Homemade Rustic No Yeast Bread
This easy No Yeast Bread is perfect when you don’t have time for a traditional yeast bread or you don’t have any yeast. It’s delicious plain or even toasted. Made in a one bowl so clean up is a breeze! No need to live without bread!
Homemade No Yeast Bread
So it seems we are getting to the point where it is extremely difficult to find yeast, so what’s the next best thing? Yup bread without yeast, so why not make a Sourdough Starter and while you wait until it is active enough to use, you can always make your bread and eat it too with this recipe.
My daughter has already made this bread three times and loves it. She toasts it and of course like any good Italian tops it with her favourite Hazelnut Spread.
The best thing about this bread is it’s made in one bowl, no heavy kneading needed and of course no rising time.
How to make No Yeast Bread
In a large bowl whisk together the flour, sugar, salt and baking powder. Then add the water and mix together, either with a fork or spatula.Sprinkle a flat surface with a little flour, place the dough on top and knead until smooth.
Gently flatten with the palm of your hand into an oval shape, then fold like an envelope. Sprinkle with flour if needed.
Then form into your preferred loaf shape and place on a parchment paper lined cookie sheet. Bake for about 25 minutes.
Let cool on a wire rack before serving.
Why cool bread on a wire rack?
Bread should be cooled on a wire rack and not in the pan because the loaf will become moist, soggy, and sponge-like quite quickly, because the moisture in the pan condenses onto the bread. So be sure to immediately move the bread to a wire rack to cool.
More Delicious No Yeast Recipes
La Piadina – Italian Flatbread
So whenever you need or want a quick bread recipe, why not try this Homemade No Yeast Bread. Take Care!
Homemade Rustic No Yeast Bread
Ingredients
- 2 cups all purpose flour
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 3/4 cup water (lukewarm no-chlorine)*
*Lukewarm temperature 80F (26F).
Instructions
- Pre-heat oven to 425F (220C). Line a cookie sheet with parchment paper.
- In a large bowl whisk together the flour, sugar, salt and baking powder. Then add the water and mix together, either with a fork or spatula.Sprinkle a flat surface with a little flour, place the dough on top and gently knead for a minute or two until smooth. Gently flatten the dough into a small rectangle with the palm of your hand and fold it like an envelope. Sprinkle with flour if needed.Then form into your preferred loaf shape, score the top and place on prepared cookie sheet. Bake for 15 minutes then lower the temperature to 350F (180C) for another 10 minutes.Let cool on a wire rack before serving. Enjoy!
Video
Notes
Nutrition
Updated from April 20, 2020.
Love this bread
I followed your instructions on the oven temperature but after 15 minutes at 425 F and 10 more at 350 it looked uncooked. I already added 10 more minutes it’s still pale
Hi Lydia, the bread is pale looking, measure the inside of the loaf with an instant read thermometer, it should read 190F, if it still isn’t done but is browning too much on top, then cover it with foil and continue baking. Hope that helps.
My family loved the bread. I was just wondering how I could get the crust to brown a little?
Thanks.
Hi Roberta, I don’t really think this bread will brown without over baking because it is made with baking powder. Maybe try brushing it with an egg wash (1 egg and a tablespoon of water beaten together) or milk and see if that does it. Let me know if you try it.
Yup! This was SO easy and delicious! I basted with buttermilk before baking, and made into a short baguette-style loaf. Next time I’m going to shape it into dinner rolls. 🙂
THANK YOU!
Thanks Ali, so glad you enjoyed it. Take care.
Can I omit salt.
Hi Mary Ellen, sure you can omit the salt.
Awesome recipe, though I did not follow to a T.
I don’t have baking powder so I substituted 1/2t. Baking soda and 1 teaspoon lemon juice for the 2 tsp baking powder. I also nixed the sugar, even though it’s such a small amount, I wanted a sugar free loaf.
Mixed dry ingredients together and mixed water with lemon juice. Combined, kneaded, shaped and baked! Turned out wonderfully and I’m sure it would have been just as wonderful had I not altered the recipe.
Hi Miranna, thanks so much, and thanks for letting me know what you changed. Take care.
This was so easy and i wanted it for spaghetti so i added 2 tsp each of garlic and italian seasoning and with each fold a handful of cheese then baked as directed. Then brushed with melted butter with garlic and seasoning in it So goooood reminded me of red lobster cheddar biscuts
Hi Jamie thanks, and that sounds delicious. Take care.
is this bread good for bruschetta?
Hi Ellie, I would use it for bruschetta. I actually would use any bread (except of course the store bought sliced bread) for bruschetta. Take care.
I noticed no-chlorine water. Does that mean tap water would not work? Would filtered fridge water be acceptable?
Hi TR, filtered water is perfect, tap water is not a good idea. Let me know how it goes.
My Bread came out very bitter. What could have I done wrong?
Hi Karen, it could be your flour, did you use whole wheat flour? Or maybe you used too much yeast or you let it rise too long. Let me know.
So easy and delicious but I have a question please… should the consistency be like those little white rolls you get in an air tight packet (petit pains)? Because I’ve baked this twice now, the second time for longer but it seems dense unless thats normal considering we arent using yeast or proofing etc etc.
Still love it though!
Hi Marie, yes its dense because of the lack of yeast and proofing.
I tried this recipe during the pandemic because I can’t find yeast anywhere – it’s a great alternative if you want a fresh baked bread!
Hi Deborah thanks so much, glad you enjoyed it. Take care.
Hi there! Just had the first slice. Fabulous recipe! I added rosemary to the dough and gave the loaf a spray of evoo and a sprinkle of sea salt for the last 10 minutes of baking. Delish! First time bread baker, will definitely be making this great little loaf again.
Hi Enid, thanks so much, what a great idea with the additions. Take care.
Chewy and delicious!
How do I know when it’s baked thoroughly?
Hi Kristen, the internal temperature of the bread should be 190-200F when it is done. Hope that helps.
Hi, I’m new to baking and tried your recipe but the dough came out very sticky, so sticky I could not shape easily or get it to do much of anything once Iit was on the floured surface. Wondering what I did wrong and if it was suppose to be that way? Thanks!
Hi Donna, it is a sticky dough, just sprinkle with some extra flour. Hope that helps.
Same here, sticky mess of a disaster. You would need a bucket of flour to firm it up enough to shape it, but wouldn’t that alter the dough completely? Had the same problem making scones recently so clearly I’m doing something very wrong…
Hi Naomi, I have made this a few times and it comes out fine, maybe start by using 1/2 cup of water and add extra if needed. Let me know.