No Yeast Bread Recipe
User Reviews
4.7
No Yeast Bread Recipe
Description
This yeast-free bread incorporates old-fashioned rolled oats soaked in a mix of yogurt, milk, oil, honey, and egg, allowing the oats to soften and impart moisture. Whole wheat and all-purpose flours combined with baking powder, baking soda, and salt form the dry base. The wet and dry mixtures are combined gently to create a batter-like dough that is then transferred to a loaf pan and topped with oats before baking.
The bread bakes at a moderate temperature for about 50-55 minutes, developing a golden crust with a tender crumb inside. The lack of yeast means no rising time, and the result is a dense yet soft loaf with complex flavors from the whole wheat flour and honey sweetness.
This bread suits everyday use as sandwich bread or for toast, offering a hearty texture and mild flavor balance. It stores well covered at room temperature for a few days or refrigerated for up to a week. The loaf also freezes successfully, and toast made from it delivers a pleasant crispness and flavor boost.
The notes include an egg substitution option using a flax egg for a vegan-friendly variation. The hydration rest period for the oats is key to optimal texture.
Ingredients
- 1 cup (3 oz/85 g) rolled oats old fashioned
- 1 cup (8 oz/225 g) PLAIN yogurt
- 1 cup (8 fl oz/240 ml) milk whole
- ¼ cup (2 fl oz/60 ml) vegetable oil
- ¼ cup (2 ½ oz/71 g) honey
- 1 large egg
- 1 ⅓ cups (6 ½ oz/185 g) whole wheat flour
- 1 cup (5 oz/142 g) all-purpose flour
- 2 ¼ teaspoons baking powder
- ¼ teaspoon baking soda
- 1 ¼ teaspoons salt
- 1 tablespoon old fashioned rolled oats for garnish
Notes
- You can substitute the egg with a flax egg if desired; see egg substitute charts for guidance.
- Allowing the oats to hydrate with wet ingredients at room temperature before mixing improves moisture and texture.
- Store the bread covered at room temperature for 3 days or refrigerate up to one week; it freezes well for longer storage.
User Reviews
Overall Rating
4.7
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