This is my kind of bread. There?s no yeast, so I don?t have to wait for it to rise ? which makes it great to throw together at the end of the day when I finally settle on a meal that would pair well with some crusty bread. Speaking of which, the crust on this […]

This is my kind of bread. There?s no yeast, so I don?t have to wait for it to rise ? which makes it great to throw together at the end of the day when I finally settle on a meal that would pair well with some crusty bread.
Speaking of which, the crust on this is perfectly crispy. The actual body is a bit dense. But that?s even better for dipping in some soup, if you ask me. That?s exactly what I did tonight with My California Roots?s delicious creamy wild rice and mushroom soup. The bread is also fantastic with the optional honey if I?m just in the mood to slather on some almond butter. If you want to make this high-altitude bread recipe at a lower elevation, I suggest adding 1/2 t baking powder and decreasing the oven temperature to 375.

 
No-Yeast Whole-Wheat Bread for High-Altitude
Prep time: 15 mins
Cook time: 60 mins
Total time: 1 hour 15 mins
Recipe Author: The Onlinefoodblog.com
Ingredients

1 T chia seeds + 3 T water (alternatively: one egg)
1 C oats + more for top
2-1/3 C white whole-wheat flour
2 t baking powder
1 t natural sea salt
1 C plain non-dairy yogurt
¼ C coconut oil, melted
¾ C non-dairy milk
Oil for the pan
Optional: ¼ C local honey

Instructions
In a small bowl, whisk together the...