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I bake bread like this:

Put 750 gr spelt flour or wheat flour (or mix) and 1 teaspoon of salt into a bowl. Solve a package of yeast in some warm water. Add about 350 ml of water (depends on the flour) and the yeastwater to the flour/salt and knead until the batter is "sleek?" and does not stick to your hand anymore. Remember that you can add water and flour to improve the consistence. The batter should not be runny at all but should be pretty firm.

Let the dough prove for about 30 minutes.

Knead it again shortly and than form 1 or 2 loaf and put them into the oven on a baking-plate using baking paper.

Cut about 1 cm deep lengthwise and sprinkle with water.

170 °C for about one hour!

And now my special tip: Sprinkle the bread with water every 10 minutes while baking. By that the crust will be less hard and the inside will not be dry!

Take it out and let it cool down.


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  • 3 months later...

I have a bread machine and I feel everyone should have one...I make an organic loaf of bread for $.60 and I can make whatever I want. 12oz of water, 4 cups of flower, pinch of salt, 2 tablespoons of oil and 2 1/4 teaspoons of yeast. I change the type of flower to keep things interesting by blending flowers, adding seasoning...whatever I feel like. My mom gave me the machine which was $300 15yrs ago but a new $90 machine is even better and will pay for itself quickly since good bread is $3.50-$5 a loaf anyway

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1 1/4 cups water

3 cups organic unbleached white flour

1 1/2 teaspoons yeast

2 T margarine

1 1/2 teaspoons salt

2 T sugar (sweetener)


This is the bread-maker recipe I started using a few weeks ago. It makes a great light/airy sandwich bread - perfect density without being too heavy.


I second that breadmaker is second to none. I use it regularly for homemade pizza crusts and love making loaves again, as well.

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Patrick, yeast is fungi; not an animal, if that is what you were inferring by your question.


Thanks Raven: Yes, I know. I was just curious what type of substitute could be used in place of yeast if one has a yest sensitivity.


Maybe you can help me on this one: If one has candidiasis, can one still eat yeast?


Take Care---Patrick

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Patrick, yeast is fungi; not an animal, if that is what you were inferring by your question.


Thanks Raven: Yes, I know. I was just curious what type of substitute could be used in place of yeast if one has a yest sensitivity.


Maybe you can help me on this one: If one has candidiasis, can one still eat yeast?


Take Care---Patrick


No, from what I understand, yeast is out for one with candida. I have some no-yeast recipes you may want to try:


I will pm you!


**I have not tried these, except for the Fast Foccacia**




Quick Wheat Bread - Deborah Wolfe


2 cups chapati flour (or half white, half whole wheat)

1/4 cup sugar

1 Tbs baking powder

1 egg substitute (Ener-G), prepared

1 cup soymilk

1/4 cup margarine, melted

1/8 tsp salt

Dash of pepper


Preheat oven to 400 F.

Grease a 9" square baking pan.

In a large bowl, mix dry ingredients.

In a separate bowl, beat prepared egg substitute with soymilk and margarine.

Add this to dry ingredients, and stir just until moistened.

Bake in prepared pan 20 minutes,

or until a knife inserted in center

comes out clean.





Yeast Free Bread Recipe (Loaf Style)


Dr. Mary Rodio



A yeast & dairy free recipe especially for sufferers

of Candida albicans yeast, gas, heartburn,

digestive upsets, nausea, indigestion, food allergies


No Yeast and No Dairy Ingredients


3 cups whole grain flour (preferably organic)


2 1/2 cups (~ 600 ml) distilled/purified water


1 TBS. (non-aluminum) baking powder

(Featherweight or Rumford)


1 TBS. Olive Oil


1/4 - 1/2 tsp. sea salt


Batter Preparation and Cooking


Mix liquids and dry ingredients separately; then combine and mix well


Place in greased and floured 9" x 5" loaf pan or 9" x 9" cake pan


Bake at 400 F (pre-heated oven) 35 minutes


When bakers pick comes out clean and top is lightly browned, bread is ready to cool on rack. Let cool in pan for at least 1/2 hour.


Note: For a lighter bread, use 3 cups unbleached white VitaSpeltÒ flour or use 1 1/2 cups unbleached white VitaSpeltÒ flour mixed with 1 1/2 cups whole grain flour.



- You can use wheat flour in place of spelt. -_raVen_


Spelt Bread


3 1/2 cups spelt flour

2 TBS baking soda (non-aluminum if possible)

1/2 tsp. Vitamin C crystals (you can use lemon juice or buy citric acid-inexpensive, sold in small packets in supermarkets - _raVen_)

1 tsp. salt

1/2 cup applesauce

1 1/4 cups water


Mix dry ingredients together in medium mixing bowl. Mix wet

inredients together in another bowl. Combine, stir and pour into sprayed

(Pam) bread pan. Bake at 350 degrees for 40 minutes or until done. Keep

in fridge.





Soda Bread - Deborah Wolfe


3 cups whole wheat flour

2 cups white flour

1/2 cup oatmeal

1 tsp baking soda

1 tsp salt

2 - 3 cups 'milk + 1 Tbs vinegar or lemon juice

(mix and let stand 10 minutes)


Sift the dry ingredients together several times to

make sure the baking soda is evenly

distributed. Put the sifted dry ingredients in a

large bowl, and make a well in the center.

Pour in about 3/4 of the sour soymilk and start

stirring. You are trying to achieve a dough that is

very soft, but with dryish lumps. Add more liquid

sparingly if you think you need it.

Blend quickly but gently, until dough is soft but


Turn dough out onto a lightly floured work surface,

and knead gently for about 30 seconds.

You don't want to develop the gluten in the flour

at all, or the bread will be tough.

After a few experiments, you will know how the

dough should feel.

Form the dough into a slightly rounded circle

about 6 - 8" in diameter.

Put it on a lightly-floured baking sheet.

Using a very sharp knife, cut a cross right across

the circle. The cuts should go about halfway

down through the sides of the circle of dough, so

that the loaf will "flower" properly.

Bake for 10 minutes at 450 F, then turn heat down

to 400 F and bake 30 - 35 minutes longer.

At the end of 45 minutes, pick up the loaf and tap

the bottom. A hollow sound means it's done.

For a very crunchy crust, put on a rack to cool.

For a softer crust, wrap the bread in a clean cloth

as soon as it comes out of the oven.




Irish whole-grain soda bread


3 cups whole wheat flour, preferably stone ground

1 cup all-purpose flour, plus extra for working dough

1 1/2 tsp salt

1 1/2 tsp baking soda

1 cup old fashioned rolled oats

2 cups buttermilk (use 2 TB lemon juice or vinegar, add vegan milk to make 2 Cups.-_raVen_

2 tblsp dark molasses or black treacle


This version, flavored with old-fashioned rolled oats and dark molasses, is similar to the soda bread served at Ballymaloe House in County Cork,

Ireland. Bake the bread early in the day and reheat it just before the

guests arrive.


Thoroughly combine ww and all-purpose flours, baking soda and salt in large bowl. Stir in oats and make well in center.


Combine buttermilk and molasses in separate bowl. Pour mixture into flour well and gradually work into flour with fingers or spoon.


Knead dough lightly 3 or 4 times on floured surface and divide in half.

Shape into 2 round loaves, each about 5-inch in diameter. With sharp

knife, score loaves with cross slash, cutting 1 inch deep.


Place loaves on ungreased baking sheet and bake at 425 degrees 15 minutes,

then reduce heat and continue to bake 25 to 30 minutes longer or until

loaves are brown on top and sound hollow when tapped on bottom. Cool at least 5 minutes on cooling rack. Loaves can be baked several hours ahead and reheated in low oven. Cut into thick or thin wedges. Serve warm or at room tempature.


Makes 2 loaves, 8 servings each.

Each serving contains:

140 calories; 257 mg sodium; 1 mg cholesterol; 1 gram fat; 28 grams

carbohydrates; 6 grams protein; 0.55 grams fiber.





Quick-and-Easy Brown Bread - New Century Nutrition


This bread is similar in flavor to Boston brown bread. It requires no

kneading or rising, so you can make it in a jiffy. For a real treat,

serve it with orange marmalade.


1 1/2 cups soy milk or rice milk

2 Tbsp. cider vinegar (or distilled vinegar)

2 cups whole-wheat flour

1 cup unbleached flour

2 tsp. baking soda

1/2 tsp. salt

1/2 cup molasses

1/2 cup raisins


Preheat the oven to 325°F.

Combine the soy milk or rice milk with the vinegar and set aside.

In a large bowl, mix the flours, baking soda, and salt. Add the soy

milk mixture, molasses, and raisins, stirring until just mixed. (The

batter will be fairly stiff and sticky.)

Spoon into a 5 x 9-inch lightly oiled loaf pan and bake for 1 hour.

Remove from the pan and place on a rack to cool.


Makes 1 loaf




Pizza Dough


2 cups flour

2 tsp. baking powder

1-1/2 tsp. salt

2/3 cup milk

1/4 cup oil


Heat oven to 425°F.


Measure dry ingredients and mix well with the liquids until the mixture

leaves the sides of the bowl. Knead 20 times.


Roll into a circle on a floured board. Turn up the edges and brush with

oil. Top with your favorite pizza sauce and grated cheese. Bake for

about 30 minutes.




This is a foccacia I used to make a lot. It's super-fast, last-minute food!


Super Fast Focaccia


Notations by _raVen_


This isn’t a traditional focaccia dough; it’s a fast, easy way to have a pizza.


2 C flour

1 tsp salt

1 TB Baking Powder

6 TB Olive Oil (or 4 TB applesauce - for fatfree, but takes a bit longer to bake)

2/3 C water (more if you need it)

1/8 tsp paprika (optional)

dash of cayenne (optional)

OR use 1 tsp of dried Herbs de Provence or Italian herbs, or any herbs you want for the paprika and cayenne. If using fresh, use 1 TB finely chopped herbs.

Some vegan parmesan is good too.


Mix the flour, salt, baking powder, paprika, cayenne, or herbs.

Mix together well, the applesauce with the water.

Add the wet ingredients to the flour mixture and form a dough. If it’s too wet to knead, add flour and knead briefly (only about 10 times) until it forms a ball. Or if it needs water, add a very little bit at a time and knead it in.

Roll out with a rolling pin or shape with your hands into a rectangle and place onto a cookie sheet. (Not too thin; but if using the applesauce, make it a bit thinner in the center for even baking)

Add whatever toppings you’d like:

Chopped tomatoes, chopped fresh basil, onions, olives, soaked sundried tomatoes, jarred pizza or spaghetti sauce, mushrooms, artichokes, vegan soy parmesan, spinach, chopped zucchini. Vegan pepperoni and sausages; vegan frozen burger crumbles or patties too.

The Soymage vegan Parmesan substitue is really strong, so you don’t need much! Just sprinkle a little on and you’ll smell it baking.


Bake at 400 degrees for 12 minutes. If you think it needs a little more time, cook 3 minutes more, until it’s a golden brown.


Since this is a foccacia and not as sturdy a crust as a pizza, it cannot be loaded too much with a lot of heavy or liquid-y stuff. It will not thoroughly cook in the center if it has too much stuff on it. If you want to put a lot of stuff on it, maybe try lowering the temperature to 350 degrees and bake for 20 minutes and see how that works


If you do want to use it like pizza, bake it thoroughly and then placed already cooked items on top (such as mushrooms, sausages, pepperoni, etc., then just bake a few minutes to heat it up.

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I don't know of any websites but any department store should have them within reason...no matter where you are...especially if you need to add shipping costs

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First of all: Thanks for taking the time and sharing some cool recipes Raven.


Veganpotter; I'll look around and see what they haev to offer. If not, what the heck, I'll just do a google. I found one after I posted, but the cost was somewhere in the vicinity of $195- $210.



thanks again.



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