No Yeast Einkorn Bread Recipe ~ Ready in One Hour!
This no yeast einkorn bread recipe is the best and easiest you will ever find! It is super simple and very inexpensive. And, to think this recipe for bread with no yeast can be made from start to finish in less than one hour.
Some may think of the recipe as being similar to an Irish Soda Bread Recipe. It is very similar but with einkorn flour. Such an easy recipe for fresh homemade bread!
This one hour bread recipe as do most bread recipes work with all purpose flour. But, since I love using Einkorn Flour I made a few adjustments.
Einkorn wheat is a little different than modern wheat. Here is some helpful information that you may find of interest on einkorn flour. There are those with gluten sensitivities that have been able to enjoy the benefits of this ancient grain.
No Yeast Einkorn Bread Recipe
If you love making bread, but cannot always wait for the dough to rise and then be punched down and then to rise again…..then you must try this homemade bread that uses baking soda, baking powder and vinegar as the rising agents.
This recipe is ready-to-eat in one hour….Really, only one hour!!!
I have reworked my original recipe to reduce the baking soda, baking powder and vinegar. Plus, I increased the salt just a little bit. I also reduced the heat and bake time.
In doing so, this has created a fine texture, soft bread with a chewy crust……so, if this your ideal in a quick and easy bread recipe, then I really think you will love this one!
This is not your typical store bought white bread. This homemade delicious bread without yeast recipe is a bit denser and heartier.
I think you will love this easy quick bread recipe.
This incredibly simple no yeast bread recipe is made with everyday pantry items, things that you will have on hand to make cookies and quick breads.
But, if you should need to run to the store, then you will only need flour, baking powder, baking soda, salt, sugar and tad of vinegar.
Oh, and a little butter, avocado oil or olive oil to brush on top to make a softer crust…….it is that simple!
I really like using avocado oil instead of regular vegetable oil as avocado oil is one of the top healthiest oils ever!
List of Amazing Qualities of this Bread:
- Fast and Easy
- Ready in less than One Hour
- Rustically Beautiful
- Wholesome
- Nice Crust
- Soft Insides
- Not Crumbly
- Slices Nicely
- Delicious!
- I am sold…..this is my new go-to simple bread recipe!
- Hope you enjoy it, too!
Ingredients:
- 2 1/4 Cups einkorn flour * – (you can use any Unbleached wheat flour) Start with 2 1/4 cups and then add a little more flour as needed.
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3/4 teaspoon salt (I love Himalayan Pink Salt but any salt will work)
- 1 tablespoon sugar (I use organic cane sugar but any sugar will work)
- 1 teaspoons Vinegar either white or cider
- 3/4 cups warm water (if using Regular Wheat Flour, increase water by 2 tablespoons)
- 1 tablespoon of butter to spread on the crust to soften
*try here, if you cannot find einkorn flour at your local grocery store
I am working to get my printable recipe up and running but wanted to get this to you asap…..it is that delicious and so inexpensive to make. A fun treat!
One of those easy recipes but also a great recipe!
Instructions:
Step One:
Pre-heat your oven to 375 degrees.
Step Two:
Combine your dry ingredients: flour, baking soda, baking powder, salt and sugar in a medium to large bowl with a wooden spoon.
Step Three:
Add the vinegar and the water, (remembering to reduce this down if using Einkorn Flour) Mix to combine into a ball.
Step Four:
Gently work with hands adding a tablespoon of flour at a time, if the dough is sticky. Knead the dough just a little to work everything together. Make sure to scrape the sides of the bowl.
You may even want to turn your dough on a floured surface to help to combine the ingredients.
(This can really be a recipe for no-knead as the kneading is just enough to combine the ingredients!)
Important: When using Einkorn Flour, I let the dough rest for about 5 to 10 minutes to let the flour absorb the water before adding more flour to achieve proper consistency. For best results, do not add too much extra flour but just enough flour so you can handle the bread dough.
Step Five:
Place the dough on an ungreased cast iron skillet or griddle or a cookie sheet. You may even want to try using a loaf pan to see how it turns out!
Step Six:
Press the ball of dough into a round circle so it is about 1 to 1-1/2 inches thick overall.
Step Seven:
Score the top of the loaf 1/8 inch deep with a cross, X or # design using a serrated knife dipped in flour.
Important Note: Again, if using Einkorn Flour, let your loaf rest ( similar to let the bread rise) for approximately 10 minutes prior to baking. (This give the Einkorn Flour time to absorb the liquid.)
Step Eight:
Bake at 375 degrees for 20 minutes.
Step: Nine
Take from the oven and lightly spread 1/2 tablespoon of butter on the crust. Return to oven and continue baking 10 more minutes.
Step: Ten
When finished baking, remove from oven. The loaf is finished baking if the bottom sounds hollow when lightly tapped.
Step: Eleven
Cool for 10 minutes if you are able to wait that long.
Step: Twelve
Carefully slice with a serrated bread knife being carefully to slice through the bread and not push down to smush it.
Serve warm with butter and maybe even jam! (delicious!)
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Enjoy!
Notes:
This No Yeast Bread is delicious served warm but is also quite good after cooling. It makes excellent toast when served with butter and jam.
It is best used within a day or two. Freeze any leftovers for later on.
Do not be too hard on yourself the first time to bake bread. Keep developing your skills as practice makes perfect……Happy Baking!
The unbleached einkorn version can be considered as all purpose einkorn flour. I have gotten to the point, that unbleached einkorn flour is now my everyday regular flour.
I have not tried this recipe with einkorn whole wheat flour but, that is for next time!
Pro Tip: to freeze leftovers-first cut into slices and place in a freezer container or freezer bag. This way you will be able to remove one slice or more at a time for toast, sandwiches or French Toast.
To Wrap It Up this NO Yeast Einkorn Bread:
This No Yeast Bread is so simple to make, works well for slicing, is great for sandwiches and toast plus can be made into homemade croutons! Such a versatile easy way to make a quick breakfast or dinner bread. I really hope you will give it a try and that you enjoy it!
No Yeast Bread ~ Ready in Less than One Hour
This is a simple bread recipe without yeast that can be made, start to finish, in less than one hour!
Ingredients
- 2 1/4 Cups Einkorn Flour Flour – (but you can use any Unbleached wheat flour) Start with 2 & 1/4 cups flour and then add 1/4 cup more flour as needed.
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3/4 teaspoon salt (I love Himalayan Pink Salt but any salt will work)
- 1 tablespoon sugar (I use organic cane sugar but any sugar will work)
- 1 teaspoons Vinegar either white or cider
- 3/4 Cups Water (if using Regular Wheat Flour, increase water by 2 tablespoons))
- 1 tablespoon of butter to spread on the crust to soften
Instructions
Step One:
Pre-heat your oven to 375 degrees.
Step Two:
Combine flour, baking soda, baking powder, salt and sugar in a mixing bowl
Step Three:
Add the vinegar and the water, (remembering to reduce this down if using Einkorn Flour) Mix to combine into a ball. (rememner, if using Regular Wheat Flour, increase water by 2 tablespoons)
Step Four:
Mix to Combine into a ball. Gently work with hands adding a tablespoon of flour at a time, if the dough is sticky. Knead the dough just a little to work everything together.
Step Five:
Place the dough on an ungreased cast iron skillet or griddle or a cookie sheet.
Important: When using Einkorn Flour, I let the dough rest for about 5 to 10 minutes to let the flour absorb the water before adding more flour to achieve proper consistency.
Step Six:
Press the ball of dough into a round circle so it is about 1 to 1-1/2 inches thick overall.
Step Seven:
Score the top of the loaf 1/8 inch deep with a cross, X or # design using a serrated knife dipped in flour.
Important Note: Again, if using Einkorn Flour, let your loaf rest for approximately 10 minutes prior to baking. (This give the Einkorn Flour time to absorb the liquid.)
Step: Eight
Bake at 375 degrees for 20 minutes.
Step: Nine
Remove from the oven and lightly spread 1/2 tablespoon of butter on the crust. Return to oven and continue baking 10 more minutes
Step: Ten
When finished baking, remove from oven. The loaf is finished baking if the bottom sounds hollow when lightly tapped.
Step: Eleven
Cool for 10 minutes if you are able to wait that long.
Step: Twelve
Carefully slice with a serrated bread knife being carefully to slice through the bread and not push down to smush it.
Serve warm with butter and maybe even jam! Try this Homemade Soft Butter Spread (delicious!)
Low Sugar Mixed Berry Homemade Jam
Enjoy!
The loaf is finished baking if the bottom sounds hollow when lightly tapped.
Notes
This No Yeast Bread is delicious served warm but is also quite good after cooling. It makes excellent toast and French Toast when served with butter and jam.
It is best used within a day or two. Freeze any leftovers for later on.
Happy Baking!
Pro Tip: to freeze leftovers-first cut into slices and place in a freezer container or freezer bag. This way you will be able to remove one slice or more at a time for toast, sandwiches or French Toast.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 192Total Fat 2gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 1gCholesterol 4mgSodium 322mgCarbohydrates 39gFiber 4gSugar 5gProtein 6g
Nutrition information isn’t always accurate due to variations of ingredients used in recipe.
Pin It for Safe Keeping! Love that No Yeast Einkorn Bread Recipe…….
Can’t wait to try this!
I hope you like it! This recipe is definitely a hardier more rustic bread but I am still amazed that it slices without crumbling. And, it is ready in one hour! Thanks for writing.
I have eikorn flour in my cupboard and I wanted a simple bread recipe. In my search, I came across this recipe, it is simple and quick and I love it! The bread is not hard well not to me. Thank you for creating this simple and easy bread recipe.
I am so pleased this recipe is working well for you…Thanks for taking the time to write!
Can you make it without sugar?
Yes, you can make this recipe without sugar or you may try adding 1 teaspoon of our Homemade Diastatic Malt Powder. This will help in the texture of the bread.
Could you tell me if this recipe works with wholegrain Einkorn flour as well as all purpose Einkorn? Or do you need to adjust the dry/wet ratio? Also, can you bake the bread in a dutch oven with the lid on as you would for sourdough? Many thanks – looking forward to trying the recipe for something quick and easy.
When using Einkorn Flour I let the dough rest for about 5 to 10 minutes to let the flour absorb the water before adding more flour to achieve proper consistency. This is true for bread, cookies, muffins and cakes, basically all my baking. With Whole Wheat Einkorn Flour, I would do the same but wait just a little longer. Rule of thumb is you may need to increase the water by a little but do so sparingly. I would suggest using half and half, white to whole wheat and then work from there to what you like. I have not tried all whole wheat but hope it turns out well for you. Also, yes, give it a try in your Dutch Oven as it should turn out nicely! Here’s some interesting information on the Dry/Wet Increase for Einkorn Flour. Hope it helps!
It would be helpful if you state to let the dough rest in the instructions, as well as how to form it/ideal dough consistency versus readers having to jump around between the recipe, photos, and comments to gather all of that information…. Only once the loaf is in the oven, in my case. I did not know to let the dough rest and I left it in more of a rounded sphere shape as I do with my other Dutch oven bread recipes versus flattened like in your photo. Hopefully it turns out well anyway, as this seems like a really wonderful go-to recipe.
Hi Jane, thank you so much for writing! Comments such as yours are so very helpful. I will definitely update the recipe to make it easier to read and more user friendly. I really appreciate you taking the time to point these things out. Thanks, again!
Hi, I don’t bake much but I want to try this recipe. I don’t understand step 3, reducing down if using Einkorn wheat.
Can you please explain what it means?
Thank you, I am very excited to think I can make bread.
The water amounts are listed in the ingredient section. You will use 3/4 cup of Water when using Einkorn Flour but 1 cup of water for regular wheat flour. Then reason for this is that Einkorn Flour absorbs less water so you will need to use a bit less water than if you are using regular flour. Hope this helps clarify. Please let me know how you do with your bread making….and please, feel free to ask any questions! Thanks for writing!
Just whipped this up this morning. Delish…like Irish soda bread. I threw in some golden raisins, and used nut milk rather than water.
What a great idea! Sounds delicious…I am going to give this a try, too. Thanks for sharing!
This was perfect to go with my homemade soup today! Almost like brown bread. I used half whole wheat Einkorn half white Einkorn. Delicious and super easy. Thank you!
That is so wonderful…thank you for sharing! Great idea to use half Einkorn whole wheat and half Einkorn white flour. Sounds perfect to me!
How would I make this into a loaf shape? Could I use a regular bread tin or ceramic loaf pan? Thanks for your help!
I have not tried baking this bread in a loaf pan but yes, it should work nicely. Just form your dough into a loaf shape and place in a standard 9×5 inch size oiled or greased tin. Bake at 350° for 40 to 50 minutes. (you will have to watch the time as I have not done this yet) Test with a toothpick inserted in the middle to make sure it comes out clean. Cool in the pan for 10 to 15 minutes before removing. If using a glass or ceramic pan reduce heat to 325 degrees. Let us know how it comes out! It makes me want to try it, too…Thanks for writing!
I just found this recipe this morning. I love Einkorn flour, but I needed a recipe for all spelt. For some reason, my GF husband can eat spelt but the einkorn still gives him a gluten response. I reasoned that the two flours are likely similar so prep should be the same. Voila! I’m tasting the first slice right now. Impressed. Very good. Thanks.
Fantastic…so glad this recipe works with your spelt flour! Thanks for writing!
So good to remember that there are more leavening agents than just yeast! What a great way to use einkorn flour, too!
I haven’t made this bread yet, nor any bread that is baked round. A lot of the bread recipes out there use a Dutch oven. Can I bake this in my cast iron Dutch oven with the lid on? Or should the lid be off? Or should I use my cast iron frying pan instead? Can you clarify, please? Thanks! 🙂
I have only made this with my cast iron griddle and fry pan. But, I would definitely think you could use your Dutch Oven with the lid on. It will probably bake faster with the lid so check it 2/3 of the way through to see how brown it is. Maybe consider using parchment paper to line your Dutch Oven for ease of removing the load. Sounds like a fun idea!!!
Should I be able to double it in order to fit in my loaf pans? It is not quite enough dough for them but wondered if I should be able to 1 1/2 or 2 times the recipe? Thank you so much for this quick, easy recipe!
I would try the recipe, as is, for a loaf pan to see how much the dough actually rises while baking. That way you will know what to do for the next time when determining the amount you need to increase, if any. When using a loaf pan, the bread may be more difficult to slice as it will be taller than around loaf so you will have to experiment with either slicing or breaking off chunks! Will be fun to see how it turns out! ☺
This came out so nicely my first try. Bravo to your for the recipe! I baked as instructed and it’s even perfect served just with butter. Great way to impress my next guests! I’d add a photo here if I could but I’ll post on Ig and mention you. Thank you!
Please put in the ingredients list that you will use more than the original two cups of flour! I had to add so much more, and my dough never wasn’t sticky. it was a huge mess. Eventually I gave up and got as much off my hands as I could and put it in the oven.
I am not sure what type of flour you were using but the ratios of flour to liquid are fairly standard. Humidity in your kitchen can make a difference too when baking bread. Per your experience, I went ahead and made note that additional flour may be needed to make your bread dough more manageable. Thank you for taking the time to post your comment!