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5 from 4 votes

No Yeast Bread

A simple no yeast bread recipe made with basic pantry ingredients!
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Breakfast
Cuisine: Irish
Servings: 8 slices
Calories: 375kcal


  • 4 cups (480 grams) all purpose flour
  • 1 teaspoon baking soda
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 3 tablespoons sugar (or honey)
  • 1/2 cup (113 g) unsalted butter softened, cut into tablespoons
  • 1 cup (240 mL) buttermilk
  • 1 egg


  • Pre-heat oven to 375oF degrees. Line a cookie sheet with parchment paper or a silicone baking mat. Or you can bake this in a 10- inch cast iron skillet (which will cause the bread to spread less.) Or an 8 or 9 inch cake pan would also work.
  • In the bowl of your stand mixer, add the flours, baking powder, baking soda, sugar and salt. Stir to combine. Add in the butter and stir to combine. Add the buttermilk and egg and stir to combine.
  • Turn the dough onto your cookie sheet and shape into a ball. Pat down slightly into about a 8-9 inch circle. Brush the top with more buttermilk or a sprinkle of salt (or oats. Using a serrated knife, cut an "X" across the top of the bread. Bake for 40 to 45 minutes until golden brown and internal temperature of 190oF. Cool on a cooling rack.



  • Tools: Stand Mixer | Whisk| Cookie SheetSilicone baking mat
  • Buttermilk substitution: Buttermilk is an acidic ingredient which reacts with the baking soda. So using regular milk will throw off the chemical balance in this bread. If you only have regular milk, add 1 tablespoon of lemon juice (or vinegar) to your milk and let sit for 10 minutes.
  • Storing bread: You want to let the bread cool first before storing. I recommend wrapping the bread in plastic wrap or storing in a plastic bag. It will be freshest up to 2 days. You can also freeze the bread as well for up to 3 months.
  • Check your leavening agent expiration dates.  This bread relies on the baking powder and baking soda. So make sure that your leavening agents haven't expired!
  • Whole wheat flour substitution: You can use whole wheat flour, but I recommend replacing half of the AP flour with whole wheat flour. Or try using white whole wheat flour which is 100% whole wheat but softer in texture than regular whole wheat flour.
  • Gluten free version:  I haven’t made it gluten free myself. But when I do make something gluten free, I like to use Cup 4 Cup flour. It has the best texture, you would never know it’s gluten free. 


Calories: 375kcal | Carbohydrates: 54g | Protein: 8g | Fat: 14g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 326mg | Potassium: 270mg | Fiber: 2g | Sugar: 6g | Vitamin A: 434IU | Calcium: 115mg | Iron: 3mg