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.
I made this recipe, I doubled it, and it was good. I added the olive oil and brushed a bit on top. I was nervous to bake it long so the top did not have a nice brown top until I added the oil. I think I would add a bit more salt and put Italian seasoning on the top. I love this recipe! I will be using it again and again!
Hi Michele, thanks so much, so glad you like it. Sounds good with the seasonings on top. Take care!
Since some folks suggested adding some olive oil, I added a tablespoon of my homemade pesto to the dough and then kneaded it – yummy. On future batches, I will be experimenting by adding other ingredients to the dough – Italian seasoning, potato flakes, grated cheese, shredded cheddar, etc. Great last-minute recipe!
Hi Lynn, good idea, glad you liked it. Take care!
just made this and it turned out doughy what did I do wrong ?
Hi Russell, maybe you didn’t bake it long enough.
I used this recipe yesterday and your tip on adding some olive oil. I even brushed the outside of it with some olive oil and then baked it on a cookie sheet…it came out great!!! I was off work yesterday and made this around noon then ate off it with a couple bowls of soup for the rest of the evening. I will definitely be keeping this one in my collection! Thank you for sharing!
Hi Natdacake, thanks so much, so glad you enjoyed it and thanks for letting me know how it worked with the olive oil. Take care!
Temp settings confusing. 125 degrees and then lower to 350 degrees?
Hi Greg, I don’t know where you are seeing 125 degrees, I see 425F (220C) then lower to 350F (180C). 🙂
Hi, this came out great when I made it a while back. A little crunchy on the outside but worked like a baguette. I’m wondering about doing it in a loaf pan next time and if so, is the folding like an envelope part necessary or can I just shape the dough in the pan and score the top? Thank you!
Hi JW, I think you could just shape it and place in the loaf pan, it’s probably a good idea to lightly oil the pan. Let me know how it goes. Have a great weekend.
Can I use bread flour instead of a p flour?
Hi Lana, yes you can use bread flour instead.
Actually I have made this bread 3 times and it is so hard Its difficult to slice. Am I doing something wrong or what???
Hi Lana, I would say it’s hard because of the ingredients. Although for me it has never turned out this hard. I think adding 1-2 tablespoons of olive oil to the mix should help. Hope that helps.
Why dose the top crust on this bread get so hard?? Can I stop the crust from getting so hard??
Hi Lana, adding a tablespoon or 2 of olive oil to the mix will help with that.
Hi! I just tried to make this recipe and it didn’t rise. It’s just a white hard brick. It looks exactly the same as it did when I put it in the oven. It’s just hard as a rock now. What did I do? 😂😭 please help. Thanks in advance.
Hi DeAnna, I don’t know why it would be that hard, maybe add a tablespoon or two of olive oil to help soften it. Hope that helps.
Hi, do you have a recipe for yeast free vege spread. like Marmite or vegemite? regards Karen
Karen, no sorry I don’t have a recipe for that. Take care!
I made a batch of Butternut soup and decided at the last minute that bread would be nice. Well, it was too nice. My husband and I polished off the loaf . There will be no scale in our immediate future. This will be fun to experiment with…different toppings. Thank you for sharing your recipe.
Hi Maggie, thanks so much so glad you both enjoyed it. And yes experiment! Take care.
Can this bread be baked in a loaf pan?
Hi Cathy, yes it can. I hope you enjoy it.
Is it possible to use chickpea flour for this recipe?
Hi Marci, I really can’t say I have never baked with chickpea flour before. Take care.
I have another question. I see from the pictures that your bread came out much lighter in texture than mine, mine came out very dense with none of the larger ‘holes’ in the texture from rising. Mine was solid all the way through. Did I over knead it? Or was it due to using whole wheat flour? Even so, it was very good. Thanks!
Hi Jim, yes it is denser because of the whole wheat flour. Glad you liked it. 🙂