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Easy No-Yeast & No-Oil Bread

A quick no-yeast bread recipe delicious for toast, as a side to your soup, or as a sandwich!
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Appetizer, Breakfast, Side Dish


  • 3 cup all-purpose white flour 450g or spelled
  • 3/4 cup Wholegrain rolled oats 120g - or whole spelled or more all-purpose white flour
  • 1 1/2 teaspoons Baking soda 8 g
  • 1/2 teaspoon Salt - optional can be made salt free
  • Vegan buttermilk:
  • 2 tablespoons Apple cider vinegar or lemon juice or any vinegar 30ml
  • 1 3/4 cup + 2 tablespoons Soy milk 470 ml or oat milk or almond milk
  • To knead the bread:
  • 4-6 tablespoons all-purpose white flour


  • Preheat oven to 220°C (430°F). Line a baking tray with a lightly grease piece of parchment paper. Set aside.
  • In a medium-size mixing bowl, whisk soy milk with apple cider vinegar. Set aside 10 minutes until it thickens to a buttermilk-like consistency.
  • In another large mixing bowl, whisk together flours, baking soda, and salt if desired.
  • Make a well in the center and pour the vegan buttermilk.
  • Stir the dough with a spatula at first then, when it becomes difficult to work the dough with the spatula, use your hands to knead the dough, adding more flour if needed to form a ball.
  • Knead the dough for 1 or 2 minutes maximum, until you are able to make a ball. If the dough is very sticky, simply add more white flour (up to a maximum of 1/3 cup) but be careful, you don't want a dry dough or the bread will be very dense and dry. A stickier dough results in a moist, elastic bread and that's what you want.
  • Transfer the dough ball onto the prepared baking tray and flatten the dough into a thin disc of a maximum 3 cm (1.5 inches) in height. This is extremely important or the bread won't raise at all.
  • Cut a deep cross (1 cm deep, 0.4 inches) on top of the bread and sprinkle/pat some extra white flour on top of the bread.
  • Bake at 220°C (430°F), middle rack, for 20-30 minutes or until the outside is crusty.
  • Transfer to a cooling rack for 1 hour before slicing.
  • Store the bread at room temperature for up to 3-4 days, wrapped into a clean towel to keep its moisture.
  • It can be eaten plain or toasted with jam or mashed avocado. Or it can be served as a quick side to soup and salads
Keyword bread, easytomake, noyeast, oilfree, soda, vegan
Tried this recipe?Let us know how it was!