No knead Yeast free Bread

Composing something in my blog after almost a month. This month has been really stressful and hectic, thanks to CBSE board exams, house shifting and corona virus. But, all thanks to my readers and followers, and on their constant request to try a yeast free bread, here I am with one. Though not very perfect, but I shall try to improvise and update. As I have mentioned in my Facebook group, we have not been able to install my oven in the new house, and so I am depending on the good old method of baking

in pressure cooker.
This recipe is for all those who wanted to try out some bread at home, but either they do not have yeast or they do not consume it for various reasons. Also, I have used only cups and spoons for measuring, understanding the fact that many of you won’t be having weighing scale at home. I have used a 240 ml cup. Fill the flour into the cup loosely, do not pack it tightly. You mat skip milk powder if you do not have it. Apple cider vinegar can be substituted with normal synthetic vinegar. Please do not ask for more substitutions and replacements. I shall surely try some other versions soon and share it with you guys. Till then stay positive, stay indoors, eat healthy. This too shall pass. Keep faith and we shall come out of it soon. Forgot to add, my kitchen smells delicious. The honey, the oats and whole wheat is lending it a beautiful earthy flavour 🙂

Ingredients:

• All purpose flour 1 cup
• Whole wheat flour 1 cup
• Oats 3 tbsp plus 1 tbsp
• Oil 3 tbsp
• Curd 1/2 cup
• Milk 3/4 cup
• Apple cider vinegar 2 tsp
• Salt to taste
• Milk powder 2 tbsp
• Honey 2 tbsp
• Baking powder 1 1/2 tsp
• Baking soda 1/2 tsp

Method:

• Remove the gasket and whistle of your pressure cooker and preheat it on high flame for around ten minutes. (Or)
• Preheat your oven at around 180 degree Celsius for around ten minutes.
• Place a ring mould or stand in the cooker so that the base of your tin doesn’t touch the base of the cooker.

• Grease a 7 by 3 inch rectangular bread tin with butter and dust it with flour.

• Sieve together the all purpose flour, whole wheat flour, salt, milk powder and rising agents 2-3 times. Transfer it into a big mixing bowl.
• Add around three tablespoons of oats to this and mix well.

• Furthermore, add apple cider vinegar or normal synthetic vinegar to lukewarm milk and keep aside to form buttermilk.

• Now, add curd, honey and oil to the buttermilk and whisk well.
• Pour the wet ingredients into the dry mixture.

• Mix gently and quickly. Do not over mix.

• Transfer the contents into the prepared tin and smoothen the top. If desired, sprinkle a tablespoon of oats on top.

• Place the tin into the preheated cooker/oven and bake at low to medium flame.

• Bake till a toothpick comes out clean or it sounds hollow on tapping.
• It took around 40 minutes for me. You please check after thirty minutes or so.
• Remove from cooker/oven and apply some melted butter on top.

• Cover with a damp clean towel and cool completely.
• Slice and serve it 🙂 Toast it or make  sandwiches.

Notes:

• Slice only after its completely cool, or else it will crumble and will be a little gummy.
• It resembles a cake rather than a bread. It’s more of eating a less sweetened cake.
• Now, if you ask me whether I would bake this regularly for my family, my answer would be probably “No”.
• I would rather make our desi style stuffed parathas with whole wheat than these pseudo bread. I would politely tell all those who are upset about the fact that they are not getting fresh breads from shops and who do not have yeast with them, but still want to have bread, please think again. Is eating bread really that essential? Please no offence meant to anyone. We have lot of recipes other than breads to try out, isn’t it? Why do we need to consume so much of rising agents? 
• Its up to you guys to think and take a call 🙂
• Try to improvise on this recipe and share your feedback. Thanks.