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Unyeasted  Bread

Unyeasted Bread


"Makes a very good loaf. I use it for special occasions at church. You can substitute brown sugar for the honey if you wish."
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45 m servings 191 cals
Serving size has been adjusted!
Original recipe yields 15 servings


  • Calories:
  • 191 kcal
  • 10%
  • Fat:
  • 6.2 g
  • 10%
  • Carbs:
  • 30.8g
  • 10%
  • Protein:
  • 4.9 g
  • 10%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 548 mg
  • 22%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
  2. In a large mixing bowl, sift whole wheat flour, bread flour, salt and baking powder. Sift three more times. Mix in 1/4 cup oil. In a separate bowl, dissolve honey in water. Stir into flour mixture. Mix just until a sticky dough pulls together.
  3. Turn dough out onto a well floured surface and divide into four pieces. Form pieces into desired shape. Place loaves on lightly greased baking sheet.
  4. Bake in preheated oven for 18 minutes. Remove from oven, brush with remaining 2 tablespoons oil and bake for 10 to 15 minutes longer, until bottom of loaf sounds hollow when tapped.

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Read all reviews 13
  1. 16 Ratings

Most helpful positive review

I am allergic to yeast, and this is the first recipe I've found that really tastes like real bread! We do substitute brown sugar for honey and use all purpose flour. I'm going to try it with onl...

Most helpful critical review

I found this recipe to be terrible. Without the yiest, it is like a brick and wasn't worth eating.

Most helpful
Most positive
Least positive

I am allergic to yeast, and this is the first recipe I've found that really tastes like real bread! We do substitute brown sugar for honey and use all purpose flour. I'm going to try it with onl...

Yummy! Hubby loves this, and has declared it his new favorite bread! Substituted spelt flour 1:1. Also mixed in seasonings (1/2 tsp each of sage, basil, oregano, rosemary). Baking Powder Substi...

Well, when I read this recipe I thought this sounds plain GROSS!! However I decided to try it anyway. I made some adjustments. I divided the recipe in half as if it turned out really bad I did ...

This bread was the perfect addition to our dinner! It is plain, but it tastes great with butter or jam. I substituted bread flour for an equal amount of all-purpose flour. Also, I used olive oil...

way too salty - I cut down to 2 tsp. and still a tad too salty - I think I'll try 1 1/2 tsp. - bakes nicely - perfect directions - so much easier than yeast bread

This was a good, quick bread. Nice and dense and moist. Good with garlic butter of all things.

The bread was very easy to make and turned out moist and subtly sweet. To make this recipe vegan, I substituted rice syrup for honey.

So basically this is a biscuit recipe, made into loaves instead of biscuits. I might like my own personal favorite biscuit recipe better, but I was impressed with how well this turned out!

Family Loved ~ Quick and Easy, however, I did use canola oil in the recipe; spelt flour in exchange for the whole wheat; agave instead of honey, also reducing to 2T; and olive oil on the outside...

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