Introduction

This 2-Ingredient Bread recipe is a simple, no-fuss way to enjoy fresh homemade bread using just self-rising flour and kombucha. It’s perfect for those who want easy baking with minimal ingredients and effort, yet still crave a crusty, flavorful loaf.

A round loaf of crusty bread with a golden brown, cracked surface and a dusting of white flour sits on crinkled parchment paper. The bread has an uneven, rustic texture with deep ridges and some darker baked spots, showing its crunchy crust. The loaf rests on a light wooden board which is placed on a white marbled surface, while green leaves from a plant can be seen blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups self-rising flour (plus extra 2–3 tablespoons for shaping)
1 cup kombucha
1/2 teaspoon salt

Instructions

Step 1: In a large mixing bowl, combine the self-rising flour, salt, and kombucha. Stir until the dough is wet and elastic but not liquid. If it feels too runny, add a little more flour.
Step 2: Cover the bowl tightly with plastic wrap, then a towel, and leave it at room temperature to rest for 5 hours or overnight. The dough should develop bubbles.
Step 3: Preheat your oven to 450°F (230°C) and place a Dutch oven inside to warm for 20 minutes. If you don’t have a Dutch oven, a heavy oven-safe pot with a lid will work.
Step 4: When the dough is ready, remove the towel and plastic wrap. Sprinkle a tablespoon of flour on a work surface and spread it evenly.
Step 5: Using a dough scraper or silicone tool, transfer the sticky dough onto the floured surface. Sprinkle two tablespoons of flour over the top and gently rub to cover.
Step 6: Fold the sides inward toward the center using the scraper until the dough forms a ball that doesn’t spread. Add more flour if needed but do not knead the dough.
Step 7: Place a piece of parchment paper on the work surface, sprinkle it with flour, and transfer the dough onto it. Shape into a round loaf if necessary.
Step 8: Use scissors to score a cross about 0.4 inches deep on top of the dough for a decorative effect.
Step 9: Carefully remove the hot Dutch oven from the oven. Lift the dough with the parchment paper and place it inside the Dutch oven.
Step 10: Cover and bake for 30 minutes at 450°F (230°C). Then remove the lid and bake for another 13–15 minutes until the bread is golden and crispy on top.
Step 11: Cool the bread on a rack at room temperature before slicing.

Tips & Variations

Use gluten-free self-rising flour to make this bread gluten-free.
For extra flavor, add herbs like rosemary or thyme to the dough before resting.
If you don’t have kombucha, try using club soda or sparkling water as a substitute, but results may vary slightly.
Do not over-flour or knead the dough—keeping it sticky helps create a light, airy crumb.

Storage

Store leftover bread in a paper bag or wrapped loosely in a clean kitchen towel at room temperature for up to 2 days. For longer storage, slice and freeze in an airtight bag for up to 1 month. To reheat, warm slices in a toaster or oven until heated through and crispy again.

How to Serve

A round, crusty loaf of bread sits on crinkled light brown parchment paper over a wooden board. The bread has a golden-brown cracked crust with some white flour dusted on top. Its rough cracked surface shows a mix of darker toasted areas and lighter golden patches. In the background, there is a white marbled surface and a green leafy plant in a pale yellow pot. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of self-rising flour?

Regular flour can be used if you add 1 1/2 teaspoons baking powder and 1/2 teaspoon salt per cup of flour to mimic self-rising flour’s leavening effect.

Why is kombucha used in this bread?

Kombucha adds natural acidity and carbonation, which helps activate the baking soda in self-rising flour, creating a light texture and subtle tangy flavor in the bread.