I am always on the lookout for simple and satisfying bread recipes. That’s why I love this wheat bread recipe no yeast. It’s perfect for days when I want homemade bread without the hassle of proofing dough.
Perfect for beginners or anyone looking for a quicker alternative to traditional bread-making, this yeast-free recipe uses baking powder or baking soda as the leavening agent, so there’s no need for rising time.
The bread has a rich, nutty flavor and a satisfying texture, perfect for sandwiches, toast, or enjoying fresh from the oven.
Whether you’re short on time or prefer a simpler approach to bread-making, this yeast-free wheat bread is an easy, go-to recipe that doesn’t compromise on taste.
Give it a try and enjoy homemade bread in no time!
Why You’ll Make This Recipe?
You’ll love making this Wheat Bread Recipe No Yeast because it’s simple, quick, and doesn’t require any rising time, making it perfect for when you’re short on time but still crave the comfort of homemade bread.
The wholesome ingredients create a delicious, hearty loaf with a rich flavor that pairs well with any meal. Plus, this recipe is easy enough for beginners yet satisfying enough for experienced bakers looking for a no-fuss option.
How To Prepare Wheat Bread Recipe No Yeast?
Preparation Time: 15 minutes
Cooking Time: 40-45 minutes
Total Time: 55-60 minutes
Course: Bread, Side Dish
Difficulty: Easy
Cuisine: International
Yield: 1 loaf (about 8-10 slices)
Equipment Needed
- Large mixing bowl
- Measuring cups and spoons
- Whisk or mixing spoon
- Loaf pan (8×4 or 9×5 inches)
- Baking parchment (optional)
- Wire cooling rack
- Oven mitts
Ingredients
- 4 cups whole wheat flour
- 2 cups (6oz/170g) old-fashioned rolled oats (or quick-cooking oats)
- 2 cups (16oz/450g) plain non-dairy yogurt (such as almond or soy)
- 1/2 cup (4oz/115ml) flavorless oil (vegetable, canola, or sunflower)
- 2 tablespoons ground flaxseed (to replace 1 egg, mixed with 6 tablespoons water)
- 2 cups (10oz/284g) all-purpose flour
- 2 tablespoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 4 tablespoons maple syrup or agave syrup (for sweetness)
- 2 1/2 cups non-dairy milk (such as almond or soy) mixed with 2 tablespoons vinegar (let sit for 5 minutes to make “buttermilk”)
How To Make Vegan Wheat Bread No Yeast
1. Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan.
2. Prepare Flax Egg:
In a small bowl, combine the ground flaxseed with water. Let sit for 5 minutes to form a gel-like consistency.
3. Mix Dry Ingredients:
In a large mixing bowl, whisk together whole wheat flour, oats, all-purpose flour, baking powder, baking soda, and salt.
4. Combine Wet Ingredients:
In a separate bowl, whisk together the non-dairy yogurt, oil, flax egg, maple syrup, and the buttermilk mixture.
5. Combine Wet and Dry:
Gradually add the wet ingredients into the dry ingredients, mixing gently until just combined. Be careful not to overmix.
6. Bake:
Pour the batter into the prepared loaf pan and spread it out evenly. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool and Serve:
Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Slice and serve!
Special Note
❖ Fermented Wheat Flour: Fermented wheat flour doesn’t need added yeast because it has already undergone a fermentation process, making it ideal for certain recipes.
❖ Whole Wheat vs. White Flour: Whole wheat flour contains more natural nutrients, which help yeast grow faster, resulting in quicker fermentation compared to white flour.
❖ Yeast Alternatives: While yeast is common for leavening, other agents like baking powder or baking soda can be used for rising in recipes without yeast.
Nutrition Of Facts Wheat Bread Recipe No Yeast
| Nutrition | Amount |
|---|---|
| Calories | 130 |
| Carbohydrates | 24g |
| Protein | 4g |
| Fat | 3g |
| Fiber | 3g |
| Sugar | 2g |
Serving Suggestions Wheat Bread Recipe No Yeast
I love serving this Wheat Bread Recipe No Yeast warm, right out of the oven, with a generous spread of butter or a drizzle of honey for a touch of sweetness. It pairs perfectly with hearty soups, stews, or salads for a comforting meal.
For a simple breakfast or snack, I toast a slice and top it with avocado, a sprinkle of salt, and a dash of red pepper flakes.
It also makes a great base for sandwiches, whether filled with classic deli meats, cheese, or fresh vegetables. This bread’s versatility means I can enjoy it in many different ways throughout the day.
Health Benefits
This Wheat Bread Recipe No Yeast is rich in dietary fiber, which supports digestion and helps maintain a healthy gut. The absence of yeast makes it suitable for those with yeast sensitivities.
Using whole wheat flour adds nutrients like B vitamins, iron, and magnesium, essential for energy and overall health.
What is No-Yeast Bread?
No-yeast bread, often called quick bread, is a type of bread that doesn’t rely on yeast for leavening. Instead, I use ingredients like baking powder or baking soda to help the dough rise.
This makes the bread quicker and easier to prepare, as there’s no need for proofing or waiting for the dough to rise.
No-yeast bread has a slightly denser texture compared to traditional yeast bread but still delivers a satisfying, hearty bite.
It’s perfect for when I want fresh, homemade bread in a fraction of the time or when I don’t have yeast on hand.
How Long Does No-Yeast Bread last?
No-yeast bread typically lasts about 3 to 4 days when stored properly at room temperature. I make sure to keep it in an airtight container or wrap it tightly in plastic wrap to maintain its freshness and prevent it from drying out.
For longer storage, I slice the bread and freeze it in individual portions; that way, I can easily thaw and enjoy a slice whenever I want. Freezing extends its shelf life up to 2 to 3 months, ensuring that I always have homemade bread on hand.
Which Type Of Bread Is Made Without Yeast?
Bread made without yeast is often referred to as “quick bread.” This type of bread uses leavening agents like baking powder or baking soda instead of yeast to help it rise. Common examples include soda bread, cornbread, and certain types of flatbreads.
These breads are perfect for when I want a quicker baking process without waiting for dough to proof. They have a denser texture compared to yeast-based breads but still deliver great flavor and versatility.
Does Wheat Flour Need Yeast?
Regular wheat flour needs yeast to rise, while fermented wheat flour does not. Whole wheat flour doughs tend to ferment faster than those made with white flour because they have a higher nutrient content, which provides more food for the yeast.
This allows the yeast to work more efficiently, speeding up the fermentation process.
Conclusion
This Wheat Bread Recipe No Yeast is a go-to for simple, homemade baking that doesn’t sacrifice taste or texture.
It’s perfect for those moments when I want freshly baked bread without waiting for dough to rise. With wholesome ingredients and an easy process, I can enjoy a hearty loaf that pairs with anything from soups to spreads.
Baking this bread not only fills my kitchen with a comforting aroma but also brings satisfaction with every slice.
Whether I’m a seasoned baker or just starting, this recipe is reliable and rewarding. I hope you enjoy making and tasting this no-yeast wheat bread as much as I do. Happy baking!
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Wheat Bread Recipe No Yeast
Equipment
- Large mixing bowl
- Measuring cups and spoons
- Whisk or mixing spoon
- Loaf pan (8×4 or 9×5 inches)
- Baking parchment (optional)
- Wire cooling rack
- Oven mitts
Ingredients
- 4 cups whole wheat flour
- 2 cups 6oz/170g old-fashioned rolled oats (or quick-cooking oats)
- 2 cups 16oz/450g plain non-dairy yogurt (such as almond or soy)
- 1/2 cup 4oz/115ml flavorless oil (vegetable, canola, or sunflower)
- 2 tablespoons ground flaxseed to replace 1 egg, mixed with 6 tablespoons water
- 2 cups 10oz/284g all-purpose flour
- 2 tablespoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 4 tablespoons maple syrup or agave syrup for sweetness
- 2 1/2 cups non-dairy milk such as almond or soy mixed with 2 tablespoons vinegar (let sit for 5 minutes to make “buttermilk”)
Instructions
Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan.
Prepare Flax Egg:
- In a small bowl, combine the ground flaxseed with water. Let sit for 5 minutes to form a gel-like consistency.
Mix Dry Ingredients:
- In a large mixing bowl, whisk together whole wheat flour, oats, all-purpose flour, baking powder, baking soda, and salt.
Combine Wet Ingredients:
- In a separate bowl, whisk together the non-dairy yogurt, oil, flax egg, maple syrup, and the buttermilk mixture.
Combine Wet and Dry:
- Gradually add the wet ingredients into the dry ingredients, mixing gently until just combined. Be careful not to overmix.
Bake:
- Pour the batter into the prepared loaf pan and spread it out evenly. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve:
- Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Slice and serve!