This easy No Yeast Bread is perfect when you don’t have time for a traditional yeast bread or you don’t have any yeast. It’s delicious plain or even toasted. Made in a one bowl so clean up is a breeze! No need to live without bread!
So it seems we are getting to the point where it is extremely difficult to find yeast, so what’s the next best thing? Yup bread without yeast, so why not make a Sourdough Starter and while you wait until it is active enough to use, you can always make your bread and eat it too with this recipe.
My daughter has already made this bread three times and loves it. She toasts it and of course like any good Italian tops it with her favourite Hazelnut Spread.
No Yeast And Quick Bread Recipes
The best thing about this bread is it’s made in one bowl, no heavy kneading needed and of course no rising time.
In a large bowl whisk together the flour, sugar, salt and baking powder. Then add the water and mix together, either with a fork or spatula.Sprinkle a flat surface with a little flour, place the dough on top and knead until smooth.
Gently flatten with the palm of your hand into an oval shape, then fold like an envelope. Sprinkle with flour if needed.
Homemade Rustic No Yeast Bread Recipe
Bread should be cooled on a wire rack and not in the pan because the loaf will become moist, soggy, and sponge-like quite quickly, because the moisture in the pan condenses onto the bread. So be sure to immediately move the bread to a wire rack to cool.
This easy No Yeast Bread is perfect when you don't have time for a traditional yeast bread or you don't have any yeast. It's delicious plain or even toasted. No need to live without bread!
I have no idea why this bread will work some and not for others, it could be the oven temperature, it might be off, it could be the type of flour used in different countries, even the water, . All I know is it works for me, other readers (and no the comments aren’t fake) and it also works for my daughter (as per the video). Thanks! 🙂
No Rise Rustic Spelt Bread
Calories: 926 kcal | Carbohydrates: 197 g | Protein: 26 g | Fat: 2 g | Saturated Fat: 1 g | Sodium: 1175 mg | Potassium: 1076 mg | Fiber: 7 g | Sugar: 3 g | Calcium: 384 mg | Iron: 12 mgThis is a phenomenal bread recipe. The best, EASY yeast bread you will ever make, beginners love how simple it is while bread connoisseurs appreciate the Artisan bread qualities – the thick crispy crust and chewy crumb with big fat holes like sourdough!
This is an extraordinary white bread recipe with outstanding results. While it’s easy and forgiving, making it suitable for beginners, experienced bakers will recognise and appreciate the Artisan bread characteristics – large holes in the crumb like your favourite sourdough bread with that signature
Here are process steps with tips, but also see the video below – super handy to see the dough consistency, and how to form the dough.
No Yeast Bread With Herbs And Cheese
Mix together the flour, salt and yeast, then add warm water and mix. The “dough” will be very wet and sloppy, not kneadable at all – this is what you want!
Cover with cling wrap then place it in a warm place (25 – 30°C / 77 – 86°F) for 2 hours. The dough will increase in volume by double or more, the surface will become bubbly and the dough will be wobbly, like jelly.
OPTIONAL – develop flavour: Once dough has risen, you can bake immediately. OR, for better flavour, refrigerate for a minimum of 8 hours, up to 3 days. Time = better flavour development.
Basic Sourdough Bread Recipe
Bread in photos and video were baked immediately. I usually make this dough in the morning, refrigerate all day then bake in the evening. Or make the dough in the evening, refrigerate overnight and bake fresh in the morning! (10 – 12 hours in fridge). Beauty of this bread is that you can bake anytime!
30 minutes before dough has risen, or while refrigerated dough is coming to room temperature, place dutch oven (cast iron pot) in the oven to preheat at 230°C/450°F.
Scrape dough out of bowlonto floured work surface. It will be wet and sticky and that’s exactly what you want – because we willnot be kneading it! In fact, you won’t even touch it with your hand.
No Knead Bread Recipe (with Video)
PRO TIP: Dough handling and shaping technique devised to minimise addition of flour. Less flour = wetter dough = bigger air pockets, fluffier bread and more moist.
Use a dough scraper or anything of similar shape (spatula, cake server, or large knife) to fold the sides in so it roughly resembles a round disc.
Don’t get too hung up on the shaping – you’ll deform it in the next step!! This step is mainly to deflate the dough.
No Knead Bread Without Dutch Oven Recipe
Slide a large piece of baking / parchment paper next to the dough, then flip it upside down onto the paper using the scraper so the seams from the step above are face down, and you have the smooth side up.
Do not get too hung up on a neat shape – this bread is supposed to be rustic! Besides, scruffier shape = more awesome crispy ridges
Remove very hot pot from oven, then use paper to pick up the dough and put it in the pot, and put the lid on.
The Best No Knead Bread Recipe!
Bake for 30 minutes with the lid on (this creates a steamer effect, allowing the bread to rise while it cooks before crust sets), then 12 minutes with the lid off to brown and crisp up the crust. The surface will crack – and you want this, for extra crispy ridges!! And it looks authentic, just like the Artisan bread you buy at bakeries. 😇
Cool for 10 minutes before slicing. This is important – to let the centre of the bread finish cooking (if you slice too early, it will seem a bit doughy. Patience was never my greatest virtue, so I learnt this first hand!)
Everything you do with bread you buy, you can do with this bread. It truly has the structure of bakery bread, so there are no limits!
Easy Homemade No Yeast Bread
Eat it fresh out of the oven, slathered with butter. Make sandwiches, toast it, mop plates clean, dunk it in soups and stews. Make bruschetta, garlic bread, grilled cheese, CHEESY garlic bread or Cheese and Garlic CRACK Bread!
I hope you enjoy this crusty bread recipe as much as I do. This really is one of those gold nugget recipes that you’ll make once and treasure forever!
Recipe video above. This super crusty homemade bread recipe is going to blow your mind! The world’s easiest yeast bread that’s just like the very best artisan bread you pay top dollar for, with an incredible crispy, chewy crust, and big fat holes like sourdough. Recipe is forgiving so don’t fret if things don’t go perfectly, it will be salvageable.
How To Make Bread Without Eggs Milk Or Butter — Bless This Mess
1. Flour – bread flour will give a more the crumb a more chewy, fluffy texture like bakery Artisan bread because it has higher protein, and bread stays fresher for longer. Plain / all purpose flour still works 100% perfectly, texture is just not quite the same.
Wholemeal/wholewheat flour – start with 30g/ 1/4 cup less flour and just add more as needed to get the consistency shown in the video (because wholemeal flour is a bit more absorbent than white, I find).
2. Yeast – use yeast labelled “instant” or “rapid rise”. If you can only find normal yeast (can be labelled “active dry yeast”) then dissolve yeast in water first (no need to let it foam), then immediately add flour and salt and mix. Proceed with recipe as written.
No Yeast Sourdough Bread
3. Salt – reduce to 1 ¼ tsp if using table salt (finer grains = less volume for same amount of salt) otherwise it will be too salty.
4. Water temperature – if it’s so scorching hot you wouldn’t bathe in it, it will kill the yeast. If it’s a lovely temp you could sit in for hours in a bubble bath, it’s the perfect temp.
5. Dough consistency can be affected by factors like different brands of flour, humidity in air. If dough is too dry, add touch of water. Too wet, add a touch of flour. Compare to video at 17 seconds and photos above.
Healthy & Quick No Yeast Bread Recipe
6. Dough rising – time will vary depending on room temperature, humidity, flour you use etc. It’s fine if it rises faster or slower – you just need to achieve the dough rise as specified (double volume, bubbly surface, wobbly consistency, per video at 24 seconds). I told you – this recipe is forgiving!
If it’s coldish in your kitchen (22°C/70°F or less) OR it’s just not rising (check at 1 hour), then tuck the bowl somewhere warmer. Yeast loves warmth!
Simple method I use: in sink with warm (not hot) water, with ramekin to elevate bowl above water level. Or run dryer for a few minutes then place bowl in there. Do not put bowl in
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