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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Maureen
I moved to Ireland and since then have been making brown soda bread in a bread pan. My soda bread calls for a beaten egg so I added one to your recipe but otherwise made it according to your recipe. I was worried that the bread would be too sweet (I find many brown breads in the US too sweet) but it just has a hint of honey. This is a lovely bread and I will be baking it again in future. I mix my bread with a large fork to keep from overworking the dough and finish with a spatula.
Melissa W.
I just took a loaf of this bread out of the oven. I can’t wait to try a slice.
Maria
Enjoy Melissa! Thanks for stopping by!
Anne
I wasn’t expecting much, simply because it was so easy to make. My husband and I loved it! This will definitely be a weekly treat in our home. Thanks for sharing!
Maria
How wonderful Anne! Thanks so much for taking the time to comment, appreciate it.
Vera
So easy AND delicious. The bread came out perfectly; it was so tasty, almost like cake, that no butter or spread was even needed. I’ll be making this regularly.
Maria
So thrilled to read this Vera! Thanks for sharing!
Suzie Lall
Hi, can you substitute the honey for anything else that doesn’t have sugar?
Maria
Sorry Suzie, I haven’t tried this recipe with any other ingredient. Perhaps another visitor will be able to help out. Thanks for stopping by.
Carmel
I am diabetic and would use this recipe I found for a 1/4 cup honey substitute:
Ingredients:
1 1/4 cups granulated sugar substitute, like Splenda
1/4 cup water
Instructions:
Dump the granulated sugar and water into a pot, and heat over medium heat, stirring constantly, until the sugar dissolves into the water.
Then, replace the honey called for in the recipe with an equal amount of honey substitute. This mixture is a good approximation for the thickness of honey, so you shouldn’t notice a significant change to your recipe.
Hope this helps!
Kelly
Hi, definitely will give this a try. My husband needs healthy bread alternatives after a heart attack. I was surprised there was no baking powder? I’ll let you know how it turns out. Thanks
Maria
Thanks so much for your interest Kelly. Enjoy!
Kelly
Follow up – made this exactly as listed. My husband loved it. I have made two more loaves to serve with homemade soups. I also made, sliced and froze slices for my kids at university. I delivered them to dorms with jars of homemade jam. Thanks again. ❤️
Maria
So thrilled to read this! Thanks so much for sharing Kelly, truly appreciate it!
Jennifer
I’m curious if the honey is for more than just flavour, I’m wondering if it can be subbed out for a different sweetener.
Maria
Thanks for your interest Jennifer. Unfortunately, I haven’t tested this recipe with any other sweetener. Perhaps another visitor can help out.
Peni
Hi Maria
Great recipe, excellent instructions.
Easy (even for me) and perfect results
I didn’t have buttermilk so I used powdered milk with two tablespoons
of vinegar. Also used bread machine whole wheat flour because that’s all I had.
Delicious…. thanks for sharing
Peni
Maria
So thrilled to read this. I love how resourceful you are! Thanks so much for taking the time to share, appreciate it Peni.
Nancy
I made this today. It’s fast and simple to make , has a good flavor and texture.
Maria
How wonderful Nancy! Thanks for taking the time to share.
Nimitha
Wow! This was very tasty and required hardly any effort. My 7 year old loved it. Thanks for sharing.
Maria
My pleasure Nimitha, thanks so much for sharing!