Yeast-free bread

[Orcadia]

Does anyone have any vegan recipes for bread which don't use yeast?

[Elin]

Hi!
I always bake sourdough bread. It take some time to rise, but it's definitely worth it because it gets so good. The first time you have to start a sourdough culture, but then you can use the same culture over and over again. Here is my recipe;

day one;
Stir together 3 tbsp of wholemeal rye flour with lukewarm water to a consistency softer than porridge but firmer than gruel. Put the mixture in a place with temperature about 22-28 degrees Celsius / 71-82 degrees Fahrenheit.

day two;
Stir the mixture. It's supposed to smell a bit acid. Keep in the right tempreature.

day three;
Add 2 tbsp of wholemeal rye flour and 0,5 tsp of caraway. Stir. Still in the right tempreature.

day four; (You now have a sourdough culture. If you don't have the time to bake today, just put the sourdough culture in the refrigerator)
afternoon or evening;
Stir together; The sour-dough culture, 6 dl/2.5 cups of lukewarm water, 4 dl/1.7 cups of wholemeal rye flour. Cover the bowl by a kitchen towel and leave in room-tempreature over the night.

day five;
Take about 1 dl/0.5 cups of the dough and put it in a pot in the refrigerator. This is culture to keep for your next baking, it will keep for at least a month in the refrigirator.
Stir together the rest of the culture, 1 tsp of salt, 1 tbsp of caraway, some cooking oil, 2 dl/0.8 cups of wholemeal rye flour and 2 dl/0.8 cups graham flour. When the ingredients are mixed together add about 3 dl/1.25 cups of wheat flour. Stir until it's well-mixed. Leave to rise in a warm and moist environment, preferably beside the stove while you're cooking beans or something. Leave to rise for 4-5 hours. The dough should double it's size in this time.

Knead the dough quick. I always bake this bread in a 3 l/100 fl oz clay pot with lid. I put the clay pot under water for about 15 minutes and then grease the pot with a thin layer of cooking oil. If you haven't got a clay pot then take a regular baking tin, but the result will not be as good as in a clay pot. Let the dough rise in the pot for 40-60 min.
Cover with the lid. Then put it in a cold oven on 200 degrees Celsius / 390 degrees Fahrenheit. Heat the oven with the bread inside. Let the bread bake in the oven for about 1.5 hours. Take of the lid and bake for about 5-10 min. Take out the bread. Leave it in the pot for half an hour before removing the pot. Wrap the bread in a kitchen towel and leave to the next morning. Then it's ready to eat.

The next time you'll bake you've got a sourdough-culture start at day four.

I don't know if this was the kind of recipe you wanted. And my english isn't perfect either, so please ask if anything is unclear.

//Elin

[Teejay]

The cookbook How It All Vegan has quite a few recipes for breads without yeasts (they only have non-yeast bread recipes, in fact) and quite a bit of info on sourdough too!