Baking bread without yeast may seem daunting, but with a few simple tricks, you can make tasty artisan breads at home without a packet of yeast in sight. Yeast helps bread rise through the process of fermentation, where the yeast feeds on sugars and produces carbon dioxide gas, causing the dough to inflate with all those lovely air bubbles. But there are yeast-free options that can give similar results. In this article, we’ll explore how to get bread to rise without yeast, examining the science behind alternative leavening methods and providing recipes and tips to help you bake your own wholesome, homemade bread.
What makes bread rise?
Before diving into non-yeast rising methods, let’s look quickly at the science of bread rising. During kneading and resting, gluten strands develop in the dough from protein in the flour. Kneading helps align these gluten strands and gives dough its elasticity and structure. When carbon dioxide produced by yeast or other leavening gets trapped by the stretchy gluten network, it causes the dough to inflate like a balloon. The yeast continues producing gas during the first stages of baking, causing further rising. Finally, the structure sets as the bread firms up in the oven’s heat. The result is the familiar airy texture of leavened breads.
Using baking powder
The simplest yeast-free way to make bread rise is using baking powder. Baking powder contains baking soda (which produces carbon dioxide when it interacts with moisture and acid) along with a dry acid like cream of tartar. When liquid is added to a baking powder dough or batter, these components produce gas bubbles, causing it to rise.
For leavened baked goods like biscuits, pancakes, scones, and some quick breads, baking powder can work well. However, for traditional sandwich bread, relying solely on baking powder often doesn’t generate enough lift. The dough won’t have as much time to rise and develop air bubbles before baking. Baking powder breads will be denser with a more compact texture, closer to cake than airy artisan bread.
Baking powder quantity depends on the type of flour and other ingredients, but 1-2 teaspoons per cup of flour is typical. Make sure to thoroughly mix in the baking powder so it’s evenly distributed. Letting the batter rest for 10-15 minutes after mixing allows time for the chemical reaction to start producing gas before baking.
Pros and cons of baking powder
Pros:
- Simple to use – just mix it in
- Leavening action starts when liquid is added
- Creates a fairly uniform crumb
Cons:
- Limited rising power – denser texture
- Can give a slightly bitter aftertaste
- Not suitable for richer, eggy breads like brioche
Trying baking soda
Like baking powder, baking soda (bicarbonate of soda) produces carbon dioxide bubbles when exposed to moisture and an acid. For baking purposes, the acid typically comes from buttermilk or yogurt. Recipes using baking soda for leavening often call for one of these dairy ingredients. The baking soda reacts with lactic acid in the buttermilk or yogurt, releasing gas into the batter.
Because baking soda needs an acid to activate it, it can’t function alone as a rising agent. Used along with baking powder, it can enhance the lift in recipes like pancakes and biscuits. In bread recipes, some bakers add a small amount of baking soda (1/4 teaspoon per cup of flour) along with another leavening agent like yeast or sourdough starter for extra rise.
Too much baking soda can create an unpleasant soapy taste and darken baked goods. It’s best used sparingly in combination with other leaveners. Pay close attention to recipe instructions when using baking soda.
Pros and cons of baking soda
Pros:
- Boosts rising action
- Inexpensive and easy to find
Cons:
- Needs an acid like buttermilk to activate
- Adds soapy flavor if overused
- Won’t work as the sole leavener
Using egg whites
Whipped egg whites are another time-tested leavening method used in recipes like soufflés and angel food cake. Whipping incorporates air into the eggs, creating foam. When gently folded into the batter, these air bubbles expand further while baking to lift the bread or cake.
For best results, separate eggs while cold, then let the whites come to room temperature before whipping to maximize volume. Cream of tartar helps stabilize the egg foam so it holds its shape. After whipping to medium or stiff peaks, gently fold the fluffy egg whites into the other ingredients using a spatula.
While incorporating air with whipped egg whites can add lift to baked goods, it likely won’t work alone as a rising agent for bread. For a lighter texture, try pairing whipped egg whites with other leavening methods like baking powder.
Pros and cons of egg whites
Pros:
- All-natural leavening
- Contributes moisture
- No bitter aftertaste
Cons:
- More labor-intensive
- Can deflate if not folded properly
- May not work as sole leavener in bread
Cultivating wild yeast
For a more natural leavening approach, bakers can cultivate yeast collected from fruit skins or airborne microbes. Capturing wild yeast in a sourdough starter takes longer but provides enzymes and bacterial acids that contribute flavor depth in addition to rise. Fermentation from wild yeasts also enhances the bread’s digestibility and nutrient profile.
Here’s how to make a wild yeast sourdough starter:
- Combine equal parts flour and water in a jar – about 1 cup each. Whole grain or rye flour provides food for natural yeasts.
- Cover the jar loosely and let sit at room temperature for 2-3 days until bubbles form.
- Discard half the mixture and “feed” remaining starter with 1/2 cup flour and 1/2 cup water.
- Repeat feeding process every 12 hours for 3-5 more days until starter doubles in volume after feeding.
- To maintain starter, continue feeding 1 cup starter, 1 cup flour, 1 cup water every day, keeping extra in the fridge.
This wild yeast starter can then be used to make sourdough breads. The acidic, fermented starter helps the dough rise while contributing tangy flavor. Let the starter mature for at least a week before baking for best results.
Pros and cons of wild yeast
Pros:
- All-natural fermentation
- Provides health benefits
- Distinctive sourdough flavor
Cons:
- Takes 1-2 weeks to cultivate
- Needs frequent “feedings”
- Sour flavor not for everyone
Creating steam
Steam can also help give rise to bread, especially when combined with other leavening methods. Water converts to steam when it reaches 212°F. In an oven, steam hitting the dough can help the air bubbles expand more. Professional bakeries often inject steam at the beginning of baking. Home bakers can create steam by pouring hot water into a preheated pan or spraying dough with water before it goes into the oven.
For an easy steam-rising technique, place a loaf pan filled with boiling water on the lower oven rack and put the bread dough on the rack above it. As the water evaporates during baking, the released steam hits the bottom of the dough. The moist heat causes the gas bubbles to puff up quickly so the bread can fully rise before the crust forms.
Pros and cons of steam
Pros:
- Moist heat helps dough expand quickly
- Easy to generate steam at home
- Works with other leavening methods
Cons:
- Can create a thicker crust
- Not as effective alone
- Requires water pan/spraying dough
Using chemical leaveners
There are a few more advanced chemical leavening options, though they can be trickier to source and use properly.
Ammonium carbonate
Ammonium carbonate produces gas when exposed to heat, making it a leavening agent. However, it also contributes a strong ammonia taste. Experienced bakers sometimes use small amounts in combinations with other leaveners, but it requires careful handling.
Potassium carbonate
Potassium carbonate combined with an acid can help bread and cake batters rise. It was used more often historically before baking powder became widely available. If using potassium carbonate, be cautious – like ammonium carbonate, it can add an unpleasant chemical taste.
Potassium bitartrate
Also called potassium hydrogen tartrate, this byproduct of winemaking can be used sparingly along with baking soda to make bread rise without yeast. Too much creates a noticeable tart, acidic flavor. It can take some experimentation to get the balance right.
Choosing the best yeast-free rising method
The leavening approach you choose depends on the type of baked good, your desired flavor and texture, required effort, and available ingredients. Here’s a quick guide:
- Baking powder: Best for biscuits, muffins, pancakes
- Baking soda: Works with dairy in pancakes; modulates other leaveners
- Egg whites: Lightens cakes, soufflés; needs gentle handling
- Sourdough starter: Provides tangy flavor; needs 1-2 weeks culturing
- Steam: Enhances oven rise when combined with other leaveners
For most sandwich breads and loaf-style baked goods, a combination of approaches often works better than just one method. Experiment with pairing techniques like baking powder, whipped egg whites, and steam to get a good rise without yeast.
Tips for success baking without yeast
Here are some pointers to help you achieve great results when making yeast-free breads:
- Don’t overmix or overknead the dough, which can inhibit rise. Gentle handling prevents deflating air bubbles.
- Give chemical leaveners time to react before baking by letting batter rest 10-15 minutes.
- Fold whipped egg whites and other mixtures gently using a spatula to preserve air.
- Preheat oven at least 10 minutes so it’s fully hot before baking.
- Let dough have a second rise/proof after shaping if time allows.
- Create steam in the oven with a water pan for extra lift.
- Rotate loaves mid-way through baking to ensure even rising.
Recipes for yeast-free bread
Ready to give yeast-free bread baking a try? Here are some recipe ideas:
Quick baking powder bread
This basic recipe uses baking powder and steam for a quick loaf.
Ingredients:
- 3 cups flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 1/4 cups milk
- 2 tablespoons butter, softened
Directions:
- Preheat oven to 375°F. Grease a loaf pan.
- Mix flour, baking powder and salt. Cut in butter until mixture resembles coarse crumbs.
- Add milk and stir just until combined into a shaggy dough.
- Scrape dough into prepared pan and place in oven. Place pan with 1 cup hot water on lower rack.
- Bake 35-40 minutes until browned and toothpick comes out clean.
Whipped egg white bread
For a fluffiertexture, use whipped egg whites in this yeast-free sandwich loaf.
Ingredients:
- 1 1/4 cups milk
- 2 tablespoons butter
- 3 cups flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3 egg whites
Directions:
- Preheat oven to 350°F. Grease a loaf pan.
- Gently warm milk and melt butter. Whisk together.
- In another bowl, mix flour, baking powder and salt.
- Beat egg whites until stiff peaks form. Fold into flour mixture.
- Add milk mixture and fold gently to combine. Pour into prepared pan.
- Bake 40-45 minutes until golden brown. Check internal temperature with thermometer.
Sourdough sandwich bread
For a tasty artisan-style loaf, try this sourdough recipe.
Ingredients:
- 1 cup sourdough starter
- 1 1/2 cups warm water
- 1 tablespoon honey
- 4 cups bread flour
- 2 teaspoons salt
Directions:
- Combine starter, water and honey. Mix well and let rest 15 minutes.
- In another bowl, mix flour and salt. Create a well and pour in starter mixture.
- Mix thoroughly. Knead dough until smooth, about 10 minutes.
- Let rise 1-2 hours until doubled in size. Punch down dough.
- Shape into loaf and place in greased pan. Let rise 1 hour. Preheat oven to 450°F.
- Bake 35 minutes until deep golden brown. Check internal temperature with thermometer.
Conclusion
With some simple techniques like using baking powder, steam, and whippedegg whites, you can create delicious breads without commercial yeast. Understand the science behind different rising agents and how they work together for light, airy texture.
Pair leavening ingredients properly and handle dough gently to keep those bubbles intact. Creating a homemade sourdough starter does take some patience but provides exceptional flavor. Finally, use baking tips like generous preheating, steam, and rotating pans to support optimal oven spring.
The next time you want to whip up bread but have no yeast in the pantry, have no fear – tasty, wholesome loaves can still be yours thanks to these yeast-free rising methods. With a little experimenting and practice, you’ll be turning out beautiful baked goods to enjoy that wonderful homemade bread taste.