Homemade No Yeast Bread (Soda Bread)

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!

no yeast bread

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

no yeast bread

no yeast soda bread slices

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 or artisan bread.

These Ingredients Are Crucial

This section is important to review if you’re wondering about ingredient substitutions or why certain ingredients are used.

  1. 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.
  2. 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.
  3. 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 powder– you will need an excessive amount in order for this bread to rise and that much baking powder will leave a chemical aftertaste.
  4. 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.
  5. Honey or Sugar: Either work with zero changes to the recipe required.
  6. Buttermilk: Buttermilk, an acidic ingredient, adds richness, flavor, and aids in the loaf’s rise. If you don’t have buttermilk, see my recipe note about a DIY version.

A sprinkle of oats, seasonings, and/or coarse salt on top is optional!

ingredients in no yeast bread

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!

  1. Combine the dry ingredients.
  2. Mix the honey and melted butter, then stir into the dry ingredients.
  3. In 2-3 additions, fold in the buttermilk to create a shaggy and slightly moist dough.
  4. 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.
  5. 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 salt.
  6. 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.
  7. Bake until golden brown. Tent with aluminum foil halfway through baking to prevent the crust from over-browning before the center cooks through.

soda bread dough

no yeast bread dough

no yeast bread before baking

no yeast bread

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 skillet– feel 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!

clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon
no yeast bread

Homemade No Yeast Bread (Soda Bread)

  • Author: Sally
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 1 loaf
  • Category: Bread
  • Method: Baking
  • Cuisine: American


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.


  • 4 and 1/4 cups (531g) all-purpose flour (spoon & 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 (40g) or granulated sugar (25g)
  • 1 and 3/4 cups (420ml) buttermilk, plus 1 Tablespoon for brushing the dough
  • optional: 1 Tablespoon whole oats and/or a sprinkle of coarse salt for topping


  1. Preheat oven to 400°F (204°C). 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.
  2. Whisk the flour, salt, and baking soda together in a large bowl. Set aside.
  3. 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.
  4. 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.
  5. 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 salt on top of the loaf.
  6. 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.
  7. 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!
  8. Cover and store bread at room temperature for 3 days or in the refrigerator for up to 1 week.


  1. Freezing Instructions: 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.
  2. Buttermilk: Using cold buttermilk is best. Buttermilk is key to the bread’s flavor, texture, and rise. The bread will not rise without it. If you don’t have any buttermilk on hand, you can make a homemade “DIY” version. 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.
  3. 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.
  4. 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 jalapeño, 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.
  5. 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.

Keywords: soda bread, no yeast bread, quick bread

no yeast bread


  1. How do I know when this is done? I don’t want to overbake.

    1. Hi Donna! Bake until the bread is golden brown and center appears cooked through, about 45 minutes.

  2. I made this bread today and cut all the ingredients exactly in half. It was perfect. For anyone else who wants to try this, my bake time was 30 minutes. Thanks for this wonderful recipe Sally!

    1. I’m so happy you enjoyed this recipe, Amy!

  3. Hi! This sounds amazing! Do you think I could add some cooked wild rice to the bread? I’ve been looking for a good cranberry wild rice bread to make at home! I have been online orderI guess during my stay at home time…and accidentally ordered 4 bags of dried cranberries instead of one ‍♀️ Now I have to use them!! Thank you!!

    1. Hi Kriston! I haven’t tested this dough with wild rice, but let me know if you do!

  4. I just Love this bread recipe. So easy and delicious. One must try this at his/her home. Thanks for the recipe. Also sharing with you guys a post of no yeast bread recipe as well.

    1. I’m so happy you enjoyed this recipe!

  5. Hi Nagi
    I tried this recipe as I needed a quick and easy bread as it was late in the night and bread via the yeast method would have taken too many hours from prep to rest to bake. I added cranraisins to the mixture and it was fantastic.

    I have never used baking soda for bread and this has become my go to for a quick bread. My husband and daughter found it delicious, I even got frowned on when I wanted to share the last quarter with a friend.

    My pallette had to adjust to the slight saline taste that comes with baking soda. It makes a great toast.

    Cheers to another great recipe and outcome.


    1. Forgot to rate my 5 stars, sorry there are not 10 stars….lol

      1. Hi Sally
        Wrong name on comment, but the bread came from your trusted recipe.


  6. Great bread! Made it with the buttermilk substitute and added rosemary, super easy and quick!

    1. Delicious! I’m so happy you enjoyed this recipe, Isabella!

  7. If all you have on hand is salted butter, would you decrease the amount of salt used?

    1. You can use salted butter with no changes to the recipe. If you’re sensitive to the taste of salt, feel free to reduce by 1/8 or 1/4 teaspoon.

  8. hi! can this be made in a ditch oven, covered for a crispier crust? if so, for how long with lid on and then uncovered for additional browning…thank you 😉

    1. Yes! See right above the recipe.

  9. Hi, Sally! I just want to thank you for this bread recipe! While in “stay at home” mode, we’ve been having groceries delivered, but somehow we ran short of bread, and who knew yeast would be in short supply at stores, so my lack was keeping me from baking standard, yeasted bread. So, I was pleased to see your recent post for this no-yeast bread. I wasn’t sure what to expect from the texture (would it be at all similar to yeasted bread?). Well, I’m here to say that it is so much like regular bread, moist, and so flavorful. It toasts beautifully…great with nut butter, or under a poached egg. Our family loves it, and I’m sure we’ll be making it a lot. I don’t know how you do it, but all of your recipes bring me success in the kitchen. Thank you for the time you put in to give such clear instruction, and for testing recipes so thoroughly!

    1. Thank you so much for your kind feedback, Teresa! I truly appreciate it- and am so glad this recipe was a hit 🙂 Thank you for baking and trusting my recipes!

  10. HI Sally – what are your recommendations to add cheese to this loaf? Just grate some sharp cheddar and mix it into the entire mixture?

    1. Hi Anne! See my recipe note about adding different flavors. I add it directly to the dough with the flour.

  11. Hi Sally,

    I’m wanting to bake this but have no buttermilk, and am almost out of regular dairy milk…we’ve been sheltering at home & I don’t want to use up my dairy. Would the lemon juice trick work with non-dairy milk, like oat milk?

    Thanks so much for all your wonderful recipes!

    1. Yes. See recipe note!

  12. Tried this recipe since i love soda bread. I have baked it many a time. I must admit this is the ultimate soda bread recipe. Love it, yum yum! Children enjoyed it. Thank you Sally

  13. Isabella Cassinelli says:

    Hi! In this version of the recipe there is no eggs, while in the other version there is. Which one is the best then? Thanks!

    1. Hi! The egg in the Irish Soda Bread recipe provides a richer texture, but by using melted butter here, we sort of get that same effect. If you’re interested, see above where I chat about the ingredients.

  14. beautifully tasty x

  15. Excellent! First time ever making bread.

  16. I made this and am going to make it again. I used brown sugar and increased it by a tbsp.

    Loved it. It was great toasted with anything on it….making it again today! I made it on a sheet pan and scattered oats on it like you did and it looked gorgeous. Thank you.

  17. Nikki Chirico says:

    Hi Sally,
    I made this bread twice in the past week…it’s delicious and easy to make. Thank you for this recipe…it is a hit and I’m going to try it with jalapeño next. Hope you and the family are doing well. Thinking of Jude also ❤️

  18. I’ve been wanting to try this recipe but since flour is a very precious commodity during this time I need to use what flour I have wisely. Do you think I could halve this successfully? Thank you-love your site!

    1. Definitely! The bake time will be shorter.

  19. I am really excited to try this recipe, I have a gluten allergy. Can I substitute all purpose gluten free flour & if so is it the same ratio?

    1. Hi Lauren! I haven’t tested it. See recipe note.

  20. My first time baking bread, and I chose this recipe because all of the grocery stores are out of yeast. It turned out pretty well! I used Bob’s Red Mill Gluten Free 1:1 Flour, and it worked (which is always risky). Delicious with butter a raspberry jam!

    1. I’m glad you tried the GF flour, Marra. I will do this, as well. This bread looks delicious!

  21. Can whey or plain yogurt be used in place of the buttermilk?

    1. No, you need the liquid buttermilk or DIY soured milk substitute.

  22. Honey Irvin says:

    I haven’t made this yet Sally, but have had total success with all the recipes I have made from your great site, never making any changes, as I come here to make what you have so graciously made and proven for us, one question I have is, can this be made in a loaf pan?
    Thank you for a speedy reply…
    God bless you…

    1. Thank you, Honey Irvin! I do not recommend a loaf pan. See my recipe note.

  23. Hi! I have only “light” buttermilk which is 1.5% milk fat. Will that work? Should I add back some fat?

    1. That works!

  24. Wilma thiessen says:

    Thank you Sally! With yeast in short supply right now, I will be making this! Plus, it looks delicious!

  25. I made your soda bread this evening to accompany my beef stew. It was a tasty combination for a chilly, windy night. We loved your bread, and I’ll be making it often. By the way, I’ve made your cornbread many times. It’s the moistest, tastiest cornbread recipe I’ve tried.

  26. Hi Sally! I made this today to accompany our chili for supper. It was my first time making soda bread (though I make yeast bread regularly) and we all loved it! Even my 2 year old and my incredibly fussy father-in-law ate it! Yay! I was fortunate enough to find flour online so I will certainly make a few loaves to freeze before the baby arrives in July. While I do agree with another commenter, that it has a slightly weird taste to it due to the baking soda – it just takes a bit of getting used to. Still delicious. Can’t wait to have a slice with honey butter tomorrow 🙂

  27. Hi!

    Can this be made using a stand mixer or just use a bowl as shown?

    1. Hi Kelsey! A mixer would make this dough difficult to work with because it’s so sticky. Plus, you don’t want to over-mix it. I don’t recommend the mixer. Just a few turns with a wooden spoon or rubber spatula brings the ingredients together.

  28. Hi Sally,
    Just wanted to tell you that I made your dinner rolls for Easter. My family absolutely loved them. I love using your recipes because I know they will always be very delicious.
    I can count on you for giving us accurate and yummy recipes. Thank you so much. Good
    luck with Baby # 2. Bless you and your talents.

  29. Rachit Seksaria says:

    Hey! I understand that we don’t want this bread sweet and thus have used only 2tbsp sugar. My question is, can sugar also be used as acidic ingredient in a proper proportion (say 1/4 cup maybe) in replacement to buttermilk? Also, should there be any changes in recipes if we wanted to use wheat flour and not all-purpose flour for any recipes?

    1. Hi Rachit! That would require recipe testing. Regular white sugar wouldn’t suffice, but more honey or brown sugar could work depending on how much you use. For best results, I recommend sticking to the recipe. See my recipe note for whole wheat flour.

  30. Hi Sally. Your recipe has the butter and honey/sugar mixture added to the flour mixture first then adding the buttermilk, but that seems to me like the butter mixture would not evenly distribute throughout all the dry ingredients. I usually like to mix all of my liquids together, when possible, to add together so that everything is evenly distributed. I know you couldn’t mix the butter mixture to cold milk but if the milk were warmed slightly wouldn’t that worK? Or is there a reason the butter mixture must be added separately from the buttermilk?

    1. Hi Nancy! The butter and honey don’t fully mix in, as described. But they incorporate evenly as the dough comes together with the buttermilk. Feel free to add the two to the buttermilk directly, but the butter will solidify in cold milk. Best that the buttermilk isn’t warmed because the dough will be difficult to work with.

1 2 3 4 5

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Sally's signature

Recipes You’ll Love



Join the community on the 1st of every month as we tackle a new challenge recipe. Review Sally's Baking Challenge FAQ page if you have any questions.

View More

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More

The first week of every November is all about Thanksgiving Pies.

View More

My Cookbooks

Sally's Cookbooks

About Sally

Welcome to my Kitchen!

I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally