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Home Breads

Sandwich Bread WITHOUT yeast

By:Nagi
Published:6 May '20Updated:28 Jul '21
600 Comments
Recipe v Video v Dozer v

Yep, you CAN make an amazing bread without yeast that’s just like proper bread! 5 common ingredients: flour, baking powder, oil, milk and sugar. It’s a no yeast bread based on Damper, a traditional Australian bread historically made by swagmen and drovers over campfire – except we’re using an oven!

Use for sandwiches, toast, grilled cheese, French Toast – anything you normally make with sandwich bread. 

Close up of sandwich bread without yeast

Bread without yeast

This no yeast bread is inspired by the Australian Damper, a traditional bushman’s bread made with flour and water that was cooked over campfires. 

Except I’ve brought it into the 21st century to make the crumb fluffier, more tender and tastier, and made it look like sandwich bread rather than a freeform loaf. (Oh, and we cook this in an oven instead of over fire!)

This is THE emergency bread that you make when you don’t have yeast, or you don’t have time to make yeast bread.  It has a proper crumb like real bread, rather than being crumbly like muffins which many no-yeast breads are. It’s mixed in a bowl with a wooden spoon – no kneading, no rising. You’ll have this in the oven in mere minutes!

Close up showing cut face of No Yeast sandwich bread
No yeast bread sandwich with ham, lettuce and tomato

Is it as good as a yeast bread? Yeast gives bread a chew and stretch in a way that bread made without yeast will never have. But this is as darn close as you will get to a yeast bread recipe without using yeast. And it’s off the charts delicious for something that takes 3 minutes to get into the oven!!


What goes into sandwich bread without yeast

Bread lovers might recognise this as a simpler version of Irish Soda Bread. It’s easier because the dough is just mixed up in a bowl (ie no kneading at all) and it doesn’t require buttermilk or baking soda which aren’t pantry staples for everyone.

Here’s all you need to make bread without yeast (let’s pretend I didn’t forget to put the milk in the photo!!!):

What goes in No Yeast sandwich bread
  • Flour – plain/all purpose flour, or switch up to half with wholemeal/wholewheat. Can use self raising in place of flour and baking powder;

  • Baking powder – this is what gives this bread rise. Skip if using self raising flour, or substitute with baking soda;

  • Milk – any type, dairy or non dairy, fresh or powder (reconstituted), full or no fat. Can be substituted with water plus 1 tbsp oil or butter;

  • Oil – Just 1/4 cup gives this bread some much needed moisture. Without it, it’s very dry. Any neutral flavoured oil is fine – canola, vegetable, peanut, grapeseed, rapeseed, sun flower, even a light olive oil;

  • Sugar – just 1 tablespoon makes quite a difference here to bring out flavour; and

  • Salt – for seasoning,

No egg. That’s the secret to the real bread-like crumb!

The flour and baking powder in this recipe can be substituted with self raising flour.

How to make self raising flour

How to make bread without yeast

This is just like making your favourite Chocolate Chip Muffins! Mix the dry ingredients, then add the oil and milk. Mix, pour, bake!

Why use a loaf pan? Because the mixture is a very thick batter rather than a kneadable dough (like Friday’s pizza dough or focaccia). So you can’t freeform it like Irish Soda Bread. If you don’t have a loaf pan, make it in a muffin tin – well greased, 20 minutes at 180°C/350°F.

How to make bread without yeast

It takes 50 minutes in the oven, so I like to do half the time uncovered to get a lovely golden brown crust, then I cover it the rest of the time (otherwise the crust gets a bit thick and dark).

LOOK at that crust!↓↓↓ It’s tempting to just lift the whole thing off and run away with it! (Swipe the butter while you’re at it)

Overhead of No Yeast sandwich bread in a loaf pan
Sliced bread made without yeast

TIP: Let it cool completely before slicing, otherwise it will be susceptible to crumbling on the edges. On Day 2, it slices 100% perfectly!

Slice it up like normal bread then use it for anything and everything you ordinarily use sandwich bread for. A simple ham sandwich. Or an epic Pastrami or Reuben sandwich. Grilled cheese – or cheesy GARLIC bread. Toast it and slather with jam, Vegemite, peanut butter or whatever you heart desires.

Dunk into soups and stews. You can even make French Toast or Bread and Butter pudding!

No yeast bread grilled cheese
Close up of hand holding slice of No Yeast Sandwich bread with jam

 Storage

As with all homemade breads, this no yeast bread is at its best on the day it’s made. But even the day after, it’s still very, very good thanks to the touch of oil which keeps the crumb moist. Then on Day 3, a light toasting is all that’s needed to resurrect it.

It also freezes 100% perfectly – which is what I’ve done with the 8+ loaves I’ve made in the past few weeks, trying to nail the recipe. I’m going to be eating this for weeks and weeks – no complaints here!! ~ Nagi x


Watch How To Make It

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Sandwich Bread WITHOUT Yeast! (Dead easy)

Author: Nagi
Prep: 5 mins
Cook: 50 mins
Breads
Australian, Western
4.95 from 128 votes
Servings16 – 18 slices
Tap or hover to scale
Print
Recipe video above. This is a bread loaf made without yeast or any other non-standard pantry ingredients. It's as close as you will get to real bread made with yeast! It has a proper crumb like real bread and it's sliceable, rather than being "muffin-like" which many no-yeast breads are. Loosely based on Damper, a traditional Australian bread historically made by swagmen and drovers over campfire (except I've brought it into the 21st century!) Toggle for METRIC (weights).

Ingredients

  • 4 cups flour , plain/all purpose (Note 1)
  • 8 tsp baking powder (Note 2)
  • 3 tsp white sugar
  • 1 1/2 tsp cooking / kosher salt (REDUCE to 1 tsp if using table salt, Note 3)
  • 2 1/4 cups milk , warmed (any – Note 4)
  • 1/4 cup oil , any plain (vegetable, canola, sunflower, rapeseed, grapeseed, light olive oil)

Instructions

  • Preheat oven to 220°C/430°F (200°C fan).
  • Grease a 22 x 13 cm / 9 x 5" loaf pan, then line with parchment/baking paper with overhang (to lift out).
  • Mix dry: Place flour, baking powder, salt and sugar in a bowl, mix to combine.
  • Add wet: Make a well in the centre, pour in oil and milk. Mix until flour is fully incorporated – batter will be thick but stirrable.
  • Fill pan: Scrape into loaf pan, using a rubber spatula to scrape the bowl clean and smooth the surface.
  • Bake 30 minutes. Remove from oven, cover with foil.
  • Return to oven. Turn oven DOWN to 200°C/390°F (180°C fan), bake 20 minutes.
  • Remove from oven. Cool in pan 5 minutes, then use excess paper to lift out and transfer to cooling rack.
  • Cool completely before slicing – 45 minutes+. It IS more delicate than yeast breads (can't change science!) but slices far better than the usual "cake like" no yeast breads. Slices perfectly on Day 2 and beyond.
  • Use for sandwiches, toast, grilled cheese, french toast, bread and butter pudding – anything you use "real" sandwich bread for!

Recipe Notes:

1. Flour – can sub up to half with wholemeal/wholewheat. Can also use cake flour and bread flour (but using bread flour won’t give you a better result in this one, unlike yeast breads).
I haven’t tried but do not think this one will work with gluten free flour. 
Self raising flour (aka self rising flour) is just plain/all purpose flour pre mixed with baking powder. Can sub the flour in this recipe with self raising flour. If you do this, skip the baking powder (don’t bother subtracting 8 tsp flour, this recipe is flexible enough).
Baking powder – I know 8 tsp sounds like a lot, but this is a big loaf we’re making here, and baking powder doesn’t have the same kick-start rising power as when you use baking soda (bi-carb) plus buttermilk, like in Irish Soda Bread. Hence we need more (but actually, 2 tsp baking powder per 1 cup flour is the standard).
2. BAKING SODA SUB – (aka bi-carb) use 2 tsp baking soda PLUS add 1 tsp white vinegar when you add milk (vinegar activates baking soda).
3. Salt – Table salt are finer grains than cooking/kosher salt so 1 tsp table salt is more salt than 1 tsp cooking salt. So if you only have table salt, reduce to 1 tsp, otherwise your bread will be too salty.
4. Milk – anything will do, low fat, full fat, power reconstituted, non dairy (I’ve used soy and almond milk, so confident others will work just fine). Also works with WATER but the crumb is not quite as tender.
5. Loaf pan – the mixture is a like a very thick muffin batter rather than a kneadable dough, which is why we can’t freeform it. You could bake it in a 20cm/8″ round or square pan (it will be slightly less tall), it might takes slightly less time to cook because it’s not as high.
You can also make muffins, 22 – 25 minutes at 180°C/350°F, or until skewer comes out clean.
6. Nutrition per slice, assuming 16 slices about 1.25cm / 1/2″ thick.

Nutrition Information:

Calories: 146cal (7%)Carbohydrates: 24g (8%)Protein: 4g (8%)Fat: 4g (6%)Saturated Fat: 1g (6%)Cholesterol: 1mgSodium: 209mg (9%)Potassium: 298mg (9%)Fiber: 1g (4%)Sugar: 2g (2%)Vitamin A: 58IU (1%)Calcium: 137mg (14%)Iron: 1mg (6%)
Keywords: Bread without yeast, No yeast bread, sandwhich bread
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

Life of Dozer

Video Bomber. I cut him from the video edits 😂

Dozer No Yeast sandwich bread
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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

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600 Comments

  1. Irene says

    February 26, 2023 at 1:46 pm

    Can i use powdered milk? What will be the measurement please? Thanks

    Reply
  2. Patricia Bell says

    January 13, 2023 at 10:31 am

    5 stars
    This came out perfect! The taste is a little bland, but we enjoyed it. Might look through comments to see how to add more flavor.

    Reply
  3. Chin Ready says

    January 6, 2023 at 1:59 pm

    Can I make this in a Bread maker

    Reply
  4. MICHELLE says

    December 24, 2022 at 2:50 am

    5 stars
    Do you grease the pan?

    Reply
    • MICHELLE says

      December 24, 2022 at 2:54 am

      5 stars
      Oops, I see it now. It’s going in the oven now

      Reply
  5. Kelly Wallace says

    December 20, 2022 at 8:35 am

    4 stars
    I was really excited about this recipe. I had to add an extra cup of water because it was too dry and not like a thick batter. I also tried a couple of different things: I let it sit for an hour on a cooling rack and cut off a slice and it was crumbly. Then, I wrapped it in foil and let it sit overnight… and it was a whole different story. I could cut it very thin (about 1/3″) and it didn’t crumble at all. I tried making a regular sandwich with it and a grilled cheese sandwich and I feel like it would be great as toast and as an open-faced sandwich. Two slices of this bread was a little too dense for me but everybody’s different. This recipe is definitely a keeper! It’s nothing like yeast bread but that’s okay I wasn’t expecting that. Next time I make it I’m going to add some chopped nuts and sunflower seeds. 👍

    Reply
  6. Mark says

    December 6, 2022 at 3:10 am

    Has anyone tried to convert this to almond flour?

    Reply
  7. Rose says

    December 5, 2022 at 9:53 pm

    Your yeast free bread looks nice. Can i use white spelt flour or suggestto me a good quality g/f flour please Nagi.

    Reply
  8. Mary Anne says

    November 27, 2022 at 4:48 pm

    My bread did not rise and it is not fluffy it is very dense. I’ve been cooking it for double the time now and it’s still raw on the bottom. I don’t know what to do now. Any advice?

    Reply
  9. Kelly says

    November 21, 2022 at 1:41 pm

    OMG! I just made this and it’s AWESOME! Baking it the way it says results in a really crunchy crust. The next time I may bake it entirely under foil so it stays a bit softer. I have a medical condition where I can’t have yeast. So this has saved me. I truly thank you for this recipe!

    Reply
  10. Jody says

    November 18, 2022 at 11:03 pm

    Can this be done in a bread machine?

    Reply
  11. Brad says

    November 12, 2022 at 8:30 am

    5 stars
    I cooked it and it worked! I was surprised by how well the recipe turned out: it was my first time baking a loaf of bread ever.

    Surprisingly good for sandwiches and grilled cheeses. A+ added to my emergency recipes list.

    Reply
    • Loane de Villiers says

      November 16, 2022 at 11:46 pm

      Hi Natascha it is the same 3 teaspoons = 1 tablespoon

      Reply
  12. Joyce says

    November 7, 2022 at 5:10 am

    How do you store it? Since it has no preservatives, in the fridge?

    Reply
    • Ilene C Seidel says

      November 20, 2022 at 11:09 am

      I sliced it and froze it. Next leaf I’m making raisin bread with this recipe.

      Reply
  13. Joyce says

    November 7, 2022 at 5:08 am

    I would like to make this for my sons lunch for work. I pack his lunch every day. Is it suitable for packed lunches? You said we would have to resurrect it by lightly toasting it. It wouldn’t work if on the third day I was making ham and cheese sandwich or would it.i

    Reply
  14. Natascha says

    November 2, 2022 at 10:32 am

    Can someone please tell me if it’s 3 teaspoons of sugar or honey or 1 tablespoon? In the description it says 1 tablespoon but recipe says 3 teaspoons…

    Reply
    • Natascha says

      November 2, 2022 at 10:35 am

      Nevermind, I figured it out, lol.

      Reply
    • Michaiah says

      November 17, 2022 at 11:55 am

      3 teaspoons and 1 tbsp are exactly the same

      Reply
  15. Natascha says

    November 2, 2022 at 8:15 am

    In your description you say 1 tablespoon of sugar, or honey, but the recipe says 3 teaspoons. Which do I use for honey? I’m excited to try this today, so a quick respo se is appreciated. Ty in advance!

    Reply
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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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