Easy No-Yeast Bread

When you need bread in a hurry and the shop has run out, make your own with everyday ingredients in your store cupboard. You don’t need yeast or bread flour.

This emergency loaf is a variation on Soda Bread that doesn’t use bicarb and buttermilk. Storecupboard ingredients like baking powder and plain/all-purpose flour are all you need. It’s quick and easy to make and there’s no need to let it rest or rise.

What’s in no-yeast bread?

Essentially, flour, baking powder, milk and salt.

What sort of flour do I need?

Bread usually needs special flour – strong flour, also called bread flour. It contains more gluten than cake flour, which makes the bread rise with a better texture. (Find out more about different flours here.)

For this bread you need ordinary plain/all-purpose flour – the sort you use for cakes and probably have in your cupboard.

Is self-raising flour okay in bread?

In a word, no. Self-raising flour contains about 5 teaspoons of baking powder in 500g. To make bread you need 2 teaspoons of baking powder, so you would get a lighter, cake-y texture.

Don’t you need yeast for bread?

For ordinary bread, yes you do need yeast. This bread uses baking powder to help it rise.

What if I don’t have any milk?

You can use yoghurt diluted with water – about half-and-half. If you have milk powder, make it up according to the packet.

Secrets of success

1. Pre-heat the oven with the baking sheet or stone in. This helps the bread cook through.
2. Mix the dry ingredients first
3. Mix in the milk with a spoon

4. Use your hands to pull the dough together

5. Knead lightly to allow the gluten to develop:
   1. Put the dough on a board and squash a bit.
   2. Use the heels of your hands to pull alternate edges in and push down and slightly away
   3. Turn the dough round a little every few times so a side moves to the top or turn it over.
   4. Maximum 5 minutes
6. Form the dough into a ball with your hands

7. Flatten the dough to 2-3cm (1-1.5 inches) high. This is the important bit. If it’s too thick it won’t cook through. (If that happens you can eat the outside and toast the insides.)
8. Make a deep cross with a sharp knife and move to the pre-heated baking tray or stone
9. Cook for 35-40 minutes.

Can you make a vegan no-yeast loaf?

You can. Use any milk you like with a tablespoon of lemon juice mixed in

How long does Easy No-Yeast Bread keep?

All bread is best eaten on the day it’s made. This bread will keep for 3-4 days wrapped. If you aren’t going to eat it all in that time, freeze some.

Can I freeze a no-yeast loaf?

Definitely! The bread will keep for up to a month in the freezer. Freeze a whole loaf or quarters as soon as possible after making and cooling. Wrap securely, preferably in clingfilm.

If the bread is a couple of days old, slice it first so you can take out what you need. If the bread seems a bit dry, just toast it.

Equipment you will need

The main thing you need is a baking sheet or a baking stone/pizza stone. If you use a baking sheet, select the heaviest one you have. You will pre-heat the sheet so the bread cooks from the bottom and the top to give a nice crust both sides.

If you like this…

…Why don’t you try:

Stockists

Non-Stick Baking Sheet

Buy Now →

Baking Stone

Buy Now →

Pin Easy No Yeast Bread for later

Hover over any picture on the page and hit the Save button to pin the image to one of your Pinterest boards.