This easy no yeast bread is the perfect solution for a crusty loaf of bread with only 6 ingredients. The simple recipe comes together in minutes and is ready to eat in an hour.
After sharing my latest no knead bread recipe with you all, I received several messages asking what to do if you don’t have yeast. With yeast being hard to track down right now, I started experimenting in the kitchen to find a simple bread recipe that uses no yeast.
Also known as soda bread, homemade no yeast bread gets its rise from baking soda instead of yeast, resulting in a tight crumb that isn’t light and fluffy. If you want an airy bread, I recommend my easy no knead bread or perfect challah.
This easy no yeast bread is a convenient solution to your yeast troubles. It has a golden crust and a dense cake crumb that is perfect toasted alongside your morning coffee.
Choosing The Right Ingredients
The flavor is what makes this no yeast bread stand out. Usually, this kind of bread is made with only 4 ingredients: flour, baking soda, salt, and buttermilk. In my research, I read in Cook’s Illustrated that they added sugar and butter to give extra flavor to the bread. I tried this out in my own recipe and haven’t left it out since.
With minimal ingredients, it’s important to choose the right ones when making this no yeast white bread.
- Flour: All-purpose white flour is best to use because the bread is already dense to begin with. Using heavier flours, like whole wheat, will only make the bread even heavier.
- Buttermilk: You can’t skip the buttermilk in this bread recipe. The acidic ingredient adds richness, flavor and also works with the baking soda to help the no yeast bread rise. If you don’t have buttermilk you can make your own using a mixture of milk and lemon juice or vinegar.
- Baking Soda: Since this is a no yeast bread, baking side is our only leavening agent. You can’t replace this with baking powder, since it is not as strong as baking soda.
- Butter: Butter adds richness and flavor to this simple bread recipe.
- Sugar: Sugar adds subtle sweetness and flavor to quick bread.
How to Make No Yeast Bread
For a homemade bread recipe with no yeast, you don’t need to worry about preheating a Dutch oven, turning on your mixer, or wondering if the dough proofed enough. Simply preheat your oven and line a regular baking sheet to get things ready before you mix your dough.
In a large bowl, whisk together the dry ingredients until well combined. Add in the butter with your fingers (you can also use a fork/spatula) until evenly distributed. Add in the buttermilk and mix until a shaggy, slightly moist dough forms.
If the dough is too crumbly, you may need to add more buttermilk but be careful not to overdo it. Turn out the shaggy dough and any flour crumbles onto a floured surface and knead gently until a cohesive ball forms. It won’t look pretty and smooth like a yeasted dough, but instead will be lumpy and shaggy.
Form the rounded dough into a 7-inch loaf and transfer to your baking sheet. Score a deep “X” into the top with a knife to and sprinkle with optional rolled oats. Bake until golden brown, about 40-45 minutes, or until the internal temperature reads 180ºF. Transfer to a wire rack and cool to room temperature.
This quick and easy no yeast bread is a wonderful bread to make if you don’t have yeast or don’t want to wait for bread to rise. It’s a non-fussy, simple homemade bread recipe that has a perfect crust and dense crumb that’s great topped with Nutella (my preference) or warm butter.
Other bread recipes:
No Yeast Bread
- 4 cups (540g) all-purpose flour
- 1 ½ tablespoons (18g) granulated sugar
- 1 ½ teaspoons baking soda
- 1 ½ teaspoons salt
- ¼ cup (55g) unsalted butter, softened to room temperature (or melted)
- 1 ¾ cups (420 ml) buttermilk, fridge cold, plus a little more as needed and for brushing
- Optional: 1 tablespoons oatmeal, for decoration
Preheat the oven to 400°F/200°C. Line a baking sheet with parchment paper. Set aside.
In a large bowl, whisk together flour, sugar, baking soda, and salt. Add the butter into the flour mixture and mix it with your fingers (or a fork/spatula) until butter is evenly distributed. Add buttermilk and mix until a shaggy, slightly moist dough forms. If dough is too crumbly, add more buttermilk as needed (you’ll need no more than 1-2 tablespoons). Don’t overmix.
Transfer dough to a floured surface and knead gently just for a few seconds until a ball forms and it’s cohesive but still lumpy – it shouldn’t look pretty or smooth. You don’t want to overwork the dough, as this can make it tough.
Form dough into a 7-inch round loaf and transfer to prepared pan. Score a deep “X” into the top of the dough. Sprinkle with oatmeal if you like. Bake for 40-45 minutes (If you have a thermometer, the internal temperature should be around 180°F). Transfer to a wire rack and allow to cool to room temperature. Serve warm or at room temperature.
Store bread in an airtight container for up to 2 days. You can also freeze the loaf or cut into slices and then freeze. Thaw in the refrigerator (overnight) or at room temperature.