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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Suzen Ho
I have been baking with this recipe for the past year as my son-in-law is yeast intolerant and it always turns out perfect. My whole family loves it. This is now my daughter’s weekly go to recipe for bread and my SIL is a happy man! Thank you so much for sharing such a great and foolproof recipe, Maria. 🙂
Maria
My pleasure Suzen. Thanks so much for sharing!
Linda
Very happy with the way this recipe turned out. Definitely recommend and I will make it again for sure.
Maria
Great to hear Linda! Thanks for sharing!
Purandhi Jindal
How much is one serving ?
Maria
I usually cut the loaf into 10 slices… I consider one serving to be 1/10 of the bread.
Purandhi Jindal
I had been struggling to make a good wheat bread in this lockdown but with little success ! Today I chanced upon your recipe and oh my oh my what a yummy bread !!! Thank you so much I was craving bread so much !
Maria
My pleasure Purandhi. Stay safe.
Evita
Thank you for the recipe! I had my first attempt and it was a success! So easy yet very satisfying.
Maria
Amazing Evita! Thanks so much for sharing!
Abhipsita
Tried this surprisingly easy recipe substituting the buttermilk with plain yoghurt. Turned out really good! Prep time was less than 10 minutes and baking time was 35 minutes (varies from oven to oven). I’m definitely going to make it again!
Maria
Amazing! Thanks for sharing Abhipsita!
Ian Rose
We love this recipe although I have used it several times, I have never made the loaf. I always use muffin pans. They come out as crusty top rolls. Thank you for the recipe.
Maria
What a great idea Ian! Thanks so much for sharing and taking the time to comment.
Shulamith
Hi Maria I made your bread this pm and it came out well and delicious even if not as well risen due to using a longer pan. Thanks for the recipe I will def use again.
Please advise if this freezes well. Is it best to store it in the fridge or in a cupboard?
Maria
Thanks so much Shulamith. It will stay fresh for up to 2 days at room temperature (if not too hot or humid), otherwise, it can easily be frozen.
Heather Nagy
Even my husband who hates whole wheat liked this bread! Served it for Father’s Day and it was a hit. I think the honey cuts that typical whole wheat flavor some dislike. I coated my pan with coconut oil instead of cooking spray. Not only did the bread pop right out without sticking, I think it gave the crust a hint of the flavor. Would recommend trying that if you haven’t! Thanks for the recipe!
Maria
I just love this suggestion! Heather, thanks so much for sharing and taking the time to comment.
Rachel
Bread is nice and make it more than once in a week. Only problem I have is that baking soda tastes in the bread after baking yet I mix the dry ingredients for a couple of minutes, how can I solve this?!
And if am to use baking powder, how many spoons do I need?
Thanks
Maria
Thanks for your interest Rachel. You can perhaps decrease by 1/4 teaspoon and evaluate. Unfortunately, baking powder and baking soda do not react the same way. Because we are using buttermilk, we need to have the baking soda so that the bread rises.