"Makes a very good loaf. I use it for special occasions at church. You can substitute brown sugar for the honey if you wish." — ABFAWLEY
Watch video tips and tricks
3 1/4 cups
whole wheat flour
1 1/4 cups
2 1/2 teaspoons
I am allergic to yeast, and this is the first recipe I've found that really tastes like real bread! We do substitute brown sugar for honey and use all purpose flour. I'm going to try it with only whole wheat flour also. We use this for everything, peanut butter and jelly, with meatballs, etc. It's WONDERFUL!! My husband said this is the closest alternative to yeast bread, and he likes it just the same! It's not too biscuit-like or dry or anything. Really great! Oh, and as a dessert with butter and sugar on top! :D
I found this recipe to be terrible. Without the yiest, it is like a brick and wasn't worth eating.
Yummy! Hubby loves this, and has declared it his new favorite bread! Substituted spelt flour 1:1. Also mixed in seasonings (1/2 tsp each of sage, basil, oregano, rosemary). Baking Powder Substitute: for each teaspoon, give 1/4 teaspoon baking soda (aluminum-free), and whisked 1 1/2 teaspoon lemon juice (best) or white vinegar in with water. Used agave nectar instead of honey. Wonderful, moist, dense (but not packed) texture. Puffed up nicely in a glass 9x9 dish. Turned out soft with a slightly firm crust. Excellent with your favorite dip (we like hummus) or topping (icing, yum!), or fold in your favorite filler. We've used jam, dried fruit, veggies sauteed in water, or just some of your favorite seasonings. Quickest bread loaf I've ever made! This yeastless bread goes on the menu! Oh so versatile! Oh so tasty!
Well, when I read this recipe I thought this sounds plain GROSS!! However I decided to try it anyway. I made some adjustments. I divided the recipe in half as if it turned out really bad I did not want to have wasted good food. First I used a gluten free mix which included bean flour. Second I used soy milk versus water and increased the quantity to one and a half cups. Third I used olive oil and increased the quantity to two tablespoons. Fourth I doubled the baking powder. I used aluminum free baking powder. IT TURNED OUT GREAT!!! No more super expensive gluten free breads for me.
way too salty - I cut down to 2 tsp. and still a tad too salty - I think I'll try 1 1/2 tsp. - bakes nicely - perfect directions - so much easier than yeast bread
This was a good, quick bread. Nice and dense and moist. Good with garlic butter of all things.
This bread was the perfect addition to our dinner! It is plain, but it tastes great with butter or jam. I substituted bread flour for an equal amount of all-purpose flour. Also, I used olive oil for the vegetable oil. A simple recipe for a simple bread!
The bread was very easy to make and turned out moist and subtly sweet. To make this recipe vegan, I substituted rice syrup for honey.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/15 of a recipe
Servings Per Recipe: 15
Amount Per Serving
** Calories: 191
** Calories from Fat: 56
Watch how to make this Indian flatbread recipe.
See how to make super-moist banana bread with concentrated banana flavor.
See the secret to baking moist, delicious banana bread.