No Yeast Bread Recipe

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Hi Bold Bakers!

WHY YOU’LL LOVE THIS RECIPE: This No Yeast Bread Recipe is the solution for anyone craving fresh, homemade bread without the struggle with yeast! After meticulously testing and perfecting this recipe, I can confidently say it delivers a soft, tender loaf that’s just as satisfying as traditional bread — without any rising time or complicated steps. It’s a game-changer for quick bread enthusiasts and first-time bakers alike!

• No Yeast Needed: Skip the waiting and proofing — this recipe uses baking powder and soda for a quick rise.
• Fast and Simple: Made with pantry staples, you can mix it up in minutes and have bread ready in under an hour.
• Soft and Tender Texture: Yogurt and milk keep the loaf moist and tender, perfect for toast or sandwiches.
• Reliable Results: After plenty of testing, this recipe is foolproof, giving you bakery-quality bread every time.
• Freezer-Friendly: Slice with a sharp knife and freeze for an easy grab-and-go breakfast or snack.

I ADORE this recipe so much. It is absolutely no fuss, fast and can we made in 1 bowl with a stand mixer needed.  If this no yeast bread recipe has you excited about quick and easy baking, you’re in for a treat! Bigger Bolder Baking has plenty of other no yeast recipes to help you whip up homemade goodies in no time. Here are a few must-try options:

• No Yeast Pizza Dough: Make a delicious, chewy pizza base in minutes — no waiting, no rising, just top and bake!
• No Yeast Cinnamon Rolls: Soft, sweet, and ready in under an hour, these rolls are perfect for a weekend treat.
• No Yeast Donuts: Craving something sweet? These fluffy, golden donuts are fried to perfection and require no proofing.
• Irish Soda Bread: A classic quick bread that’s hearty, flavorful, and perfect alongside soups or stews.

Bold Bakers Loved This!

“My son loves this bread! I’ve made it 4 times now and this last time was my best result. I added a splash more milk; baked at 210c for the first 10mins and then reduced to 190c for 48mins. The bread had a better rise and no cracking on the top like the ones I made before.
This is a great recipe…. Thank you Gemm” — Nicole

“I didn’t know I too can make bread until I find your recipe! No yeast, no kneading, so fast, so easy! My first time baking bread and my family loves it! I don’t have baking powder and I changed it with a heaped tsp of baking soda as you have suggested, it works really well!” — Ann

“Another huge win! Made this tonight and my fiancé and I love it. I can’t believe how easy it is to make. So far we’ve just had a couple slices with butter. I can’t wait to make a turkey sandwich on it.” — Lisa 

IMPORTANT NOTE: This recipe was improved and updated on 1/19/2025, to include NEW step-by-step photography, explanations and substitutes for key ingredients, make-ahead and storage instructions, answers to the most frequently asked questions, and Pro Chef Tips.        

Table of Contents

• What is No Yeast Bread?
• Tools You Need for Bread Recipe Without Yeast
• Key Ingredients and Substitutes
• How Can You Make Bread Without Yeast
• Gemma’s Pro Chef Tips
• Make Ahead and Storage Instructions
• FAQs
• More Homemade Bread Without Yeast

What is No Yeast Bread?

No yeast bread is a type of quick bread that doesn’t rely on yeast for leavening but instead uses baking powder, baking soda, or a combination of both to help the dough rise. This method is faster and easier, making it ideal for beginner bakers or anyone short on time.

• Quick Leavening: Baking powder and soda create a chemical reaction that starts rising the dough as soon as liquid and acid are added.
• No Proofing or Kneading Needed: Unlike yeast-based bread, there’s no waiting for the dough to rise — just mix and bake.
• Soft Texture and Great Flavor: Ingredients like yogurt or buttermilk add moisture and tang, creating a tender and delicious loaf.
• Versatile and Reliable: Works well for savory or sweet bread, from hearty sandwich loaves to breakfast treats.

No yeast bread offers all the satisfaction of homemade baking with none of the waiting!

Tools You Need

• Mixing bowls
• Measuring cups
• Measuring spoons
• Measuring jug
• 9×5 inch (12 1/2 x 23 cm) loaf pan
• Parchment paper
• Whisk
• Rubber spatula or wooden spoon
• Cake tester
• Wire rack

Key Ingredients and Substitutes

Old-Fashioned Rolled Oats

• Adds texture, heartiness, and a nutty flavor to the bread.
• Substitute: Quick oats (texture will be softer); avoid instant oats.

Plain Yogurt

• Provides moisture, tangy flavor, and helps activate baking soda.
• Substitute: Buttermilk, sour cream, or plant-based yogurt (for dairy-free).

Whole Milk

• Aka “full fat milk”, adds richness and helps hydrate the dry ingredients.
• Substitute: Plant-based milk (like almond or soy), or water with a splash of heavy cream.

Vegetable Oil

• Keeps the bread moist and prevents it from drying out.
• Substitute: Melted butter, olive oil, or coconut oil (adds a hint of flavor).

Honey

• Sweetens the bread naturally and adds depth of flavor.
• Substitute: Maple syrup, agave nectar, or granulated sugar (use slightly less).

Egg

• Binds the ingredients together and adds richness.
• Substitute: A flax egg (1 tablespoon flaxseed meal + 2 ½ tablespoons water) or a commercial egg replacer.

Whole Wheat Flour

• Adds a hearty texture and earthy flavor.
• Substitute: All-purpose flour or spelt flour (for a lighter texture). Or replace with gluten-free flour blend or Easy Almond Flour Baking Mix for a gluten free loaf.

All-Purpose Flour

• Balances the density of whole wheat flour, making the bread lighter.
• Substitute: Replace with gluten free flour blend or Easy Almond Flour Baking Mix for a gluten free loaf.

Baking Powder

• Leavens the bread to help it rise.

Baking Soda

• Reacts with the yogurt’s acidity to create a rise.

Salt

• Enhances flavor and balances the sweetness.

How Can You Make Bread Without Yeast

Prep

1. Grease and line a 9×5-inch loaf pan. Set aside.

Making the dough

2. Make the wet ingredients mixture with oats: In a medium bowl, mix together the oats, yogurt, milk, oil, honey, and egg until well blended. Set this mix aside at room temperature for at least 45 minutes to allow the oats to hydrate.
3. Mix dry ingredients: In a separate large bowl, stir together the whole-wheat flour, all-purpose flour, baking powder, baking soda, and salt.
4. Combine: Gently stir the yogurt mixture into the flour mixture until JUST combined.
5. Pour the batter into the pan, spreading evenly to the edges and sprinkle over the small amount of oats on top.

Bake

6. Bake: Bake the bread at 375°F (190°C) for roughly 50-55 minutes or until golden brown.
7. 7. Allow to cool in the pan for 10 minutes before removing the loaf and placing it on a wire rack to cool completely before cutting.

Gemma’s Pro Chef Tips

• Flour Substitutions:
  • If you don’t have all-purpose flour, substitute it with ¾ cup of whole wheat flour.
  • If you’re out of whole wheat flour, replace it with 2 ⅓ cups of all-purpose flour instead.
• Avoid Overmixing: Stir the dough just until it comes together. Overmixing will make the bread dense, so keep your touch light for a soft, tender loaf.
• Don’t Skip Soaking the Oats: This step is crucial for achieving the perfect texture. If you’re short on time, you can prep ahead by mixing the wet ingredients (including the oats) up to 24 hours in advance. Just store the mixture in the fridge, covered, until you’re ready to bake.
• Freeze for Convenience: Slice the bread before freezing, and you’ll have quick, ready-to-toast slices for busy mornings.
• Cool Before Cutting: Let the bread cool completely before slicing. Cutting while hot can disrupt the crumb structure, so patience is key for the best texture.
• Customize with Flavor: For extra flavor, add 1 teaspoon of herbs like Italian seasoning or rosemary, or mix in chopped olives for a savory twist.

FULL (DOWNLOADABLE) RECIPE BELOW!

Make Ahead and Storage Instructions

Make-Ahead

• Prepare the Batter in Advance: You can mix the wet and dry ingredients ahead of time and store them separately in the refrigerator. Combine them and bake the bread the following day for a fresh loaf.
• Pre-Shape the Dough: If you prefer, you can prepare the dough and shape it in the loaf pan, then cover it with plastic wrap or a kitchen towel. Keep it in the refrigerator overnight and bake it when you’re ready.

Storage

• Room Temperature: Store the bread at room temperature in an airtight container or wrapped in a kitchen towel. It will stay fresh for up to 3 days.
• Refrigerator: If you’d like to extend the shelf life, store the bread in the fridge for up to a week.
• Freezing: For longer storage, slice the bread and freeze individual pieces in a zip-top bag or airtight container. It will stay good for up to 3 months. Simply toast the slices directly from the freezer for a quick and easy breakfast or snack.

FAQs

More Homemade Bread Without Yeast

• High Protein BreadRecipe 
• Best Banana BreadRecipe
• My Favorite Zucchini Bread
• Steakhouse-Style Pumpernickel Bread
• Flatbread Recipe

IMPORTANT NOTE: This recipe was improved and updated on 1/19/2025, to include NEW step-by-step photography, explanations and substitutes for key ingredients, make-ahead and storage instructions, answers to the most frequently asked questions, and Pro Chef Tips.  

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