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 recipe 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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Mary J Robbins
I’ve made this bread six times. The first time it was because there wasn’t any bread in the house. Now, it’s just because I like it so much. I really like it for sandwiches, because it’s a smaller serving, which is perfect for me. Thanks for the recipe!
Maria
My pleasure Mary! Thanks for sharing.
Mary
Love this bread, will use this recipe often. Moist inside with a nice crust. Mine did not rise as high as expected, but might be that I had no olive oil and used canola oil. Still delicious! Thank you!
Maria
Thanks so much for sharing Mary!
Maureen McFarlane
Since moving to Ireland I have been making brown soda bread but the crusts were always so hard no matter what suggestions friends made to soften the crust. The brown flour here is called whole grain flour and there is no need to add anything to make the flour more nutritious. Since it is not as finely ground as in North America it is more coarse but very delicious. I thought this recipe might use too much honey but this is perfect. Finally a soda bread with a crust that won’t break a tooth!
I knew your recipes would produce an excellent product but I did wonder if the low temperature would work. Thank you for your great recipes.
Maria
So happy to read this! Thanks so much for taking the time to share Maureen ♥
Winn
I just made this and it’s easy, quick to make and delicious!! I’ll make it again and I’m sharing it with my son now!
Will also share it on my Facebook page ..
I look forward to making some of your other recipes too.
Maria
Thanks Winn! So happy to read this! Enjoy!
Donna
Didn’t rise as much as I hoped, but tasty and super easy. Will make again. Thanks!
Maria
Thanks for taking the time to share Donna.
Anne sekyi
Hi,my name is Anne.i live in Ghana in west Africa.I just baked your bread recipe and it came out soft and fluffy!! I love it.thank you.
Maria
My pleasure Anne! Thanks so much for taking the time to comment, I appreciate it!
John in Maine
Before I make a mess, can you use a Pullman Loaf Pan for this? It has a slide on top and I know some recipes over-rise and cause a mess. Just wondering.
Maria
Thanks for your interest John. This bread does have a nice rise. I have never baked with a Pullman Loaf Pan… can you bake it without the sliding top?
Kim
made this tonight and…YUM! I’m fairly new to making bread so this was a great experience😁
Maria
How wonderful Kim! Thanks for sharing!
Nancy Maus
Will the recipe turn out if you put in 2 smaller bread pans to shorten baking time?
Thank you for your responce.
Maria
Thanks for your interest Nancy. Although I have never tried it, it should be fine. It is a low oven temperature, so I suspect it will take at least 40-45 minutes to bake. Great question, thank-you.
Debra
Very good bread. Thank you for sharing
Maria
My pleasure Debra! Thanks so much for taking the time to comment!
Pat
Found the recipe at the beginning of the pandemic and we’ve been making it periodically since then. Easy and quick recipe that my family likes!
Maria
Thanks so much Pat! Happy to hear you are enjoying this recipe.
John Downey
very good thanks for sharing just what i was looking for i like to try new things
ive adjusted to 2 cup whole wheat , i/2 all purpose , 1/4 cup bran, 1/4 cup germ
i am going to try white wheat next
Maria
My pleasure John! Thanks so much for sharing! So much fun to experiment!
Watson Anne L.
I make this with whey drained from my Greek yogurt making instead of buttermilk. It’s great!
Maria
Thanks so much for sharing Watson! This is such a wonderful idea!