With this simple bread recipe, you can make fresh, no-yeast whole wheat bread in under an hour. Enjoy a wholesome loaf perfect for sandwiches or toast!
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 are looking for more yeast-free recipes, this non-traditional Irish soda bread also requires no kneading and is leavened with 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!
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.
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More reasons to love this easy recipe
- Besides being easy and quick to make, this bread can be enjoyed in various ways, from sliced toast to sandwiches. It’s also a great accompaniment to soups and salads.
- Combining honey and whole wheat flour creates a slightly sweet and nutty flavor that anyone who tries it loves.
As a dietitian, I love that this recipe uses wholesome ingredients that are both healthier and more affordable than most store-bought bread.
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 to 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 will 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 an 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, ensuring a uniform rise 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 bake. The “lifting” component of the soda (carbon dioxide) starts reacting as soon as it’s in contact with the wet ingredients.
Faq
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.
Baking soda is a key ingredient in many baking recipes, and it’s essential 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.
No Yeast Bread Recipes
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 never got around to 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 made it three times this week. I had to buy whole wheat flour!
As usual, I’ve made a couple of changes: I decreased the amount of salt and used olive oil in the recipe.
If you are expecting light, airy bread, this is not the recipe for you.
This quick whole wheat honey bread provides a crumb that is dense and soft, and, you know what, it works!
I am enjoying mine, toasted and smothered with almond butter – yum!
It only takes 5 minutes of prep time and less than one hour in the oven!
This recipe is for you if you have ever wondered how to make bread without yeast!
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 whole grain bread recipe, I would love to hear about it in the comments below and be sure to rate the recipe!
Recipe
Whole Wheat Honey Bread: Yeast Free!
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Ingredients
- 3 cups whole wheat flour 468 grams
- 2 teaspoon baking soda
- ¼ teaspoon salt
- 2 cups buttermilk or sour milk, room temperature
- 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, March 25, 2020 and more recently on February 16, 2023 with updated content. Thanks for watching and sharing.
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Fred Furrer
Super great recipe!
Maria
Thanks Fred! Glad you enjoyed this Honey Wheat Bread. Thanks for taking the time to share, appreciate it.
Grace
Great for the college student who doesn’t want to go out and buy baking supplies. I am also vegan so I replaced the honey with maple syrup, and then mae my own “buttermilk” using coconut milk and apple cider vinegar.
Maria
Wow Grace! Love your variation! You are a lot more resourceful than I ever was as a college student! Thanks for taking the time to share, appreciate it!
Martha
I made this bread this afternoon and I love it! So easy, and absolutely delicious! I’m trying to avoid “white”…bread, sugar, rice etc. so I wanted to find an easy recipe for whole wheat flour. This was it! I didn’t have buttermilk or whole milk either, but I did have fat free half and half. I used one cup of this, one cup of water and about an 1/8 cup of apple cider vinegar. This was a trick I remembered from my mother, to add vinegar to milk to substitute for buttermilk. This is a delicious and easy bread recipe!
Maria
How wonderful Martha! I’m so glad to hear you like this Honey Wheat Bread! Thanks so much for taking the time to share your experience, appreciate it.
Jains
Hello Maria,
Is there a substitute for honey?
Please let me know soon! I can’t wait to make this bread without honey 🙂
Thanks!
Maria
Hi Jains, unfortunately I cannot suggest a replacement without doing some recipe testing first. Perhaps there is a reader that has tried and can suggest a replacement. Thanks for stopping by, appreciate it!
Mita
I made this last night, smelled so delicious while baking. Breads don’t smell that great, it could be the honey and buttermilk that did the trick. It’s also not dense like most wheat breads I have made so far 😋😋😊😊 I made it in a springform pan, it looks really pretty. Next I will be making the soda bread. Actually this bread was done baking even before the dough for the yeast bread was done with the first proofing. I really love your recipes. The videos are short and very professionally edited too.
Mita
I meant whole wheat breads that I have made so far don’t smell great and they are also dense.
Maria
Thanks again 🙂
Maria
Thank you so much Mita! I am so happy to hear you enjoyed this honey wheat bread. It really is unbelievably quick to make! Appreciate you taking the time to comment 🙂
Kerra
I believe there may be an error in the recipe? 3 cups of whole wheat flour is roughly 360 grams (1 cup is about 120 grams). 468 grams would be well over 3 cups. Am I mistaken? 😌
Maria
Kerra, this is such a great comment! I spent so much time researching this information… there is so much variation even within the “experts”. The weight measurements I use are from Cook’s Illustrated (America’s Test Kitchen):
CONVERSIONS FOR COMMON BAKING INGREDIENTS
1 cup all-purpose flour 5oz….. 142g
1 cup cake flour 4oz….. 113g
1 cup whole wheat flour 5½oz…. 156g
1 cup granulated (white) sugar 7oz….. 198g
1 cup packed brown sugar (light or dark) 7oz….. 198g
1 cup confectioners’ sugar 4oz….. 113g
1 cup cocoa powder 3oz….. 85g
I am slowly adding the weight in grams to all the recipes as I feel there is so much variation when it comes to weighing and it can really have such an effect on the final product. Once again, great comment!
Lily {Gastro Senses}
OH MAN, I am a friend for bread as well. Daily toast – no negotiating. And this bread looks absolutely gorgeous, so grainy and hearty, and that crust! Killer!
Maria
Thanks Lily… I definitely love bread too! Appreciate your comment 🙂
Colleen
I would love a slice of this bread with strawberry jam! I love that you used whole wheat flour, and that it bakes in less than an hour to bake. Great recipe, Maria!
Maria
Thanks so much Colleen! Appreciate you dropping by 🙂
Louise
Delightful recipe. Just made and it turned out great. Super super easy to make. Maria once again you’re recipes are the best.
P.S. For some weird reason I can’t rate your recipes but they’re all five stars, no doubt.
Maria
Thanks so much Louise! So glad you liked the honey bread 🙂 I must try to get the ratings resolved… thanks so much for letting me know. Have a great week-end Louise ♥
Kathy
This sounds so good! I’m thinking of adding a little cinnamòn and some raisins!
Maria
Hi Kathy, that sounds wonderful! Would love to hear how it turns out for you! Thanks for taking the time to comment 🙂