5 from 21 votes
No Yeast Bread
No Yeast Bread creates a rustic loaf using baking soda as a leavening agent, combined with buttermilk and melted butter. The dough is mixed and gently kneaded, baked in a hot cast iron skillet until golden with a crisp crust. Rolled oats on top add texture, and the bread is ready to serve warm shortly after baking.
Prep Time
20 mins
Cook Time
35 mins
Total Time
55 mins
Servings:
8
servings
Course:
Appetizer, Bread
Ingredients
- 3 ½ cups all-purpose flour
- 2 tablespoons sugar
- 1 ¼ teaspoons kosher salt
- 1 ¼ teaspoons baking soda
- 1 ½ cups buttermilk
- ¼ cup butter melted, unsalted
- 1 tablespoon rolled oats
Instructions
- Preheat oven to 375 degrees F. Place a 10-inch cast iron skillet or Dutch oven in the oven.
- In a large bowl, combine flour, sugar, salt and baking soda.
- In a large glass measuring cup or another bowl, whisk together buttermilk and butter. Pour mixture over dry ingredients and stir using a rubber spatula until a wet, sticky dough forms.
- Working on a lightly floured surface, gently knead the dough a few times, shaping the dough into an 8-inch round, about 1-inch thick, adding additional flour as needed.
- Place dough into the prepared skillet. Using a sharp knife or bread lame, cut a 1/2-inch deep “X” into the top of the bread; brush with additional buttermilk and sprinkle with rolled oats.
- Place into oven and bake until golden brown and the bottom of the bread sounds hollow when tapped, about 35 minutes.
- Serve warm.
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Notes
- Whole wheat flour or a blend of whole wheat and all-purpose flour can replace all-purpose flour if desired.