This wonderfully easy and convenient no yeast bread is also known as soda bread. Adapted from my Irish Soda Bread, this dense loaf is made from just 6 ingredients and ready in about 1 hour. There’s no complicated shaping or kneading necessary and I offer plenty of flavor suggestions. We love this with oats and/or coarse salt sprinkled on top!
One reader, Anne, commented: “This recipe is absolutely amazing! I made 2 loaves. One was rosemary and parmesan, the second one was dried cranberries and walnuts with cinnamon. Omg! So simple, yet so wonderful. Love the rustic presentation. Thank you for this recipe. I just may be making my own bread from now on. โ โ โ โ โ “
Highly requested and majorly convenient if you (1) don’t have yeast and (2) crave bread, this no yeast bread comes at the perfect time! I adapted this recipe from my Irish Soda Bread, a recipe straight from my late grandmother’s kitchen. I made 3 loaves just this past week and am thrilled to share the simple process with you today.
This No Yeast Bread Is:
- Ready in 1 hour
- Made with 6 ingredients
- Convenient if you don’t have or don’t want to use yeast
- Dense, satisfying, and crusty
- Delicious toasted or warm with honey butter
- Made with buttermilk for extra flavor and richness
- Wonderful plain or with optional flavors
The Exact Texture to Expect:
My no yeast bread has a crumbly golden brown crust with a dense, tight crumb inside. Since there’s no yeast, don’t expect an airy, light, or bouncy bread. If you want an airy yeast bread, I recommend my sandwich bread, artisan bread or even whole wheat bread.
These Ingredients Are Crucial
This section is important to review if you’re wondering about ingredient substitutions or why certain ingredients are used.
- All-Purpose Flour: All-purpose flour is best for this loaf, though the same amount of bread flour may also be used without any changes to the recipe. See my recipe notes about whole wheat flour. I have not tested this recipe with gluten free alternatives.
- Salt: I use 1 and 1/2 teaspoons of fine sea salt for flavor, but have also tested this recipe with the same amount of regular table salt. Both are excellent.
- Baking Soda: This is a quick bread, so the bread rises without the use of yeast. Baking soda is our leavening agent and if you remember from my baking soda vs baking powder page, baking soda requires an acidic ingredient. Do not use baking powderโyou will need an excessive amount in order for this bread to rise and that much baking powder will leave a chemical aftertaste.
- Butter: You’ll notice that I use melted butter in this loaf while my Irish Soda Bread uses cold butter that you cut into the flour. I played around with this dough A LOT and found that I could successfully use melted butter and skip the cutting step (in conjunction with leaving out the egg). The bread isn’t quite as heavy and rich as my grandmother’s recipe, but it’s still plenty flavorful.
- Honey or Sugar: Either work with zero changes to the recipe required.
- Buttermilk: Buttermilk, an acidic ingredient, adds richness and flavor. Just like it does for no yeast cinnamon rolls, it also aids in the loaf’s rise. If you don’t have buttermilk, see my recipe note about a DIY buttermilk substitute.
A sprinkle of oats, seasonings, and/or coarse sea salt or flaky sea salt on top is optional!
No Yeast Bread Video Tutorial
Now that you understand why each ingredient is imperative to the recipe’s success, let’s watch a super quick recipe video. Yes, the process really is this easy!
Overview: How to Make No Yeast Bread
While the full recipe is written below, let’s quickly walk through the process with step-by-step pictures. I want you to be confident and have instant success!
- Combine the dry ingredients.
- Mix the honey and melted butter, then stir into the dry ingredients.
- In 2-3 additions, fold in the buttermilk to create a shaggy and slightly moist dough.
- Turn dough and any flour crumbles at the bottom of the bowl onto a work surface. Using your hands, bring the dough together into a ball then flatten into a 2 inch thick, 7-8 inch disc. These measurements don’t need to be totally accurate.
- Place onto a lined baking sheet or your baking pan of choice. (See next section.) Brush with a little more buttermilk and, if desired, sprinkle with some oats and/or coarse sea salt or flaky sea salt.
- Using a very sharp knife, score the top of the dough with an X that’s about 3/4 inch deep. This allows the center to bake.
- Bake until golden brown. Tent with aluminum foil halfway through baking to prevent the crust from over-browning before the center cooks through.
Best Baking Pan to Use for No Yeast Bread
- I usually use a half baking sheet lined with parchment paper or a silicone baking mat.
- You can also use a seasoned 10-12 inch cast iron skilletโfeel free to pre-heat the skillet in the pre-heating oven, though that’s not necessary.
- Greased 9-10 inch cake pan or pie dish.
- A dutch oven large enough to fit the loaf. Line with parchment paper before placing the dough inside. Feel free to bake the bread with the lid on, which helps develop a crispier crust. Remove the lid for the last 10 minutes of baking. The bake time may be longer since the bread is in a closed pan for most of the oven time.
- Any square or rectangular pan large enough to fit an 8-inch round loaf.
See all of my quick bread recipes. Excited for you to try this easy bread!
Print
Homemade No Yeast Bread (Soda Bread)
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 1 loaf
- Category: Bread
- Method: Baking
- Cuisine: American
Description
This dense, chewy, and satisfying no yeast bread rises with baking soda and buttermilk. Before beginning, review the blog post above, recipe notes below, as well as the video tutorial.
Ingredients
- 4 and 1/4 cups (531g) all-purpose flour (spooned & leveled), plus more for hands and surface
- 1 and 1/2 teaspoons salt
- 1 and 1/2 teaspoons baking soda
- 4 Tablespoons (1/4 cup; 60g) unsalted butter, melted
- 2 Tablespoons honey (43g) or granulated sugarย (25g)
- 1 and 3/4 cups (420ml)ย buttermilk, plus 1 Tablespoon for brushing the dough
- optional: 1 Tablespoon whole oats and/or a sprinkle of coarse sea salt or flaky sea salt for topping
Instructions
- Preheat oven to 400ยฐF (204ยฐC). There are options for the baking pan. Line a baking sheet with parchment paper or a silicone baking mat, use a seasoned 10-12 inch cast iron skillet, or grease a 9-10 inch cake pan or pie dish. Set aside. Feel free to pre-heat the skillet in the oven too, though that’s not necessary.
- Whisk the flour, salt, and baking soda together in a large bowl. Set aside.
- Whisk the melted butter and honey/sugar together. Pour into the flour mixture and toss to combine. (The mixture won’t fully combine yet since there’s so little wet ingredients and so much flour.) In 2-3 additions, pour in the buttermilk mixing for 15-20 seconds after each addition. After all of the buttermilk has been added, mix gently to form a shaggy, stiff, and slightly moist dough. If you used honey, there could be little specks of honey/butter in spots. That’s ok! Those will be extra flavorful specks in your bread.
- Pour the shaggy dough and any flour crumbles that haven’t been incorporated onto a lightly floured work surface. With floured hands, work the dough into a ball and flatten into a (approximately) 7-8 inch disc as best you can (make it about 2 inches tall). If the dough is too sticky, add a little more flour.
- Transfer the disc to the prepared skillet/pan. Brush the whole loaf with 1 Tablespoon buttermilk. Using a very sharp knife, score a 3/4 inch deep X into the top. (Without scoring, the bread can’t bake properly in the center.) Sprinkle optional oats and/or coarse sea salt or flaky sea salt on top of the loaf.
- Bake until the bread is golden brown and center appears cooked through, about 45 minutes. Loosely cover the bread with aluminum foil halfway through bake time to protect the crust from over-browning before the center has a chance to cook.
- Remove from the oven and allow bread to cool for 5 minutes before slicing. For best taste, though, let the bread cool for at least 30 minutes before slicing and serving. If you made a plain loaf, the slices are delicious spread with honey butter or your desired spreads. Slices taste wonderful toasted, too!
- Cover and store bread at room temperature for 3 days or in the refrigerator for up to 1 week.
Notes
- Freezing Instructions:ย Baked and cooled bread freezes well up to 3 months. Freeze the whole loaf or individual slices. Thaw in the refrigerator or at room temperature, then reheat as desired.
- Special Tools (affiliate links): Baking Sheet, Cast Iron Skillet, Round Cake Pan, or Pie Dish | Silicone Baking Mat or Parchment Paper (if using baking sheet) | Glass Mixing Bowl | Whisk | Wooden Spoon or Silicone Spatula | Pastry Brush | Coarse Sea Salt or Flaky Sea Salt
- Buttermilk: Using cold buttermilk is best. Buttermilk is key to the breadโs flavor, texture, and rise. The bread will not rise without it. If you donโt have any buttermilk on hand, you can make a homemade DIY buttermilk substitute. Whole milk or 2% milk is best, though lower fat or nondairy milks work in a pinch. Add 1 Tablespoon of lemon juice or white vinegar to a liquid measuring cup. Add enough milk to make 1 and 3/4 cup. Whisk together, then let sit for 5 minutes before using in the recipe.
- Alternative Flours: Instead of all-purpose flour, you can use the same amount of bread flour with no other changes needed to the recipe. If you’d like to use all whole wheat flour instead of all-purpose flour, expect an extremely dense and heavy loaf. Instead, I recommend using half all-purpose flour and half whole wheat flour. Still, the bread will taste pretty heavy. If you’re interested, here are all my recipes using whole wheat flour. I have not tested this bread with any gluten free alternatives, so I’m unsure of the result. Let me know if you do! If you’re interested, here are all my gluten free recipes.
- Optional Flavor Additions: Feel free to add flavor to this bread by mixing any of the following or a combination of them in with the flour in step 2: 2 Tablespoons chopped fresh rosemary or other chopped fresh herb, 1 cup freshly grated parmesan cheese or other shredded cheese, 1/2 teaspoon freshly ground black pepper, 1 diced jalapeรฑo, 2 teaspoons Italian seasoning or other ground seasoning/herb, 2 cloves minced garlic, or 1 cup dried cranberries, raisins, or other small dried fruit. Sometimes I add 1 extra Tablespoon of sugar/honey, 1 cup raisins, and 2 teaspoons ground cinnamon.
- Best Baking Pan to Use: I like using a regular sheet pan because it’s easy, convenient, and universal to most kitchens. I do not recommend a loaf pan because the loaf may not bake evenly inside. This dough is best as a flatter loaf. See blog post above for different pans.
Reader Comments and Reviews
Made this soda bread, 5 stars! Absolutely love it! Very easy to make. Can’t wait to try the version with raisins and egg.
I made this recipe with a combination of wheat, coconut, & almond flour. The result was very good. The bread held together with a sweet flavor. This recipe is a keeper.
this is like home as a child 60 yrs ago , love this – thanks !!!!!
Will be trying this for the first time. Will a baking stone work? I would be using a piece of parchment paper to slide the dough onto the stone. ??
Hi Liz, we havenโt tested it on a pizza/baking stone, but a few readers have reported success doing so. Make sure to preheat your pizza stone before placing the bread dough on top for baking.
I made a couple of changes to the recipe. I used half all purpose flour and half coconut flour to lower the carbs and also to eliminate the sugar/honey since coconut flour is sweet. And then I mixed in some Everything Bagel Seasoning. The bread is very dense but it came out exactly the way I wanted it to taste. Perfect replacement for a bagel for my husband and me.
Thanks so much for sharing your recipe!
I followed the exact recipe, scooped and leveled the flour and measured buttermilk at eye level. This was a huge soupy mess that did not come together at all. So disappointed.
I was wondering if this would work on a grill.
Baked, sliced and quick reheat/grill marks right before we eat.
As always, thanks in advance.
Hi Sheila, we haven’t tried it, but you should be able to quickly grill the baked slices. Let us know if you try it!
Made this yesterday and used for sandwiches. Itโs a good quick bread alternative to yeast bread! It was somewhat dense but very soft and tastes great!
I put coarse sea salt on top and my husband said it tastes a like pretzel bread, and it really does! Another great win from Sally, thanks!
Is it possible to use einkorn flour instead? I don’t know how familiar you are with it, but if it is possible, are there any changes needed for the recipe?
Hi Milania, we have not tested einkorn flour here but let us know if you do!
Hi Sally, I will try this bread tomorrow it looks great. I was wondering when I tag a recipe to save it the color was a pretty pink now it is changed to a funny pink-orange. WHY?
I save all your recipes.
Hi Patsy, where are you seeing the color? We made some design updates in February, and a couple brand colors on the site changed.
Can all or partial whole wheat be used for this bread?
Hi Nancy, If youโd like to use whole-wheat flour instead of all-purpose flour, expect an extremely dense and heavy loaf. Instead, we recommend using half all-purpose flour and half whole wheat flour. Still, the bread will taste pretty heavy.
Very tasty! I made the mistake of using a loaf pan, but it still turned out great! I topped mine with oats before baking and spread honey butter on it! Will definitely be using this recipe again!
This came out excellently even after putting in frozen fruit instead of dried fruit. Looking forward to making it again and trying the other recommended flavors.
WOW, so good! I made the full recipe but split the dough into two smaller loaves; at 400 F, they were done at 35 minutes. I did tent with foil at 25 minutes (should have done it a little sooner, but forgot!) to prevent too much browning. For flavoring, I added 1.5 t. dried rosemary, and the garlic, Parmesan, and black pepper amounts suggested in the recipe notes. Such a delicious combination! I can’t wait to have this with soup tonight!
I make this soda bread on a weekly basis. I substitute 1.25 cups of flour for steel cut oats. I grind up oats [after] precise dry measure. I add ground up Rosemary.
If making it for a Sunday french toast, I omit the rosemary. I add cinnamon & a bit of dark brown sugar instead.
In both of my recipes, I use dark amber maple syrup instead of honey.
We do not eat any other bread, just this.
I tried making this with half whole wheat and half regular flour and it would not form into a ball. I tried a second time and only had enough ingredients to do a half recipe using only regular flour and it also would not form into a ball. What am I doing wrong? I ended up adding just more wet ingredients that I had (the whole wheat one i used more buttermilk, the regular one I added more melted butter) and I got them to a point that they were semi formed but still crumbly. Hoping I can bake and salvage some of it but.
Hi Candice! How did you measure the flour? Make sure to spoon and level (instead of scooping) to avoid packing in too much flour into your measuring cups – or use a kitchen scale. You can read more about properly measuring baking ingredients in this post.
My dough was very wet. I measured everything by grams and ml, but still almost sloppy wet. Any suggestions?
Hi Denise, you can add a little more flour if the dough is too wet. I hope this helps for next time, and thanks for trying this recipe!
Wonderful bread! I added oats to the dough, can recommend.
I’ve made this but my ”bread” was so dense!! not tasty at all, I’ve added raisins and chopped pistachios but they didn’t cut through the taste of baking soda.. Very disappointed..
Hi AkAk, we’re so sorry you didn’t enjoy this recipe. As a soda bread, we expect a dense, tight crumb inside. Since thereโs no yeast, donโt expect an airy, light, or bouncy bread. Is your baking soda expired by chance? That could be leading to an overly dense bread and the baking soda taste that you mention. Thanks for giving this one a try!
YOU CAN’T PLEASE EVERYONE, EVEN WITH A GREAT RECIPE..!!!!!
I have yeast and baking powder intolerance. Can I bake this bread with baking soda only?
Hi Ieva, yes. This is a quick bread, so the bread rises without the use of yeast. Baking soda is our leavening agent here.
I made this bread with chopped herbs and cheddar and it was so so delicious. I need to make it again!
I really liked this recipe. For the raisins, I rehydrated them first in some white port to get them extra juicy and flavorful
I would like a recipe for gluten free bread that does not use yeast.
Hi Susan, we do not have any gluten free bread recipes at this time. If you’re interested, here are all of our gluten free recipes for browsing.