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Home » Breads » No Yeast Bread Loaf

Published: May 25, 2020 · Modified: Apr 10, 2021 by Zerrin & Yusuf

No Yeast Bread Loaf

Jump to Recipe·Print Recipe

Need a homemade bread recipe without yeast? Look no further. Here is a super easy way of making bread at home even if you don’t have any yeast on hand. 

Nothing can beat homemade bread. If you agree with us and want to try easy bread recipes, go check out our pide bread and bazlama flatbread too!

No yeast quick bread sliced image

This recipe is perfect for those who don’t like the idea of baking with yeast. I know there are people out there who find baking with yeast is really challenging. Well, I won’t try to persuade them here because we all know baking needs experience. Enjoy this super easy yeast-free bread until you get enough experience with yeast.

So how do we make bread rise without yeast? With two staple ingredients in your kitchen: Baking soda and yogurt.

no yeast bread ingredients
Jump to:
  • Ingredients
  • Substitutes For Yogurt
  • Alternative Add-Ins:
  • How To Make
  • Tips
  • How To Store
  • FAQs
  • 📖 Recipe
  • More Bread Recipes
  • 💬 Comments

Ingredients

This is a 5-ingredient bread recipe without yeast, but you can reduce it to 4. Please read on to learn how.

The 5 ingredients in this recipe are as follows:

  • All-purpose flour: You can use bread flour as well. If you want to use whole wheat flour, combine it with all purpose and then use. Otherwise, your bread will turn out too dense. 
  • Baking soda: Make sure the baking soda you use is not out of date and it is still active.
  • Salt: Use sea salt or table salt.
  • Yogurt: Use plain sourish yogurt. I use Greek yogurt, but you can use homemade yogurt too. Just make sure it’s tangy. Otherwise the baking soda might not react well. If you think it’s not tangy enough, add a tablespoon of lemon juice in yogurt and mix well. 
  • Water: I use water because the yogurt I use was really thick. If yours is runny or if  you are using homemade yogurt, skip water and use 1 cup yogurt instead of a combination of ¾ cup yogurt and ¼ cup water.

Substitutes For Yogurt

As we are using baking soda aka bicarbonate of soda in this no yeast bread recipe, we need an acidic ingredient so that the bread dough rises well. Yogurt naturally contains acid and helps the dough to rise when it comes together with baking soda in the dough.

If you don’t have yogurt, use the following ingredients as substitutes:

  • kefir
  • buttermilk
  • milk and vinegar/lemon juice mixture (homemade buttermilk): Add lemon juice or vinegar into lukewarm milk and leave it for a few minutes.

As all the above substitutes are runnier than yogurt, you can skip water and use ¾ cup of these. You will have a 4-ingredient bread recipe this way.

Pro Tip: Make sure everything in the list above is at room temperature.

Alternative Add-Ins:

  • If you prefer a slightly sweet bread, you can add 1-2 tablespoons honey. 
  • If you want more texture inside your bread, you can add raisins and/or nuts, maybe some cinnamon too. 
  • If you are more on the savory side, you can add herbs like rosemary or thyme and cheese in the dough.

How To Make

Hands pouring yogurt into a flour mixture in a large glass bowl.
Mixing no yeast bread dough ingredients in a glass mixing bowl with a hand.

First, in a large bowl, combine the dry ingredients.

Second, in a medium bowl, whisk together the Greek yogurt and water until smooth.

Third, pour the wet ingredients into the flour mixture gradually and combine them using your hand. Make a slightly sticky and wet dough. It won’t be a well combined and smooth dough at this step.

Transfering bread dough from a glass bowl onto a marble counter.
Bread dough without yeast on a marble counter.

Fourth, transfer it on a slightly floured counter and bring it together in a ball shape. That little flour on the counter should help, but if your dough is still too sticky and/or runny, sprinkle a little extra flour and roll it into a ball. Just don’t overplay with it.

Hands shaping homemade bread dough into a ball.
Hands shaping yeast free dough on a marble counter.
Hands rolling a bread dough into a ball on a marble counter.
A hand making a cross on a round bread dough with a knife.

Fifth, transfer the dough on a parchment paper lined baking sheet. Gently pat it down and make a cross on it with a knife for an even baking.

A hand wetting the top of a round bread dough.
Homemade bread dough topped with oats on a baking sheet.

Sixth, for an optional topping, wet the top of the dough with your hand and sprinkle oats over it. This will result in a nice texture on the crust.

Finally, bake in a preheated oven for 25-30 minutes.

Serve it with comforting soups like roasted tomato and garlic soup, tomato carrot soup or old fashioned cabbage soup.

Tips

  • It’s important to whisk baking soda with flour before pouring the wet ingredients. This will help even rising.
  • Don’t overplay with the dough. You end up with a heavy and dense bread otherwise.

How To Store

This is a bread without yeast and it tastes great on the day it’s made, that’s why we make it in small portion. I would suggest that you do the same. But you can store it at a cool room temperature or in the fridge well-covered for 1-2 days. 

Spreading butter on a slice of homemade bread made without yeast.

FAQs

Why is my soda bread crumbly?

When you add too much flour to the dough, it gets crumbly when baked. The dough should be sticky, but when you transfer it to the slightly floured counter and shape it into a ball, it won’t be that sticky.

Can I use baking powder instead of baking soda?

Yes, you can use it in this recipe. The measurements here make a small round loaf. Probably 3-4 people can eat it at one time. 2 teaspoons of baking powder would work fine. 
Unlike baking soda, you won’t need an acidic ingredient for baking powder. So you can just use water(at room temperature) as the wet ingredient.

As always: If you make this recipe, let us know what you think by rating it and leaving a comment below. And post a pic on Instagram too—tag @give_recipe so we can see!

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Print

📖 Recipe

No Yeast Bread Loaf

A round no yeast bread on a white kitchen towel, half sliced, some slices topped with butter and a knife on the side.
Print Recipe

★★★★★

5 from 3 reviews

Homemade quick bread without yeast.

  • Author: Zerrin & Yusuf
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 1x
  • Category: Bread
  • Method: Baking
  • Cuisine: American

Ingredients

Scale
  • 2 cups all-purpose flour, plus more for the counter
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • ¾ cup Greek yogurt
  • ¼ cup water

Optional topping:

  • 1 tablespoon oats

Instructions

  1. Preheat your oven to 375F / 180C. Line a baking sheet with parchment paper and set it aside.
  2. In a large bowl, whisk together all-purpose flour, salt and baking soda. 
  3. In a medium bowl, whisk together Greek yogurt and water. (Read the substitutes for yogurt above)
  4. Pour the wet mixture gradually into the dry mixture and mix with your hand to form a slightly wet and sticky dough.
  5. Transfer it on a slightly floured counter and bring it together in a ball shape. Sprinkle a little extra flour if needed and roll it into a ball. Just don’t overplay with the dough.
  6. Place the dough on a parchment paper lined baking sheet. Gently pat it down and make a cross on it with a knife for an even baking.
  7. For optional topping, wet the top of the dough with your hand and sprinkle oats over it. This will result in a nice texture on the crust.
  8. Finally, bake in a preheated oven for 25-30 minutes. 

Nutrition

  • Serving Size: 1 slice
  • Calories: 143
  • Sugar: 1.2 g
  • Sodium: 458.3 mg
  • Fat: 1.6 g
  • Carbohydrates: 25.4 g
  • Protein: 5.7 g
  • Cholesterol: 3.5 mg

Keywords: bread without yeast, no yeast bread

Did you make this recipe?

Tag @give_recipe on Instagram and hashtag it #giverecipe

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Reader Interactions

Comments

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    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Alison says

    June 05, 2022 at 1:26 pm

    This is a lovely simple and quick recipe, but when I doubled the quantity, the loaf was raw in the middle. What cooking time & temperature is best for the doubled and tripled version please? I just did 30 mins at 180 Deg Celsius. Thanks

    Reply
    • Zerrin & Yusuf says

      June 06, 2022 at 12:38 am

      Hi Alison,

      Thank you for this question.
      If you double the recipe, we recommend that you divide the dough into two and bake two loaves instead of making a big one loaf. And when you triple it, then make three loaves.

      Reply
  2. Nat says

    February 15, 2022 at 11:29 pm

    Great recipe! Bread is very restful! Thank you

    ★★★★★

    Reply
    • Zerrin & Yusuf says

      February 16, 2022 at 3:38 am

      Hi Nat,
      Glad you liked the bread. Thank you for leaving a comment!

      Reply
  3. Anne-Katrin Plathner says

    October 31, 2021 at 9:49 pm

    Came out great with a loaf form. Cut it in the middle. Perfect!

    Reply
  4. Roberta says

    October 12, 2021 at 9:05 pm

    This is an excellent recipe! So easy, I have been making a small loaf every week, and it even freezes well. I have been using Einkorn flour (about half whole wheat and half white). Wonderful for sandwiches, to eat with soups, or with butter and jam. It reminds me a bit of Irish brown bread, but not as dense. Thank you for sharing this recipe!

    ★★★★★

    Reply
    • Zerrin & Yusuf says

      October 13, 2021 at 4:10 pm

      Hi Roberta, so happy you liked it! We love these with butter and jam too. Never used Einkorn flour before, sounds like a good option. Thank you for sharing this!

      Reply
  5. Eleyna says

    August 10, 2021 at 4:34 am

    Was so easy to make! Added some seeds and nuts in the dough. Turned out great!

    ★★★★★

    Reply
    • Yusuf says

      August 10, 2021 at 4:51 am

      Hi Eleyna,

      Adding seeds and nuts is a great idea!

      Reply
      • Toni says

        March 20, 2022 at 8:31 pm

        Made this with whole wheat flour mixed with flaxmeal and oat fibre. It was fantastic. And the carbs were acceptable too.

      • Zerrin & Yusuf says

        March 21, 2022 at 3:43 am

        Glad to hear that Toni. Thank you for sharing this here! We are sure it will be helpful to others.

  6. Jack says

    February 16, 2021 at 7:02 pm

    Can I use buckwheat or spelt flour for this?

    Thanks

    Reply
    • Yusuf says

      February 17, 2021 at 3:01 am

      Hi Jack,
      We never tried it with buckwheat or spelt flour, so I don't want to mislead you.
      That being said, I think it would be better to combine these flours with all purpose.

      Reply

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Meet Zerrin and Yusuf Gunaydin: The couple behind this blog. We bring Turkish food into your kitchen! From kebabs to desserts, everything you crave is here.

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