I couldn’t resist testing a pantry-only trick to make No Yeast Bread, and what I ended up with will make you rethink baking basics.
I never planned to become a pioneer baker, but once I tried this No Yeast Bread trick I was hooked. The method looks almost too simple, using plain all purpose flour and tangy buttermilk, yet it makes a loaf that surprises you every time.
I like that it reads like old time Survival Food, not some fancy cookbook stunt, and it forces you to pay attention to texture not timers. It’s messy, there are experiment nights where it went flat, and other nights it’s gloriously chewy, so yeah you learn fast and have fun while you do.
Ingredients
- flour: builds the loaf, mostly carbs, some protein, whole wheat adds fiber, gives chew
- baking soda: quick leavener that makes rise and a lighter crumb, no fermentation
- salt: boosts flavor, balances sweetness, tiny mineral boost, but adds no calories
- buttermilk: tangy and slightly sour, acid helps rise, adds protein and moisture
- fat (lard, butter, shortening): brings tenderness and richness, adds calories but better mouthfeel
- egg (optional): makes loaf richer, adds protein, color and helps bind the dough
- sugar or honey (optional): lends mild sweetness, aids browning and flavor depth
Ingredient Quantities
- 4 cups (about 500 g) all-purpose or whole-wheat flour, plus extra for dusting
- 1 teaspoon baking soda
- 1 teaspoon fine salt
- 1 to 2 tablespoons granulated sugar or honey, optional
- 1 3/4 to 2 cups (420–480 ml) buttermilk, room temperature, or unsweetened soured milk
- 2 tablespoons lard, butter, or vegetable shortening, chilled and cut into pieces
- 1 large egg, optional for a richer loaf
How to Make this
1. Preheat oven to 425°F (220°C). Put a rack in the middle and grease a baking sheet or heat a cast iron skillet if you got one.
2. In a large bowl whisk together 4 cups (about 500 g) flour, 1 teaspoon baking soda, 1 teaspoon fine salt and 1 to 2 tablespoons sugar or honey if using. Dont skip the salt, it makes the bread taste like bread.
3. Add 2 tablespoons chilled lard, butter or shortening cut into pieces. Use your fingertips or a pastry cutter to rub it into the flour until the mix looks like coarse crumbs with some pea sized bits.
4. If using the egg beat it lightly into the buttermilk now. Pour 1 3/4 cups to 2 cups room temperature buttermilk (or unsweetened soured milk) into the flour well. Start with 1 3/4 cups then add more if the dough seems too dry.
5. Stir with a wooden spoon until the dough just comes together into a shaggy, sticky mass. Dont overmix, you want it rough not smooth.
6. Turn the dough out onto a lightly floured surface, fold it over a couple times and knead gently 6 to 8 turns, just enough to bring it into a round loaf. Overkneading makes it tough.
7. Shape into a round about 1 1/2 to 2 inches thick, place on your prepared sheet or skillet and score a deep X about 1/2 to 1 inch into the top to help it rise.
8. Optional: brush the top with a little buttermilk or milk for color, or leave it plain. If using honey in the dough remember it browns faster so check the loaf earlier.
9. Bake 30 to 40 minutes until golden brown and the bottom sounds hollow when tapped, or an instant read thermometer reads about 190 to 205°F. If it browns too fast tent with foil for the last 10 minutes.
10. Cool on a rack at least 20 minutes before slicing so the crumb sets. Quick tips: if you dont have buttermilk mix 1 tablespoon vinegar or lemon juice with enough milk to make 1 3/4 to 2 cups and let sit 5 minutes; measure flour by spooning it into the cup not scooping; a cast iron pan gives crispier crust.
Equipment Needed
1. Oven with a middle rack (preheat to 425°F)
2. Baking sheet or 10 inch cast iron skillet, greased
3. Large mixing bowl
4. Whisk
5. Pastry cutter or two knives (to cut in the chilled fat)
6. Wooden spoon (for stirring the shaggy dough)
7. Measuring cups and spoons plus a kitchen scale (for accurate flour measurement)
8. Sharp knife or bread lame (to score the top)
9. Cooling rack
10. Instant read thermometer (optional, for 190–205°F doneness)
FAQ
How Pioneers Made Bread With No Yeast Recipe Substitutions and Variations
- All-purpose or whole-wheat flour: use a 1:1 gluten-free all-purpose blend if you need GF, just check it has xanthan gum or add 1/2 to 1 tsp xanthan per cup; or try spelt flour cup for cup but cut liquid by 2 to 3 tbsp and expect a lighter, slightly crumbly loaf; bread flour works too, it just makes the bread chewier.
- Baking soda: if you dont have it, use baking powder at about 3 tsp baking powder for every 1 tsp baking soda (omit extra acid), note the rise and browning will be a bit different.
- Buttermilk or soured milk: make a quick substitute by adding 1 tbsp white vinegar or lemon juice to 1 cup milk, let sit 5 minutes; plain yogurt thinned with water (3/4 cup yogurt plus 1/4 cup water = 1 cup) or kefir work great too, use 1:1.
- Lard, butter, or shortening: swap with the same amount of unsalted butter or solid coconut oil; for a neutral lighter crumb use vegetable oil (use equal tablespoons), and if you need vegan, use vegan butter or coconut oil but texture and flavor will change a bit.
Pro Tips
1. Weigh your flour if you can, seriously. Spoon flour into the cup if you must, but weighing avoids a dense loaf from too much flour, and you’ll get more consistent results every time.
2. Keep the fat cold and in little lumps, or grate frozen butter into the flour. That gives a flakier crumb and better rise. If you mix in a food processor, pulse just until it looks like coarse crumbs, dont overdo it.
3. Preheat the pan or sheet so the bottom gets an instant blast of heat when the dough hits it. A hot cast iron gives the crispiest crust, and placing the loaf on a preheated surface helps it spring up instead of spreading out.
4. Be gentle with kneading and shaping. Fold a few times, use lightly floured or slightly wet hands to shape, and score deep enough so it can expand where you want it. Overworking makes the bread tough, underworking makes it lumpy, so aim for just enough.
How Pioneers Made Bread With No Yeast Recipe
I couldn't resist testing a pantry-only trick to make No Yeast Bread, and what I ended up with will make you rethink baking basics.
12
servings
199
kcal
Equipment: 1. Oven with a middle rack (preheat to 425°F)
2. Baking sheet or 10 inch cast iron skillet, greased
3. Large mixing bowl
4. Whisk
5. Pastry cutter or two knives (to cut in the chilled fat)
6. Wooden spoon (for stirring the shaggy dough)
7. Measuring cups and spoons plus a kitchen scale (for accurate flour measurement)
8. Sharp knife or bread lame (to score the top)
9. Cooling rack
10. Instant read thermometer (optional, for 190–205°F doneness)
Ingredients
4 cups (about 500 g) all-purpose or whole-wheat flour, plus extra for dusting
1 teaspoon baking soda
1 teaspoon fine salt
1 to 2 tablespoons granulated sugar or honey, optional
1 3/4 to 2 cups (420–480 ml) buttermilk, room temperature, or unsweetened soured milk
2 tablespoons lard, butter, or vegetable shortening, chilled and cut into pieces
1 large egg, optional for a richer loaf
Directions
- Preheat oven to 425°F (220°C). Put a rack in the middle and grease a baking sheet or heat a cast iron skillet if you got one.
- In a large bowl whisk together 4 cups (about 500 g) flour, 1 teaspoon baking soda, 1 teaspoon fine salt and 1 to 2 tablespoons sugar or honey if using. Dont skip the salt, it makes the bread taste like bread.
- Add 2 tablespoons chilled lard, butter or shortening cut into pieces. Use your fingertips or a pastry cutter to rub it into the flour until the mix looks like coarse crumbs with some pea sized bits.
- If using the egg beat it lightly into the buttermilk now. Pour 1 3/4 cups to 2 cups room temperature buttermilk (or unsweetened soured milk) into the flour well. Start with 1 3/4 cups then add more if the dough seems too dry.
- Stir with a wooden spoon until the dough just comes together into a shaggy, sticky mass. Dont overmix, you want it rough not smooth.
- Turn the dough out onto a lightly floured surface, fold it over a couple times and knead gently 6 to 8 turns, just enough to bring it into a round loaf. Overkneading makes it tough.
- Shape into a round about 1 1/2 to 2 inches thick, place on your prepared sheet or skillet and score a deep X about 1/2 to 1 inch into the top to help it rise.
- Optional: brush the top with a little buttermilk or milk for color, or leave it plain. If using honey in the dough remember it browns faster so check the loaf earlier.
- Bake 30 to 40 minutes until golden brown and the bottom sounds hollow when tapped, or an instant read thermometer reads about 190 to 205°F. If it browns too fast tent with foil for the last 10 minutes.
- Cool on a rack at least 20 minutes before slicing so the crumb sets. Quick tips: if you dont have buttermilk mix 1 tablespoon vinegar or lemon juice with enough milk to make 1 3/4 to 2 cups and let sit 5 minutes; measure flour by spooning it into the cup not scooping; a cast iron pan gives crispier crust.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 87g
- Total number of serves: 12
- Calories: 199kcal
- Fat: 3.94g
- Saturated Fat: 1.67g
- Trans Fat: 0.04g
- Polyunsaturated: 0.33g
- Monounsaturated: 0.9g
- Cholesterol: 20.5mg
- Sodium: 352mg
- Potassium: 106mg
- Carbohydrates: 35.05g
- Fiber: 1.13g
- Sugar: 3.38g
- Protein: 5.9g
- Vitamin A: 81IU
- Vitamin C: 0.2mg
- Calcium: 51mg
- Iron: 2mg
