Sesame Soda Bread (Yeast-free)
Prep time 5 minutes
Cook time 50 minutes
Total time 55 minutes
- 1kg (6 cups) spelt flour (whole wheat works too)
- 4 tsp bicarbonate soda (raising agent)
- 300-500 ml natural yoghurt
- up to 500 mlwarm filtered water
- salt & freshly ground black pepper & tumeric
- 150g pumpkin seeds
- 250g sunflower seeds
- 2 handfuls sesame seeds
- extra flour (in case the dough gets too sticky)
- pinch ground garlic, thyme, cumin seeds
This makes A BIG BATCH of bread!
Enough bread in fact to last you roughly two weeks if you eat it every morning and sometimes with lunch. It might be wise to bake a small loaf first to try it out, since my German taste-buds might misguide you 😉
For A SMALL LOAF:
- Use 3 cups spelt/or wholegrain wheat flour (450g)
- 1 tsp bicarb, 1 cup probiotic yogurt (1/2 pint)
- 2/3 cup warm water (1/4 pint)
- and only a couple of handfuls of mixed seeds
- and a little bit of spice of your choice
- Bake for 20 mins on floured tray at gas mark 6 (400 F, 200 C), then for another 20 mins at gas mark 4 (350 F, 180 C)
If it needs a bit longer, cover with foil to avoid burning.
This delicious Sesame Soda bread recipe is perfect for Candida sufferers and people with a sensitive tummy as it contains no yeast.
It is not recommended in phase 1 or 2. But highly recommended from Phase 3 of the candida diet on wards.
TIP when Travelling:
Toast the Sesame Soda Bread & spread with coconut oil. Wrapped in foil you can nicely take your yeast-free bread with you as a snack when you’re on the go.
|Preheat the oven to Gas Mark 6 (200 degrees or 400F) with your 1 kg bread tin or baking tray.|
|Mix the flour with the bicarb. Add some spice, the sunflower and pumpkin seeds and half of the sesame seeds.|
|Meanwhile get the preheated bread tin or tray out of the oven and line with baking paper.|
|Mix the yogurt and some of the water in with the flour ingredients, kneading it into a round shape.
Speed is of the essence here. The acid of the yogurt reacts with the bicarb to make the bread rise. The quicker it gets into the oven once mixed the better it rises.
Add the water gradually as you don’t want the dough too sticky. You might even find that you don’t need all the water. Finding the right balance takes a bit of practice. If the dough accidently gets to sticky you can easily add a bit more flour and spices. So make sure you have extra flour and spices handy.
|Once you created a round shape out of the dough roll it in the rest of the sesame seeds so that the loaf is covered with it all around.
Then put your loaf in the bread tin or form 2 smaller loaves and place them on a baking tray.
|Make a line along the top of the bread with a knife or spoon.
You could also pinch a few tiny holes in it from all sides with a thin skewer or fork.
This helps to distribute the heat evenly so that it is not done on the outside but raw in the centre (if its a huge loaf).
|Bake for 30 mins. Then turn the oven down to Gas Mark 4 (180 degrees or 350 F) and bake for another 20-30 minutes or until done.
You might have to cover the bread for the last 30 mins with foil to prevent the top from getting too crisp & brown.
|Cut into slices once its cooled down on a wire rack.|
|TIP: Freeze the Sesame Soda Bread sliced 4-8 slices at a time.
This avoids the Sesame Soda Bread getting too dry. If you put sandwich paper or baking paper in between the slices they don’t stick together after freezing and can easily be separately defrosted.
Try this lovely bread freshly toasted with different butters – tastes fantastic.
Whether you eat the yeast-free sesame soda bread with a refreshing salad, stir fry, omelette or soup – all these foods work a treat with this bread.