This no-yeast bread flour recipe delivers a crusty, chewy loaf with a soft interior, using baking powder and baking soda as leaveners instead of yeast. It’s a reliable stand-by when you’re out of yeast or short on time, producing a rustic bread that’s perfect for sandwiches, toast, or dipping in olive oil.
Ingredients
- 3 cups (390 g) bread flour, plus more for dusting
- 1 tablespoon (12 g) baking powder
- 1 teaspoon (5 g) baking soda
- 1 teaspoon (5 g) salt
- 1 tablespoon (15 ml) olive oil, plus more for brushing
- 1½ cups (355 ml) buttermilk, well shaken
- 1 tablespoon (15 ml) lemon juice or white vinegar (if using regular milk)
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×5-inch loaf pan or line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the bread flour, baking powder, baking soda, and salt until well combined.
- Make a well in the center of the dry ingredients. Pour in the olive oil and buttermilk. If you’re using regular milk instead of buttermilk, stir the lemon juice or vinegar into the milk and let it sit for 5 minutes to curdle before adding.
- Stir with a wooden spoon or spatula until a shaggy dough forms. Turn the dough out onto a lightly floured surface.
- Knead the dough gently for about 1 minute, just until it comes together into a smooth ball. Do not over-knead; you want a soft, slightly tacky dough.
- Shape the dough into a round or oval loaf and place it in the prepared pan or on the baking sheet. Brush the top with a little olive oil.
- Using a sharp knife, score a shallow cross or slash on top of the loaf. This helps the bread expand evenly while baking.
- Bake for 35-40 minutes, until the top is deep golden brown and the loaf sounds hollow when tapped on the bottom. The internal temperature should read 190°F (88°C) if you use an instant-read thermometer.
- Remove from the oven and let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Tips
- Buttermilk substitute: If you don’t have buttermilk, use regular milk with 1 tablespoon of lemon juice or white vinegar per cup, and let it sit for 5 minutes. This acid is needed to activate the baking soda.
- Don’t overmix: Overworking the dough will develop too much gluten, making the bread tough. Mix just until the flour is moistened, and knead only until smooth.
- Check freshness: Baking powder and baking soda lose potency over time. If your loaf doesn’t rise well, test your leaveners by adding a teaspoon of baking powder to a cup of hot water—if it fizzes vigorously, it’s still good.
- For a crisper crust: Place a shallow pan of water on the lower oven rack while baking, or spritz the loaf with water before baking. This creates steam, which helps form a crackly crust.
Serving Suggestions
This bread is wonderful warm with butter and honey, or served alongside soups and stews. It also makes excellent toast for avocado or eggs. For a savory twist, slice it and use it for grilled cheese or panzanella salad.
Variations
- Herb and Garlic: Add 1 teaspoon of dried rosemary, thyme, or oregano, and 1 clove of minced garlic to the dry ingredients.
- Cheese Bread: Fold in 1 cup (120 g) of shredded cheddar or Parmesan cheese with the wet ingredients.
- Seeded Crust: Brush the top with beaten egg or milk and sprinkle with sesame seeds, poppy seeds, or rolled oats before baking.
- Whole Wheat Blend: Replace 1 cup of bread flour with whole wheat flour. You may need to add 2-3 tablespoons more buttermilk, as whole wheat absorbs more liquid.
Storage and Reheating
Store the bread in an airtight container or wrapped in plastic wrap at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to 3 months. To reheat, place slices in a toaster or warm the whole loaf in a 300°F (150°C) oven for 10 minutes until heated through.
Frequently Asked Questions
Can I use all-purpose flour instead of bread flour? Yes, you can substitute all-purpose flour 1:1. The bread will be slightly less chewy and a bit softer, but it will still work well.
Why is my bread dense and heavy? This can happen if you overmix the dough, which develops too much gluten. It can also be due to old baking powder or baking soda that has lost its leavening power. Make sure your leaveners are fresh.
Can I make this bread gluten-free? This recipe relies on the gluten in bread flour for structure. A gluten-free all-purpose flour blend might work, but the texture will be more crumbly and you may need to add a binder like xanthan gum (check your blend). We recommend using a recipe specifically designed for gluten-free bread.
How do I know when the bread is done? The top should be deep golden brown, and the loaf should sound hollow when tapped on the bottom. An instant-read thermometer inserted into the center should read 190°F (88°C).
Can I add nuts or dried fruit? Absolutely. Fold in 1/2 cup of chopped walnuts, pecans, raisins, or cranberries with the wet ingredients. Toast the nuts first for better flavor.
Why is my bread not rising? If your bread doesn’t rise, the most likely culprit is inactive baking powder or baking soda. Test them as described in the tips, and also make sure your buttermilk is fresh—if it doesn’t have enough acid, the baking soda won’t react.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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