No-Knead Healthy Bread | no grains, no eggs, no dairy, no yeast

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This buckwheat quinoa bread has a slightly tangy flavor and a hearty texture with a firm crust and a moist, soft interior. It’s essentially sourdough bread without a sourdough starter.
Making traditional sourdough bread isn’t hard, but the process requires some planning and practice. It usually takes 5-7 days to develop a healthy starter and then a few hours to make sourdough bread because it takes a while to capture enough wild yeast to leaven an entire loaf of bread.
The exceptions are pseudo-grains buckwheat and teff, which naturally contain wild yeast strains. This buckwheat quinoa bread, for instance, requires only a few hours to ferment and rise. The leavening relies purely on the initial burst of microbial activity. The wild yeast is not yet well-established at that point, but there is enough of it for the bread to rise and expand. This is quite different from true sourdough bread, which relies on mature, strong wild yeast.
Which one is better? It’s simply a matter of preference.
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USED TOOLS:
Blender: nutritionrefined.com/vitamix-...
Loaf pan: nutritionrefined.com/loaf-pan
Knives: nutritionrefined.com/knives
Cutting board: nutritionrefined.com/cutting-...
Mixing bowls: nutritionrefined.com/bowls
Liquid measuring cup: nutritionrefined.com/measurin...
Measuring cups: nutritionrefined.com/measurin...
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[@mtm00]

👍Thank you, Petra, for this wonderful recipe; I can't wait to make this bread! PS: I always enjoy hearing Tanner's excellent critique of your food - he has a highly developed palate and an amazing ability to describe the food in a way that vividly conveys the experience. At times, my mouth actually waters! 💛

[@tonifafa]

I love the recipes you share. They are simple yet thorough and very easy to follow. Thank you for sharing and I look forward to my own results from this bread.

[@angelbmann3531]

I just Love your videos. The recipes ,the way you explain and the taste test descriptions !! I made a lots of them, and they are all exactly how described. Thanks 😊

[@calypso8436]

You always have different suggestions for everyday food, I love it! I'm definitely going to try making this one of these days. It's a long process but it also seems fun to do each step and see the dough evolve!

[@1BelovedOne]

I love the soothing, gentleness of your channel and the beautiful delivery of these wonderful recipes ❣🙏 Thank you so much❣❣❣

[@nguyentaivi]

This is amazing, I love bread. Thank you ❤

[@poisonivy1616]

I can't wait to try this I started the nutritarian diet a month ago & have been craving bread & this one is perfect & packed with nutrition thankyou for all your delicious healthy recipes! ❤

[@Mialuvsveggies]

This Sounds Amazing! I wish I had that much time to prepare it.

[@omasstories2746]

Yeah! I can't wait to try this!

[@eggplantdiary]

Thank you so much, I just made this today, love it. Thanks !

[@truthbetold2611]

Sprouted seeds, no commercial yeast, perfect to try. Years ago I wouldn't even think a bread is possible made this way. People have done it in off-grid backpack scenario but why not in the home for regular use? Petra, with your culinary skills it's hard to imagine Tanner eating a white bread from the store. If you're the one to make it for him, will you share the recipe?

[@phatalykat]

Ooh, I can't wait to try this!

[@silviacosenza4510]

muchas gracias!!!

[@lizademont6978]

Hi Petra! Thank you very much for recipe. It took some time to make it but it was very easy to make. Very satisfied with result. I did all the steps in the recipe. The final rice took a bit longer then first one. I also added caraway and coriander seeds to the dough.

[@mikeskylark1594]

Excellent bread!

[@mamadragon733]

Been doing this exact bread for years

[@C.L.Hinton]

I'm really impressed with this recipe. I have significant problems keeping sourdough starter alive. 😣 I'm eager to try this alternative fermented bread technique. Thanks!

[@Apollo440]

Noice! Tried this with wheat spelt & rhye.

[@hebajamal8425]

Wow it is looks yummmmmmy

[@Raccoon_Mama.]

I love quinoa! I am going to try this, Petra! I made your Outback black bread and it was DELICIOUS! Still loving your "taste tester". :)