This easy-to-make, no-knead, no yeast whole wheat honey bread recipe is ready in less than one hour! This quick bread requires a few wholesome ingredients like whole wheat flour, honey, buttermilk, and baking soda.
This healthy homemade bread is great as a base for whipped ricotta toast or for spreading with hazelnut butter. It’s also a great accompaniment to this escarole and bean soup or the best Italian lentil soup recipe!
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Introduction
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.
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.
Baking with honey recipes
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, honey almond biscotti.
Biscotti Cookies
These delicious honey-spiced biscotti cookies are perfect for the holidays or any special occasion!
If you’re looking for unique Italian cookies utilizing honey, try my family’s recipe for mostaccioli and caragnoli, Italian Christmas fritters.
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!
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.
Judy
This bread was so great.. followed recipe to the letter and I can’t stop eating it!! SO great warm.. and so moist and yummy cold too. EASY to make.. too easy. haha
Maria
Thanks for sharing Judy!
Kelly
I upped the amount of honey to 1/3 of a cup instead of the 1/4–I like a sweeter bread. I have made this many times now, and it’s been a hit every time! Thanks for one of my new ‘go to’ recipes!
Maria
Sounds delicious Kelly! Thanks for sharing!
kris
can i use 2% milk rather than buttermilk?
Maria
If you have lemon juice or vinegar, you can make your own. Simply place two tablespoons of vinegar or lemon juice in a 2 cup measurement and then fill the rest with milk.(the ratio is one tablespoon per cup). The acidity in the buttermilk works with the baking soda to lift the bread. Thanks for stopping.
Richard
Hi…we tried your Honey Wheat recipe today as are staying in due to social distancing…everything seemed to go well and the bread when baked tasted just fine…but we had a slight problem in the baking…the loaf seemed to be a bit stogie, if you know what I mean. It’s as if possibly a higher temperature might be the problem or possibly we should have baked in a gas oven as ours is electric….or possibly we should have baked longer…as I said we enjoyed the flavor and the simplicity of the recipe…also we followed the recipe to the letter…
Your thoughts would be appreciated on our problem.
Thanks
Richard & Amanda
Maria
Thanks Richard. I think the oven temperature is probably the issue. Do you have an oven thermometer? Perhaps you can test it out and validate it?
If the temperature was not high enough, then yes, I would say that it probably should have stayed in the oven a little longer.
I have an electric oven and have not had any issues. Thanks for sharing.
Richard
Thank you I will check into that…I was also having a similar problem with my banana bread…
thanks again
richard
Maria
My pleasure Richard… good luck!
Kim
Tastes so good! I was so surprised that the texture was so light for a soda bread. I used Bobs whole wheat flour, great flavor. Thank you for this recipe, it really is coming in handy during this virus quarantine, especially with the shortage’s. No bread on the shelves, but whole wheat flour is. Stay healthy & well!
Maria
Thanks so much Kim. You too!
JOAN PALMER
Hwllo – I can’t find my large loaf pan! I have an aluminum 4″ x 7″ or 2 mini-loaf pans. Would they work? I’ve got everything mixed up but haven’t added the wet to the dry yet. Please help ASAP!!
Thanks!
Joan
Maria
Hi Joan… I would divide the batter between the 3 pans… A 4×7 pan is good for a little less than 1 liter… the recipe calls for a pan size that is 9″ x 5″ (2 L). Hope that helps…
JOAN PALMER
Hi, Maria! I went ahead and used the larger one and one of the smaller ones. I also doubled the honey:). They kinda sank instead of rose but they sure do taste good. I plan to use it for sandwiches but it tastes too good warmed up with butter!
I used to make this all the time when my kids were little. Thanks for the recipe!!
Joan
Maria
Thrilled to hear you were able to salvage it! Thanks for sharing Joan.
Nisha Modi
Hi the bread was delicious . But I could taste the baking soda a lot . I measured two teaspoons exactly as per the recepie. Can I reduce the amount or do you have an alternate suggestion? Thanks!
Maria
Thanks Nisha, perhaps decrease by one quarter of a teaspoon and test it out. The buttermilk needs the soda to “lift” the bread. Thanks for stopping by, appreciate it.
Darlene
Wow! Super simple and really tasty. I was just looking to use up some Whole Wheat Flour, however, I have a new favourite bread recipe! I adapted buttermilk for milk with lemon juice and my honey was Whiskey infused. Thanks so much.
Maria
Fantastic Darlene, glad to hear you enjoyed it! Thanks for sharing!
Juan Jones
Can this be made with almond milk?
Maria
Although I have never tried, I think the recipe will work with almond milk. I would love to hear about your results if you do decide to try it out. Thanks so much for stopping by, appreciate it.
Joan Jamieson
How many slices do you get per loaf? I count calories and see each slice is 202, but can’t find the number of servings. Thank you.
Maria
Thanks for your interest Joan. It might be a little hard to see but in the header of the recipe card, you will see the number of servings as 10, it is to the left of the calories. Thanks for stopping by.