Bread Without Yeast

At 45 cents a slice, Bread Without Yeast is a hearty, moist bread with the wonderful undertones of cinnamon and subtle sweetness from the raw honey. A great option when yeast is not available providing a fun way to make and enjoy bread hot out of the oven! The batter is quick to mix and since it does not use yeast, there is no need to let it rise or knead. It goes perfect with butter, jams or your favorite topping. Serve alongside a bowl of soup, salad or dinner. For a little crunch, reheat in a toaster oven or in the microwave for that warm comforting aroma. Read on for 7 helpful tips and step by step instructions. 

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Helpful Tips on Making No Yeast Bread

1. Measuring: Spray measuring cup with no-stick spray before measuring the raw honey, making it easier to remove.
2. Baking Pan: Use a 9×5 pan. This bread does rise. For my first test, I used a 9×3 pan and a little bit of the batter baked over.
3. White Whole Wheat Flour: You can substitute 2 cups Whole Wheat Flour and 1 cup White Flour.
4. Oat Topping: Go light because the excess shakes off after baking. 
5. Mixing Dough: Do not over-mix the dough or the bread can become tough. Gently mix together the ingredients until the flour is incorporated. 
6. Baking Temperature: Bake until internal temperature reaches 190 degrees.
   1. I took my first loaf of bread out of the oven at 170 degrees because the toothpick came out fairly clean.
   2. But it wasn’t quite baked inside. I put it back into the oven for another 10 minutes but I left it on the countertop too long for it to finish baking.
   3. But since there are not any eggs in this bread, we were comfortable eating the baked portions. 
7. King Arthur Temperature: For more information on baking bread please refer to King Arthur’s article on using a thermometer when making bread.

How to Make Bread Without Yeast

1. Sift Ingredients: Sift together the four, cinnamon, baking powder and baking soda. Add in the salt.
2. Wet Ingredients: In a medium bowl, mix together buttermilk, dark brown sugar, raw honey, and olive oil.
3. Mix Together: Pour the wet ingredients into the dry ingredients and stir until flour is incorporated. Do not over-mix. 
4. Add-Ins: Gently fold in any add-in ingredients.
5. Baking Pan: Prepare a 9×5 baking pan with non-stick spray. Pour batter into the pan spreading evenly to the corners. 
6. Bake: Place the baking pan into the oven. Bake for 45 to 55 minutes in a 350 degrees oven until the internal temperature of the bread reaches 190 degrees. 
7. Cool: Place baking pan on a rack and cool for 15 minutes before removing from the pan. 
8. Slice: Using a serrated knife, slice only what you plan on enjoying to maintain freshness.
9. Wrap and Store: Tightly wrap to store the leftover bread. Store on the countertop for a couple of days or in the refrigerator. 

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Bread Without Yeast

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At 45 cents a slice, Bread Without Yeast is a hearty, moist bread with the wonderful undertones of cinnamon and subtle sweetness from the raw honey.

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Course: Cold Salads, Dinner, Soup

Cuisine: American

Keyword: Bread Without Yeast, No Yeast Bread

Prep Time: 15 minutes minutes

Cook Time: 55 minutes minutes

Servings: 9 slices

slices

Calories: 288kcal

Author: Bernice

Cost: .45 cents a slice

Equipment

• 9 x 5 Baking Pan
• Large bowl
• Medium bowl

Ingredients

Dry Ingredients

• 3 cups White Whole Wheat Flour or 2 cup Whole Wheat flour and 1 cup white flour
• 1 1/2 tsp Baking Powder
• 2 tsp Baking Soda
• 1 tsp Cinnamon
• 1 tsp Salt

Wet Ingredients

• 2 cups Buttermilk
• ⅔ cup Dark Brown Sugar
• ¼ cup Raw Honey
• 2 tbsp Olive Oil

Optional Add Ins

• ¼ cup Nuts chopped
• ¼ cup Golden Raisins

Topping

• 1 tbsp Quick Oats

Instructions

Oven Preparation

• Heat oven to 350 degrees.
• Spray a 9X5-inch loaf pan with non-stick spray.

Bread Without Yeast Preparation

• In a large bowl, sift together flour, sugar, baking powder, baking soda, and add the salt.
• In a medium bowl, mix together buttermilk, dark brown sugar, raw honey, and olive oil.
• Pour the wet ingredients into the dry ingredients and stir until flour is incorporated. Do not over-mix.
• Gently fold in any add-in ingredients.
• Pour batter into the prepared pan and spread to corners.
• Bake for 45 to 55 minutes until the internal temperature of the bread reaches 190 degrees.
• Cool on a rack for 15 minutes before removing from the pan.
• Slice only what you plan on enjoying to maintain freshness.
• Tightly wrap to store the leftover bread. Store on the countertop for a couple of days or in the refrigerator.

Recipe Notes

Calories are approximate and depend upon serving size and ingredients selected. Optional ingredients are not included in the calories. Cost per serving can vary based upon the price of ingredients. Optional toppings are not included in the cost per serving.

Helpful Tips

1. Measuring: Spray measuring cup with no-stick spray before measuring the raw honey, making it easier to remove.
2. Baking Pan: Use a 9×5 pan. This bread does rise. For my first test, I used a 9×3 pan and a little bit of the batter baked over.
3. White Whole Wheat Flour: You can substitute 2 cups Whole Wheat Flour and 1 cup White Flour
4. Oat Topping: Go light because the excess shakes off after baking.
5. Mixing Dough: Do not over-mix the dough or the bread can become tough. Gently mix together the ingredients until the flour is incorporated.

Nutrition Facts

Bread Without Yeast

Amount Per Serving (9 slices)

Calories 288 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 1g6%

Cholesterol 6mg2%

Sodium 600mg26%

Potassium 227mg6%

Carbohydrates 55g18%

Fiber 4g17%

Sugar 26g29%

Protein 7g14%

Calcium 141mg14%

Vitamin A 88IU2%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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