Vegan bread without yeast

Finding yeast & wheat-free, vegan bread

Vegan Bread A vegan bread recipe that has no yeast and avoids wheat is not straightforward to find. Although, eventually, it is right under your nose, if you look properly. Of course, Google is your friend but you do need a few ninja skills to unearth the what you are looking for. Lots of commercially available bread is vegan friendly but if you want to avoid wheat and yeast your options are drastically reduced.

However, the beeb comes up trumps with an easily adaptable Irish Soda bread recipe, which, I adapted! The only ingredients that really needs adapting are the flours and the buttermilk.

So I used spelt flour, with added baking powder, to reduce the gluten content and buckwheat flour instead of plain to reduce it further – buckwheat is gluten free! I’m not really sure what buttermilk is, and am still none the wiser, however, thanks to Ms Cupcake I do have a really easy substitute! I’ve recently reviewed the Ms Cupcake cookbook and although not a recipe from there this is the first time I’ve applied one of her tips!

Why bother making your own, bread is vegan, right?

Most standard supermarket bread is vegan in the UK, while certain homemade recipes may call for eggs and milk, or as in this recipe buttermilk. It’s fairly obvious if you look at the ingredients whether there’s some bad guys in there. You ingredients may see some dodgy listed such as mono or diglycerides and even a lactylate may creep in. Often these can be either/or, so avoid bread with this in it.

As a general rule I like to avoid anything I struggle to pronounce or looks like it should be part of a chemistry lesson. There’s a tendency for this type of stuff to be unhealthy, so that’s another way to avoid potentially non-vegan ingredients.

As another general rule I tend to keep away from bread altogether as I try to avoid wheat, which is another story completely.

Vegan Bread recipe – adapted Irish Soda bread

170g/6oz – spelt flour + 3 teaspoons of baking powder
170g/6oz – buckwheat flour
½ tsp – salt
½ tsp – bicarbonate of soda
290ml/½ pint – Mrs Cupcake buttermilk substitute (soya or rice milk with 6 teaspoons of lemon juice)This is easy but requires the great tip from Ms Cupcake of not overdoing the mixing and ensuring the you mix the dry ingredients first. However, the BBC recipe requires you to do a little kneading but it’s not much more than a few kneads required. Remember to preheat your oven at 400F/200C/Gas 6!

So, for this very easy vegan bread recipe, mix the dry stuff first add the buttermilk substitute and mix it up. Then plonk it on a flour dusted chopping board or similar and knead briefly before pushing it into a round shape on the baking tray. Bake for 30 minutes. Test with a skewer or knife if you haven’t got one and voila! How easy is that?

Vegan Soda Bread with stew

Vegan Soda Bread Sliced

This first attempt at homemade vegan bread was pretty good. It’s definitely vegan soda bread but delighted the taste buds when eaten with the fantastic fennel and white bean stew I made.

A really hearty meal on cold winters night, even though it is spring, of course! Ahem…

I suppose the main test of whether this vegan bread is worthwhile is the repeat test. Will I make it again? Yes, it passes, with flying colours.

I can recommend this recipe for a quick vegan bread that is yeast free and has reduced gluten content due to the spelt and buckwheat flour. So a winner all round and could be made completely gluten free by using just buckwheat flour, although I’ve not tried this, yet.

 Soda Bread the next day…

Well it’s probably best as toast. It’s not stale, as yet, but it is very crumbly. Ms Cupcake does warn us that substituting flours and the like will mean you get different results. This vegan soda bread is not the same as a purchased supermarket loaf in a plastic bag, there have to be trade-offs. I’m still keen though it’s NOT a fluffy wholemeal wonder bread.

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Vegan Yeast-free Bread
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10 thoughts on “Vegan bread without yeast”

  1. I so like being one of your testers :) The bread from the oven was delicious and the next day’s toast was tasty too – it’s the crumbly texture getting it in and out of the toaster that is the problem.

    This is something we have experienced the following day with all the commercial produced breads that do not use the traditional yeast and wheat combo – except for the sourdough and Peruvian wheat superbread which we were advised to slice prior to freezing. That may be the answer – slice and freeze any remander immediately.

    Otherwise, I guess you’ll just have to bake it every day :P

  2. We often make soda bread as we don’t like to use yeast, but with more baking powder and no buttermilk sub. Your recipe looks even more delicious than ours! I’m a big fan of buckwheat too. Will definitely try :)
    One thing I learned about Dove’s Farm buckwheat flour though (from the Suma guys when we phoned in our last order) is that they can’t guarantee it’s 100% pure buckwheat/wheat free because weeds/ stray grains may get in due to the harvesting method.

  3. Sarojini, how much more baking powder do you use?

    I think sadly contamination is an issue but we can only do our best. This bread used spelt flour in addition to buckwheat so we’re not too worried about the wheat as such.

    I am after a completely wheat free bread though, any ideas?

  4. Love the recipe…what other flours do you think would work instead of spelt and buckwheat…being in the Himalayas we can get millet…will keep on checking your recipes…

  5. Hi Anjali

    Hope you’re all well and thriving on that Himalayan air…
    I think millet would work. I used spelt because I wanted a strong flour, you could try mixing some gram flour with the millet. If it gets too strong you could add some rice flour, which isn’t so binding.

    I’m going to try some other bread recipes, so watch out for those :)

  6. For a change from wheat-free/yeast-free bread, try flap-jack type
    biscuits made from a mixture of two of the following:-
    oat flakes, millet flakes, buckwheat flakes, barley flakes, rice flakes or quinoa flakes, plus sunflower seeds, pumpkin seeds or sultana

    It is important to vary the recipe with each batch (approx every 2-3 days) – so that the same combination of ingredients is not eaten every day.
    Food allergies and intolerances tend to occur when the same foods are eaten day-in/day-out and year-in/year-out as part of a so-called “healthy” staple diet.

  7. Thanks Helen

    There’s some good tips there. I’m going to have a go at the flapjack variants, thanks.


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