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
- Measuring: Spray measuring cup with no-stick spray before measuring the raw honey, making it easier to remove.
- 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.
- White Whole Wheat Flour: You can substitute 2 cups Whole Wheat Flour and 1 cup White Flour.
- Oat Topping: Go light because the excess shakes off after baking.
- Mixing Dough: Do not over-mix the dough or the bread can become tough. Gently mix together the ingredients until the flour is incorporated.
- Baking Temperature: Bake until internal temperature reaches 190 degrees.
- I took my first loaf of bread out of the oven at 170 degrees because the toothpick came out fairly clean.
- 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.
- But since there are not any eggs in this bread, we were comfortable eating the baked portions.
- 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
- Sift Ingredients: Sift together the four, cinnamon, baking powder and baking soda. Add in the salt.
- Wet Ingredients: In a medium bowl, mix together buttermilk, dark brown sugar, raw honey, and olive oil.
- Mix Together: Pour the wet ingredients into the dry ingredients and stir until flour is incorporated. Do not over-mix.
- Add-Ins: Gently fold in any add-in ingredients.
- Baking Pan: Prepare a 9×5 baking pan with non-stick spray. Pour batter into the pan spreading evenly to the corners.
- 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.
- Cool: Place baking pan on a rack and cool for 15 minutes before removing from the pan.
- Slice: Using a serrated knife, slice only what you plan on enjoying to maintain freshness.
- 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
Pin RecipeEquipment
- 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
- Measuring: Spray measuring cup with no-stick spray before measuring the raw honey, making it easier to remove.
- 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.
- White Whole Wheat Flour: You can substitute 2 cups Whole Wheat Flour and 1 cup White Flour
- Oat Topping: Go light because the excess shakes off after baking.
- Mixing Dough: Do not over-mix the dough or the bread can become tough. Gently mix together the ingredients until the flour is incorporated.
Looks yummy. Yeast, whole wheat flour, even bran are impossible to find these days so I’ll hang on to this one. Happy weekend.
Wow! We are starting to get those items in our grocery store. We are starting to see those empty shelves start to restock. It is crazy how everything got wiped out.
Sounds delicious!
Thank you! We really did enjoy it!