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.
Well I tried it with gluten free flour and it was an utter failure, hahaha hard on the outside, completely unbaked on the inside, so probably not the best with gluten free flour
Hi Karen, oh too bad, well thanks for trying. Have a great Sunday.
Nice texture, but needs to be flat on the cookie sheet to cook through. The 1st one I made didn’t get done in the middle because I put it in a ball instead flattening it. Next time I will cook an extra 4 minutes.
Can I use cooking spray instead of parchment paper?
Hi Sunny, yes a light spray should work. Let me know how it goes.
I added fresh crushed garlic, rosemary, and some other herbs like ground ginger and turmeric to this recipe along with a Touch of Oil. Because of the wetter ingredients I accounted for 275g of flour and a dash more water. Followed the cooking instructions and it came out Amazing. I was actually very pleased with the amount of rise and texture because I didn’t think I folded it well enough at first.
I then topped it with and olive oil, honey, and sea salt drizzle and YALL. You can do so much with this simple recipe and it will come out well. Thanks for such a good basic no yeast bread.
Hi Mikki, thanks and yes you can, the idea are endless. And yours sounds amazing. 🙂
For someone who can’t eat yeast….This bread is fantastic! Are you able to double the recipe with the same results or is it better to just make 2 loaves?
Hi Jessica, thanks so glad you enjoy it. I think you could double it without a problem. Let me know if you do.
My dough was really dry and did not want to come together. Not sure what I did wrong. Doughy on the inside. Hard on the outside. I might try again. If I could figure out where I went wrong.
Hi Donna, I think you might have added too much flour or not enough water, because the dough should not be dry. Spoon the flour into your cup measurement and then level it off with a knife, rather than scooping it into the bag of flour. Let me know.
Can gluten free flour and monk fruit be substituted for the regular flour and sugar?
Hi Shari, I really can’t say as I have never used either, you could try and if you do let me know how it goes.
this sounds wonderful .. Can I make this with whole wheat flour
Hi M Sampat, I would use half whole wheat and half all purpose, because with whole wheat makes a loaf denser and heavier. Let me know if you try it.
I’m rarely motivated to leave comments on recipes but I have to thank you for this recipe. I was skeptical when I saw the ingredients and even skeptical when I took it out of the oven but this bread was truly amazing! I can’t believe that the bread tasted good with so few ingredients and so little time. I can’t tell you the number of times I’ve had an emergency bread craving – this was much, much better than any quick yeast bread recipe I’ve tried. Thank you again for sharing! I will definitely make again.
Thanks so much, so glad you like it. And yes bread cravings are real! Take care.
Made this yesterday. I read the recipe 3 times to be certain I didn’t miss an ingredient or step.
This is amazingly easy. Who knew?
We ate the entire loaf for dinner.
Thanks for this easy and fast recipe!
Hi Becky, thanks so much, so glad you liked, I just made it again today myself! Take care.
I would love to try this recipe but I only have white whole wheat flour on hand..can I substitute to that for AP flour?
Hi Liz, I have never made it with whole wheat but you can certainly try, but for every cup of all purpose substitute with 3/4 cup whole wheat, if you are doing only whole wheat flour. Because whole wheat flour is denser and heavier than all purpose. Let me know how it goes.
Can I bake this a Dutch oven?
Hi Fe, yes you can. Let me know how it goes.
Awesome. My new goto bread !
I used an egg wash on top and it had a nice crust on top. Needed a slightly longer cooking time. (20 min for final 350F cook time) The taste was excellent and we loved it. It’s soo easy to make we will be making this a lot now. Light, soft an excellent sandwich bread. Perfect sized loaf for the two of us 🙂
Thanks for an excellent recipe !
Hi Allan, thanks so much, so glad you enjoyed it. Take care.
Thank You, It tastes great!
Thanks Aarna, glad you like it. Take care.
How can I incorporate buttermilk into this recipe? I have some that I need to use and I love the flavor it gives bread.
Hi Madison, I have never substituted with buttermilk, but you can try, since buttermilk is thick I would probably substitute the 3/4 cup water with 1/2 cup buttermilk and 1/4 cup water. Let me know how it goes.