This No Yeast Whole Wheat Bread is made without yeast and there is no kneading required. It’s an easy to make bread recipe to have on hand when there’s no time for yeast bread.

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No yeast bread is often referred to as Quick Bread. While it doesn’t have the same consistency as Homemade Baguette Bread or Fluffy White Dinner Rolls, it’s still a wonderful recipe to have on hand. Yeast bread making takes a lot of time between kneading and rising, and we don’t always have that kind of time. This quick bread is a great on to serve with hearty soups like the Minestrone Soup or the White Bean and Spinach Soup.

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What’s This Bread Like

• Difficulty – Because this bread doesn’t use yeast and there is no kneading involved, it makes it a very easy bread recipe. It’s ready in one hour.
• Taste – This bread a wonderful flavour with a hint of sweetness. It’s pretty dense and heavy almost like a loaf cake. As it isn’t a yeast bread, the texture is completely different.
• Serving – This recipe makes one loaf which yields 10 pretty good slices. It’s great served as is with butter, toasted, or served with Beef Stew.

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Ingredients

• Flour – This recipe uses both whole wheat flour and all purpose flour.
• Sugar – Granulated white sugar is used to help with the leavening process as well as adding a touch of sweetness.
• Baking powder – Is used in this recipe as a leavening agent.
• Baking soda – Is used as a leavening agent.
• Salt – Regular table salt is used to enhance flavours.
• Butter – Unsalted room temperature butter.
• Milk – Buttermilk is used for this bread.
• Egg – One egg is used to help bind the bread.
• Melted butter – Before baking the bread, it’s brushed with melted butter to give it a golden.

REMEMBER, The full recipe and instructions can be found at the end of the post in the recipe card.

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Instructions

1. Preheat oven – Preheat oven to 350 degrees f/180 degrees c. Line a baking tray with parchment paper and set aside.
2. Combine dry ingredients – In a large mixing bowl, combine the whole wheat flour, all purpose flour, sugar, baking powder, baking soda and salt. Whisk to combine.
3. Add butter – Add the butter in pieces. Incorporate the butter into the flour using your fingers until you have a fine bread crumb like mixture.
4. Add milk and egg – Pour in the milk and add the whisked egg. Stir to combine until it comes together into a dough.
5. Knead (not like yeast dough, just for seconds) – Turn out the dough onto a lightly floured surface and knead just a few times.
6. Shape – Shape into a round and flatten it out to about 2 inches in height. Brush with melted butter.
7. Bake – Bake between 45 – 55 minutes or until golden, puffed up and cooked through. It will be cooked through when it sounds hollow when you tap it on the bottom.
8. Cool – Remove from oven and place on a wire rack to cool.

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Recipe Tips

• Don’t over mix – This dough doesn’t require much mixing at all. You just want to to come together and then gently knead for about 30 seconds. Over mixing may result in a dry crumbly loaf.
• Avoid over baking – Again, over baking will result in dry bread. You will know your loaf is done when it’s risen and when tapped sounds hollow . Baking time varies from oven to oven. This loaf will bake between 45 – 55 minutes.

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Substitutions

• Buttermilk – If you don’t have buttermilk you can substitute the same quantity of whole milk mixed with a tablespoon of white vinegar. Just whisk the vinegar into the milk and let it sit for about 5 minutes before using.
• Butter – I used unsalted butter for this recipe . You can substitute full fat margarine no problem at all.

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Serving and Storage

• Serving – This bread is great served just as it is with butter. It goes great with soups and stews of any kind. It goes fantastic with the Slow Cooker Beef & Vegetable Stew as well as my traditional Beef Stew.
• Storage – You can keep this bread in an airtight container on the counter for about three days. You can also store it in the fridge up to a week or in the freezer up to two months.

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Frequently Asked Questions

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