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.
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!
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.
The Best NO-YEAST! Homemade Bread
- 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.
- 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.
- 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.
- Recipe inspired by RecipeTinEats.com
Recipe inspired by RecipeTinEats.com
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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