Believe it or not, this sandwich bread do NOT require a yeast. A homemade NO Yeast Sandwich Bread, no proofing, no resting the dough and no hand mixer needed. It sounds almost ridiculous, but this is for real!
I have never imagined that one day I will be combing supermarkets and groceries just to find yeast. Who would have thought that yeast will run out of stock, I guess that is what most of is facing right now. I love baking bread, but with only few yeast left, I had been trying to use it as wisely as possible. This is not the time to test recipes that uses yeast. I used my yeast wisely and I had prioritized the recipe that I could use it for. I used it mostly for recipes that had been tested which only needs facelift in photography. That way, I am already sure that the finish product is guaranteed successful. So with the limited yeast I have, I decided to explore options on how to make no yeast bread.
NO Yeast Bread Recipe Videos:
If NO Yeast, then What?
I’m glad you asked. Sandwich bread are normally leaven by using yeast. Yeast is what makes it rise, but without the yeast, how do we make this bread rise then? Simple, just like when we make quick bread, banana bread again as an example. We are using a combination of baking powder and baking soda as leavening agent to make the bread rise. But these two leavening agent cannot stand on its own, especially baking soda. For baking powder to activate, it only needs a liquid and heat but baking soda requires more than that. Because baking soda is acidic, it requires an acidic ingredient to kick it off, and that where the yogurt and milk comes in. Once the leavening agents, water, yogurt is combined together, a chemical reaction will start and will make the bread rise. This is why it is VERY important to bake the bread immediately as the leavening agent will kick-off as soon as it mixes with the other ingredients. You cannot keep the unbaked dough in the refrigerator for baking the following day. So make sure to have the oven already pre-heated even before you finish mixing all the ingredients together and get it into the oven as fast as you can.
The Texture to Expect From This Bread
Let us set the expectation right. This is not going to be a soft and fluffy, bouncy bread like dinner rolls that we all love so much. Since this is a no yeast yogurt honey bread, expect a heavy, more compact and dense texture of bread. This is also a lot more moist than regular bread made with little yogurt. This is more like a quick sandwich bread, made moist by using yogurt and sweetened by honey instead of refined sugar. With the combination of these ingredients, expect to get a heavy dense moist bread. If you like the traditional soft and fluffy bread, I have a compilation of the 11 of my homemade bread all with video, check it HERE.
Why You Should Make This NO Yeast Sandwich Bread
- You do not have yeast, but you want to make a sandwich bread, period!
- You do have yeast, BUT you are scared of yeast bread making
- You are looking for a simple bread recipe, no yeast and no kneading
- You are looking for a quick sandwich bread, no proofing and rest time needed
- You want bread, and you want it now! Not after 3 hours or 18 hours
Ingredients for NO Yeast Sandwich Bread
I am going to go in detail discussing the ingredients because we need to understand what role each of these ingredients play in the recipe before you decide to do any substitution. Since this is a NO yeast bread, certain ingredients are crucial to making this bread rise.
- Old fashioned Rolled Oats – This has a thicker flakes, if you used quick cooking, you should notice the oats getting softer faster than 45 minutes but leave it for 45 minutes anyway
- Plain Greek Yogurt – Yogurt or Sour Cream play a VERY important role in this recipe. It adds a lot of moisture to keep the bread moist and soft, but more importantly it is the acidic ingredient that will kick-off the activation of baking soda.You cannot replace this with a non-acidic ingredient as you will end up having a dense bread. The bread will not rise as much. Also, do not use flavored yogurt. If you only have plain regular yogurt, use less as regular yogurt have more liquid. Set aside 1/4 cup and then just as as needed.
- Buttermilk – You can make your own buttermilk by mixing same amount if whole milk + 1 teaspoon of lemon juice or plain white vinegar. Buttermilk is an acidic ingredient that will also push the baking soda to kick-off and this will make a soft bread. If you cannot make a buttermilk, you can use whole milk instead.
- Honey – Honey is a liquid sweetener, so if you have to substitute it, go for another liquid sweetener. The measurement will not be the same as some liquid sweetener could be sweeter than others. You have to adjust it. The adjustment depends on what kind of liquid sweetener you are substituting it.
- Egg – Egg adds structure to the bread, use only the substitute as last resort.
- Whole Wheat Flour – I made this with the combination of whole wheat and all-purpose flour. Pure whole wheat bread have different texture, so expect that. I would rather go for everything All-Purpose flour if you have the luxury to do that.
- All-Purpose Flour – The protein content of all-purpose flour is more than enough to hold the shape of this bread, especially this will not undergo any resting period and will be baked immediately.
- Baking Powder – This replaces the yeast and will work along with the baking soda. Noticed that we are using 1 teaspoon more than baking soda because baking powder is not as strong as baking soda but the combination of both is enough to give this sandwich bread a lift.
- Baking Soda – This replaces the yeast and will work along with the baking soda. Because baking soda is strong, we are only using 1/4 teaspoon as compared to 2 1/4 teaspoon of baking powder. Also, too much baking soda could give a bitter taste, so a combination with baking powder is the best rather than using a lot of it. Baking powder is simply a mix of baking soda, cream of tartar and cornstarch.
- Salt – Always add salt, it makes a huge difference in enhancing the taste.
How to Make NO Yeast Sandwich Bread
Think of this a almost like a quick bread like Banana Bread. The one that you can make in one bowl, and with no mixer needed. The only difference, this has less sugar and this is not a sweet bread, rather this is geared towards a sandwich bread style where you spread butter, jam or add slices of ham, bacon served with egg. That kind of thing. No activating the yeast, no waiting for the bread to rise. Easy, no yeast and no hand mixer, bake immediately bread.
The first part is mixing all the wet ingredients first, but the main goal of this step is primarily to soak the oats. We need to hydrate the oats to soften it so we do not end up with a dense dry bread. Baked products with oats have a tendency to dry out, so this step will help overcome that.
The second part is just mixing all the dry ingredients before adding it to the wet ingredients. Make sure to handle the mixing with care, you do not want to over mix it. I know you’ve heard it over and over again, but it is actually true especially in cases like quick breads.
Third part, Once you’ve mix everything, you are ready to bake. Let the bread cool completely before slicing. The remaining heat is needed to further cook the bread. If you slice it immediately, the bread will still be wet, you don’t want that.
Why Is My Bread Too Wet?
Because this No yeast yogurt bread uses a lot of yogurt and honey, the texture of the bread will be dense, heavy and moist. But if your bread turn out to be quite sticky and wet, here are possible reasons:
- The yogurt used could have more water or liquid in it. Some Greek yogurt tends to be lighter while other tends to be thicker. This could also happen if you use regular yogurt as it has more liquid and less thick then greek yogurt. Also, do not use flavored yogurt. If you only have plain regular yogurt, use less as regular yogurt have more liquid. Set aside 1/4 cup and then just as as needed.
- The bread was under bake so the inside of the bread is still wet and “doughy”.
- You sliced it too soon. If the bread was still warm, even if slightly warm, the inside could still be wet and sticky. This means the bread needs a little bit more time to cool
- The bread needs a little bit more flour. The recipe calls for 2 cups of flour in total, but just like in yeast bread making, the amount of flour and liquid is not 100% precise every time. This is why some recipe will say “add 1 tablespoon (or more) flour as needed” or a bit more liquid as needed. Texture of flour could vary from country to country, and even more from one brand to another. The age of the flour also play a role in the amount of liquid it needs. If your dough is too wet, just gradually add flour 1 tablespoon at a time until the dough is no longer runny and too wet.
How to Serve This Bread
For easy and quick serving, I like to serve it toasted with butter or jam. If I want something more filling, I like using it to make tuna, egg or chicken sandwich. Cold cuts and eggs are great to go with this bread too. This bread is quite heavy and dense, this makes for a great complete meal on its own. trust me on that, I feel really full and cannot eat anything else after finishing this tuna sandwich.
Tips in Making NO Yeast Sandwich Bread
- No over mixing as this will make the bread dense, as it is, the bread texture is already heavy and dense as it is, imagine what will happen if you mix is too much.
- Have the oven already pre-heated even before you finish mixing. The bread needs to be bake immediately because the chemical reaction between the baking soda and baking powder will start as soon as it gets mixed with thr other ingredients. Get it inside the oven as fast as you can.
- Let Cool, I know, I know. You are excited to try it, but you have to let it completely cool before slicing. Letting the bread cool will enhance the texture of the bread. Feel the pan, it should be completely cool. If you slice it even if just warm, the texture will be wet almost like unbaked bread. So please be patient and wait.
- 1 cup Old Fashioned Rolled Oats (you can also use quick cooking oats)
- 3/4 cup + 2 tablespoon Plain Greek Yogurt
- 1 cup Buttermilk
- 3 tablespoon Honey
- 1 large Egg
- 1 cup + 1/3 cup on the side ONLY as needed Whole Wheat Flour
- 1 cup All-Purpose Flour
- 2 1/4 teaspoons Baking Powder
- 1/4 teaspoon Baking Soda
- 1 1/4 teaspoons Salt
Use only the substitute as last resort, to get a similar (if not the same) end product it is best to use the tested combinations of ingredients above. Expect that some substitute ingredients will not give the same effect to the recipe. These are just suggestions, I have NOT tested all these substitute in one baking. If you use any of these substitute, please let me know how it goes. I would love to know your experience.
- Old Fashioned Rolled Oats – substitute with quick cooking oats
- Plain Greek Yogurt – substitute with sour cream. Do not use flavored yogurt. If you only have plain regular yogurt, use less as regular yogurt have more liquid. Set aside 1/4 cup and then just as as needed.
- Buttermilk – substitute with same amount of whole milk + 1 teaspoon lemon juice or plain white vinegar OR just used whole milk if you do not have lemon juice to make homemade buttermilk
- Honey – substitute with a liquid sweetener, like 2 tablespoon Maple Syrup. Since honey is a liquid sweetener, I suggest to substitute it with another liquid sweetener so you are not loosing the amount of liquid in the mixture.
- Egg – substitute with flax egg (1 tablespoon ground flax seed + 3 tablespoon water)
- All-Purpose Flour: substitute with 3/4 cups of whole wheat flour (if the dough is too dry, you might need to add 1-2 tablespoon buttermilk as whole wheat flour is drier than all-purpose flour)
- Whole Wheat Flour – substitute with 1 cup all-purpose flour (If the dough is too thick, just add 1 tablespoon of buttermilk or milk at a time until no longer too dense)
- Prepare the Pan: Generously grease a 9×5 inch loaf pan with oil or butter and line with parchment paper. Set aside.
- Wet Ingredients: In a medium bowl, mix together the oats, yogurt, buttermilk (or milk), honey, and egg until well blended. Set this mix aside for at least 45 minutes to allow the oats to hydrate.
- Preheated the oven to 375°F (190°C) just right after the 45 minutes is over. You do not want your oven running for 45 minutes while waiting for the oats to soak.
- Dry Ingredients: In a separate large bowl, stir together the whole-wheat flour, all-purpose flour, baking powder, baking soda, and salt.
- Wet + Dry Ingredients: Gently stir the wet ingredients mixture into the dry ingredients mixture until JUST combined. No over mixing please. Note: If your mix is too wet, add 1-2 tablespoon (but not more than 1/4 cup) of whole wheat flour. You may not need the entire 1/3 that was set aside. Stop as soon as the dough is not too wet anymore. The dough is expected to be thick and heavy.
- Pour the batter into the pan, spreading evenly to the edges and sprinkle over a few more oats on top (1 – 2 tablespoon).
- Bake in a pre-heated 375F oven for roughly 50-55 minutes or until golden brown. Check at 45 minutes, if the top is browning fast, cover with aluminum foil and continue baking. Toothpick inserted in the center should come out clean, no wet moist crumb.
- Let Cool: Remove from the oven and place the loaf on a wire rack to cool completely before cutting. Do NOT attempt to cut while still hot as the dough will still be wet.
- Left Over Suggestions: Use it to make overnight french toast, bread pudding or simply toast the bread and spread some butter or jam on top.
Makes 1 9-inch Sandwich Bread
Due to a lot of moisture in this bread, it is best kept in the refrigerator. This will last 2-3 days, above that, slice the bread, store in ziplock bag and freeze. You can have it toasted when you want to eat a piece or two.
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