Wheat Bread Recipe No Yeast
This wheat bread recipe no yeast because it gives you a warm, hearty loaf without rising time, without fuss, and without special equipment.The dough comes together fast, the ingredients are familiar, and the flavor has a natural depth that fits everyday meals.
Equipment
- Mixing bowl
- Wooden spoon or spatula
- Measuring cups and spoons
- Loaf pan (8×4 inch or similar)
- Oven
- Cooling rack
Ingredients
- 3 cups whole-wheat flour
- 2 teaspoons baking soda
- 2 cups room-temperature buttermilk or sour milk
- ¼ cup honey
- 1 tablespoon sunflower oil
- 2 tablespoons olive oil
- ¼ teaspoon salt
Instructions
- Heat the oven to 375°F (190°C). Lightly coat a loaf pan with a bit of oil or line it with parchment so the bread won’t stick. In a large mixing bowl, whisk the whole wheat flour, baking soda, and salt until they’re well blended.
- In another bowl, mix the buttermilk, honey, sunflower oil, and olive oil. Stir until the honey fully melts into the liquid and everything looks smooth.
- Pour the wet mixture into the bowl with the dry ingredients. Stir only until the flour is just combined. The batter will be thick and a little sticky don’t worry, and don’t over mix.
- Scoop the dough into the prepared loaf pan. Smooth the top with a spoon dipped in water, then place the pan in the oven. Bake for 45 to 55 minutes, until the top is set and a toothpick pushed into the center comes out clean.
- Take the bread out of the oven and let it rest in the pan for about 10 minutes. After that, remove it from the pan and let it cool completely on a rack before slicing.
Notes
Notes: This is a quick, non-yeast bread, so it won’t rise like traditional yeast loaves. Buttermilk is essential because it reacts with the baking soda for lift. The bread is hearty, dense, and perfect for toasting or serving with soups.