Baking
Quick flutes no rise – under 45 minutes
Flutes without yeast rising: baking powder and soda lift chemically, so you shape and bake at once at 220 °C / 425 °F. Done in under 45 minutes – softer crumb than yeasted flutes, for same-day emergency bread.
Shopping List
Rate:
33 min total
5 servings
Very Easy
Ingredients
servings
Units
Dough
- 14.1 oz Wheat flour
- 2 tsp Baking powder
- ½ tsp Baking soda
- 1 tsp Salt
- 1 tsp Sugar
- 1¼ cup Buttermilk (or milk + 1 tbsp vinegar)
- 2 tbsp Neutral oil
Instructions
- 1
Preheat the oven
- Set the oven to 220 °C / 425 °F. Line a tray with baking paper.
5 min220°COven - 2
Bring the dough together quickly
- Stir flour, baking powder, soda, salt and sugar together.
- Add buttermilk and oil. Stir with a spoon until just combined, then knead briefly 20–30 seconds on the board – soft, not tough.
8 minBowlHands - 3
Shape and bake at once
- Divide into 4–6 pieces. Shape oblong flutes without pressing hard. Place on the tray, score lightly, brush with water.
- Bake immediately 15–18 minutes until golden. Chemical lift does not wait – bake before the leavening fades.
18 min220°COvenKnife
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Details
Nutrition
Calories
420kcal
Protein
12g
Fat
8g
Carbs
72g
Serving Size
160g
Dietary
Allergens
GlutenMilk
Restrictions
- Contains Gluten
- Contains milk
Tips
Preparation
- • No buttermilk: 3 dl milk + 1 tbsp vinegar, stand 5 minutes.
Cooking
- • Put a small bowl of water in the oven for extra crust – as with yeasted flutes.
Serving
- • Eat the same day – without yeast the crust stays best when fresh.
Author
N
Nordmad
Rolige opskrifter til hverdag, have og bål.
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Comments
Keep a great tone in the comments. No ads, spam, or sensitive personal data.
Comments
Author
N
Nordmad
Rolige opskrifter til hverdag, have og bål.