yeast free low-fat low-carb light sandwich bread

I was on a mission of coming up with a yeast-free sandwich bread recipe since last couple of months. I tried about 6 recipes searched on the Internet but none could give me the texture and lightness I like in a sandwich bread – very close to the yeast-raised store-bought light wheat bread. Finally today some mix and match of various cake, muffin and bread recipes helped me come up with my own version of yeast-free bread. I used Organic Spelt and Kamut flour for higher protein and low carbs. Also, as this recipe does not use too much oil/butter it is a very low-fat bread as well. No more store-bought breads in my home.

This slideshow requires JavaScript.


2 cups warm fatfree milk
1 teaspoon fresh lemon juice
1 tablespoon flaxseeds
3 tablespoon water
1  1/2 cup organic spelt flour
1  1/2 cup organic kamut flour
1 teaspoon baking powder 
1 teaspoon baking soda
1/2 teaspoon salt
1/2 tablespoon sugar/Stevia
1  1/2 tablespoons butter, softened

1. Pre-heat oven at 395 F. Grease a 9 inch loaf pan
2. Add flaxseeds powder to the water and warm the mixture for 1 minute in microwave. Remove and stir vigorously with a fork for a minute. Keep aside.
3. Warm milk in microwave for 1 minute. Add lemon juice and allow to curdle.
4. Mix well the flours with the rest of the dry ingredients with a rubber spatula.
5. Cut in the softened butter into the flour mix and mix well with the spatula to smooth out any crumbles formed.
6. Add the flaxseed mixture to the curdled milk – stir lightly and only once – do not over mix.
7. Make a well in the flour mix and add the liquid mixture slowly to blend well with the spatula making sure no dry lumps remain.
     It will form a thick batter like consistency and not a smooth dough – that’s okay.
8. Fill the loaf pan with the “battery dough” and place in the middle rack of the pre-heated oven in the center. Set the timer at 10 minutes.
9. Remove the loaf pan quickly and brush the top of the raised bread with paper towel dipped in milk. This will ensure that the crust will be brown, crusty yet not very dry.
10. Place the loaf back in the oven immediately and bake the bread for another 40 minutes. Prick a toothpick in the bread and if it comes out clean the bread is ready – if not
     then place the loaf back in the oven for 5 more minutes.
11. Remove from oven and let sit for 5 minutes – cover the bread with aluminium foil and leave it untouched for atleast 1 more hour. 5-6 hours untouched after baking works
     even better.
12. To cut the bread slices – heat the sharp knife on gas/stove flame (with caution please!!) and slice the bread.
13. Stores in the refrigerator for 4-5 days and in the freezer for about 10 days.


2 Responses so far »

  1. 1

    Terri said,

    Is it possible to substitute regular milk for unsweetened almond or rice milk?

Comment RSS

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: