Lactose-free bread without yeast

Ingredients for 1 servings:

• 350 g flour (wheat, spelt or rye, depending on your taste)
• 330 ml milk, lactose-free
• 1 packet of baking powder or 2 packets of baking soda
• 1 tsp, leveled salt
• 2 tsp, heaped sea salt or coarse salt
• 1 tsp, leveled sugar, brown or white
• 2 tsp, heaped sugar, coarse
• n. B. water

Instructions

Working time approx. 10 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

sweet or savory

The basic dough: Take 350 grams of flour and put it in a large baking bowl. Gradually add 330 ml of milk and knead everything well using a hand mixer and dough hook. Now add a sachet of baking powder and knead until a lump-like dough forms. For a savory version, add a level teaspoon of salt to the dough. For a sweet version, add a level teaspoon of brown or regular sugar instead. Place the bread in a moist loaf tin and bake it at 220°C (convection oven) for 25 to 35 minutes. For the savory version, add two heaped teaspoons of salt to a little cold water and mix. Spread this mixture on top of the bread and let it cool for about 10 minutes with the oven door open. For the sweet version, simply sprinkle 2 heaped teaspoons of coarse sugar over the bread. Then let it cool in the loaf pan for another 10 minutes.