Ditch the yeast and the eggs for a 5-ingredient recipe for homemade no yeast bread, including four flavor variations: plain, Everything seasoning, cinnamon-raisin and parmesan-black pepper.
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Homemade bread can be a daunting endeavor, but it doesn’t have to be! I’ve skipped the yeast and the eggs for this quick-fix recipe that takes just 10 minutes to mix up and 35 minutes to bake.
Translation: Easy Homemade Bread will be on your table in 45 minutes or less!
What to Expect from Bread Without Yeast
Because this bread relies on baking soda instead of yeast, it bakes up with a golden crust and a moist, tight crumb. It won’t be airy or bouncy like traditional sandwich bread… and it’s not meant to be. If you’re craving something tall and fluffy, try my soft homemade dinner rolls instead.
So before we dive in, here are a few things worth knowing so you’re not surprised:
- No Rise Here: This is an updated spin on my Irish Soda Bread so it will not rise. I repeat: It will not rise! So what you see when you put it in the oven is basically what you’ll see when you pull it out of the oven.
- Density At Its Finest: This is a moist, dense, hearty loaf. The texture will not resemble the light and fluffy sandwich breads you may be accustomed to.
- Toast It Up: This bread is great warm out of the oven, but I’m a firm believer in taking it a step further and always toasting it before digging in.
So let’s talk ingredients… this no yeast bread uses just five simple pantry and fridge staples. And while the list is short, each one plays a specific role. Because when you’re working without yeast or eggs, structure and chemistry matter more than ever.
- Flour: All-purpose flour is my go-to, but this recipe is pretty flexible. Bread flour and gluten-free flour both work great. Whole wheat works too, but the loaf will be a bit denser and heartier, and you may need to add a splash more liquid to bring the dough together. I haven’t tested this with self-rising flour, so I can’t guarantee the results—if you try it, let me know!
- Baking soda: Our leavening agent since we’re skipping the yeast entirely. Baking soda needs an acid to activate, which is why buttermilk is in this recipe. Don’t swap in baking powder; you’d need so much of it to get any lift that you’d end up with a bitter, chemical aftertaste.
- Salt: For flavor. If you’re using table salt, use a little less since it’s finer and more concentrated.
- Buttermilk: Doing double duty here: it activates the baking soda AND adds richness and a slight tang to the loaf. No buttermilk on hand? Scroll down, I’ve got you covered with an easy DIY buttermilk substitute that works just as well.
- Butter: Melted and slightly cooled. We use 2 tablespoons in the dough and save the last tablespoon for brushing the top before baking for a golden crust. I prefer unsalted butter, but use whatever you have on hand. You can substitute olive oil in a pinch, but the flavor won’t be quite as rich and you’ll lose that buttery crust on top (which, trust me, you don’t want to lose!).
This basic recipe will yield a regular ol’ loaf of bread without yeast (meaning no flavorings or seasonings), but I’ve shared my favorite flavor variations below.
No Buttermilk? Make Your Own in 5 Minutes
I’ve made this recipe more times than I can count using a buttermilk substitute, and it turns out perfectly every time. And yes, non-dairy milk works beautifully here, whether that’s soy, oat or almond.
To make your own, add 1 tablespoon of lemon juice or vinegar to a liquid measuring cup, then fill with milk up to the 1-cup line. Stir and let it sit for about 5 minutes, until it curdles and thickens slightly. That’s it. Once it’s ready, proceed with the recipe as directed.
This is genuinely one of the easiest bread recipes out there. Whisk the dry ingredients together, then stir in the buttermilk and 2 tablespoons of melted butter just until combined. The dough will look shaggy and slightly sticky.
Turn the dough onto a floured surface and knead it a maximum of 8 times. Don’t overwork it. Overworking the dough develops too much gluten, which can make the loaf tough instead of tender.
Shape it into a 6-inch domed round and transfer it to a parchment-lined baking sheet. Using a sharp knife, score an X about ¾ inch deep across the top. This helps the center bake through.
Brush the top with the remaining melted butter, then bake at 375°F for about 35 minutes, until the outside is golden brown and the loaf sounds hollow when tapped on the bottom.
Let it cool before slicing—cutting in too soon can cause the crumb to crumble. And trust me, it slices beautifully once it’s had a few minutes to set. Although I’ll be honest, I have a hard time waiting!
My 4 Favorite Flavor Variations
The plain loaf is absolutely delicious, but I’ve developed four variations that are seriously worth trying:
- Plain
- Everything Seasoning
- Parmesan-Black Pepper
- Cinnamon-Raisin
Once you whip up a loaf (or four), don’t just stop there! Soda bread makes for fantastic grilled cheese, as well as homemade croutons and even bread pudding.
Toast toppings are also endless! I like the below combos:
- Plain Bread toasted with butter, jam, cream cheese, peanut butter, Nutella, etc.
- Everything Seasoning Bread made into grilled cheese with cheddar, Swiss or gruyere cheese
- Parmesan-Black Pepper Bread toasted then slathered with butter and drizzled with honey
- Cinnamon-Raisin Bread toasted then slathered with unsalted butter
How to Store and Freeze This Bread
Since this is homemade bread without any preservatives, it’s best enjoyed within a day or two at room temperature.
If you want to freeze the bread, let it cool completely then wrap it very securely in plastic wrap. Pop the loaf into a sealable plastic bag then squeeze out as much air as possible before sealing the bag shut. Freeze for up to 2 weeks. To serve, thaw at room temperature and toast slices once thawed.
Ingredients
- 2 cups all-purpose flour, plus more for kneading
- 3/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup buttermilk or buttermilk substitute (See Kelly's Notes)
- 3 Tablespoons unsalted butter, melted and divided
Instructions
- Preheat the oven to 375°F.
- In a large bowl, whisk together the flour, baking soda and salt.
- Add the buttermilk and 2 tablespoons melted butter and mix just until combined.
- Generously flour your work surface. Scrape the dough onto your work surface then sprinkle the top of it with additional flour. With very light pressure, turn the dough so that it is coated on all sides with flour then knead it a maximum of eight times. Shape it into a 6-inch domed round.
- Transfer the dough to a nonstick baking sheet or a baking sheet lined with parchment paper.
- Using a sharp knife, cut a large "X" across the top then brush the top with the remaining 1 tablespoon melted butter.
- Bake the bread for about 35 minutes or until it is no longer doughy in the center. Remove it from the oven and set it aside to cool before slicing and serving.
Kelly's Notes:
- No buttermilk? No problem! Add 1 tablespoon of lemon juice or vinegar to a liquid measuring cup, then pour in milk (any variety) up to the "1 cup" mark. Stir the mixture then let it sit for 5 minutes until it curdles and thickens slightly. Proceed with the recipe as directed.
- To freeze the bread, wrap it securely in plastic wrap then place it in a sealable plastic bag. Remove as much air as possible and seal the bag shut. Freeze the bread for up to 2 weeks.
For Everything Seasoning Bread:
- Omit the salt; stir 1 tablespoon Everything seasoning in with the flour; brush the top of the loaf with 1 tablespoon melted butter then sprinkle generously with Everything seasoning; bake as directed.
For Parmesan-Black Pepper Bread:
- Omit the salt; stir ½ cup grated Parmesan cheese and ½ teaspoon black pepper in with the flour; brush the top of the loaf with 1 tablespoon melted butter then sprinkle with additional grated Parmesan cheese and black pepper; bake as directed.
For Cinnamon-Raisin Bread:
- Stir 3 tablespoons white sugar, 2 teaspoons ground cinnamon and 1 cup raisins in with the flour; brush the top of the loaf with 1 tablespoon melted butter; bake as directed.
- ★ Did you make this recipe? Don't forget to give it a star rating below!
Nutrition
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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
Loved this recipe thank you
You are so welcome, Brian! I’m thrilled you enjoyed the recipe!
Love the soda bread. I have another tweak that I always love… adding caraway seeds, or even chopped pecans, walnuts, pepitas, or sunflower seeds.
I also divide the round in half and form into two simple loaves… easier to slice for sandwiches.
Yessss! Love adding caraway seeds, too!
I made the Cinnamon raisin version. This was my very first attempt at any type of bread making.
LOVE it. I will be passing it on as well as trying the other versions.
So thrilled you enjoyed the recipe, Shelley!
I made 2 more loaves this morning with experimentation because I do enjoy baking. What I baked yesterday is very good and a change for me. This morning I used glass bread pan and cast iron skillet and added other ingredients and more moisture to have it more muffin like, coffee cake like and still a crunch to the crust.
Bread pan. Chocolate chip, coconut, almond extract, whipped cottage cheese, cinnamon and lots of melted butter. Delicious!!
Cast iron skillet. Blueberry, cranberry, almond extract, whipped cottage cheese, cinnamon and lots of melted butter. Came out well and it is delicious!! Both will be put in containers for the freezer.
It all sounds delicious, Rhonda!
I made 2 loaves this morning—orange cranberry using orange extract and zest from my oranges. This is the one I am enjoying now with my coffee. It is delicious!!
Second loaf is Cinnamon Raisin.
I will be using this recipe again and with tweaking. Maybe 5 minutes less time in my oven. The ingredients are perfect for 1 to 3 people. You can always double the recipe for bigger loaf. I also baked in the round shapes on sheet pan instead of using bread pan, round cake pan. The round shape is new style in my homemade cooking and it came out well.
Love reading this, Rhonda! Enjoy!
Absolutely delicious and so easy to make. I’ve actually made it a couple of times already and yesterday I made the cinnamon raisin bread. SCRUMPTIOUS!
Thank you Kelly for this recipe!
So glad you enjoyed it, Diana!
Thank you for sharing this super easy recipe ! I have sworn off of store bought bread and making my own.
It was so easy and came out perfect.
I also added jalapeños and cheese came out so yummy !
Happy holidays
So glad you enjoyed it, Rose!
Can you put this in a loaf pan, for better shaping?
Hi Teena! I haven’t tested that so I can’t say with certainty, but it’s worth a shot. Please keep me posted!
I have made this recipe countless times, always with a buttermilk substitute and with various mix-ins. Tonight I made a cheddar cheese and garlic herb version–my favorite to date! The hard part is not eating the entire loaf in one sitting.
Thrilled you’re enjoying it, Keeley!
I’ve made 2 of these 4 breads (parmesan pepper, and cinnamon raisin – both are wonderful. Made a few alterations for fun and loved the results:
– for both breads I swapped in 1 cup of whole wheat flour (so, 50/50 white and whole wheat flour)
– added 1 teaspoon of Rosemary to the parmesan pepper bread, and sprinkled a little extra on top as well
– added an extra teaspoon of cinnamon to the cinnamon raisin.
Great recipes which I have to make two loaves at a time because my son and I work out a lot, and crave a good carb when we get back from the gym – so they go fast!
Love reading this, Dr. Dave! I’m thrilled you and your son have been enjoying so many variations of this no yeast bread recipe!
Really good, but I wish that I had checked the date on my buttermilk before using…
Oh shoot! Hopefully better luck with fresh buttermilk next time!
this recipe was delightful, and i will bake it again, very good!
So glad you enjoyed it, Ann!
My first attempt at fresh baked bread, it was a hit! Made with 18% cream and vinegar instead of buttermilk and everything bagel seasoning sprinkled on top.
So glad you enjoyed it, Katie!
I made Irish soda bread before, but in this version I substituted butter for olive oil and I used regular 2% milk instead. Delicious!
So glad you enjoyed the recipe, Kamil!
Best ever! Everybody loves it. My tweak is baking in Microwave on parchment paper on a dinner plate for 3 minutes. Stand in Microwave 1 min. Tested with toothpick and clean is done. Rest 1 hrs before sliced. Can be toasted. Delight with butter and jam!
I’m so glad you enjoyed the recipe, Lydia!
Hello Kelly,
I just made the “no yeast” bread. THANK YOU for such a simple, easy to make and tasty bread recipe. I used Einkorn flour and your substituted buttermilk with half and half and lemon (maybe that helped the texture of the bread to be soft). Because I used Einkorn flour I added an extra tbsp of lemon juice, just to help it rise a bit more since Einkorn is low in gluten and it doesn’t act like regular flour. I tweaked for my taste the 3 tsp of melted unsalted butter with 2tsp unsalted with 1tsp of salted butter and flavored the dough with everything bagel seasoning and hoped for the best (because I am not a bread maker or baker in general). At 35 mins. I tested the bread with a knife and it came out clean(!), but I left the bread in the oven for 1 more minute in the oven to see if the top browned a bit more even though the bottom was nice and golden. Left it on a cutting board to cool, but after 7 minutes I cut into it. DELICIOUS, SOFT in spite of its density and TASTY with a very slight tang like a faint sourdough which was a relief since I did not want the bread to taste like a sour lemon.
I measured the height of the bread at its highest point which was close to 1.75 inches. My bread came out more square than round, but it was due to my kneading it very gently and no more than eight times as you suggested.
We didn’t have bread in the house, and it is our breakfast bread. I am eating my plain because it is that good, and it is not salty in the lease! My husband just asked for a second piece(!).He is eating his slice with butter and jelly. Thank you for a recipe that I will make from now on, and thank you for the variations, too!
I’m so thrilled to hear that you and your husband enjoyed the recipe and that it turned out great for you, Cecilia!
I’ve been wanting to try Einkorn flour and find a simple recipe to use it in. Your reply kept me mesmerized until you mentioned it tasted like a sour dough. Not a fan of sour dough. But, I may try your version just for the experience. Thanks for sharing.
It’s easy enough to make . I like the crunchy top but is very dense bread , tasted like a grands biscuit , which well we like. Rather than with dinner I enjoyed it more with butter and jelly on it! Yummy
I’m so glad you enjoyed the recipe, Theresa!
I make this bread A LOT and never have buttermilk on hand. I’ve used just about every buttermilk sub you mention on your buttermilk substitutions page and the bread comes out PERFECT every. single. time. Thank you!!
So, so happy to read this, LC!
I am. here at home and it is raining. Out and I need bread. I have even thing. but no baking soda. Can I substitute for the baking soda?
Hi Tana! You can substitute 2 1/4 teaspoons of baking powder, however, I haven’t tried that substitution in this recipe so I can’t say with certainty what the results would be. Sometimes baking powder can give a bitter, off-putting taste. Let me know if you give it a shot!
Is the nutrition information for 1 slice? I did the everything bagel and it was so great, everyone loves it!
Hi Annie! The estimated nutritional info is for 1/4 of a loaf. :) I’m so glad everyone loved the recipe!