Can I Make Bread Without Yeast?

Bread without yeast? Absolutely! While yeast is the go-to leavening agent for traditional bread-making, it’s not the only option. There are alternatives that can be used to create delicious bread, such as soda bread, sourdough bread, and quick bread. Baking soda, sourdough starter, or baking powder can be used as substitutes for yeast, offering different textures, flavors, and rises. In this article, let’s explore these yeast-free bread options and I hope you will try the recipes included as well.  So, if you’re ready to start on a yeast-free bread-making adventure, let’s get started!

Can I Make Bread Without Yeast?

You can absolutely make bread without yeast.  While yeast is the most common leavening agent in traditional bread-making, it is not the only one.  Other alternatives can be used to make bread, such as soda bread,  sourdough bread, and quick bread.  The leavening agent used in these breads is baking soda, sourdough starter, or baking powder in place of the yeast.  Using these alternatives, you can still create delicious bread with great texture, flavor, and rise. 

It is however important to remember that yeast-free bread will have a different texture and taste compared to yeast-based bread.  Yeast contributes to the light and airy texture of traditional bread so yeast-free bread will be denser or have a closer crumb texture.  Also with the absence of yeast, there will be a slightly different flavor as well. 

Soda Bread

Can i Make Bread Without Yeast?

Soda bread is a classic yeast-free bread that depends on the reaction between baking soda and an acidic ingredient such as buttermilk, yogurt, or vinegar. The chemical reaction between the soda and acid produces carbon dioxide, causing the dough to expand. Soda bread is known for its quick preparation time, dense slightly crumbly texture, and mild tangy flavor.  You can experiment further by adding raisins, herbs, or cheese to enhance the taste and texture.

Soda Bread Recipe


  • 450 g all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 350 ml buttermilk


  1. Preheat oven to 200 degrees C (400 degrees F) and lightly grease a baking sheet.
  2. In a large bowl, whisk together the flour, baking soda, and salt
  3. Make a well in the center of the dry ingredients and pour in the buttermilk.  Stir until the dough comes together.
  4. Turn the dough onto a lightly floured surface and knead it gently for a minute until it forms a smooth ball.
  5. Place the dough onto the prepared baking sheet and gently flatten it into a round shape.
  6. Use a sharp knife to score a cross on the top of the dough
  7. Bake in the preheated oven for 30=35 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom
  8. Remove from the oven and cool on a wire rack before slicing.
  9. Enjoy!

Sourdough Bread

Sourdough bread requires using what is called a “sourdough starter” a fermented mixture of flour and water that provides the leavening for the bread.  This starter contains wild yeast and lactic acid bacteria.  This creates the necessary rise and distinct flavor to the bread.  This bread requires a longer fermentation period compared to yeast-based bread. But this bread gives you a unique taste, chewy texture, and a crust with a tangy flavor.  

Sourdough bread has become quite popular among breadmakers.  But do be aware that when it comes to making this bread, you have to have an active sourdough starter which can take several days to weeks to achieve.

Watch the video below to make your own sourdough starter

Basic Sourdough Bread Recipe


  • 500g bread flour
  • 350ml water
  • 200g sourdough starter
  • 10g salt


  1. In a large bowl, mix the flour and water until well combined. Cover and let it rest for 30 minutes.
  2. Add the sourdough starter and salt to the bowl. Mix until the dough comes together.
  3. Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic.
  4. Place the dough back in the bowl, cover, and let it rise for 4-6 hours, or until doubled in size.
  5. Preheat the oven to 220°C (425°F). Place a Dutch oven or baking dish with a lid in the oven while preheating.
  6. Carefully transfer the risen dough to the preheated Dutch oven or baking dish. Score the top with a sharp knife.
  7. Cover with the lid and bake for 30 minutes. Then remove the lid and bake for an additional 15-20 minutes until the bread is golden brown.
  8. Remove from the oven and let it cool on a wire rack before slicing.

Quick Bread

Quick bread is another great option for yeast-free bread. When I think of quick bread, the first thing that pops into my mind is banana or zucchini bread.  Which are wonderful for dessert or a snack. But there is also savory quick bread as well.  Such as rosemary buttermilk bread, cornbread, or cheddar cheese bread to just name a few. 

The ingredients usually include flour, sugar, baking powder or baking soda, salt, and liquid ingredients such as milk or buttermilk.  The baking powder/soda creates carbon dioxide gas when mixed with the liquids, causing the dough/batter to rise during baking.  These breads are best known for their moist and tender crumb.

Here is my favorite banana bread recipe

Tips And Tricks

Always follow the recipe carefully. Always pay close attention to the instructions   Different techniques and methods may be needed for different types of yeast-free bread.  I can’t tell you how important this step is.  There as been many times I have misread the ingredients or instructions and had a disaster on my hands. And the necessity of having to throw all my hard work into the trash. Not a good feeling at all.  

 Just like yeast bread, getting the right level of hydration is important for yeast-free bread as well.  The right hydration helps the dough develop gluten which gives the bread its structure and texture. Understanding the leavening agents used in your yeast-free bread is important to get the results you are after.  Baking powder, baking soda, and sourdough starter each have their own unique characteristics and need different techniques. Also be careful not to overmix the dough, too much mixing can lead to a loss of gas and affect the rise of your bread.

When making yeast-free bread, some common issues may happen such as flat loaves, dense centers, or overspreading during baking.  To help avoid these issues check the freshness of your ingredients, especially the leavening agents as well as the correct measurements and mixing of your dough/batter. 

Final Thoughts

Making bread without yeast opens up a world of possibilities. Whether you choose soda bread, sourdough bread, or quick bread, each alternative brings its own unique characteristics to the table. From the tangy flavor and chewy texture of sourdough bread to the quick and versatile nature of soda bread, yeast-free bread can be just as satisfying and delicious as its yeast-based counterparts. Remember to follow the recipes carefully, pay attention to hydration levels, and understand the leavening agents you’re using to achieve the best results. With a bit of practice and experimentation, you’ll be able to enjoy homemade yeast-free bread that suits your preferences. So, roll up your sleeves, gather your ingredients, and let your creativity rise in the kitchen!

Please leave me a comment below.  I would love to hear about your experiences with yeast-free bread.

And As Always

Keep On Baking!


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