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.
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!
Honey Wheat Bread
Ingredients
- 3 cups whole wheat flour 468 grams
- 2 teaspoon baking soda
- ¼ teaspoon salt
- 2 cups buttermilk or sour milk
- ¼ cup honey
- 2 tablespoons olive oil
- 1 tablespoon sunflower seeds Optional, to sprinkle over the top.
Instructions
- Preheat oven to 300℉ (150ºC).
- Spray 9" x 5" (2 L) loaf pan with non-stick spray.
- In a very large mixing bowl, whisk together the whole wheat flour, baking soda and salt. Set aside.
- In a medium bowl, whisk buttermilk, honey and oil together.
- Combine this mixture to the dry ingredients and mix only until combined with a wooden spoon.
- Place batter in a pan.
- If using, sprinkle top with sunflower seeds.
- Bake for approximately 55 minutes or until done.
- Remove from the oven and let cool on a wire rack for about 10 minutes before removing bread from pan. Cool completely before slicing.
Video
Notes
- 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.
Nutrition
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.
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Vicky Loke says
Hi Maria, thank you for your No Yeast recipe, just can’t wait to make it today. I am just wondering why my bread come out with 2 tones colour, lighter on top and darker at the bottom but that is not burn.
And before I bake, the dough is not as firm as yours, it is like too much milk in it ( I used 2 cup full fat milk + 2 tbsp lemon juice) so I quickly add additional 1/2 cup of flour into it. But doesn’t make any different.
Luckily, the taste is good and texture is smooth and soft.
I like this No Yeast, Quick and Simple recipe.
Thanks again.
Maria says
Hi Vicky, thanks so much for your interest. When making your own buttermilk, first add the 2 tablespoons of lemon juice in your measuring cup and then add enough milk to reach the 2 cup mark. From my understanding, you added the lemon juice to the milk so you did have an extra 2 tablespoons of liquid.
With respect to the two tones, perhaps it could be related to the type of whole wheat flour you used… thanks again for stopping by.
Margaret Campbell says
Just made this bread. Followed directions and it came out perfect. SO delicious. I may never buy commercial wheat bread again. Thank you for sharing this recipe.
Maria says
My pleasure Margaret! Thanks for sharing.