Breads & Bakingbiggerbolderbaking4.7
No Yeast Bread Recipe
Try my No Yeast Bread Recipe for a quick, tender loaf with pantry staples. Ready in under an hour—no rising, no proofing, just mix and bake.
👥 6 Servings⏱️ Prep & Cook: 2h⏳ Prep: 20 min🔥 Cook: 55 min👤 Gemma Stafford📖 biggerbolderbaking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- bowl
📝 Preparation Steps
1
Grease and line a 9x5-inch loaf pan. Set aside.
2
In a medium bowl, mix together the oats, yogurt, milk, oil, honey, and egg until well blended. Set this mix aside at room temperature for at least ⏱️ 45 minutes to allow the oats to hydrate.
(3 oz/85 g) old fashioned rolled oats1 cup(8 oz/225 g) plain yogurt1 cup(8 fl oz/240 ml) whole milk1 cuplarge egg1(5 oz/142 g) all-purpose flour1 cup
3
In a separate large bowl, stir together the whole-wheat flour, all-purpose flour, baking powder, baking soda, and salt.
4
Gently stir the yogurt mixture into the flour mixture until JUST combined.
5
Pour the batter into the pan, spreading evenly to the edges and sprinkle over the small amount of oats on top.
6
Bake the bread at 375°F (190°C) for roughly ⏱️ 50-55 minutes or until golden brown.
7
Allow to cool in the pan for ⏱️ 10 minutes before removing the loaf and placing it on a wire rack to cool completely before cutting.
8
Store the bread covered at room temperature for 3 days or keep refrigerated for up to a week. This bread also freezes really well and makes AMAZING toast.
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