Dairy Free Baking – Bread

Dairy free baking recipe read

Are you asking yourself why the “dairy free baking” is even a category? Shouldn’t most breads be dairy free? Well, yes, but like with so many things, allergens find their way into commercial baked goods all the time. So, there is no better way to get your bread than to bake it yourself.

There is milk in almost everything that comes out of any bakery. Which is a shame, because there is almost no need to use it.

Many ethnic cuisines that are famous for great breads, don’t use milk at all.

Maybe the idea  of baking your own bread seems time consuming at first, but it is really a very simple and quick task, and I promise you will enjoy the smell when it is in the oven.

Because I am still breastfeeding, every calorie is precious. I am not saying and never have,that I will give you hardcore healthy recipes, and eating bread is definitely not the best you can do for yourself.

But, since you managed to find this blog, you probably know by now, that having an allergic baby and deciding to breastfeed to the bitter end if necessary, is f*ing hard work.

Bread is the ultimate workers dish, not necessarily very healthy, but just knock yourself out, you’ll eat better when your kid gets off the boob.

My basic recipe contains white flour. I don’t make much fuss which DIN it is, but usually I mix a bit of 400 with 550, but you could use any baking suitable flour you have at hand or particularly like, just adjust the quantity if the dough gets too hard or too soggy.

Since I have been making bread more often, I found out, that the less fuss you make about it, the better it will be. It is the simplest and most basic edible thing, and you really don’t wish to make your life complicated over it. Unless you are or want to become an artisan baker, then this simple blog is far too simple for your needs and you need to stop reading and start complicating with your flour types. Or wait for my blog post that complicates this recipe a notch or two to make some really divine bread.


  • 1/2kg flour
  • 350ml warm water
  • Yeast (dry or “wet”, no real difference, but the dosing. Should read on the packaging, how much you need for 500g of flour, but it is usually 3g dry yeast or 5-7g fresh. Kinda…)
  • Salt
  • Olive oil


Combine flour, salt and olive oil in a big bowl. In a glass or a cup, dissolve yeast in warm (but not hot!) water. You could use cold water, but the rising will then take longer. The bread also tends to be better when you use colder water, but hey, you have a kid to take care of, you probably don’t have all day to make that perfect bread, you just want to make something to put some jam on that doesn’t get your child screaming.

Now combine your water-yeast mixture with your flour-oil-salt and mix thoroughly. If it is too sticky, add more flour, but if it is too dense, be careful with adding water, because it is easy to add too much. Don’t know why, but it always gets messy when adding water. It may even be, that doughs that are a bit on the stickier side tend to normalize while resting and rising.

Now sprinkle your hands with some flour and start kneading.

If you got the consistency of the dough kind of right, it should be a nice and clean job. The longer you knead, the better, but try not to do it for more than 10 minutes. Then cover your dough with a kitchen towel (clean, if possible) or some stretch foil and leave it to rest and rise for an hour and a half or two. If you wanted to make it like a pro, you should fiddle with it every half an hour or so, but since we’re making a no fuss bread, just don’t.

When the dough is big enough, transfer it to a baking tray and into the oven. Set it to 180°C and steam if your oven has this option. If it is of the simpler kinds, just put another tray under the one with the bread, and pour in a centimeter of water. The steam will help produce a nice crust.

Set it to 180°C and steam if your oven has this option.

After some 45 minutes, or when the crust is nicely brown, turn off the oven, open the door and leave the bread in for another 15 minutes. This will prevent the crust from getting all soggy and soft and not that delicious.

You’re done! Cut yourself a nice piece and slap something sweet like a jam or really fatty like rillettes on it, and re-energize your body like a hard worker that you are! 😉

Related posts

Leave a Comment