2-Ingredient Bread

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a crusty loaf of artisan bread on a piece of brown parchment paper, on a chopping board

5 from 11 votes

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www.theconsciousplantkitchen.com

This 2-Ingredient Bread Recipe is a crusty homemade bread loaf made with kombucha for a highly crispy bread. It's dairy-free and crusty, like traditional Artisan bread, but easy to make with minimal work.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/2-ingredient-bread/ or scan the QR code here ➡️

Prep Time10

Cook Time45

rest5

Total Time5 55

Servings: slices

Calories: 90.3kcal

Author: Carine Claudepierre

Ingredients

2 cups Self-Rising Flour + extra 2-3 tablespoons to shape the dough
1 cup Kombucha

Optional

½ teaspoon Salt

US Customary - Metric

Instructions

In a large mixing bowl, add self-rising flour and kombucha. Stir until the dough is wet, sloppy, not liquid like cake, but it looks elastic. If it is too liquid, add a bit more flour.
Film the bowl tight with plastic wrap, cover it with a towel, and place it at room temperature for 5 hours or overnight.
Preheat the oven to 450°F (230°C). Place a Dutch oven pan in the oven (note 3 if you don't have a Dutch oven pan) and prewarm for 20 minutes.
Meanwhile, remove the towel and plastic wrap when the dough has rested for a minimal time and formed many bubbles.
Sprinkle 1 tablespoon of self-rising flour on the working bench and spread it evenly.
Using a silicone tool or dough scraper, push the dough out of the bowl on the floured surface. The dough is very wet, sticky and that's what you want.
Sprinkle two tablespoons of self-rising flour on top of the dough and rub lightly to cover.
Use the scraper to fold the sides inwards - to the center of the dough - until the ball is not spreading. If it doesn't hold a roundish shape (it doesn't have to be precisely round) and spreads, you need more flour. Don't knead it. Instead keep scraping from the sides to the center of the dough ball.
Bring a piece of parchment paper on the benchtop, sprinkle some flour on it, and rub to cover the paper.
Flour your hands and transfer the dough onto the parchment paper. Reshape into a ball if needed.
Use scissors to score the top of the bread. I cut the top center of the dough into 0.4-inch deep cut crosswise to form a cross effect.
Carefully remove the warm Dutch pot from the oven and using the hanging part of parchment paper, lift the dough and place it on its paper into the Dutch oven.
Bake the bread for 30 minutes covered at 450°F (230°C), then remove the lid and keep baking for 13-15 minutes or until crispy on top and golden brown.
Cool down at room temperature on a cooling rack before slicing.

Notes

Note 1: To make homemade self-rising flour, combine 1 cup of all-purpose flour with 2 teaspoons of baking powder.

Note 2: You can use any kombucha flavor you like. Original and ginger taste the best. Or, swap it for beer or simply sparkling water.

Note 3: The Dutch oven acts like a steamer. It cooks the bread gently and keeps the crumb moist and bouncy. If you don't have a Dutch oven, you can use a baking sheet or a 9-inch loaf pan. Preheat the baking sheet or loaf pan on the center rack for 20 minutes. Just before baking the bread, place a ceramic pan filled with boiling water at the bottom of the oven, then place the bread on the parchment paper, on the pre-warmed baking sheet, in the center rack. Bake for 40 minutes until golden brown.

Nutrition