Lactose-free Bread Without Yeast
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 25 mins |
| Total Time | 45 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 350 g flour (wheat, spelled or rye, dependin on your taste)
- 330 ml milk, lactose-free
- 1 sachet baking powder or 2 sachets baking soda
- 1 teaspoon, leveled salt
- 2 teaspoon, heaped sea salt or coarse salt
- 1 teaspoon, leveled sugar, brown or white
- 2 teaspoons, heaped sugar, coarse
- water
Print Recipe
Pin Recipe Instructions
- The basic dough:
- You take 350 grams of flour and put it in a large baking bowl. To do this, gradually give 330 ml of milk and knead everything well with a hand mixer and dough hook. Now you add a packet of baking powder and knead until a dumpling-like dough is formed.
- For a hearty version, add a level teaspoon of salt to the batter.
- For the sweet version, add a level teaspoon of brown or normal sugar to the dough instead.
- Put the bread in a moist loaf pan and bake it at 220 ° C for 25 to 35 minutes.
- With the savory version, add two heaping teaspoons of salt to some cold water and mix it together. Put this mixture on top of the bread and let it cool for about 10 minutes with the oven door open.
- With the sweet variant, simply sprinkle 2 heaping teaspoons of coarse sugar over the bread. Then let it cool down in the loaf pan for another 10 minutes.
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