I've adopted this bread without baker's yeast for days when I want homemade bread but have zero patience for it to rise.
Here, we're not really "cheating": we're just changing the sourdough starter. The baking soda + yogurt (or buttermilk) duo does the job in a few minutes, and we get a loaf with a soft crumb, perfect for slicing while still warm.
I propose a very classic version in the spirit of quick breads: wheat flour, a little salt, some fat for softness, and above all the acidity of yogurt to activate the bicarbonate.
My little touch is to slip in diced apple and walnuts: it remains simple, very “country bread from the cupboard”, and it brings melt-in-your-mouth texture and crunch without complicating life.
Technically speaking, the key is not to overwork the dough. As soon as the flour is hydrated, stop; otherwise, the unleavened bread can become a bit dense. Secondly, use a very hot oven to give the chemical leavening a boost.
You can serve it with soup, cheese, or for breakfast with salted butter. And if you like clean, crisp slices, wait 10 minutes before cutting: it will finish firming up while it rests!
Bread without baker's yeast
4
people14
minutes34
minutes598
kcal48
minutesA bread recipe quick without baker's yeast, leavened with bicarbonate of soda and yogurt. Thin crust, soft crumb, and a seasonal touch with apple and walnuts.
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Ingredients
320 g of wheat flour (T55 or T65)
6 g of baking soda (1 level teaspoon, multiply according to the quantity)
6 g of fine salt (1 tsp, multiply according to the quantity)
250g 1 pot + a little extra, multiply according to the quantity)
80 ml of water
20g 1 tbsp of neutral oil)
1 small apple (approx. 140g each), diced
50g of roughly chopped walnut kernels
Preparation steps
- Preheat the oven to 220°C (conventional setting if possible). Place a baking sheet lined with parchment paper, or heat a small casserole dish with its lid.
- Cut the apple into small cubes. Crush the walnuts. Keep everything ready: once the baking soda comes into contact with the yogurt, don't delay.
- In a large bowl, mix the flour, baking soda and salt.
- Add the yogurt, water, and melted butter. Mix with a spoon, then by hand, just until you have a soft, slightly sticky dough. Stop as soon as you no longer have any dry flour.
- Quickly incorporate the diced apple and walnuts, without kneading. If the dough is too sticky, lightly flour your hands (no need to add much flour).
- Form a rustic ball and place it on the baking sheet (or in the hot casserole dish). Make a 1 cm cross-shaped incision on top: this helps the bread to open cleanly.
- Bake for 34 minutes. If using a casserole dish, cook for 24 minutes with the lid on, then 10 minutes without the lid to brown.
- Take the bread out and let it rest for 10 minutes on a rack before slicing (the crumb holds together better).
📊 Nutritional Information
1 serving (approx. 215g)
| Nutrient | Value |
|---|---|
| Calories | 598 kcal |
| Proteins | 17g |
| Carbohydrates | 93g |
| including sugars | 10g |
| Lipids | 18g |
| including saturated fatty acids | 6g |
| Fibers | 6g |
| Sodium | 820mg |
| Vitamins | |
| Vitamin B1 | 22% AJR |
| Vitamin B9 | 16% AJR |
| Vitamin E | 10% AJR |
| Minerals | |
| Magnesium | 18% AJR |
| Phosphorus | 24% AJR |
| Iron | 20% AJR |
* RDA = Recommended Daily Allowance
📝 Notes
If your yogurt is very thick, keep the water but add it little by little: the bread dough should remain soft and slightly sticky, not dry. To maintain its crispness, let the yeast-free bread cool on a wire rack and avoid storing it in an airtight container while it's still warm.
💡 Chef's Tips
The secret is quick mixing: the more you work the dough for unleavened bread, the more it deflates. A hot oven, minimal handling of the dough, and you'll get a much lighter crumb.
🔄 Variations
- Plain bread version: remove the apple and nuts, and add 1 tbsp of seeds (sunflower, flax) if you have some.
- Herb and cheese recipe: replace the apple with 80g of diced tomme cheese and add 1 tbsp of thyme.
