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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Fiona
Delicious bread and so easy to make. Thank you!
Maria
My pleasure Fiona, enjoy!
Donna Wylie
The bread was wonderful!! We really enjoyed it and so great to be able to make bread without yeast, especially in these times. Was wondering can you use white all purpose flour instead of whole wheat? It’s been hard to find whole wheat flour in the grocery stores.
Thanks again!
Donna
Maria
Thanks so much for your interest Donna. I’m sorry but I have not tried the recipe with all-purpose flour. Hopefully, someone has tried and will share their experience.
Carol Daniel-Winget
This is a delicious bread. Thank you for a wonderful recipe! I do use a flour sifter, just like my mother used to use, to mix all the dry ingredients together. This provides the best assurance that the salt, baking powder, etc. are finely and completely mixed through the flour.
Maria
Such great advice! Thanks so much for sharing Carol! Thrilled to hear you enjoyed the bread.
Erica
Great quick bread! The texture is amazing, very similar to a banana bread, crunchy on the outside and moist on the inside. Very easy to make and it really was ready in under an hour. I actually used 2 cups of whole wheat flour and snuck Im 1 cup of multigrain, which added a little texture to the bread. Also, I didn’t have seeds so I topped mine with oats. Very nice!
Maria
Love it! Thanks for sharing Erica!
Audrey Gammon
Love this recipe! Thanks so much 🙂 We are limiting our sugar intake (on a candida diet) and I substituted 1/4 cup monk fruit extract for the honey- super delicious!
Maria
Thanks so much Audrey!
Mary Smith
This was my first time making bread, no yeast and no white flour so this recipe was perfect. It also is really delicious, I have eaten it with everything and can’t stop!!
I am wondering if you have any whole wheat, no yeast recipe for a bread that is more savory?
Thank you for posting this wonderful recipe.
Maria
My pleasure Mary. It’s on my list of recipes to post. Stay tuned! Thanks so much for taking the time to comment, appreciate it!
BERNADETTE
I only had some WW pastry flour and a little unbleached white but lots of semolina flour. I used 1c of the WW pastry flour, 1/2 c white and 1 1/2 c of the semolina flour. I researched that pastry flour doesn’t have a lot of gluten, so I used more of the higher gluten flours.
It came out delicious. And the 1/4 honey doesn’t make it too sweet at all.
Thank you, Maria.
Maria
My pleasure Bernadette! I’m sure this comment will help others. Thanks so much for taking the time to share, appreciate it!
NoYeast
This recipe looks lovely. Can I reduce the honey for a healthier version?
Maria
Thanks so much for your interest. Unfortunately, I have not tested the recipe with less honey. If you are willing to give it a try, start by decreasing a small amount and evaluate if you like the end product.
Judy
Love this easy, healthy recipe
Maria
Thanks so much Judy!
Brenda Morgan
I absolutely love this bread, it will be a staple in my house. I keep trying quick bread recipes, as I cannot have white flour or yeast & every single one I have tried, prior to this one, has been too crumbly. Besides tasting really good, it slices without crumbling & I can actually make a sandwich with this bread. So excited, thank you, thank you, thank you for this recipe!
Maria
Thanks so much Brenda!