This Hearty No-Yeast Bread is a game-changer for anyone craving fresh, homemade bread without the fuss. With a golden, crusty exterior and a soft, tender crumb, it’s packed with wholesome flavor and satisfying texture. Perfect for busy bakers, it comes together in just 20 minutes of prep and bakes to perfection in under an hour. The aroma of warm bread filling your kitchen is pure comfort, and every slice is a testament to simplicity done right.
Whether slathered with butter, dipped in soup, or enjoyed on its own, this bread is a versatile staple you’ll want to make again and again. Its rustic charm and hearty bite make it ideal for breakfast, snacks, or even a side for dinner. In less than an hour, you’ll have a loaf that’s as nourishing as it is delicious, proving that great bread doesn’t need to be complicated.
Ingredients for Hearty No-Yeast Bread
- 1 cup (3oz/85g) old fashioned rolled oats (quick cooking oats work too)
- 1 cup (8oz/225g) plain yogurt
- 1 cup (8floz/225ml) whole milk
- 1/4 cup (2floz/57ml) flavorless oil (vegetable, canola, or sunflower)
- 1/4 cup (2 1/2oz/71g) honey
- 1 large egg
- 1 1/3 cups (6 1/2oz/185g) whole wheat flour
- 1 cup (5oz/142g) all-purpose flour
- 2 1/4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 1/4 teaspoons salt
Step-by-Step Instructions
- Prepare the pan: Generously grease a 9×5 inch loaf pan with butter and set aside.
- Mix wet ingredients: In a medium bowl, combine the oats, yogurt, milk, oil, honey, and egg. Mix well and let sit for at least 45 minutes to allow the oats to hydrate.
- Combine dry ingredients: In a large bowl, stir together the whole wheat flour, all-purpose flour, baking powder, baking soda, and salt.
- Combine wet and dry: Gently stir the yogurt mixture into the flour mixture until just combined. Avoid overmixing for a lighter bread. If the mix seems dry, add 1/4 cup more milk.
- Bake: Pour the batter into the prepared pan, spreading it evenly to the edges. Sprinkle a few extra oats on top. Bake in a preheated oven at 375°F (190°C) for 50-55 minutes, or until the bread is golden brown.
- Cool and store: Remove the bread from the oven and let it cool completely on a wire rack before slicing. Store at room temperature for 3 days, refrigerate for up to a week, or freeze for longer storage. This bread makes amazing toast!
Perfect Pairings: Serving Suggestions
This Hearty No-Yeast Bread is incredibly versatile! Slice it thick and toast it for a crunchy base for avocado or nut butter. It also pairs beautifully with soups, stews, or a hearty salad. For a sweet treat, drizzle with honey or spread with jam—its slightly nutty flavor complements both savory and sweet toppings.
Storage Secrets: Keep It Fresh
Store your bread at room temperature in an airtight container for up to 3 days, or refrigerate for up to a week. To freeze, wrap slices or the whole loaf in plastic wrap and place in a freezer-safe bag for up to 3 months. When ready to enjoy, toast directly from frozen for a warm, crispy slice.
Recipe Variations: Make It Your Own
Feel free to customize this bread to suit your taste! Add a handful of seeds (like sunflower or flax) for extra crunch, or mix in dried fruit for a touch of sweetness. If you’re dairy-free, swap the yogurt for a plant-based alternative and use almond or oat milk. The possibilities are endless!
Time-Saving Tips: Simplify the Process
To save time, measure and mix your dry ingredients the night before. You can also prepare the yogurt mixture in advance and let it sit in the fridge overnight. This way, you’ll only need to combine everything and bake when you’re ready!
Common Questions: Troubleshooting Tips
If your bread turns out too dense, make sure you’re not overmixing the batter—just stir until combined. If the top browns too quickly, tent it with foil during the last 10 minutes of baking. And remember, if the batter feels dry, add that extra 1/4 cup of milk for the perfect consistency.
Hearty No-Yeast Bread
Ingredients
- 1 cup old fashioned rolled oats you can also use quick cooking oats
- 1 cup plain yogurt
- 1 cup whole milk
- 1/4 cup flavorless oil veg, canola, sunflower
- 1/4 cup honey
- 1 large egg
- 1 1/3 cups whole wheat flour
- 1 cup all-purpose flour
- 2 1/4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 1/4 teaspoons salt
Instructions
- Generously grease a 9×5 inch loaf pan with butter. Set aside.
- In a medium bowl, mix together the oats, yogurt, milk, oil, honey, and egg until well blended. Set this mix aside for at least 45 minutes to allow the oats to hydrate.
- In a separate large bowl, stir together the whole-wheat flour, all-purpose flour, baking powder, baking soda, and salt.
- Gently stir the yogurt mixture into the flour mixture until JUST combined but not overmixed as minimal mixing results in a light bread. Note: If your mix is a little dry add 1/4 cup more milk. I have made this bread a lot and sometimes it needs a little more liquid.
- Pour the batter into the pan, spreading evenly to the edges and sprinkle over a few more oats on top.
- In an oven preheated to 375°F (190°C) bake the bread for roughly 50-55 minutes or until golden brown.
- Remove from the oven and place the loaf on a wire rack to cool completely before cutting.
- Store the bread at room temperature for 3 days or keep refrigerated for up to a week. This bread also freezes really well and makes AMAZING toast.
