Honey Wheat Bread: Yeast Free!

With just a few wholesome ingredients, you can make this Honey Wheat Bread. This easy to make, no-knead, no yeast whole-wheat quick bread recipe is ready in less than one hour!

Let me repeat: NO yeast, NO knead, quick whole wheat bread!

A bread recipe without yeast is the simplest definition of quick bread. Baking soda or baking powder (or a combination of both) is used as the leavening agent to get a quick rise.

If you looking for more yeast free recipes, this non-traditional Irish Soda Bread also requires no kneading and is leavened with both baking powder and baking soda. This Piadina recipe uses only baking powder, and this Quick Flatbread requires only flour, water, salt and oil. 

So many wonderful possibilities!

Foods such as muffins, cornbread, scones, biscuits, loaves are all different kinds of quick bread. 

In a way, it’s the fast-food version of bread! 

You won’t believe how easy it is to make this homemade wheat bread.

Just three easy steps.

Are you ready?

Ingredients

• Whole wheat flour. A great way to get that fiber we all need!
• Baking soda. This will provide the bread to rise.
• Salt. Not much, just a few pinches.
• Buttermilk. A wonderful addition in a quick bread.
• Honey. A natural ingredient.
• Olive oil. Adds a fruity element.

As far as accessories are concerned, you don’t need much. You need two bowls, a whisk, a wooden spoon and a 9 x 5 rectangle baking pan. That’s it!

Instructions

The first thing we are going to do is either grease and flour or spray non-stick spray in a 9 x 5 (2L) loaf pan.

Set the pan aside while we measure and combine the ingredients.

In a large mixing bowl, whisk together the whole wheat flour (3 cups), baking soda (2 teaspoons), and salt (¼ teaspoon). Take a few minutes to properly whisk these ingredients together to ensure even distribution of the baking soda. Set it aside.

In another large mixing bowl, whisk together the buttermilk (2 cups), olive oil (2 tablespoons) and honey (¼ cup).

Add the liquid ingredients to the dry ingredients and with a wooden spoon stir to combine. You will notice that the mixture comes together very quickly.

Do not over mix. 

Immediately transfer the batter to the 9 x 5 loaf pan. If desired, sprinkle the top of the loaf with about one tablespoon of sunflower seeds. 

Place the pan in a preheated oven at 300℉ (150ºC) for about 55 minutes. 

Remove from the oven and allow it to cool down on a wire rack for 10 minutes before removing it from the pan. 

Cool completely before slicing.

Tips

• Preheat your oven to the right temperature.
• Prepare your pan before you begin this recipe as the baking soda will start reacting as soon as it comes into contact with the liquid ingredients. 
• Properly whisking together your dry ingredients ensures even distribution of the baking soda or baking powder, which will, in turn, ensure a uniform rising in your bread.
• Do not over stir; combine wet and dry and stir until moistened…resist the urge to keep stirring.
• The minute you combine your wet and dry ingredients, immediately place the mixture in your pan and in the oven. The “lifting” component of the soda (which is really the carbon dioxide) starts reacting as soon as it’s in contact with the wet ingredients.

Buttermilk Substitution

To replace 1 cup of buttermilk, measure and pour 1 tablespoon of lemon juice or white vinegar in a 1 cup measurer. Pour enough milk to reach the 1-cup mark. Stir and allow to sit for about 5 minutes. 

How to store baking soda

Baking soda is a key ingredient in many baking recipes, and it’s important to store it properly to stay fresh and effective.  Store baking soda in an airtight container at room temperature for up to six months. This will help keep it fresh and prevent it from absorbing moisture.

Honey recipes we love

If you enjoy baking with honey, you will love this flavorful, moist and perfectly sweetened Honey Spice Cake. Cookie recipes with honey are also quick, easy and delicious to make. Two of my favorite recipes are these Honey Cookies and of course this Honey Cocoa Biscotti.

Recipe origins

This non-yeast bread recipe is from my collection of recipe booklets from Robin Hood.

Does anyone remember those? 

I’ve had this recipe for years but I never got around to trying it until recently.

To be honest, I had some whole wheat flour that was expiring and I finally remembered I had tagged this recipe. It was so good that I’ve already made it 3 times this week. I actually had to go buy more whole wheat flour!

As usual, I’ve made a couple of changes: I decreased the amount of salt and I used olive oil in the recipe.

If you are expecting a light airy bread, this is not the recipe for you.

This quick whole wheat honey bread provides a crumb which is dense and soft and, you know what, it works!

I am enjoying mine right now, toasted, smothered with Almond Butter – yum!

It only takes 5 minutes of prep time and less than one hour in the oven!

If you have ever wondered how to make bread without yeast, this is the recipe for you!

THANKS SO MUCH for following and being part of the She Loves Biscotti community where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.

Ciao for now,

Maria

★★★★★ If you have made this easy bread recipe, I would love to hear about it in the comments below and be sure to rate the recipe!

This post was originally published on June 4, 2015, republished on February 22, 2019 and more recently on March 25, 2020 with updated content. Thanks for watching and sharing.