No Knead No Fail Bread Vegan Allergy Friendly Soy Peanut Tree Nut Free
Appetizers & Sides, Breads & Muffins, Breakfast, Recipe

No Knead No Fail Bread

This recipe is fantastic for multiple reasons! Baking bread is kind of intimidating – am I right?! How long do I knead it for? Am I doing it right? Don’t have a bread machine? No problem! No eggs? No milk? No butter? No problem!

No Knead No Fail Bread Vegan Allergy Friendly Soy Peanut Tree Nut Free

Aside from the technique and special equipment that can stop many from diving into the bread making world, comes the problem of ingredients.

In today’s current world not only are there dietary restrictions due to life threatening food allergy, there are also lack of ingredients at grocery stores across the world! Yes the world, due to CoVid19 AKA Corona Virus.

No Knead No Fail Bread Vegan Allergy Friendly Soy Peanut Tree Nut Free

In the past month I have had trouble getting everything from toilet paper and baby wipes, to eggs and bread!

You don’t even need a ton of time or any prep involved for this recipe. Also, equally fantastic because I loathe doing dishes, you will only use a few measuring utensils, a fork to stir, a bowl and bread pan! That’s it! It’s basically amazing.

No Knead No Fail Bread Vegan Allergy Friendly Soy Peanut Tree Nut Free

We use whole wheat for this recipe, and as soon as more ingredients become available at our local grocery store I will have to trial this with gluten free measure for measure blend.

Using this recipe as is, you will find that it is vegan free of egg and dairy, soy, peanut and tree nut free. I use honey to sweeten my bread, but if you do not do honey for vegan reasons or otherwise, you can also substitute maple or agave syrup.

No Knead No Fail Bread Vegan Allergy Friendly Soy Peanut Tree Nut Free

This bread makes great sandwich bread as well as use as toast. It is chewy and hearty, also great as an open face sandwich with a schmear of cream cheese, hummus, avocado, or your favorite nut butter alternative.

No Knead No Fail Bread

Course Appetizer, Main Course, Side Dish, Snack
Cuisine American
Prep Time 45 minutes
Cook Time 40 minutes
Total Time 1 hour 25 minutes
Author Food Allergy P.I.

Ingredients

  • 2 C Warm Water
  • 2 T Honey or maple or agave syrup
  • 1 T Yeast or one packet
  • 4 C Whole Wheat Flour spoon into measuring cup, don't scoop out
  • 1 tsp Salt

Instructions

  1. Preheat oven to 400. In a large mixing bowl add 2 C of warm water. I don't do anything fancy, I just turn my faucet on til it reaches a very warm temperature and use that. Not hot, just very warm. Add the honey and yeast to the warm water and stir well.

    Next, add the flour and salt. When measuring the flour, spoon the flour into your measuring cup as opposed to using the measuring cup to scoop the flour from the container. Stir the bread dough just until well combined. Don't over stir. Your dough should be sticky and slightly thicker than muffin batter.

    Pour the bread dough into a large greased bread pan, and spread the top evenly, so that the rise is even.

    Cover the bread with a kitchen towel and place in a warm area of your kitchen away from any drafts. Let rise for about 40 minutes.

    Bake in oven for 40 minutes or until top crust has a golden brown color to it. If you flick the top of the crust with your finger it will also make a "hollow" sound when done.

    Remove the bread from the pan and allow to cool. Using a serrated knife, slice your bread and enjoy!

No Knead No Fail Bread Vegan Allergy Friendly Soy Peanut Tree Nut Free

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