whole-wheat flour for an earthy flavor. Finally, baking soda, which acts as a raising agent to make this yeast-free bread raise as regular artisan bread.
To Shape The Bread:
You must flatten your dough ball into a thin round disc – no more than 3 cm high. If the dough is too thick the bread won’t raise simply because baking soda doesn’t have the same power as yeast to raise the dough. Also, make sure you cut a deep 1 cm (0.3 inches) cross on top of the bread. This is the key to perfect soda bread.
Do let me know how you found this Easy No-Yeast & No-Oil Bread if you do try it though! And if there was anything you tried or something that worked better…Do drop me a comment below, or you can find me/message me directly on Instagram, Pinterest, YouTube, or Facebook! I love seeing what my lovely readers think of my recipes!
Also, I would really appreciate if you check out my very first E-Book, it’s a 70-page book, full of beautiful, easy, and delicious vegan dishes! Click HERE to find out more!
Easy No-Yeast & No-Oil Bread
- 3 cup all-purpose white flour 450g or spelled
- 3/4 cup Wholegrain rolled oats 120g - or whole spelled or more all-purpose white flour
- 1 1/2 teaspoons Baking soda 8 g
- 1/2 teaspoon Salt - optional can be made salt free
- Vegan buttermilk:
- 2 tablespoons Apple cider vinegar or lemon juice or any vinegar 30ml
- 1 3/4 cup + 2 tablespoons Soy milk 470 ml or oat milk or almond milk
- To knead the bread:
- 4-6 tablespoons all-purpose white flour
- Preheat oven to 220°C (430°F). Line a baking tray with a lightly grease piece of parchment paper. Set aside.
- In a medium-size mixing bowl, whisk soy milk with apple cider vinegar. Set aside 10 minutes until it thickens to a buttermilk-like consistency.
- In another large mixing bowl, whisk together flours, baking soda, and salt if desired.
- Make a well in the center and pour the vegan buttermilk.
- Stir the dough with a spatula at first then, when it becomes difficult to work the dough with the spatula, use your hands to knead the dough, adding more flour if needed to form a ball.
- Knead the dough for 1 or 2 minutes maximum, until you are able to make a ball. If the dough is very sticky, simply add more white flour (up to a maximum of 1/3 cup) but be careful, you don't want a dry dough or the bread will be very dense and dry. A stickier dough results in a moist, elastic bread and that's what you want.
- Transfer the dough ball onto the prepared baking tray and flatten the dough into a thin disc of a maximum 3 cm (1.5 inches) in height. This is extremely important or the bread won't raise at all.
- Cut a deep cross (1 cm deep, 0.4 inches) on top of the bread and sprinkle/pat some extra white flour on top of the bread.
- Bake at 220°C (430°F), middle rack, for 20-30 minutes or until the outside is crusty.
- Transfer to a cooling rack for 1 hour before slicing.
- Store the bread at room temperature for up to 3-4 days, wrapped into a clean towel to keep its moisture.
- It can be eaten plain or toasted with jam or mashed avocado. Or it can be served as a quick side to soup and salads