Bread and Loaf

Best Ever NO-YEAST Homemade Bread

Hot, homemade bread with no yeast, no egg, no oil, and no sugar. For hard-core bread lovers, that may sound awful, but you just have to try this.

For those times when you’re fresh out of yeast—this is the recipe you’ll be glad you’ve kept handy.

Bread and Loaf

No-yeast bread, often referred to simply as soda bread, is different than a light, airy yeast bread. It’s rustic, more dense—a bit heavier than yeast breast. And oh, so delicious. Eat it plain, toast it or serve it warm and all slathered up with butter.

The process of making no-yeast bread is somewhat different than traditional yeast bread, so pay careful attention to how you do you this. For this recipe, you will want to knead the dough but only eight times, then stop! Count to keep track when you get to that step.

For this No-Yeast Bread you will be using:

  • all-purpose flour
  • whole wheat flour, optional
  • buttermilk (see the recipe for an easy substitute)
  • baking soda, NOT to be confused with baking powder, please!
  • salt

Excessive handling of this dough will prevent it from rising in the oven as it should, and you’ll be very disappointed when you produce something better used as a doorstop than enjoyed as a great loaf of bread.

Bake this bread in a well-greased bread pan, or free-form style on a baking stone.

A close up of a piece of bread

A close up of a piece of bread
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4.28 from 11 votes

The Best NO-YEAST! Homemade Bread

Hot, homemade bread with no yeast, no-egg, no-oil, and no-sugar. For hard-core bread lovers, that may sound awful, but you just have to try this.
For those times when you're fresh out of yeast—this is the recipe you want to be kept handy.
Prep Time5 minutes
Cook Time40 minutes
Total Time45 minutes
Course: Baking
Cuisine: Irish
Servings: 12
Calories: 160kcal


  • 2 cups all-purpose flour (see NOTE 1)
  • 1 ¾ cup whole wheat flour (see NOTE 1)
  • 1 ½ teaspoons baking soda
  • 1 ½ teaspoons salt
  • 2 cups buttermilk (see NOTE 2 for easy substitute)


  • Preheat oven to 425 F.
  • Prepare baking surface: If using a loaf pan, grease it well, and optionally, line with parchment paper. If opting for a free-form loaf, line a baking sheet with parchment.
  • In a large mixing bowl, whisk together the flour(s), baking soda and salt.
  • Add buttermilk, stirring until well incorporated into the flour mixture.
  • Prepare a work surface with about 2 tablespoons of white flour. Turn the dough out onto the surface and gently knead exactly eight (8) times. If it's super sticky, add a tiny bit more flour but go easy. And remember—8 kneads. That's all!
  • Place dough in the prepared pan or on the baking sheet. Slash the top of the loaf with a serrated knife to allow for steam to escape and the bread to rise well, in the oven.
  • Bake for 20 minutes at 425 F.
  • Reduce oven temp to 375 F. Bake for an additional 20 minutes, or until loaf is brown.
  • Remove from oven to a rack. Allow to cool for 30 minutes before slicing.


  1. Flour: You can use only all-purpose flour in which case that will be 3 3/4 cups. Using part whole wheat in the ratio above is optional, but will have a wonderful flavor to the otherwise quite bland bread. If you go with the all-purpose plus whole wheat combo, use no more than 1 3/4 cups whole wheat. A greater ratio of whole wheat to all-purpose will produce a dry result. 
  2. You can make your own buttermilk: Add 1 tablespoon plain white vinegar to a 2-cup liquid measuring cup. Fill to the 2-cup mark with milk. Stir gently to mix. Now remove and discard 1 tablespoon of the "buttermilk." This substitute requires a bit less than if you are using regular commercial buttermilk. Allow to sit for a few minutes until it starts to thicken and curdle. Proceed as above.
  3. Recipe inspired by


Calories: 160kcal | Carbohydrates: 30g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 470mg | Potassium: 140mg | Fiber: 2g | Sugar: 2g | Vitamin A: 66IU | Calcium: 55mg | Iron: 2mg

Recipe inspired by

Here’s a link to Morning Brew, the fun email I get every morning that quickly catches me up on what’s going on in the world. I think you’ll love it, too!



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9 replies
  1. Dottie B says:

    5 stars
    Mary ~ Not too long ago, you had a recipe for yeast bread Where the dough was kept in the fridge,and was fed daily. I think it said something about bread in 5 minutes a day. Well, I had no yeast at the time, and could find none. I’ve been making your soda bread, and we love it, but recently found some yeast, and want t try the other recipe. Can you help? I know you can. Thanks ~ Dottie B

    • Mary Hunt says:

      Hi … Easy to find! Scroll to the top of any page at and look for “Search” in the menu bar. Click on it. That opens a box where you can add a word(s). Type a keyword in there, like “bread.” Double click on the little magnifying glass in that search bar. That will return results of every post with that subject matter. Scroll down until you see the one for Arisan Bread. There it is! Enjoy.

  2. Sharon Deters says:

    I am gluten and dairy intolerant and almond milk won’t curdle but I think I will try it and see how it turns out.

  3. Linda says:

    5 stars
    Thanks for sharing this recipe. I didn’t have buttermilk nor regular milk so I used my Chobani Oat milk ( vanilla flavor). I found out I had to use more flour than recommended as it was real real soft. But it turned out good. I have a photo to show

  4. Vonnie says:

    Can Gluten free flour be used in this instead of wheat? I am gluten intolerant. Is there a gluten free version available? I am curious about your husband, Mary. You had posted GF lasagna recipes several years ago because you said your husband was gluten intolerant. I haven’t seen gluten free recipes from year for years. Just checking, thanks!

  5. Norma-Jean says:

    5 stars
    Thanks for the bread recipe! All the stores here in Michigan are out of yeast.
    We had snow the last two mornings in Michigan. Typical for here as well. We’re supposed to get more tomorrow morning, and that’s probably the same snow system that you had this morning. Love your emails. My favorite ones to read first! Thanks!


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