How can I make spelt bread without yeast?

Question

ok so i'm allergic to wheat and yeast, so i use spelt flour instead of wheat flour, but when i try to make the bread without the yeast it doesn't rise :( it comes really thick and stuck together and is very difficult to eat, especially come school time and i need to make sandwiches and such for lunch. baking powder and baking soda just don't do enough to make it rise. the ones from the store have the same problem but i'd like to make something similar to toast bread.

thanks for any answers in advance :)

Answer 1

You can't. It won't rise without something to make it do so!  

You might want to go to another doctor and check there is not some other problem you have, being allergic to wheat AND yeast AND dairy products is very, very unusual for a human being.  Do you have breathing difficulties?  The air you breathe is full of wild yeasts.

I would suspect some other underlying pathology before thinking you were allergic to so many things...

Answer 2

You need what are called quick breads. They're called quick breads because they have no yeast and don't need to take he time to rise, hence the name quick breads.

These breads usually appear as muffins or breads like cornbread or cakes like coffee cakes. So the texture and size you want for sandwhiches isn't going to happen without yeast.

Try to google "yeast & gluten free breads."

Answer 3

Irish soda bread is the only way to make anything resembling bread without yeast. I've made it with all spelt flour instead of the two flours in the recipe. It is a more solid type of bread than the usual supermarket sliced loaf but there is no reason why you can't slice it thin and toast it. Don't try to do this when it's still warm from the oven though or it will crumble.

You can use soya or rice milk instead of buttermilk. I prefer rice milk.

Ingredients

170g/6oz self-raising wholemeal flour

170g/6oz plain flour

½ tsp salt

½ tsp bicarbonate of soda

290ml/½ pint buttermilk

Method

1.Preheat the oven to 400F/200C/Gas 6.

2. Tip the flours, salt and bicarbonate of soda into a large mixing bowl and stir.

3. Make a well in the centre and pour in the buttermilk, mixing quickly with a large fork to form a soft dough. (Depending upon the absorbency of the flour, you may need to add a little milk if the dough seems too stiff but it should not be too wet or sticky.)

4.Turn onto a lightly floured surface and knead briefly.

5. Form into a round and flatten the dough slightly before placing on a lightly floured baking sheet.

6. Cut a cross on the top and bake for about 30 minutes or until the loaf sounds hollow when tapped. Cool on a wire rack.