Make an Einkorn Bread Recipe No Yeast, Quick and Easy in 45 minutes
It’s 4:00 and the meal is almost ready, and guests are arriving in one hour. You’d like to have homemade bread, but with all the other preparations you didn’t have time. Bake this einkorn bread recipe no yeast with a replacement you probably have in your cabinet….Now, you’ll have fresh bread to serve.
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Can you bake bread without letting it rise?
Yes. if using a substitute like baking powder, soda, and vinegar or buttermilk for leavening there is no reason to let it rise. This article explains the leavening agents.
How do you make bread rise without yeast?
To help the bread rise, soda and an acid can be used in place of the traditional yeast, or starter. I was baking my regular einkorn bread with yeast and thought I would omit the yeast and replace it with soda and apple cider vinegar.
It worked great and everyone loved it.
When you bake my einkorn bread recipe no yeast, it’s so easy you may never use active yeast again.
Note: My kids request this bread….one of mine asks each time which kind of loaf I made.
Ingredients for homemade einkorn bread recipe with no yeast
- einkorn flour
- salt
- baking soda
- water
- apple cider vinegar
- honey
And my favorite kneading tool by Jovial Foods!
During dinner, you’ll be thankful you added a quick bread to your menu. And you will start adding homemade bread all the time if it’s this easy!
Ancient grain Einkorn
We love the taste of einkorn. I like the taste better than the wheat and all-purpose flour that I previously baked. Einkorn is healthier because it isn’t modified like traditional flours. Read more about einkorn here.
Here are more einkorn recipes for you to try.
My einkorn bread recipe no yeast is great for many additions to your meal or the main course….
- sandwiches
- french toast
- buttered and oven-toasted
Ahhhh….the aroma of fresh bread as your guests arrive and they will think you spent hours baking bread. And you’ll know 45 minutes ago you made a fabulous einkorn bread recipe no yeast. Good thing this makes two quick loaves ready for dinner…because they will be devoured.
Ingredients
Method
- Mix flour, salt, soda, using a fork to incorporate well
- Heat water and honey stir until well dissolved add apple cider vinegar
- Pour liquid into flour mixture slowly and stir until well combined
- Pour into 2 buttered baking pans
- Bake at 375°F for 35 minutes
Can you leave out the honey?
I have not tried it without the honey. I’m sure it will work. Let me know if you try it!
Hi,
Can you please clarify what kind of “soda” you are referring to? Is it baking soda or a liquid soda? If it’s a liquid soda, can you please tell me the name of the one you use, so I can better understand?
I’m excited to try this recipe…
Thank you!
Candice
I am referring to baking soda.
Love this bread, it is so quick and easy!
So glad you liked it!
My mixture came out really wet.
It has the consistency of a thick pancake batter. You don’t give any explanation about what it should look like. Is that normal?
Yes, it is wet but it will bake nicely.
I’m just starting using einkorn flour. Please tell me what size baking pans are needed for this recipe.
Standard loaf size 9×5. Some loaf pans will vary on both sides.
How full should the loaf pans be? The recipe only filled each pan half way, and even though there was some rise they are very short. Not really big enough for sandwiches.
It won’t rise much since it’s not traditional yeast, but you could combine into one pan for a bigger loaf for sandwiches.
Loved this recipe… can you tell me if temp or bake time changes if combined into 1 loaf pan for a larger loaf?
Yes, you would need to bake it closer to 50min-1hr. Just test it and see.
Thank you so much for the recipes I am going to use them and let you know how I do. with it thank you again
You’re welcome! Happy Baking!
Hi Iris,
How did your baking go when fully filling only one pan? Did you adjust temperature and time?
Thanks, Michelle
Can maple syrup be substituted for honey?
Yes for sure!
Can milk be substituted for the water? Would it change the chemistry?
I haven’t tried it in this recipe but milk is a great option. I use milk in my active yeast bread for a sweeter taste like a dinner roll or for cinnamon rolls.
Novice baker here! Trying Einkorn to avoid folic acid and high gluten flours. I eat food for fuel/nutrition, taste is a bonus. Anyway, I tried kneeding this dough…bad idea… you’ll be cleaning off your hands for the rest of the day…super sticky! Spoon it into your pan like instructed. Tried a half recipe and one loaf pan. Also added some olive oil. It’s in the oven now and smells great. Can’t wait to try it!
I cut the recipe in half hoping for accuracy. I did not have enough of the flour. My batter was not pancake like at all. It was thick like meatloaf consistency. Fingers crossed!
Can you use this same recipe in a bread machine, of course adding the liquids first.
I have never used a bread machine, but it should work. Let me know if you try it.
Hello,
I just bought Einkorn and heard really good things about it.
This recipe sounds good and I’m looking forward to trying it.
The recipe says two buttered baking pans, what size pans please?
Thanks,
Judy
Hello,
I was wondering about pan size because it was not stated in the recipe, but found pan size in above comment, thank you.
If you store one loaf in the fridge, can you freeze the other one until it’s ready to be used?
Thanks,
Judy
Glad you saw pan size. Yes, you can freeze it. We haven’t made this bread in awhile, but this week we’ve made several loaves. My kids like this fast bread when it’s their turn to cook!😀
I just ate some and it’s absolutely delicious! I know my husband and my son will love it.
I used the two pans I had on hand – one was a Pyrex loaf pan and one was a stone loaf pan; both loaves seemed to bake through just fine.
I substituted maple syrup for the honey and it turned out great!
BTW I did let the dough rest before baking, for 18 minutes, covered the mixing bowl with a tea towel. 18 because in Hebrew it corresponds to the letters in the alephbet (chet=8 and yod=10, so 8+10 + 18, get it? LOL a lil baking joke between me and my hubby.) Anyway, the dough was nice and bubbly when I pored into the pans. Though the bread didn’t rise that much, it still tasted light and fluffy.
I do appreciate this recipe, it’s a great way to have my wheat bread as I’m waiting for my sourdough starter to be ready. 🙂
That’s awesome! Glad it turned out great. It won’t rise as much because of the yeast substitute, but it works!
Hi Lori,
The first loaf we ate through (I had baked whole wheat) lasted a few days in the fridge just fine.
LOL I left out in my above comment, 18 corresponds to the Hebrew word “chai” (you spell it chet-yod) which means life. 🙂
Anyway, I let the mix rest again today (18 minutes); it was nice and fluffy, bubbling a bit, as I poured the mix into the pan.
The mix all fit into my bigger loaf pan, which is about 10×6 inches and almost 4 inches high (a stone pan). I substituted the maple syrup for the honey again.
I still baked it at 375F but I had to bake for 70 minutes before it was ready to take out from the oven.
I waited till it cooled a bit then cut a piece to taste it … MMMMM! The crust was crunchy but not too much and the inside was nice and fluffy!
Since it didn’t rise much, it’s not as high as some of the store bought sandwich bread I’ve bought but it will do just fine, it’s an Einkorn loaf! YAY! Thanks so much for this recipe and I saw the comments about adjusting the bake time for one loaf. All very helpful!
I love that we have a simple and tasty loaf recipe as I wait for my sourdough starter to be ready! And I’ll probably use this again even after that… we eat a lot of bread!
Do you ever get into topping the loaf with things like sesame seeds or oats, adding items to the bread like raisins & cinnamon for different flavors? If so, how and how much please?
Ok. That’s great. I’ve never done seeds or oats. For raisins and cinnamon about 4T cinnamon and about 2 cups raisins. Stir in cinnamon first then add raisins. We really like it. It’s great for breakfast.
I just made a loaf with your recipe (substituted honey for maple syrup in my case due to hot flashing) and sprinkled sesame seeds on the top of the mix, after pouring in into the pan, then baked. Turned out great! I made in one pan like the last one and baked at 375F for 70 minutes. It occurred to me, if I have to use filtered water in making a sourdough starter then why not add filtered water (not tap) to this recipe. This loaf actually rose quite a bit! It tastes amazing too!
I think next time I’ll try the added cinnamon and raisins. Thanks!
I’m so grateful for your recipe, my hubby, my picky teenage son, and I really love this recipe!
That’s great! Glad you’re enjoying the bread.