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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vet
will it turn out ok without the honey?
Maria
Thanks for your interest Vet. Unfortunately, honey is a key ingredient in this recipe and I don’t think it will be successful without it.
Ruby
I loved this recipe! I followed the steps exactly. The bread is not too dense it’s just perfect. This one is a keeper.
Maria
Amazing Ruby! Thank you for sharing.
Jenny
Hi. I was wondering if I could replace the buttermilk with almond milk instead? Would that make a big difference in how the bread turns out, apart from the taste?
Maria
Thanks for your interest Jenny. I have never tried but it should work. I agree with you that it will taste a little differently as buttermilk imparts a particular taste to baked goods. Would love to hear about your results if you do decide to try it out.
Marlene E
Yay I can eat BREAD again!!! Thx so much for the great recipe 😋
You’re right, it came together quickly and easily, too. Which is helpful for someone with MCAS, chronic fatigue and fibromyalgia syndromes, among other issues.
Changes I made:
– used yogurt thinned down with oat milk, cuz that’s what I had on hand, and added an egg for protein and structure since eggs don’t bother me. Came out lovely! Dinner was bread and butter and jam. Yummmm 😋
Maria
How wonderful Marlene! I am so thrilled to read this. Thanks for sharing. Love your variation.
Supriya
Hello,I baked bread with your recipe 3 to 4 times. But every time i tried,the wasn’t fluffy enough. Its tastes good,but not spongy at all. Please guide what can be going wrong.
Maria
Thanks so much for your interest Supriya. I am sorry to hear you are having a hard time with the recipe.
Could it be that the baking powder is expired? The other thought I have is if you are baking at high altitude?
Viswam
Perfect perfect. Love how this came out the very first time Thank you for this recipe. I made it in my round silicone pan and had to bake it for 40 min only. Looks great, tastes great and my Kitchen smells great.
Maria
I am so thrilled to read this! Thanks so much for taking the time to share Viswam, truly appreciate it!
Mary
Delish, just the right amount of oil and honey. I used corn oil.
Maria
Thanks so much Mary! Thrilled to read you enjoyed this honey bread!
Rick
Wow, this is great. My first time making bread. All because the grocery store web site was not working. Well this is my new goto bread. I had a great 2 inches of fresh roast beef with cheese and horseradish sandwich. Thank you for sharing.
Maria
My pleasure Rick! Thanks for taking the time to comment, appreciate it!
Carolyn Claman
This is a great quick bread recipe w/whole wheat — our entire family really likes it. Great w/soups or for breakfast — any time. Usually have the ingredients in my kitchen (can make a substitute for the buttermilk as needed). I have sometimes thrown some brown sugar into the bowl and oats — this recipe is very forgiving. Thanks for sharing!
Maria
Fantastic Carolyn! Thanks for sharing!
Giriraj Gupta
Tried it, replaced butter milk with milk and lemon juice. turned out to be tasteless.where did I go wrong?
Maria
Thanks for your interest Giriraj. It’s hard for me to say. Did you make any other substitutions?
Marlene E
Did you forget the salt? Surprising howuch we rely on it for “taste”.