4-Ingredient No-Yeast Bread

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This easy yeast-free bread can be made in less than an hour, start to finish! No rising required.

Jump to:

• Ingredients
• Instructions
• Adaptations
• Freezing Dough
• Storage
• Recipe
• Comments

There is nothing like the smell of warm homemade bread that has just come out of the oven. It has a happy, cozy feeling attached to it. Which I think we could all use more of.

Traditional homemade bread uses yeast but if you don't have it or the stores are all sold out, don't fear! This delicious yeast-free bread is made using baking powder!

This bread is more like a crusty country bread than a light and fluffy sandwich bread. Of course, you can and absolutely should make sandwiches with it! And toast slathered in butter (oh my, so good.)

Serve it alongside some tomato soup or corn chowder and you have yourself an amazing, hearty dinner!

Ingredients

As promised, you will only need 4 basic ingredients to make this bread!

• 3¼ cup all-purpose flour (390 grams)
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1½ cup non-dairy milk

Make sure your baking powder is still active! To test it, add a teaspoon of baking powder to a bowl, then pour ½ cup of very hot water over it. If it bubbles heavily, the baking powder is good to go! If not, open a new can of baking powder or make a DIY version if you're in a pinch!

Instructions

The best part of this bread is how easy it is to make! With no yeast, there is no need to let the bread rise, and there is very little kneading necessary.

• Preheat the oven to 400°F. Line a baking sheet with parchment paper.
• In a large bowl, mix together the flour, baking powder, and salt.
• Stir in the vegan milk.

• Knead the dough for a minute or two until it forms a cohesive ball. If it's sticky, add a little more flour. If it's too dry, add a little more milk.
• Place the ball of dough onto the center of the baking sheet.
• Press it down so it forms a disc, about 1½-2 inches thick.

• Score the dough with an X. Bake for 30 to 40 minutes or until brown on top. With about 5 to 10 minutes left, you can brush some vegan butter on top for a nice golden brown color.
• Let the bread cool for at least 10 minutes before slicing.

Adaptations

• Self-rising flour: if you cannot find all-purpose flour, you can make yeast-free bread with self-rising flour. Since self-rising flour contains baking powder and salt, omit those from the recipe. Simply mix together 3 ¼ cups of self-rising flour with 1 ½ cups of non-dairy milk.
• Whole wheat flour: Use 3 cups of whole wheat flour in place of the all-purpose flour in this recipe. You can also use half whole wheat, half all-purpose.
• Milk: Any unsweetened, plain dairy-free milk will work in this recipe. You can also use water in place of milk.

Freezing Dough

If you'd like to prep a few loaves ahead of time, you can freeze this bread dough for up to 3 months. Form into a disc, then wrap the dough in plastic wrap and place in an airtight freezer bag or container.

Thaw overnight in the fridge before baking according to the instructions in the recipe card below.

Storage

Because homemade bread does not contain preservatives, it won't last very long if left on the counter at room temperature. I typically only leave my bread out for a day. After that, store in the fridge or freezer.

Note that the bread won't be very crusty after the first day. You can stick the loaf back in the oven at 350 degrees Fahrenheit for about 10 minutes to get that crusty top back.

Recipe

If you're looking for more yeast-free recipes to try, I recommend this vegan banana bread recipe!