Try my No Yeast Bread Recipe for a quick, tender loaf with pantry staples. Ready in under an hour—no rising, no proofing, just mix and bake.
- 1 cup (3 oz/85 g) old fashioned rolled oats
- 1 cup (8 oz/225 g) plain yogurt
- 1 cup (8 fl oz/240 ml) whole milk
- ¼ cup (2 fl oz/60 ml) vegetable oil
- ¼ cup (2 ½ oz/71 g) honey
- 1 large egg
- 1 ⅓ cups (6 ½ oz/185 g) whole wheat flour
- 1 cup (5 oz/142 g) all-purpose flour
- 2 ¼ teaspoons baking powder
- ¼ teaspoon baking soda
- 1 ¼ teaspoons salt
- 1 tablespoon Old fashioned rolled oats, for garnish
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Grease and line a 9x5-inch loaf pan. Set aside.
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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.
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In a separate large bowl, stir together the whole-wheat flour, all-purpose flour, baking powder, baking soda, and salt.
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Gently stir the yogurt mixture into the flour mixture until JUST combined.
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Pour the batter into the pan, spreading evenly to the edges and sprinkle over the small amount of oats on top.
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Bake the bread at 375°F (190°C) for roughly 50-55 minutes or until golden brown.
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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.
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Store the bread covered at room temperature for 3 days or keep refrigerated for up to a week. This bread also freezes really well and makes AMAZING toast.
*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