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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.
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.
Gemma’s Pro Tips for making No-Yeast Bread
- If you have no all-purpose flour, you can use 3/4 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
How Long Does No-Yeast Bread last?
Make More Bread!
- The Last Sourdough Starter Guide You’ll Ever Need
- Traditional Irish Soda Bread
- Best-Ever Banana Bread
And don’t forget to buy a copy of my Bigger Bolder Baking cookbook!
Watch The Recipe Video!
Hearty No-Yeast Bread Recipe
- 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
- 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.