I have bought healthfoodstore type breads which only list flour, water, and salt as ingredients. No yeast. They are not classified as sourdoughs, but maybe they sneak that in without putting it on the label? How does one make a yeastless bread? Anybody have any recipes?

-- Christina Watkins (introibo@address.com), August 22, 2000

Answers

We make a "yeastless" bread if you want to call it that. The recipe includes 1 can of beer ( which of course is fermented with brewers yeast) if you would like the recipe, I'll try to find it and post it tomorrow.

-- Jay Blair (jayblair678@yahoo.com), August 22, 2000.

Irish soda bread is a yeastless bread -- it relies on baking soda and/or baking powder to "raise" the bread. I found a recipe for it at: Am azingly Easy Irish Soda Bread and the main site, just full of bread recipes is: (I sure hope these links work THIS time!) Here's the recipe: AMAZINGLY EASY IRISH SODA BREAD Ingredients
4 cups all-purpose flour
4 tablespoons white sugar
1 tablespoon baking powder
1/2 cup margarine, softened
1 cup buttermilk
1 egg
1/4 cup butter, melted
1/4 cup buttermilk
Directions:
--Preheat oven to 375 degrees F (190 degrees C). Lightly grease a large baking sheet. --In a large bowl, mix together flour, sugar, baking soda, baking powder, salt and margarine. Stir in 1 cup of buttermilk and egg. Turn dough out onto a lightly floured surface and knead slightly. Form dough into a round and place on prepared baking sheet. In a small bowl, combine melted butter with 1/4 cup buttermilk; brush loaf with this mixture. Use a sharp knife to cut an 'X' into the top of the loaf. --Bake in preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the loaf comes out clean, about 30 to 50 minutes. You may continue to brush the loaf with the butter mixture while it bakes. Makes one 1-1/2 pound loaf

-- Joy Froelich (dragnfly@chorus.net), August 22, 2000.

@*&#^#%@( UNPRINTABLE WORDS!

http://www.breadrecipe.com/az/AmazinglyEasyIrishSodaBrea.asp

http://www.breadrecipe.com/

-- Joy Froelich (dragnfly@chorus.net), August 22, 2000.

Jay - please post the beer bread recipe! One can never have too many bread recipes!

Joy - Irish Soda bread is great, isn't it? I don't put currents or raisins in mine, and I use powdered buttermilk. We hold the annual New Years Day celebration at our house - Irish soda bread is always on the menu. Well, Gee - what else would you serve with corned beef and cabbage!?!

-- Polly (tigger@moultrie.com), August 22, 2000.

How about these sprouted grain breads? I'm not talking bread with sprouts in it I'm talking made only with sprouts, no flour. How is that done? (BTW Joy, I saw you playing with the colors. Isn't that cool?)

Kathy

-- Kathy (DavidWH6@juno.com), August 23, 2000.

There is a great bread made with only freshly ground whole wheat flour, chlorine-free water, and (sea) salt called Desem. You have to make your own starter with the flour and water and it takes about 2 weeks, but the bread really has amazing flavor and the more mature your starter is the higher the bread rises. You can get the full recipe in a book called The LAurel's Kitchen Bread Book. It's a great bread book. Also, about the sprouted grain bread: In her book, Simple Food for the Good Life, Helen Nearing talks about a Wayfarers Bread made with only 1 cup Wheat berries, water,and sesame or sunflower seeds. She says to soak the wheat berries overnight in plenty of water. In the morning, pour off the water and put the berries in a covered bowl without any water. Let stand, and rinse with water twice a day. After 2 days the berries ought to sprout double the size of the wheat seed. Put the sprouted berries through a coarse grinder. Shape the wheat dough with your wet hands into small flat loaves about an inch high. Scatter some sesame or sunflower seeds on a baking sheet so that bread doesn't stick to the pan. Bake the loaves till brown in a hot oven. Hope this is helpful. Baking is my hobby and employment. My husband and I live in a strawbale house we built ourselves. It took us 2 1/2 years! We are still finishing. We enjoy doing as much as we can ourselves. God bless!

-- Pam (Harshhaus@aol.com), August 23, 2000.

Took some digging, finally had to go see Momma for the recipe.

quick and moist bread

5 cups unsifted self rising flour 5 tablespoons sugar 1 1/2 cups sour cream 1 (12 oz) can of beer

melted butter

preheat oven to 350 deg F. In large bowl combine flour and sugar. Add beer and sour cream alternatly; mix well. Pour batter into greased 2 qt round baking dish. Bake for 45 minutes; brush top with melted butter. Bake 15 to 20 minutes longger or until cake tester inserted to center comes out clean. Cool slightly, serve warm, cool or toasted.

A couple of years ago, during on of our typical North Al snow ins (3inches of snow over 5 inches of ice) I used this recipe on a kerosene heater in a large dutch oven. Didn't turn out perfect , but turned out ok and was a lot of fun to do .

-- Jay Blair (jayblair678@yahoo.com), August 23, 2000.