This bread is really tasty, simple, and quick to make ❤ Perfect when yeast or sourdough starters are hard to find — a great alternative!
🔹 18 slices, approx. 103 kcal each 🔹 Loaf pan: 26 x 11 cm 🔹 Oven: top and bottom heat, 200°C (400°F), 40 min + 10 min covered with foil
Ingredients
400 ml soy milk 1 tablespoon vinegar 1 teaspoon lemon juice 2 teaspoons baking soda 500 g flour (I used 100 g whole wheat graham flour and 400 g regular flour) 1 teaspoon salt 2 tablespoons black cumin seeds (nigella seeds)
Preparation
- Pour the soy milk and vinegar into a bowl. Let it sit for a moment until it curdles and turns into a buttermilk substitute.
- Add lemon juice and baking soda — the mixture will fizz a bit 🙂
- Add the flour, salt, and black cumin seeds (or any other flavor you like — oregano, sunflower seeds, etc.).
- Stir roughly with a spoon just until combined. (Don't overmix, or the bread will be dense 😉)
- Transfer the dough to a greased or parchment-lined loaf pan (unless you have a non-stick pan — I don’t 😉).
- Bake in a preheated oven (top and bottom heat, 200°C) for 40 minutes.
- Cover the top with aluminum foil and bake for another 10 minutes to prevent the crust from overbrowning.
- After baking, remove the bread from the pan to prevent steaming.
- Let it cool completely before slicing — hot bread is hard to cut. It’s best sliced the next day.
Enjoy! 💙