3-Ingredient No-Yeast Bread (Foolproof & Fast)

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Homemade bread without yeast sounds like a contradiction — until you try it. This 3-ingredient no-yeast bread uses baking powder instead of yeast, which means there is no rising, no kneading marathon, and no waiting around. Mix, shape, bake, done.

The result is a soft, sliceable loaf with a golden crust and a tender crumb that is genuinely good for sandwiches, toast, or tearing apart warm with olive oil. It stays fresh longer than most quick breads and freezes beautifully, so a weekend bake covers the whole week. And because the dough is just flour, baking powder, and water, it is also a no-yeast, no-yogurt bread — nothing fancy standing between you and a fresh loaf.

If you have flour, baking powder, and water, you are ten minutes of effort away from a loaf of real homemade bread.

Why You’ll Love This Recipe

• No yeast, no waiting — the dough is in the oven in 10 minutes
• Only 3 ingredients — flour, baking powder, water, plus optional salt and oil
• Foolproof — no kneading technique, no proofing temperatures to manage
• Stays soft for days — keeps better than most homemade quick breads
• Budget-friendly — costs pennies per loaf from pantry staples

Ingredients

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• 4 cups (500 g) all-purpose flour, plus more for dusting
• 2 teaspoons baking powder
• 1 1/3 cups (310 ml) lukewarm water
• 1/2 teaspoon fine sea salt (optional but recommended)
• 3 tablespoons (45 ml) extra-virgin olive oil, divided (optional but recommended)

Instructions

1. Heat the oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving an overhang for easy lifting.
2. In a large bowl, whisk the flour, baking powder, and salt until evenly combined.
3. Add 2 tablespoons of the olive oil (if using) and pour in the water gradually, stirring with a sturdy spoon. Once it comes together, use your hands to bring it into a soft, uniform dough. Do not knead — just press it together.

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4. Shape the dough into a rough loaf and place it in the prepared pan. Score a 1/2-inch-deep line down the center with a sharp knife, then brush the top with the remaining tablespoon of olive oil.

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5. Bake for 40–45 minutes, until deeply golden and the loaf sounds hollow when tapped on the bottom.

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6. Lift out using the parchment overhang and cool on a wire rack for at least 20 minutes before slicing — the crumb finishes setting as it cools.

Tips for Success

• Add the water slowly. This is the single most important tip. Pour in about three-quarters first, then add the rest a splash at a time until the dough just comes together. Too much water is the main cause of dense, gummy loaves.
• Do not overwork the dough. A quick bring-together is all it needs. Kneading develops gluten that makes quick breads tough instead of tender.
• That score line matters. It is not just decorative — the slash lets the loaf expand evenly instead of bursting at the sides.
• Cool before slicing. Cutting into hot quick bread gives a gummy texture. Twenty minutes on the rack makes clean, even slices possible.
• Check for doneness by sound. Tap the bottom of the loaf — a hollow thump means it is done. If in doubt, give it 5 more minutes.

Variations

• Herb loaf: knead 1 tablespoon each of chopped fresh rosemary and thyme into the dough.
• Seeded crust: press sesame, sunflower, or poppy seeds onto the oiled top before baking.
• Garlic bread: add 1 teaspoon garlic powder to the dry ingredients and brush the baked loaf with garlic butter.
• Whole wheat: replace up to half the all-purpose flour with whole wheat flour; add 1–2 tablespoons extra water.
• Cheesy: fold 1 cup shredded sharp cheddar into the dough before shaping.
• French-bread style: shape the dough into a long, tapered loaf on a parchment-lined baking sheet instead of the loaf pan, slash the top diagonally three times, and bake until deep golden — you get a crusty, French-bread-style loaf with the same soft middle.

Storage

Keep at room temperature in a bread bag or wrapped in a clean kitchen towel for up to 2 days, or in an airtight container for up to 4 days. For longer storage, slice and freeze for up to 2 months — toast slices straight from frozen. Avoid refrigerating, which dries bread out faster.

FAQ

Why is my bread dense? The most common causes are too much water or overmixing. Add water gradually and handle the dough as little as possible. Also check that your baking powder is fresh — it loses power after about 6 months open.

Can I use self-rising flour? Yes. Use 4 cups of self-rising flour and skip the baking powder and salt entirely.

Can I make rolls instead of a loaf? Absolutely. Divide the dough into 10–12 balls, place on a parchment-lined baking sheet, and bake at 375°F (190°C) for 20–25 minutes.

Is this bread gluten-free adaptable? A 1:1 gluten-free all-purpose blend (one containing xanthan gum) works. The loaf will be a bit denser and more crumbly, so let it cool completely before slicing.

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Recipe Card

• Prep time: 10 minutes
• Cook time: 45 minutes
• Total time: 55 minutes
• Servings: 12
• Estimated calories per serving: ~150 per slice

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