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.
Delicious recipe, thank you for sharing!
I’ve made this recipe twice and here is an adjustment that I made that maybe someone will find helpful. I added a good 1/4 cup of olive oil to the flour before adding the water. Due to temperature or altitude, you may want to add a couple extra tablespoons of water.
I pressed in some dry oats to the top of the bread, and drizzled with olive oil. Maybe my oven runs hot, but I baked mine at 400 instead. Enjoy!!
Hi Breanna, thanks so much. Glad you liked it. Thanks for the tips. Have a great weekend.
I love these cute little loaves of bread! So easy to make; I have a couple baking right now as I’m typing this. I’m glad I found this recipe.
Hi Mary Jane thanks so much, so glad you enjoyed it. Have a great weekend.
MMMMMMM, so good.
I add 1tsp garlic powder and 1 tbsp olive oil. A great dipping bread for a hot bowl of soup.
Hi Rose, thanks so much, sounds delicious. Take care.
This is a really good recipe in a pinch. I subbed a tablespoon of the water for olive oil. I also added fresh black pepper and 2 tablespoons of Parmesano Reggiano. I brushed the top with butter to brown it.
Thanks so much Felicia, glad you liked it. Have a great week.
Hi I was wondering how big this loaf is 🙂 ? Last time I tried to make a loaf, it ended up being the size of my hand😆
Hi Jezelle well it’s probably enough for 2-3 people. Probably 2 if you like bread. 🙂
Hi. Can I use bread flour for this recipe?
Hi Risa, I use bread flour and it works for me. Let me know how it goes.
Can this be made with whole wheat flour or almond flour?
Hi Sally almond flour no because it has no gluten so it would come out flat as a pancake, whole wheat I would probably do 1/3 whole wheat and 2/3 all purpose.
For a really fast quick bread without any yeast, this is a good bread. It small but dense. I added rosemary and olive oil to the dough. I also buttered the top for browning and added a bit of salt/rosemary on top of the crust. The crust with the salt and rosemary really complements this bread nicely.
This would also be a perfect bread for olive oil and Italian season dipping.
Thank you for sharing.
Hi Brewlinson, thanks so much, and yes a dense bread but it does the trick. And adding rosemary and olive would help too. Take care.
Thank you again! I do love the ease and quick turnaround of this bread. I tried a few other bread recipes with yeast just to compare the flavor and this is the first recipe I went back to. Fantastic quick rustic Italian bread and it does remind me of bread we had when visiting Italy.
Thanks so much Brewlinson, so glad you enjoyed it. Have a great week.
Like it…it was just a lot smaller than I thought though.
Hi TS glad you liked it, yes it seems to work out better with a smaller loaf.
Mix the ingredients according to the recipe and the dough was too “dry”. Continued adding bits of water till it was a bit sticky. The result was amazing. I ate more than halve of the loaf with hummus.
It was so easy and it was so delicious that i plan to make many times.
Hi Francisco, thanks so much, so glad you enjoyed it. Have a great week.
Hi! I love this… so delicious and EASY. I’m a cook, not a baker, so some tiny questions. Can I add stuff to the dough? Am thinking sliced black olives at the mo…And can I stuff it? Like some salume/cheese right before the envelope folding step? What adjustments for either ? If these wouldn’t work, nbd…still gonna make it a ton! Thank you!
Hi Kathleen, I have never stuffed it, if you do I wouldn’t over stuff it and maybe 1/4 cup of olive (sliced) to start. Let me know how it goes.
I’ve made this twice, both times the crust was very hard and inter was dense. However I did not adjust for altitude, I’m in Colorado. I’ll try again and make the adjustments.
Hi Doyal, because this dough is made without yeast it is going to be denser. Let me know how it goes with high altitude adjustments.
Came out a little less dense and crusty
Can I make this bread with GF flour?
Hi Fredericka, I have never baked with GF flour, but you could try and let me know how it goes if you do.
so quick and easy, i add olive oil to water amount, gives it a nice bit of chew, my go-to bread recipe!
Thanks Kimberley, good idea. Happy New Year.
I just made this and it came out tasting a bit like sour dough bread and french bread. It is yummy with cream cheese spread. Crunchy on the outside, soft inside though it is not as smooth inside as in your picture.
Hi Jacquie, thanks glad you enjoyed, it could have something to do with the heat of the oven or even the protein count of the flour. My flour is quite high in protein about 12%. Hope that helps.