Breads & Doughs

Hearty No-Yeast Bread

4.66 from 623 votes
My Hearty No-Yeast Bread recipe is the one you need right now, featuring ingredients you most likely already have on-hand and ready to use in your pantry.
Sliced No-Yeast Bread recipe.

Hi Bold Bakers!

You guys have been baking up a storm while in quarantine! A lot of you are taking this newfound time to perfect your bread-making skills, which I’m all for. It does seem however that when people rushed to the stores to stock up on essentials for a few uncertain weeks ahead they also cleared the stores of dried yeast!

This hearty No-Yeast Bread is an incredible quick bread recipe that doesn’t require yeast and it can be made in minutes without a machine needed.

What is No-Yeast Bread?

Without yeast as our leavening agents in bread, what can you use? Simple! The same ingredients we use to rise cakes and cookies: baking powder and baking soda.

The baking powder needs a liquid to cause a chemical reaction, which it gets from the milk and more, but the baking soda needs an acid, which is where the yogurt comes in. Once all of the ingredients are combined, the chemical reaction starts immediately and your raising agents have activated — meaning your bread is beginning to rise.

So, as fast as you can, get that sucker into the oven.

A top-down view of my Hearty No-Yeast Bread showing the oats on top.

What You Need To Make No-Yeast Bread

Not only do you not need a bread machine to make this bread, but you don’t even need an electric mixer. From start to finish this is all done by hand.

How To Make No-Yeast Bread

This is a quick bread through and through, and does not take much effort at all!

  • Grease a 9×5 inch loaf pan with butter and set aside. If it’s not non stick then line it with parchment paper.
  • In a medium bowl, mix together all of the wet ingredients — including the rolled oats. Mix these together with a fork and set aside at room temperature for at least 45 minutes. This allows the oats to hydrate and just blend in better to your bread.
  • In a separate large bowl, stir together all of the dry ingredients.
  • Fold the wet mixture into the dry ingredients until there are no more streaks of flour. Don’t be tempted to keep mixing as it will result in a heavy bread.
  • Pour the batter into the pan and spread it out with a spatula. For extra decoration, I top my bread with a few more rolled oats.
  • In a preheated oven of 375°F (190°C), bake the bread for roughly 50-55 minutes or until it is firm to the touch on top.
  • When ready, remove the finished bread from the loaf pan and set aside to cool completely before cutting.
  • Store the bread for 3 days at room temperature or you can keep it in the fridge for up to a week. I like to slice it and freeze it and then I have bread ready for toast in the morning.

< Jump to the complete written recipe with all steps and measurements! >

The interior of my No-Yeast Bread, after having been sliced, showing the texture and crumb of the bread recipe.

Gemma’s Pro Tips for making No-Yeast Bread

  • If you have no all-purpose flour, you can use 1 1/2 cups of whole wheat flour in place of it
  • Out of whole wheat flour? You can use 2 1/3 cups all-purpose flour instead
  • Mix until the dough JUST comes together. Don’t over mix or you will have a dense bread
  • This bread freezes really well! Slice and freeze it and have it ready to go for toast in the morning
  • Allow the bread to cool completely before cutting. The crumb is best when the bread isn’t hot from the oven

 

A closer look at the slices of my Hearty No-Yeast Bread Recipe

How Long Does No-Yeast Bread last?

Store the bread for 3 days at room temperature or you can keep it in the fridge for up to a week. This loaf also freezes really well. I love toast for breakfast so I slice it before it goes into the freezer and then I toast from frozen.

Make More Bread!

And don’t forget to buy a copy of my Bigger Bolder Baking cookbook!

Watch The Recipe Video!

Hearty No-Yeast Bread Recipe

4.66 from 623 votes
My Hearty No-Yeast Bread recipe is the one you need right now, featuring ingredients you most likely already have on-hand and ready to use in your pantry.
Author: Gemma Stafford
Servings: 6 people
Prep Time 20 mins
Cook Time 55 mins
My Hearty No-Yeast Bread recipe is the one you need right now, featuring ingredients you most likely already have on-hand and ready to use in your pantry.
Author: Gemma Stafford
Servings: 6 people

Ingredients

  • 1 cup  (3oz/85g) old fashioned rolled oats (you can also use quick cooking oats)
  • 1 cup (8oz/225g) plain yogurt
  • 1 cup (8floz/225ml) whole milk
  • 1/4 cup (2floz/57ml) flavorless oil (veg, canola, sunflower)
  • 1/4 cup (2 1/2oz/71g) honey
  • 1 large egg*
  • 1 1/3 cups (6 1/2oz/185g) whole wheat flour
  • 1 cup (5oz/142g) all-purpose flour
  • 2 1/4 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 1/4 teaspoons salt

Instructions

  • Generously grease a 9x5 inch loaf pan with butter. Set aside.
  • In a medium bowl, mix together the oats, yogurt, milk, oil, honey, and egg until well blended. Set this mix aside for at least 45 minutes to allow the oats to hydrate.
  • In a separate large bowl, stir together the whole-wheat flour, all-purpose flour, baking powder, baking soda, and salt.
  • Gently stir the yogurt mixture into the flour mixture until JUST combined but not overmixed as minimal mixing results in a light bread. Note: If your mix is a little dry add 1/4 cup more milk. I have made this bread a lot and sometimes it needs a little more liquid.
  • Pour the batter into the pan, spreading evenly to the edges and sprinkle over a few more oats on top.
  • In an oven preheated to 375°F (190°C) bake the bread for roughly 50-55 minutes or until golden brown.
  • Remove from the oven and place the loaf on a wire rack to cool completely before cutting.
  • Store the bread at room temperature for 3 days or keep refrigerated for up to a week. This bread also freezes really well and makes AMAZING toast.

Recipe Notes

*Egg: You can replace the egg with a flax egg in this recipe. For more egg substitute tips check out my 7 Best Egg Substitutes Chart

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Caroline
Caroline
4 months ago

Hi Gemma , if I just have Greek yogurt at home , non flavoured sugar free , how would I adjust amount because not regular yogurt ,

Thanks

Neelam Solanki
4 months ago

Hello Gemma,
Congratulations for a new member in your family. Hope you both are doing very well.
I consider you as my Guru or Mentor when it comes to baking.. tried this recipe,it came out really well…I don’t have a bread mould so I made it in a cake tin… Everyone loved it.

Thank you so much!!
Regards,
Neelam

4 months ago

I ‘m out of oats , can I leave it out?

vicki
vicki
4 months ago

What can I use in place of yogurt as a substitute

Jean
Jean
4 months ago

Any replacement for honey? I’m out of honey. 🥺

Lola Lyons
1 month ago

Hi Gemma,

Is it okay to substitute the whole wheat flour with Odlum’s coarse whole meal flour?

boldbaker
4 months ago

I don’t have whole milk, so which would be better to use for the bread, almond milk or oat milk?

Bhru
Bhru
4 months ago

The bread has been in the oven for about 55 mins but when I pierced the loaf it was still runny. How much longer should I keep the loaf in?

PAT HATCHER
PAT HATCHER
4 months ago

THANK U GEMMA ..MADE.THIS AND TOASTED ..U WERE RIGHT IT IS AWESOME I ADDED.CINNAMIN AND SUGAR OVER BUTTER..WHAT A WONDERFUL FLAVOR MEDLEY..TWO THUMBS UP

Marie Shartner Gilchrist
Marie Shartner Gilchrist
4 months ago

Looks very interesting ! We have become a gluten free home now … I am going to attempt this quick bread with RH 1:1 flour and add xanthan gum … wish me luck !!!

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!

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