Description
This easy 2-Ingredient Bread recipe combines self-rising flour and kombucha to create a rustic, no-yeast bread with a crispy golden crust and soft, elastic crumb. Perfect for beginners or anyone looking for a quick homemade bread using minimal ingredients without kneading.
Ingredients
Scale
Main Ingredients
- 2 cups Self-Rising Flour (plus extra 2–3 tablespoons for shaping and dusting)
- 1 cup Kombucha
- 1/2 teaspoon Salt
Instructions
- Mix Dough: In a large mixing bowl, combine the self-rising flour and kombucha. Stir until the dough is wet and sticky but elastic, not liquid like cake batter. Add more flour if the dough is too runny.
- Let Dough Rest: Cover the bowl tightly with plastic wrap, wrap with a towel, and place at room temperature to rest for 5 hours or overnight. This allows the dough to ferment and develop bubbles.
- Preheat Oven and Dutch Oven: Preheat your oven to 450°F (230°C). Put your Dutch oven pan inside the oven to prewarm for 20 minutes. If you do not have a Dutch oven, use a similar heavy oven-safe pot or pan with a lid.
- Prepare Dough for Shaping: Remove the towel and plastic wrap from the dough once it has rested and formed many bubbles.
- Dust Surface: Sprinkle 1 tablespoon of self-rising flour evenly over your working surface to prevent sticking.
- Transfer Dough: Using a scraper or silicone tool, push the sticky, wet dough from the bowl onto the floured surface carefully.
- Flour the Dough: Sprinkle 2 tablespoons of self-rising flour over the top of the dough and gently rub it in without kneading.
- Shape Dough: Use the scraper to fold the dough’s edges inward towards the center until it forms a loose ball that doesn’t spread out. Add flour if needed but do not knead.
- Prepare Parchment Paper: Place a piece of parchment paper on your bench and dust it with flour.
- Transfer to Parchment: Flour your hands and carefully place the dough onto the prepared parchment paper, reshaping into a ball if necessary.
- Score the Dough: Using scissors, score a 0.4-inch deep cross shape into the top center of the dough to help it expand while baking.
- Place Dough in Dutch Oven: Carefully remove the preheated Dutch oven from your oven. Using the parchment paper handles, lift the dough and place it inside the Dutch oven on the parchment.
- Bake Covered: Bake the bread covered at 450°F (230°C) for 30 minutes to trap steam and develop crust.
- Bake Uncovered: Remove the Dutch oven lid and bake another 13-15 minutes until the bread is golden brown and crispy on top.
- Cool: Remove the bread from the oven and cool it completely on a wire rack before slicing to preserve texture and flavor.
Notes
- Self-rising flour contains baking powder and salt, so there is no need to add extra leavening agents.
- If you do not have kombucha, you can substitute with another fermented liquid like yogurt thinned with water or buttermilk.
- A Dutch oven is ideal because it traps steam for crust development, but you can use any heavy oven-safe pot with a lid.
- Do not knead the dough; handle it gently to preserve the bubbles formed during fermentation.
- Allow the bread to cool completely before slicing to avoid a gummy crumb.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Keywords: 2-ingredient bread, kombucha bread, easy homemade bread, no-yeast bread, self-rising flour bread, simple bread recipe
