Comments on: No-Yeast Spelt Bread http://www.passionatehomemaking.com/2008/05/no-yeast-spelt-bread.html Loving simple, natural, and intentional living Sat, 11 Feb 2012 19:47:48 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Lindsay http://www.passionatehomemaking.com/2008/05/no-yeast-spelt-bread.html/comment-page-1#comment-73971 Lindsay Wed, 04 Jan 2012 15:07:23 +0000 http://www.passionatehomemaking.com/?p=625#comment-73971 I found the original recipe at allrecipes.com. I would check the comments there to see if anyone has tried this recipe with water. I honestly think an non-dairy alternative like coconut or hemp milk would be your best bet. I found the original recipe at allrecipes.com. I would check the comments there to see if anyone has tried this recipe with water. I honestly think an non-dairy alternative like coconut or hemp milk would be your best bet.

]]> By: caitlin http://www.passionatehomemaking.com/2008/05/no-yeast-spelt-bread.html/comment-page-1#comment-73966 caitlin Wed, 04 Jan 2012 11:48:41 +0000 http://www.passionatehomemaking.com/?p=625#comment-73966 hi lindsay! just woundering if i could use water instead of milk? hi lindsay! just woundering if i could use water instead of milk?

]]> By: Hannah http://www.passionatehomemaking.com/2008/05/no-yeast-spelt-bread.html/comment-page-1#comment-70912 Hannah Tue, 22 Nov 2011 18:43:28 +0000 http://www.passionatehomemaking.com/?p=625#comment-70912 Thanks Lindsay. It turned out fine, by the way, despite bubbling over in the oven like lava! It is delicious and my partner has all but finished off the loaf, so I'll be making more tomorrow! I wanted to check that baking soda was definitely the same as 'bicarb' as we call it in the UK (it is), and why you left it out until after the soaking. While searching I found this page that explains the chemical reaction between the acid medium and the baking soda - and therefore why you would want to leave out the baking soda until just before baking... http://chemistry.about.com/cs/foodchemistry/f/blbaking.htm Thanks Lindsay. It turned out fine, by the way, despite bubbling over in the oven like lava! It is delicious and my partner has all but finished off the loaf, so I’ll be making more tomorrow!

I wanted to check that baking soda was definitely the same as ‘bicarb’ as we call it in the UK (it is), and why you left it out until after the soaking. While searching I found this page that explains the chemical reaction between the acid medium and the baking soda – and therefore why you would want to leave out the baking soda until just before baking…

http://chemistry.about.com/cs/foodchemistry/f/blbaking.htm

]]> By: Lindsay http://www.passionatehomemaking.com/2008/05/no-yeast-spelt-bread.html/comment-page-1#comment-70859 Lindsay Tue, 22 Nov 2011 00:04:01 +0000 http://www.passionatehomemaking.com/?p=625#comment-70859 Most certainly yogurt would work too! Most certainly yogurt would work too!

]]> By: Hannah http://www.passionatehomemaking.com/2008/05/no-yeast-spelt-bread.html/comment-page-1#comment-70790 Hannah Mon, 21 Nov 2011 08:14:17 +0000 http://www.passionatehomemaking.com/?p=625#comment-70790 Hi Lindsay Thanks for this - I found your recipe while looking for yeast-free spelt bread. It's in the oven. The results are going to be interesting as I did a half quantity for one loaf, but forgot to halve the baking soda! An interesting chemical reaction has been going on in the oven! Not sure whether you are still doing this blog, but if you are, I just wondered if you think using yoghurt instead of buttermilk as the acid medium might work? I live in France and should be able to find buttermilk in supermarkets, but would live yoghurt have the same acid properties anyway? Many thanks for sharing your discoveries. all best wishes Hannah Hi Lindsay

Thanks for this – I found your recipe while looking for yeast-free spelt bread.

It’s in the oven. The results are going to be interesting as I did a half quantity for one loaf, but forgot to halve the baking soda! An interesting chemical reaction has been going on in the oven!

Not sure whether you are still doing this blog, but if you are, I just wondered if you think using yoghurt instead of buttermilk as the acid medium might work? I live in France and should be able to find buttermilk in supermarkets, but would live yoghurt have the same acid properties anyway?

Many thanks for sharing your discoveries.

all best wishes

Hannah

]]> By: Donnat http://www.passionatehomemaking.com/2008/05/no-yeast-spelt-bread.html/comment-page-1#comment-70121 Donnat Sun, 13 Nov 2011 22:09:36 +0000 http://www.passionatehomemaking.com/?p=625#comment-70121 you could probably use Rice Milk or Almond Milk you could probably use Rice Milk or Almond Milk

]]> By: Hannah http://www.passionatehomemaking.com/2008/05/no-yeast-spelt-bread.html/comment-page-1#comment-61001 Hannah Sun, 24 Jul 2011 16:15:07 +0000 http://www.passionatehomemaking.com/?p=625#comment-61001 Flaxseed flour is great for adding into bread - makes it softer and slightly nutty taste. I add it into breads, muffins, cakes and biscuits = delicious! Especially for gluten-free flours that need a bit more elasticity. Flaxseed flour is great for adding into bread – makes it softer and slightly nutty taste. I add it into breads, muffins, cakes and biscuits = delicious! Especially for gluten-free flours that need a bit more elasticity.

]]> By: valerie bailey http://www.passionatehomemaking.com/2008/05/no-yeast-spelt-bread.html/comment-page-1#comment-56034 valerie bailey Thu, 23 Jun 2011 17:35:43 +0000 http://www.passionatehomemaking.com/?p=625#comment-56034 I was always told that you cant bake with honey because it becomes toxic when it reaches a high temperature. Would it not be better to use agave. I was always told that you cant bake with honey because it becomes toxic when it reaches a high temperature. Would it not be better to use agave.

]]> By: Marie http://www.passionatehomemaking.com/2008/05/no-yeast-spelt-bread.html/comment-page-1#comment-48522 Marie Tue, 29 Mar 2011 08:48:30 +0000 http://www.passionatehomemaking.com/?p=625#comment-48522 I love this recipe!!! Its a real hit with my family! Thanks! I love this recipe!!! Its a real hit with my family! Thanks!

]]> By: Ashley http://www.passionatehomemaking.com/2008/05/no-yeast-spelt-bread.html/comment-page-1#comment-47528 Ashley Sun, 20 Mar 2011 00:27:35 +0000 http://www.passionatehomemaking.com/?p=625#comment-47528 Will this recipe turn out using gluten free whole grain flour(s), such as millet, buckwheat, or brown rice flour?! Will this recipe turn out using gluten free whole grain flour(s), such as millet, buckwheat, or brown rice flour?!

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