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How to Make Homemade Bread Without Yeast in Under an Hour

Homemade Bread Without Yeast

A quick, rustic loaf made with self-rising flour, baking powder, buttermilk, and olive oil. It has a golden crust, tender crumb, and no rising time.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 350 g (about 2 3/4 cups) Self-rising flour
  • 1 tsp Baking powder
  • 1 tsp Fine salt
  • 300 ml (1 1/4 cups) Buttermilk
  • 1 tbsp, plus more for the tray if needed Olive oil

Method
 

Step-by-Step
  1. Heat the oven to 200°C conventional, 180°C fan, or 400°F, and lightly grease or line a baking sheet.
  2. Mix the self-rising flour, baking powder, and salt in a large bowl.
  3. Make a well in the center, then add the buttermilk and olive oil.
  4. Stir with a knife or fork just until a rough, slightly sticky dough forms. Do not knead heavily.
  5. Transfer the dough to a lightly floured surface and gently shape it into a round loaf.
  6. Place the dough on the prepared baking sheet and cut a deep cross across the top.
  7. Bake for 35–40 minutes, until golden brown and the bottom sounds hollow when tapped.
  8. Cool the loaf on a rack before slicing and serving.

Notes

Keep handling to a minimum because overmixing or extensive kneading can make the loaf tough and dense. If the dough feels unusually wet, add flour only one tablespoon at a time. A milk and lemon juice or vinegar mixture can replace the buttermilk.