YEAST-FREE Whole Wheat Bread 🥖 Easy, With Seeds and No-Knead
🥖 Want to make whole wheat bread but don't have yeast? Today I'll show you how to make delicious whole wheat rolls without yeast, white flour, or kneading, using different whole wheat flours, natural yogurt, and seeds.
It's a very simple homemade recipe: mix the ingredients, adjust the dough to the right consistency, place the mixture directly into silicone molds, and bake.
In this recipe, I combine whole wheat flour, whole rye flour, buckwheat flour, and oat bran. I also add flax and pumpkin seeds, although the seeds are optional and can be varied depending on what you have at home.
🥣 INGREDIENTS
• 2 eggs
• 2 (190g) plain, unsweetened yogurts
• 1 teaspoon baking soda
• 1 tablespoon olive oil
• Salt to taste (optional)
• 2 heaped tablespoons oat bran
• 2 heaped tablespoons buckwheat flour
• 3 heaped tablespoons whole rye flour
• Whole wheat flour: approximately 9 tablespoons, adjusting for consistency
• Pumpkin seeds, to taste
• Flax seeds, 1–2 tablespoons
• Sesame seeds, optional
👩🍳 HOW TO PREPARE IT?
First, mix the eggs with the plain yogurt and baking soda. Upon contact with the yogurt, the baking soda will react, and small bubbles will appear.
We add the olive oil, salt, and then the different whole-wheat flours and seeds. The final amount of whole-wheat flour may vary depending on the size of the eggs, the yogurt, and how much liquid each flour absorbs.
There's no need to knead. Once the dough reaches the right consistency, we distribute it into silicone molds and smooth the surface with a wet spoon.
🔥 We bake at 160–170 °C (325–340 °F). In my case, the rolls took approximately 40 minutes, but every oven is different, so it's best to keep an eye on them.
Once cooled, they can be stored in a sealed container in the refrigerator or in the freezer.
If you can't find buckwheat flour, I also explain how to substitute it in the video.
❤️ What seeds would you add to these rolls? Let me know in the comments.
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Silvana Tim
00:00 Wholemeal bread without yeast or white flour
01:02 The base: eggs and natural yogurt
01:42 How to replace the yeast
02:23 The reaction of yogurt with baking soda
03:07 The 4 flours I use
03:36 Which flours can be substituted
04:20 Oat and buckwheat bran
05:09 Wholemeal rye flour
05:46 Seeds to enrich the rolls
06:38 How much wholemeal flour do we need?
07:18 The correct consistency of the dough
08:16 Oven temperature
08:33 Why you DON'T need to knead
09:07 How to fill the molds
09:47 How they come out of the oven
10:03 How to substitute buckwheat
10:12 How to store and freeze them
10:37 We cut one open to see the inside
11:19 This is what the crumb looks like
11:32 Variations with seeds and herbs
#WholeWheatBread #UnleavenedBread #HomemadeBread