Hearty No-Yeast Bread Recipe - Gemma’s Bigger Bolder Baking (2024)

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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.

• 2 mixing bowls
• Measuring jug
• Measuring spoons
• Measuring cups
• Spatula
• 9 x 5 loaf pan

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! >

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

Ingredients

Instructions

Recipe Notes