10 Easy No-Yeast Bread Recipes

You don't need yeast to create fresh, homemade bread that'll fill your kitchen with that irresistible baked aroma. Whether you're short on time, can't find yeast at the store, or simply prefer simpler baking methods, these 10 no-yeast recipes will help you master the art of quick breadmaking. From the crusty exterior of Irish Soda Bread to the tender crumb of Buttermilk Biscuit Loaf, each recipe offers unique textures and flavors that'll make you wonder why you ever thought yeast was essential.

Classic Irish Soda Bread

Traditional Irish soda bread is a hearty, rustic loaf that has been a staple of Irish cuisine for generations. Made without yeast, this bread relies on the chemical reaction between baking soda and buttermilk to create its signature rise and texture.

This simple yet satisfying bread features a crisp, golden-brown crust and a dense, tender crumb with a slightly tangy flavor. While modern variations often include additions like raisins or caraway seeds, the classic version remains beautifully minimalist with just four core ingredients.

• 4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1¾ cups buttermilk
• 1 tablespoon butter (for greasing)

Preheat the oven to 425°F (220°C) and grease a baking sheet or cast-iron skillet. In a large bowl, whisk together the flour, baking soda, and salt. Make a well in the center and gradually pour in the buttermilk, stirring with a wooden spoon until a shaggy dough forms. Turn onto a floured surface and knead gently for about 30 seconds, just until the dough comes together – overworking will result in a tough bread.

Shape the dough into a round loaf about 6 inches in diameter and place on the prepared baking sheet. Score a deep cross on top with a sharp knife, cutting about ½-inch deep. Bake for 30-35 minutes, until golden brown and hollow-sounding when tapped on the bottom. Cool on a wire rack for at least 30 minutes before slicing.

For best results, consume the bread on the same day it's baked, as it tends to dry out quickly. If the dough feels too dry during mixing, add buttermilk one tablespoon at a time; if too wet, dust with additional flour. The cross cut on top isn't just decorative – it helps the bread cook evenly and, according to Irish tradition, "lets the fairies out."

Australian Damper

Australian Damper is a traditional bushman's bread that originated in the Australian Outback. This simple, rustic bread was a staple for cattle drovers and travelers who needed to make bread without access to fresh yeast or complex ingredients.

The beauty of damper lies in its simplicity and reliability. Originally cooked in the hot ashes of a campfire, modern versions are typically baked in an oven but maintain the same basic ingredients and characteristics that made it popular among early Australian settlers.

• 3 cups self-raising flour
• 1 teaspoon salt
• 1 tablespoon butter
• 1 cup milk
• 1/2 cup water (approximately)
• 1 tablespoon extra flour for dusting

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. In a large bowl, combine the flour and salt, then rub the butter into the flour mixture using your fingertips until it resembles fine breadcrumbs. Make a well in the center and gradually add the milk and enough water to form a soft, sticky dough. Turn the dough onto a floured surface and knead gently for 1-2 minutes until smooth.

Shape the dough into a round loaf about 8 inches in diameter and place it on the prepared baking sheet. Score the top with a cross using a sharp knife, dust with extra flour, and bake for 30-35 minutes or until golden brown and hollow-sounding when tapped on the bottom.

For best results, avoid over-kneading the dough as this will make the bread tough. The damper should be consumed on the day it's made, preferably while still warm, and can be served with butter, golden syrup, or jam. If the dough feels too dry during mixing, add water gradually, one tablespoon at a time, to achieve the right consistency.

Quick Beer Bread

Quick Beer Bread is a delicious alternative to traditional yeast-based breads, offering a rustic, hearty texture and rich flavor profile. The combination of beer and flour creates a natural leavening process, eliminating the need for yeast while still producing a satisfying rise in the loaf.

This simple bread requires minimal effort and basic pantry ingredients, making it perfect for both novice and experienced bakers. The beer not only acts as a leavening agent but also contributes a subtle malty flavor that pairs wonderfully with soups, stews, or simply enjoyed with butter.

Ingredients:

• 3 cups all-purpose flour
• 3 teaspoons baking powder
• 1 teaspoon salt
• 1/4 cup sugar
• 12 ounces beer (room temperature)
• 1/4 cup melted butter
• 2 tablespoons butter (for top of bread)

Preheat the oven to 375°F (190°C) and grease a 9×5 inch loaf pan. In a large bowl, whisk together flour, baking powder, salt, and sugar. Pour in the beer and melted butter, stirring until just combined. The mixture will be thick and slightly sticky. Transfer the batter to the prepared loaf pan, smooth the top, and brush with the remaining butter.

Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown and crusty. Let the bread cool in the pan for 10 minutes before removing and cooling completely on a wire rack.

For best results, avoid overmixing the batter as this can lead to a dense, tough bread. The type of beer used will affect the final flavor – lighter beers produce a milder taste, while darker ales create a more robust, malty flavor. The bread is best consumed within 2-3 days and can be stored in an airtight container at room temperature.

Buttermilk Biscuit Loaf

This rustic Buttermilk Biscuit Loaf combines the flaky, tender texture of traditional biscuits with the convenience of a sliceable loaf. Unlike traditional yeast breads that require proofing time, this quick bread relies on chemical leaveners for its rise, making it perfect for when you need fresh bread in a hurry.

The secret to this bread's success lies in the combination of cold buttermilk and butter, which creates steam pockets during baking, resulting in a light and airy texture. The tangy buttermilk also adds depth to the flavor profile while helping to activate the baking soda and produce a golden-brown crust.

Preheat the oven to 375°F (190°C) and grease a 9×5-inch loaf pan. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar. Using your fingers or a pastry cutter, work the cold butter into the dry ingredients until the mixture resembles coarse crumbs. Make a well in the center and pour in the cold buttermilk, stirring just until combined – the dough will be shaggy and slightly sticky.

Transfer the dough to a lightly floured surface and gently pat it into a loaf shape, being careful not to overwork it. Place the dough in the prepared pan and brush the top with beaten egg. Score the top with a sharp knife if desired.

For best results, ensure all ingredients are cold before mixing, and avoid overworking the dough as this can lead to a tough, dense loaf. The dough may look somewhat rough and irregular when placed in the pan – this is normal and will contribute to the bread's rustic appearance and tender texture. Store any leftover bread in an airtight container for up to 2 days, or freeze for up to 1 month.

• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 2 tablespoons sugar
• 1/2 cup cold butter, cubed
• 1 1/2 cups cold buttermilk
• 1 large egg, beaten (for brushing)

Traditional Bannock

Traditional bannock is a simple, hearty bread that has been a staple food of Indigenous peoples across North America for generations. This quick bread requires no yeast and can be cooked over an open fire, on a griddle, or baked in an oven, making it incredibly versatile for both indoor and outdoor cooking.

Originally made with ingredients like cattails or corn flour, modern bannock typically uses wheat flour and can be prepared in minutes. The result is a filling, slightly dense bread with a golden-brown crust and soft interior that pairs perfectly with soups, stews, or simply enjoyed with butter and jam.

Ingredients:

• 3 cups all-purpose flour
• 2 tablespoons baking powder
• 1 teaspoon salt
• 1/4 cup butter or lard
• 1 1/4 cups warm water
• Extra flour for dusting

Mix flour, baking powder, and salt in a large bowl. Cut in the butter or lard using your fingers or a pastry cutter until the mixture resembles coarse crumbs. Gradually add warm water while stirring with a wooden spoon until a soft, slightly sticky dough forms. Turn onto a floured surface and knead gently about 10 times. Shape into a flat circle about 1 inch thick.

For traditional pan-frying, heat a heavy skillet or griddle over medium heat. Cook the bannock for 6-7 minutes on each side until golden brown and cooked through. Alternatively, bake in a preheated 375°F (190°C) oven for 25-30 minutes until golden brown and a toothpick inserted in the center comes out clean.

When cooking bannock, avoid overworking the dough as this will result in tough bread. The dough should be just mixed until combined, and the thickness should be consistent throughout to ensure even cooking. If cooking over a fire, maintain a steady heat and keep the bread elevated enough to prevent burning while ensuring thorough cooking.

Easy Flatbread

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This particular recipe creates a soft, pliable flatbread that's perfect for wraps, dips, or as a side to soups and stews. The dough comes together in minutes and requires minimal resting time, making it an ideal choice for busy weeknight meals or last-minute bread cravings.

• 2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 2 tablespoons olive oil
• 3/4 cup warm water
• 1 tablespoon plain yogurt
• Extra flour for dusting

Mix the flour, salt, and baking powder in a large bowl. Create a well in the center and add olive oil, warm water, and yogurt. Mix with a fork until the dough comes together, then knead for 5-7 minutes until smooth and elastic. Cover the dough with a clean kitchen towel and let it rest for 30 minutes at room temperature.

Divide the dough into 8 equal portions and roll each piece into a circle about 1/8 inch thick on a floured surface. Heat a large skillet or griddle over medium-high heat. Cook each flatbread for 1-2 minutes per side until bubbles form and light brown spots appear. Stack the cooked flatbreads and cover with a clean kitchen towel to keep them warm and soft.

For best results, ensure your cooking surface is properly heated before starting to cook the flatbreads. If the bread starts to brown too quickly, reduce the heat slightly. These flatbreads can be stored in an airtight container for up to 2 days at room temperature or frozen for up to 3 months. To reheat, simply warm them in a dry skillet or wrap them in foil and heat in the oven at 350°F for 5-10 minutes.

No-Wait Pizza Base

No-Yeast Pizza Base delivers a quick solution for those last-minute pizza cravings when you don't have time for traditional dough rising. This recipe produces a crispy, flatbread-style crust that's ready to top and bake immediately, making it perfect for busy weeknight dinners.

The secret to this recipe's success lies in the combination of baking powder and baking soda, which creates the necessary lift without yeast. While the texture differs slightly from traditional pizza dough, it provides a satisfying base that works well with any pizza toppings.

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 2/3 cup warm water
• 3 tablespoons olive oil
• 1 teaspoon white vinegar

Mix the dry ingredients in a large bowl. Create a well in the center and add the warm water, olive oil, and vinegar. Stir with a fork until the mixture forms a shaggy dough, then use your hands to knead for 2-3 minutes until smooth. The dough should be slightly tacky but not sticky.

Roll the dough out on a floured surface to your desired thickness, typically 1/4 inch for a crispy crust. Transfer to a pizza pan or baking sheet, add your toppings, and bake in a preheated 450°F (230°C) oven for 12-15 minutes until the crust is golden brown and crispy.

For best results, preheat your baking sheet or pizza stone, handle the dough gently to prevent toughness, and avoid overloading with wet toppings which can make the crust soggy. The dough can be made ahead and stored in the refrigerator for up to 24 hours, wrapped tightly in plastic wrap.

Emergency Sandwich Bread

When you're craving fresh bread but find yourself without yeast in the pantry, this emergency sandwich bread recipe comes to the rescue. This quick bread uses baking powder as its leavening agent, producing a dense yet satisfying loaf that's perfect for sandwiches or toast.

Unlike traditional yeasted breads that require proofing time, this emergency bread can be prepared and baked in under an hour. The texture is more similar to a soda bread, with a slightly crumbly but sturdy crumb that holds up well when sliced.

• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 tablespoon sugar
• 1 cup water
• 1/4 cup vegetable oil
• 1 large egg
• 1 tablespoon butter, melted (for brushing)

Preheat your oven to 375°F (190°C) and grease a 9×5-inch loaf pan. In a large bowl, whisk together the flour, baking powder, salt, and sugar. In a separate bowl, combine water, oil, and egg, beating until well mixed. Make a well in the center of the dry ingredients and pour in the wet mixture. Stir until just combined, being careful not to overmix.

Pour the batter into the prepared loaf pan and smooth the top with a spatula. Brush the surface with melted butter. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Allow the bread to cool in the pan for 10 minutes before removing and cooling completely on a wire rack.

For best results, let the bread cool completely before slicing. This bread can be stored at room temperature in an airtight container for up to 3 days, though it's best consumed within 24 hours. The crust may soften over time, but you can crisp it up by toasting the slices.

Three-Ingredient Quick Bread

Three-ingredient quick bread is a simple solution for those times when you need fresh, homemade bread but don't have yeast on hand. This rustic bread relies on self-rising flour as its base, eliminating the need for multiple dry ingredients while still producing a satisfying loaf with a tender crumb.

The beauty of this recipe lies in its simplicity and reliability. Unlike traditional yeast breads that require proofing time, this quick bread goes from mixing bowl to oven in minutes, making it perfect for last-minute meals or when you're short on time.

Mix the self-rising flour and sugar in a large bowl until well combined. Pour in the room temperature beer and stir with a wooden spoon until a shaggy dough forms. Don't overmix – the dough should be slightly sticky and rough-looking. Transfer the dough to a greased 9×5-inch loaf pan.

Bake in a preheated 375°F (190°C) oven for 45-50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Let the bread cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.

For best results, allow your beer to come to room temperature before mixing, as cold beer can affect the bread's rise. If you don't have self-rising flour, you can make your own by combining 3 cups all-purpose flour with 1½ tablespoons baking powder and 1½ teaspoons salt. The bread is best eaten the day it's made but can be stored in an airtight container for up to 2 days.

• 3 cups self-rising flour
• 1 can (12 oz) light beer at room temperature
• 3 tablespoons granulated sugar

Hearty Cornbread Loaf

This rustic cornbread loaf offers a dense, satisfying texture that pairs perfectly with soups, stews, and chili. Unlike traditional yeasted breads, this quick bread relies on baking powder and baking soda for leavening, making it an ideal choice when you need fresh bread quickly.

The combination of cornmeal and all-purpose flour creates a beautiful golden color and provides a distinctly Southern flavor profile. The addition of honey adds a subtle sweetness that balances the natural earthiness of the cornmeal, while buttermilk ensures a moist, tender crumb.

Preheat the oven to 375°F (190°C) and grease a 9×5-inch loaf pan. In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt. In a separate bowl, combine the buttermilk, eggs, honey, and melted butter, whisking until well blended.

Pour the wet ingredients into the dry ingredients and stir just until combined. Avoid overmixing, as this can lead to a tough texture. Transfer the batter to the prepared loaf pan and smooth the top with a spatula. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.

For best results, allow the cornbread to cool in the pan for 10 minutes before removing. This bread is best served warm and will keep for up to 3 days when stored in an airtight container. If your cornmeal is coarse, consider soaking it in the buttermilk for 10 minutes before mixing with other ingredients to ensure a smoother texture.

• 2 cups yellow cornmeal
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 cups buttermilk
• 2 large eggs
• 1/3 cup honey
• 1/4 cup melted butter
• 2 tablespoons vegetable oil