Homemade Rustic No Yeast Bread

307 Comments

1. It’s a really good bread. I ate it while it’s hot with butter. Yummy❣️ Will make.it again.

   1. Hi Jade, thanks, glad you liked it. Take care.

2. 
   Followed the recipe 100% and bread was awesome with our wild rice soup! Thank you so much for this easy, no fuss no muss bread recipe!

   1. Hi Barb, thanks so much, so glad you enjoyed it. The soup sounds wonderful. Have a great weekend.

3. 
   This bread reminded me of old time food, so easy and enjoyable! Thank You Rosemary!

   1. Hi Carolyn, thanks so much, so glad you like it. 🙂

4. 
   good flavor bread if needed in a pinch. my bread took about 15 minutes extra outside crust was crusty but inside refused to get done.

   1. Hi Nina, thanks so much so glad you enjoyed it. Maybe lower the oven to 350 and bake for another 10-15 minutes. Have a great week.

5. For what it is, it’s not bad; It definitely is denser than a yeast bread and doesn’t rise up much, but it has a nice crunch and it’s fairly soft on the inside. I used a convection oven to bake it. It’s not for sandwiches due to the small size but will be fine with butter/jelly or as a dinner dunking bread.

   1. Hi Randy thanks so much, yes it’s certainly not as good as a yeast bread, but it will work when you want bread and don’t have the time. Have a great week.

6. 
   Bread tasted yummy. And it was really quick and simple to make. This was my very first time trying to make a bread. Any tips to know if I undercooked it? It was pretty white in color, besides the slight browning on the bottom of the bread.

   1. Hi Taz, thanks so much, the internal temperature of the baked bread should be 200-205F (93-96C), if it is still quite white, then you might want to continue baking for a bit, if it is browning too much before it is done, then you can cover it with foil until it is done. Hope that helps.

7. Hello, I’m making this right now as I write this and hoping for a wonderful loaf. Any thoughts on using whole wheat instead of regular flour?

   1. Hi Paul, when you substitute with whole wheat flour you should start with just 30% substitution. Let me know how it goes.

      1. So if I’m using wheat bread what do you men 30%? This is my first time trying bread.

      2. Hi Joy, it’s always easier to figure it out when you use metric measurements, so it would be 30% of 250 grams which works out to 75 grams whole wheat and 150 grams all purpose flour. Or 1/2 cup whole wheat and 1 1/2 cups all purpose. Hope that helps.

8. Have you ever added an egg to the mixture to make it more like an egg bread (challah)? I wonder what the result would be? I’m making it now and contemplating… Thanks. I made it once according to the recipe and we devoured it in seconds!

   1. Hi Shayla, I have not added an egg to it, but let me know if you try it. 🙂

9. Very simple recipe, unsure if I undercooked or overneaded but my little loaf was quite dense and not golden except for the base. Would love to know how I messed it up so I could use this recipe in future. I’m sick with Covid so just wanted a simple bread (we’ve run out) to go with the soup. Otherwise lovely bread and great beginner recipe.

   1. Hi Akt, I think because it doesn’t have yeast it is a denser bread but maybe adding a tablespoon or so of olive oil to the bread would help make it less dense. I hope you get over Covid soon. Take care.

10. I am trying to go gluten free to see if I am sensitive to it, but I also have IBS, so I can’t eat a lot of foods that people that are gluten free can eat. Thus, I can’t use the preferred bread flour made out of legumes. I used Bobs Red Mill Gluten Free one-to-one flour. I also can’t have additives such as inulin, guar gum, acacia gum, agar agar, which makes any flour problematic. I did have to allow a bit of xanthan gum or the flour would not stay together.

    This is the first time making this recipe. It looked easy, came together easy. I flattened out my loaf, so that it would bake through, but it did not bake through. I have put it back in, but it will probably become hard as a rock. I also turned it over, so the bottom had a chance to bake. It still in there now.

    The edge tasted good, but I am going to be disappointed if it’s a barely baked blob. Is there anything I can do? I am not able to have commercially baked gluten free bread, and I really want something to melt some cheese on, or put a bit of pizza sauce and mozzarella on, for the weekend.

    I should also say that I do not test positive for gluten, but my IBS is causing problems, so I am trying to be gluten free for two months to see if it has any effect.

    I literally eat plain, dry cheerios and cheese at work, day in and day out. Then scrambled eggs at home. I can have old fashioned cooked oatmeal. On the weekends I add skinned, baked potatoes, rolled in foil. I can eat meat, but I can’t have any sides during the week, so a slab of meat with salt/pepper is just as boring as everything else, so I don’t bother.

    I just want to be able to make a decent loaf of gluten free bread. I started with a recipe that doesn’t have yeast, and as I said, apparently the flour I am using doesn’t work well with yeast. I am very depressed. How does one get this bread to bake? Roll it out like pie crust and bake it really flat?

    1. Hi Jennifer, I am so sorry to hear about your problems with gluten and trying to make a gluten free bread. But unfortunately I have no experience with gluten free flour or bread. You could try making it as a flat bread and rolling out, maybe even pan frying it rather than baking. That might work. Let me know.

    2. Hey Jennifer, have you been tested for microscopic colitis? Eliminate fiber instead of gluten and see how it goes (in other words, no more of that cereal unless it’s rice krispies and skip the fibrous veg). I feel like microscopic colitis often gets mistaken for IBS and if you still feel bad it could high key be the cheerios (cereal is a bad trigger bc of high fiber content). I know this comment is old but I saw thus comment and also have issues and trying is at least one thing eliminated even if it doesn’t work! And if it is that, there’s a one-time steroid course for it. Good luck, friend.

11. 
    Wow this is a great recipe I needed to change it up some because I can’t have fat or sugar but it took the change really well and the cookies taste great and cut the shape thank you so much

    1. Hi Sher, thanks so much and so glad it worked out for you with the changes. Have a wonderful Sunday.

12. 
    I am not what anyone would consider a great cook, baker, etc. However, when my family were all sick some time back and I was doing well, I was making a lot of soup to help everyone feel better. One day, I decided I should make some bread. But, again as someone NOT in the least bit experienced with such things, I looked for something easy to make. This recipe is phenomenal for someone inexperienced or experienced. I say this because not only is it super simple to make, but, the end product is AMAZINGLY delicious! Everyone was blown away by how yummy it is. Goes well with a broth soup or all by itself. I HIGHLY recommend this recipe for anyone and everyone!

    1. Hi Rob, thanks so much, so glad you enjoyed it and everyone else. Yes so easy and quick no waiting around for the bread to rise! Take care.

13. 
    this is the only bread we eat now, love how quick and easy it is and tastes great, just had two friends ask me to print off this recipe for them;)

    1. Hi Kim, thanks so much so glad you enjoyed it and your friends too. Take care.

14. 
    I added some rosemary to the mixture and then put some salt and olive oil on the top of the loaf before baking. Delicious! Super easy. Just follow the instructions listed here. Pretty much fail-proof!

    Happy baking and thanks!

    1. Hi Allegra, thanks, sounds good with the rosemary, take care.

15. Hi! I’m just wondering if there is a substitute for the baking powder? Maybe baking soda instead ?

    Thanks !

    1. Hi Paige, try using 1/2 teaspoon of baking soda, I have never tried it but it should work. Let me know.

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