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Unfermented Bread

A quick, yeast‑free bread made with flour, baking powder, salt, and cold water, baked at 400°F.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Unfermented Bread

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Make the dough

  1. In a large bowl, combine the flour, baking powder, and salt, then mix well with your hands or a spoon.

  2. Add cold water gradually until the mixture is wetter than yeast bread but stiffer than batter.

  3. Mix quickly for about one minute; do not knead.

Bake

  1. Immediately transfer the mixture to a preheated oven at 400°F (200°C) and bake.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

All-purpose flour
Forms the main structure of the bread as gluten develops with water and mixing.
Baking powder
Releases gas when wet and heated, making the bread rise without yeast.

The step that matters

Transfer to the oven immediately after mixing. Baking powder starts releasing gas as soon as it gets wet, so delaying the bake lets much of the lift escape before the dough sets in the oven.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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