This rather easy recipe for no yeast whole wheat bread at home was born from an expected experiment. It is true what is said about necessity being the mother of invention. And during these times when we have to stay home to stay safe during the lock down, we are not always able to go out to buy bread.
To me, that spelled: what better way to enrich our lives than to become creative with our cooking? And thus this recipe.
Without further ado, let me get right down to it so you too can try it right away. You likely have all the ingredients with you. Note that the bread will a little dense because of the whole wheat flour, but tasty nevertheless.
How to make no yeast whole wheat bread at home
2 cups whole wheat flour
¼ teaspoon baking soda
½ teaspoon baking powder
¼ cup yogurt
1 teaspoon sugar
1 pinch salt (or a bit more if you want to taste it in the bread)
2 tablespoons of oil (any cooking oil. I used sunflower oil)
1 teaspoon oats
¼ cup butter milk
(If you don’t have butter milk on hand, make it like this: 2 teaspoons vinegar or one teaspoon lemon juice in a cup of warm milk. Let it sit for 5 minutes and it is ready)
Step by step instructions How to make no-yeast whole wheat bread at home
- In a large bowl, sieve the whole wheat flour, baking powder, and baking soda into the bowl
- Add curd, sugar, salt, oil.
- Knead into a dough
- Add the buttermilk while kneading
- Cover the dough and let it sit for about 15-20 minutes.
- Then knead the dough again for a couple of minutes. Oil your palms to make it easier. The dough should be soft.
- Preheat oven for 10 minutes at 180°C (356°F)
- Grease a loaf pan.
- Place the dough in the loaf pan, spreading it evenly.
- Sprinkle some oats/sesame seeds on top. Looks pretty. Optional step.
- Bake the no-yeast whole wheat bread at 180°C for about 30-35 minutes. Keep an eye on it after 30 minutes—baking time can vary between ovens.
- A toothpick should come out clean when inserted into the bread.
- When the bread is ready, remove it from the oven and place on a rack to cool.
- Slice and indulge.
This was my first effort. The next time I added in the nuts and seeds.
I was a little alarmed to see the bread crack on top – but that’s perfectly fine!
- The bread stores well in the fridge for up to 5 days at least. If you haven’t consumed it before that.
- Feel free to add in some seeds and nuts—I added walnuts, sunflower seeds, sliced almonds and melon seeds.
- I found that rather than dilute the yogurt to make buttermilk, the vinegar in the half-cup warm milk gave better results.
- I first tried buns with this recipe and they turned out fine.
- As I said earlier, the bread is denser than the usual bread as it is whole wheat flour. Still tasty.
- The bread is easy to slice and toast.
- Enjoy with various toppings—cheese, peanut butter, sliced tomato and cucumber, jam, or just plain butter. We did.
- If you don’t have an oven you can make it on the stove top. In a wide pan/kadaai, add one cup salt. Place a trivet/stand on it. Preheat it for 10 minutes. Then place the loaf pan on the stand and cover and cook for approximately 30-35 minutes on a medium flame. Check to see if done by inserting a tooth pick–should come out clean. If not, let it bake for another 5 minutes)
Do share your photos if you make this bread. Tag me on Instagram @vidyasury