This wonderfully easy and convenient no yeast bread is also known as soda bread. Adapted from my Irish Soda Bread, this dense loaf is made from just 6 ingredients and ready in about 1 hour. There’s no complicated shaping or kneading necessary and I offer plenty of flavor suggestions. We love this with oats and/or coarse salt sprinkled on top!
Highly requested and majorly convenient if you (1) don’t have yeast and (2) crave bread, this no yeast bread comes at the perfect time! I adapted this recipe from my Irish Soda Bread, a recipe straight from my late grandmother’s kitchen. I made 3 loaves just this past week and am thrilled to share the simple process with you today.
This No Yeast Bread Is:
- Ready in 1 hour
Made with 6 ingredientsConvenient if you don’t have or don’t want to use yeastDense, satisfying, and crusty
- Delicious toasted or warm with honey butter
Made with buttermilk for extra flavor and richnessWonderful plain or with optional flavors
The Exact Texture to Expect:
My no yeast bread has a crumbly golden brown crust with a dense, tight crumb inside. Since there’s no yeast, don’t expect an airy, light, or bouncy bread. If you want an airy yeast bread, I recommend my sandwich bread or artisan bread.
These Ingredients Are Crucial
This section is important to review if you’re wondering about ingredient substitutions or why certain ingredients are used.
- All-Purpose Flour: All-purpose flour is best for this loaf, though the same amount of bread flour may also be used without any changes to the recipe. See my recipe notes about whole wheat flour. I have not tested this recipe with gluten free alternatives.
- Salt: I use 1 and 1/2 teaspoons of fine sea salt for flavor, but have also tested this recipe with the same amount of regular table salt. Both are excellent.
- Baking Soda: This is a quick bread, so the bread rises without the use of yeast. Baking soda is our leavening agent and if you remember from my baking soda vs baking powder page, baking soda requires an acidic ingredient. Do not use baking powder– you will need an excessive amount in order for this bread to rise and that much baking powder will leave a chemical aftertaste.
- Butter: You’ll notice that I use melted butter in this loaf while my Irish Soda Bread uses cold butter that you cut into the flour. I played around with this dough A LOT and found that I could successfully use melted butter and skip the cutting step (in conjunction with leaving out the egg). The bread isn’t quite as heavy and rich as my grandmother’s recipe, but it’s still plenty flavorful.
- Honey or Sugar: Either work with zero changes to the recipe required.
- Buttermilk: Buttermilk, an acidic ingredient, adds richness, flavor, and aids in the loaf’s rise. If you don’t have buttermilk, see my recipe note about a DIY version.
A sprinkle of oats, seasonings, and/or coarse salt on top is optional!
Overview: How to Make No Yeast Bread
While the full recipe is written below, let’s quickly walk through the process with step-by-step pictures. I want you to be confident and have instant success!
- Combine the dry ingredients.
- Mix the honey and melted butter, then stir into the dry ingredients.
- In 2-3 additions, fold in the buttermilk to create a shaggy and slightly moist dough.
- Turn dough and any flour crumbles at the bottom of the bowl onto a work surface. Using your hands, bring the dough together into a ball then flatten into a 2 inch thick, 7-8 inch disc. These measurements don’t need to be totally accurate.
- Place onto a lined baking sheet or your baking pan of choice. (See next section.) Brush with a little more buttermilk and, if desired, sprinkle with some oats and/or coarse salt.
- Using a very sharp knife, score the top of the dough with an X that’s about 3/4 inch deep. This allows the center to bake.
- Bake until golden brown. Tent with aluminum foil halfway through baking to prevent the crust from over-browning before the center cooks through.
Best Baking Pan to Use for No Yeast Bread
- I usually use a half baking sheet lined with parchment paper or a silicone baking mat.
- You can also use a seasoned 10-12 inch cast iron skillet– feel free to pre-heat the skillet in the pre-heating oven, though that’s not necessary.
- Greased 9-10 inch cake pan or pie dish.
- Any square or rectangular pan large enough to fit an 8-inch round loaf.
