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.
Hi Rosemary,
Thank you for sharing this terrific recipe! I avoid oil and yeast so this recipe was perfect for me. I made it using whole wheat flour. I used a cast iron Dutch oven with the lid on for 15 mins at 425, then I removed the lid for the last 10 minutes at 350. It came out great!
I don’t know much about baking but I have a question. I’ve read that baking soda is stronger than baking powder for making baked goods rise. Would the loaf rise more if baking soda was used instead of baking powder? Just curious. Thanks!
Hi Jim, thank so much glad you enjoyed it. Yes baking soda is stronger than baking powder although they are different, since baking soda is sodium bicarbonate, it requires an acid (such as yogurt or lemon juice) and a liquid to become activated and rise baked goods, on the other hand baking powder has sodium bicarbonate in it, as well as an acid, which means it only needs a liquid to rise baked goods. So that is why only baking powder is used in this bread. Hope that helps. Take care.
I really really want to get this recipe. However, I’m struggling. I bake here and there mostly cookies and cakes. But I’ve recently wanted to broaden my baking skills. I made this about a week ago and the outside look beautiful. Then when I cut into the loaf it seems too be so dense (maybe undercooked) I though I perhaps didn’t need it enough, so I tried it tonight. It turned out pretty much the same and I really kneaded it this time. Any tips and pointers would be much appreciated. The taste of the bread is wonderful, just want that airy center 🙁
Hi Not a great cook, because there is no yeast involved unfortunately you won’t get that airy centre. Maybe adding a tablespoon or 2 of olive oil might help a bit. Let me know. Take care.
This was pretty good, thanks for helping me out in a pinch! I didn’t have parchment paper so I dusted the baking sheet with corn flour. I used my kitchen aid with hook attachment. Hand whisked dry ingredients, then added water and kneaded 2 minutes til the ball formed. Had to add a wee bit more water. Added a 1/2 tsp more kosher salt to dough before kneading and 2 tsp rosemary. After I formed its shape, I brushed with olive oil and sprinkled on some more rosemary. Served warm with butter along side a goulash dinner.
Hi Lisa, thanks so much, great idea with the rosemary and olive oil. Take care. Have a great weekend.
I did as instructed, but my breads center came out doughy even after 45 mins
Hi J Apple, it could be that your oven temperature is off, if the bread is browned on top but not baked through, then cover the bread with foil and continue baking. Hope that helps. Take care.
Definitely needs more salt and cook time
Hi Mars, everyone’s tastes and ovens are different some need more time and some less. 🙂
I was hesitant to make this and skeptical of how it would turn out because my track record with baked goods has never been great, but this is fantastic. I’m the slowest person in the kitchen but the ingredients are so basic that it actually took me no time at all to make it, and I’m shocked to say it came out perfectly. Nice and crispy on the outside (but not overly hard), soft and fluffy on the inside. Everything was cooked through properly and it tasted like any bread you’d buy at the store. It’s very thick and filling, and I’m thrilled to finally have a homemade bread recipe that I can successfully make quickly and with no stress. Thank you!
Hi JW, thanks so much, so glad you like it. Slow in the kitchen is ok, and I hope you try baking again, once you get the hang of it you’ll love it. Take care and have a great weekend.
We had dinner guests (hungry young men) & no time to get to the market, so spaghetti was it. Of course, we needed bread with it, so I found this recipe. I followed the instructions and added a generous tablespoon of Italian Seasoning to the dough. It was fantastic! We live in a hot climate, so I baked the bread on a parchment-lined cast iron griddle in our Traeger grill. (I avoid using the oven in the summer months – its too hot!) This recipe is a keeper, for sure. It was super easy, fast and DELICIOUS! The recipe makes one smallish loaf, which is great for my hubby and I, but if I have a group again, I’ll definitely make two loaves.
Hi Kristy, thanks so much, great idea adding the seasoning, and good to know you did it on a grill. Take care.
Was at a campground and I forgot my yeast. We were having spaghetti and fresh bread was needed. Used this recipe (doubling it) and used the grill to bake it . Came out wonderful and only two slices left. I will use this recipe again at home too.
Hi Polly, thanks so much, so glad you enjoyed it. Take care and have a great weekend.
Great recipe! It’s super easy, quick, and my household enjoyed it. I used the bread dough to make a stuffed bread (stuffed with meat and cheese). I will certainly be saving this recipe and may make a honey butter spread to go on top next time. Thank you for sharing!
Hi Arielle, thanks so much, a stuffed bread sounds delicious. Great idea with the honey butter also. Take care and have a great weekend.
Can you make this bread in a bread pan instead of on a cookie sheet? I want more of an actual loaf shape vs a flat shape. What would the difference in baking time be?
Hi Ashley yes you can make it in a loaf pan, baking time would be the same. Let me know how it goes.
Can this be doubled and formed into 1 loaf? What would the time and temp be.
Hi Brian, I don’t think I would double the recipe.
Is there a way to keep the outside of the bread from getting hard? I’ve made this twice and the outside gets hard. I need to learn how to make this because I can no longer have yeast.
Hi Rob, I think adding a little bit of olive oil to the dough (a tablespoon or 2) will help soften the crust. Let me know.
Was wondering if the parchment paper is a necessity or can you bake it without it?
Hi Elizabeth, if you don’t use parchment paper then grease and flour the pan so it doesn’t stick. Let me know how it goes.
Can I double the ingredients to make a larger loaf, and how much extra cooking time would be needed?
Hi Jeremy yes you can double it, probably 10-15 minutes extra, but you can check with a thermometer and once it reaches 190F it’s done. 🙂
could I make this with whole wheat flour?
Hi Gillian I wouldn’t use all whole wheat, start with 1/2 cup and the rest all purpose. 🙂
Worked super well! I thought it was going to be too good to be true, but it actually made nice bread!
Hi Zephy, thanks so much, so glad you enjoyed it. Take care.