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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Francescamaria PumaMoore
I made it &it is delicious! Thank you so much!
Maria
Amazing! Thanks so much!
Iti Bansal
Hello,
Just wanted to confirm that by 2 cups buttermilk you mean 500ml right??
Maria
Yes. Thanks for your interest Iti.
Roshni
How to make buttermilk? Is this the mix of curd and water?
Maria
Hi Roshni, 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. Simply double these amounts for this recipe. Thanks for stopping by.
Bhrugi
How do you make the buttermilk?
Maria
Hi Bhrugi, thanks for stopping by. 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. Simply double these amounts for this recipe.
Preeti
Thanks for the recipe! This was my first tryst with bread making and it turned out well except it was not baked completely in the middle. I guess I should have kept it in the oven longer. But I wonder if it was because I added more or less butter milk. Also didn’t use a loaf pan but a glass rectangular bowl. Is there something specific about the loaf pan which helps to bake the bread?
Maria
My pleasure Preeti! Yes, the total amount of liquid will most definitely affect the final outcome. One quick test is if the top springs back when gently pressed… this usually indicates that the loaf is done. As far as the pan is concerned, it is not so much the shape but the total volume that is important. Here is a great reference: https://www.joyofbaking.com/PanSizes.html Hope that helps.
Gina
I just made this and it turned out great. I Followed your tip for substituting buttermilk with the lemon juice and I used whole milk… so delicious and may I add a time saver. Thanks for the recipe. I went to the store yesterday and no yeast anywhere. You are a life saver!
Maria
My pleasure Gina! Crazy times…
Krystyna F.
Hi Maria,
Greetings! I’m from Alberta, currently in Spain on my husband’s research sabbatical leave.
Glad I found this hearty bread recipe since there seems to have been a rush on dry yeast in grocery stores during the Covid-19 pandemic.
I tried making the bread today and it was a success.
Thank you!
Maria
How wonderful Krystyna! Thanks for taking the time to comment, appreciate it.
Linda
I always weigh my flour. My bag of whole wheat flour says 1 cup is 120 gms. which would make 3 cups equal 360 gms and not 468 gms. What weight do I use? I want to make this recipe but I don’t want a failure due to an incorrect measurement.
Maria
Hi Linda, great question! It sometimes appears that everyone has a different conversion chart. My reference is Cook’s Illustrated… 1 cup = 156 grams. Here is the link: https://www.cooksillustrated.com/how_tos/5490-baking-conversion-chart Thanks for stopping by.
Eshna
This was a wonderful recipe! With the no-yeast situation, I am glad to have found this. I have had to tweak it since following the exact recipe got me a very very dense bread. The taste is great, though. With the addition of some flour, wheat germ and a tad bit more baking soda, this works extremely well.
Maria
Thanks Eshna!
Iti Bansal
Hello, please confirm that 1 cup buttermilk is 150 or 250 ml according to your conversion table?
Maria
Hi Ita, 1 cup is 250 mL.
Soncerae
I just made this bread and it came out perfect. The taste was amazing, so rich and my kids and hubby loved it. This will be my go to bread recipe from now on. Thanks for sharing it.
Maria
Fantastic Soncerae!