Series: A Capsule Kitchen: Minimalist Everyday Bread



This recipe is based off one I found online quite some time ago, though I was unable to find it again to reference it here. I’ve made a few changes to it over the years, both to keep costs down, and to simplify and streamline it a bit. The best part? No kneading, no yeast, and no bread machine required!


Supplies:

9x5 loaf pan

Cooling rack

Spatula

Large bowl

Measuring cups 

Measuring spoons

Ingredients: 

(Dry)

2 cups whole wheat flour

2 cups all-purpose flour  

3 teaspoons sugar

1 ½ teaspoons salt

8 teaspoons baking powder

(Wet)

¼ cup vegetable oil

2 ¼ cup water

Instructions:

1. Preheat oven to 425° and grease the pan (I use vegan margarine)

2. Combine all dry ingredients into a large bowl (I sift the flour, but this is not essential) and mix.

3. Make a well in the center and add the vegetable oil and water. Stir until combined.

4. Add mixture into the greased baking pan and bake at 425° for 30 minutes.

5. After 30 minutes, rotate the pan (this helps ensure it bakes evenly), and turn the oven temperature down to 400°. Bake for 20 additional minutes.

6. Remove from the oven, and let it cool for 5-10 minutes before removing it from the pan and placing on a cooling rack.

Tips:

After some experimenting, I found that, once removed from the baking pan and thoroughly cooled, the loaf firms and holds up to slicing best if it is put in the refrigerator until the next day. Once sliced, it freezes very well. We eat this bread regularly, so I make about 2 loaves a week.


That's it! See how easy that was?

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