In order to help with my gut issues I’ve been experimenting with avoiding food with yeast lately. Not to mention making food with yeast is a longer process.

Last week I needed a quick bread to go with our soup. I did a little searching and found a few recipes for yeast free bread. They were all very similar. So I kind of combined them to make my own.

The result was just what I wanted. Very slightly sweet. Not overly dense. No need to wait for rising. This was my kind of bread. It’s like a cross between a sweet bread and a yeast bread.

I mostly ate it spread with lots of butter and sprinkled with sea salt. I also used some of it to make croutons for my salad. A perfect grab and go snack when I need some carbohydrates.

Yeast Free Bread

3 cups whole wheat flour
1 3/4 cups liquid (water, milk, kefir or buttermilk…I used a combination)
2 tsp. baking soda
1/2 tsp. sea salt
1/4 cup maple syrup

Heat oven to 350 degress F.

Mix all ingredients.

Pour into a greased 9″ loaf pan.

Bake 45 – 55 minutes. Let cool for 30 minutes before removing from pan.