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No-Yeast, No-Knead Whole Wheat Bread

If yeast bread baking makes you shake in your boots, today is a good day for you!

loaf of bread on cooling rack.

I know I already posted a recipe for whole wheat bread, but this recipe is different because it requires no yeast. It’s a quick bread (a bread leavened with baking powder and baking soda instead of yeast), which means there’s no kneading and no rising.

All you have to do is:

  • mix the dry ingredients
  • mix the wet ingredients
  • put them together
  • pour the batter into the pan
  • bake

I much prefer yeast bread, both for its texture and flavor, but this is a good recipe when you’re in a pinch and don’t have time for the whole kneading-rising-shaping-rising-baking bit.

And it would also be a good recipe for those of you who are scared silly at the thought of kneading bread dough.

This bread is baked in a normal loaf pan, so it can be sliced and used much like yeast bread. And while it’s not as flexible and sturdy as yeast bread, it’s a pretty good imitation.

whole wheat bread, sliced.

Here’s how to make the bread (printable down below!)

First, preheat oven to 350 degrees. Mix all the dry ingredients except the brown sugar together in a bowl. I like to use a wire whisk for this purpose.

flour in a bowl.

Next, mix the egg, milk, and brown sugar together. I do this right in the measuring cup to save a dish.

Incidentally, the recipe calls for the brown sugar to be added to the dry ingredients, but I find that it’s much easier to get rid of brown sugar lumps if you mix it with the wet ingredients instead.

liquids in measuring cup.

Add the wet ingredients to the dry ingredients, and mix gently. I cannot overemphasize this.

If you mix non-yeast batters too much, you will end up with a tough, chewy product.

Mix just until everything is combined, and do not feel that you must remove every single lump. Lumps are good (in this sort of bread, at least).

Scrape the batter into a greased 4×8 inch baking pan. I don’t grease mine, since I’m the happy owner of one pound Gold Touch bread pan. 🙂

batter in loaf pan.

Bake for 25-30 minutes, or until a toothpick inserted into the center of the bread comes out clean. Cool on a wire rack.

quick whole wheat bread

This will be fairly difficult to slice neatly while it’s hot, so let it cool for at least 15-30 minutes first.

quick whole wheat bread

No-Yeast Whole Wheat Oatmeal Bread

Yield: 1 loaf
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

No yeast means no kneading; a perfect bread for beginner bakers!

Ingredients

  • 1 1/2 cups whole wheat flour
  • 1 cup white flour
  • 1/2 cup quick cooking oatmeal
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 tablespoon finely shredded orange peel (I've never added this, but it might be tasty for a breakfast bread)
  • 1 3/4 cups buttermilk or sour milk (or a combo of yogurt and buttermilk)
  • 1 egg
  • 1/4 cup brown sugar

Instructions

    1. Preheat oven to 350 degrees. Mix all the dry ingredients (except the brown sugar) together in a bowl.

    2. Mix the egg, milk, and brown sugar together. I do this right in the measuring cup.

    3. Add the wet ingredients to the dry ingredients, and mix gently. I cannot overemphasize this. If you mix non-yeast batters too much, you will end up with a tough, chewy product. Mix just until everything is combined, and do not feel that you must remove every single lump.

    4. Scrape the batter into a greased 4x8 inch baking pan.

    5. Bake for 25-30 minutes, or until a toothpick inserted into the center of the bread comes out clean. Cool on a wire rack.

Notes

My baking powder ALWAYS has lumps. If yours does too, just sift it when adding it to the dry ingredients.

Nutrition Information
Yield 12 Serving Size 1 slice
Amount Per Serving Calories 142Total Fat 2gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 1gCholesterol 19mgSodium 352mgCarbohydrates 27gFiber 2gSugar 6gProtein 6g

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Candace

Tuesday 14th of March 2023

Can you use bread flour in place of white flour?

Kristen

Tuesday 14th of March 2023

Yep, that'll work fine!

Ginna

Monday 17th of August 2015

I know this post is old, but can you still tell me if it would be ok to do it only with whole wheat flour?? I'm trying to avoid white flour, or maybe use oat flour instead of the white flour? thanks!

Kristen

Monday 17th of August 2015

Oat flour has low to no gluten, so that would change the texture of the bread a bit. Whole wheat flour would probably be a better option...your loaf will just be a little more dense and nutty-tasting.

Gloria

Sunday 22nd of February 2015

Sometimes I get in a baking mood...and sometimes I'm without required ingredients LOL, so I had 3/4 c of milk and I added 1 cup of sour cream with just a tad water to liquefy it. In addition, I added a tbsp of each - raisens, sunflower seeds, walnuts and flaked coconut for texture...mmmmm!

Conny Manero

Monday 30th of July 2012

Kristen, I realize this blog is from 2009, but if you're still around ... do you have any recipes for bread made with self-rising flour?

Kristen

Monday 30th of July 2012

I actually don't think I've ever used self-rising flour in my whole life! I just buy regular flour because that's what most recipes call for.

I'm sorry I can't help you out.

rifa

Tuesday 26th of April 2011

Thanks for the great recipe. I have baked bread first time in my life following this recipe and it came out great. I used milk+vinegar instead of buttermilk. Also, I added cut almond instead of oatmeal. I used all white flour, white sugar and 2 cups of milk. Even after taking so many liberties bread came out just great. Thanks a lot.

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