4-Ingredient No-Yeast Bread
This easy no-yeast bread can be made in less than an hour, start to finish! No rising required.
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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 1/2 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 1/4 cups of self-rising flour with 1 1/2 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.
Did you enjoy this recipe? Please leave a comment and a ⭐ star review below!
Yeast-Free Bread
Ingredients
- 3¼ cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1½ cup non-dairy milk
Instructions
- 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 couple of minutes until it forms a cohesive ball. If it's sticky, add a little more flour. If it's too dry to form a ball, add a little more milk.
- Place the ball of dough onto the center of the baking sheet.
- Press down so it forms a disc, about 1½-2 inch thick.
- Score the dough with an X. Bake for 30-40 minutes or until brown on top. With about 5-10 minutes left, you can brush some vegan butter on top for a nice golden brown color.
- Let the bread cool for about 10 minutes before slicing.
Video
Nutrition
If you’re looking for more yeast-free recipes to try, I recommend this vegan banana bread recipe!
Thanks for sharing this versatile recipe that I can whip up in the time it takes well the kettle to boil! I have tried lots of variations such as adding crushed garlic and herbs or a mix of flax, chia and poppy seeds to create different versions. I have been very happy with them all.
Love how simple this recipe is. I make it with wholemeal flour and add in rosemary and garlic. So good.
I made 1/2 recipe, added dried rosemary and cooked it in my airfyer at 350 for 22 mins. I turned it over 1/2 way and brushed it with vegan butter as suggested. Delightful! Will definitely make this again.
I really want to make this but only have cows milk. Can I use dairy milk for this?
This came out like a squeaky brick. It makes a better weapon than a food. Completely inedible. I used Bobs Red Mill 1:1, not sure what variable was off here.
The variable was likely the gluten-free flour you used. I have only tested this recipe with all-purpose flour.
My first attempt at bread ever. I followed the recipe exactly and it was very easy. I used unbleached AP Flour and unsweetened oat milk.
I have a microwave that also bakes, roasts, air fries, etc. I baked the bread at 400 for 30 minutes. Added plant based country crock butter to the top at the 20 minute mark. It was slightly underbaked so I would probably do the full 40 next time. I definitely recommend this recipe.
Awesome, Megan! Thank you for sharing your review!