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No Yeast Einkorn Bread Recipe ~ Ready in One Hour!

Fresh Hot Loaf of Bread
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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 no yeast can be made from start to finish in less than one hour.

This recipe works with all types of flour. I love using Einkorn Flour but it works great with all wheat flours!

Cross hatch on top of freshly baked bread

If you love making bread, but at times cannot wait for it to rise and be punched down and 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 bread without yeast recipe is a bit denser and heartier.

I think you will love this easy quick bread recipe.

No Yeast Einkorn 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 or oil to brush on top to make a soft crust…….it is that simple!

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 Cups Einkorn Flour Flour – (but you can use any Unbleached wheat flour)
  • 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 the water to 1 cup)
  • 1 tablespoon of butter to spread on the crust to soften

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!

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.

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. (This can really be a recipe for bread 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.

Step Five:

Place the dough on an ungreased cast iron skillet or griddle or a cookie sheet.

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

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. 

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.

Loaf of freshly baked No Yeast Einkorn Bread

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!

Yield: 8 Slices

No Yeast Bread ~ Ready in Less than One Hour

Fresh Round Loaf of Bread on a black cast iron skillet

This is a simple bread recipe without yeast that can be made, start to finish, in less than one hour!

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients

  • 2 Cups Einkorn Flour Flour – (but you can use any Unbleached wheat flour)
  • 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 the water to 1 cup)
  • 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.

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!)

Homemade Soft Butter Spread

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

8

Serving Size

1

Amount 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…….

No Yeast Einkorn Bread Recipe ~ Ready in One Hour! promo image

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21 Comments

  • Arlene
    June 27, 2020 at 2:42 am

    Can’t wait to try this!

    Reply
    • Original Homesteading
      June 27, 2020 at 11:22 am

      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.

      Reply
  • Krisie
    August 12, 2020 at 4:28 pm

    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.

    Reply
    • Original Homesteading
      August 15, 2020 at 12:07 pm

      I am so pleased this recipe is working well for you…Thanks for taking the time to write!

      Reply
  • Marlee
    October 2, 2020 at 3:25 pm

    Can you make it without sugar?

    Reply
    • Original Homesteading
      October 4, 2020 at 11:45 pm

      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.

      Reply
  • Christine
    November 16, 2020 at 7:46 pm

    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.

    Reply
    • Original Homesteading
      November 22, 2020 at 2:23 pm

      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!

      Reply
      • Jane
        December 27, 2021 at 8:35 pm

        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.

        Reply
        • Original Homesteading
          December 27, 2021 at 9:02 pm

          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!

          Reply
  • Carolyn Griffin
    May 20, 2021 at 9:11 pm

    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.

    Reply
    • Original Homesteading
      May 21, 2021 at 4:22 am

      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!

      Reply
  • Maureen
    July 8, 2021 at 7:07 pm

    Just whipped this up this morning. Delish…like Irish soda bread. I threw in some golden raisins, and used nut milk rather than water.

    Reply
    • Original Homesteading
      July 9, 2021 at 12:00 pm

      What a great idea! Sounds delicious…I am going to give this a try, too. Thanks for sharing!

      Reply
  • Lucy
    July 22, 2021 at 8:20 pm

    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!

    Reply
    • Original Homesteading
      July 22, 2021 at 11:22 pm

      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!

      Reply
  • Charlene
    December 28, 2021 at 4:30 am

    How would I make this into a loaf shape? Could I use a regular bread tin or ceramic loaf pan? Thanks for your help!

    Reply
    • Original Homesteading
      December 28, 2021 at 2:14 pm

      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!

      Reply
  • Maggie
    March 2, 2022 at 2:51 pm

    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.

    Reply
    • Original Homesteading
      March 3, 2022 at 1:38 am

      Fantastic…so glad this recipe works with your spelt flour! Thanks for writing!

      Reply
  • Tessa
    November 9, 2022 at 4:43 pm

    So good to remember that there are more leavening agents than just yeast! What a great way to use einkorn flour, too!

    Reply

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