Super easy to make oat bread without yeast, just mix together a few ingredients and bake. No need to let the dough rise either.
YEAST FREE BREAD
This oat bread recipe is one of the easiest bread recipes you could possibly make. Just as easy to make as my beloved spelt bread (or whole wheat bread), but so different.
While the spelt bread is dark, seedy and it’s made with yeast, this oatmeal bread is made without yeast, it uses white wheat flour and oats, yogurt, baking soda, and baking powder and an egg.
The result is a dense, crusty bread, which goes perfectly with almost anything, from stews and soups to cheese and especially jams.
I say, especially jam because I always find this yeast-free bread with oats to be slightly cakey, which is probably due to the fact that it contains yogurt and an egg. That is why, a sweet topping (or cheese) is much more suitable for serving with the oatmeal bread than sliced ham, salami or any other kind of deli meats.
When it comes to taste and consistency, I find it to be very similar to an Irish soda bread, which is also made with baking soda, it’s crusty and has a very specific taste.
But unlike the typical soda bread, it contains oats and yogurt, it is baked in a loaf pan and is slightly sweeter (although it contains only a minimal amount of sugar).
Another bonus of this yeast-free bread is that you can make it whenever you want, even if you don’t have any yeast, whole flour or bread flour.
Just some plain flour and a few cupboard ingredients, 5 minutes (or less) of your time and relatively short baking time.
INGREDIENTS FOR OAT BREAD
- To make this simple oat bread I used regular all-purpose flour.
- Regular rolled oats, not instant and not steel-cut oats.
- Rolled oats come in two varieties in Germany: finely cut (zarte Haferflocken) and not so fine (kernige Haferflocken).
- You can use whatever you happen to have in the house. Just keep in mind that when using the not so fine oats, you will be able to see and feel them in the baked bread. You can probably spot them in the pictures as well if you look carefully.
- Using fine oats makes for a finer texture while using not so fine oats makes a chewier, heartier bread. You can decide what you like best, I’ve tried both sorts and I love both kinds of bread.
Baking soda and baking powder:
- This is an yeast-free bread, but it still needs something to help the dough rise, in this case baking soda and baking powder.
- Baking soda is also known as bicarbonate soda and it is more powerful than baking powder, don’t think about leaving it out and only using baking powder.
- The fact that the oat bread is made without yeast and only with baking soda and baking powder makes it denser than regular sandwich bread, it is less airy and slightly crumblier.
- But the taste is just wonderful and another plus point when it comes to denser bread is that you will feel fuller while actually eating less bread. Once slice of oat bread for breakfast, smeared with some butter and jam or a slice of cheese and I will need nothing more.
- The yogurt activates the baking soda.
- I used plain, creamy yogurt similar to Greek yogurt.
- I use low-fat yogurt most of the time, in Germany, it has a fat content of 1.8% fat. I would not go lower than that.
- It is not something you would use when making a loaf of typical soda bread, however, the egg makes the bread moister, less crumbly than a soda bread. I like that!
Otherwise, you will need a pinch of sugar and some salt.
TIPS FOR MAKING YEAST FREE BREAD
- Making this oat bread without yeast is super easy. Actually, all you have to do is to mix the ingredients and bake the oatmeal bread in a loaf pan. Nothing more and nothing less!
- Use a kitchen scale to measure the ingredients, cup measuring is very inaccurate and too much flour will make the bread tough. Too much yogurt will make it too wet.
- Make sure you preheat the oven properly and prepare the baking tin before you start mixing the ingredients, the bread should be baked immediately and not wait on the counter.
- Place the bread in the oven as soon as you are finished mixing the ingredients. The yogurt activates the baking soda, so if you don’t bake the bread immediately, the baking soda will lose its power and the bread will be too tough.
- Don’t over mix the ingredients or the bread will be too tough. Stop as soon as the ingredients are incorporated.
- The dough is a little sticky, don’t be tempted to add more flour, which will make the bread too dense.
- Once the bread is baked, let it cool on a wire rack.
HOW TO SERVE OAT BREAD?
You can serve the oat bread while still warm or at room temperature. When warm, all you need is a little butter and a sprinkle of salt. Heaven!
This oat bread without yeast keeps well for 2-3 days.
You can eat it fresh or you can toast it. I tend to toast it after a couple of days when it is not that fresh anymore.
The oatmeal bread is also the perfect accompaniment for any kind of soup or stew. Try it with this delicious Irish stew with lamb, with the red wine beef stew, with this pork stew or with a vegan bean stew. It is just perfect to mop up the sauce.
You can also make sandwiches. I would recommend cheese sandwiches, enriched with some kind of sweet chili sauce or chutneys. So good! Using the bread for making egg sandwiches is also a good idea.
MORE BREAD RECIPES?
SPELT BREAD – NO-RISE, NO-KNEAD BREAD – A bread that you can mix in less than 5 minutes, place in the cold oven and bake for one hour. No kneading and no rising involved.
OVERNIGHT YEAST ROLLS – Very easy and quick to make overnight, refrigerator rolls. Fluffy and crusty yeast rolls that your family will love.
CRISPBREAD WITH OATS – Crispy and delicious homemade crispbread with wholemeal spelt flour, sunflower seeds, flaxseed, and sesame seeds.
EASY BREAD ROLLS – German-style bread rolls, easy to make and so delicious!
FLAXSEED BREAD – Crusty flaxseed bread with yogurt, easily made and baked in a Dutch oven. This simple bread goes perfectly with any toppings you can think of.
PIN IT FOR LATER!
- 450 g/ 1 lb/ 3 ¾ cups all-purpose flour
- 150 g/ 5.3 oz/ 1 2/3 cup rolled oats
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 1 ½ tablespoon granulated sugar
- 400 g/ 14 oz/ 1 ¾ cup creamy yogurt (See note)
- 1 egg (medium Germany, large US)
- Preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit. Butter a loaf pan of about 20x10 cm/ 8x4 inches.
- In a large bowl, mix together the flour, oats, baking powder, baking soda, salt, sugar, yogurt and lightly beaten egg. Use a spoon to mix the ingredients. Don't over mix. The dough will be slightly sticky.
- Place the dough into the prepared tin, smooth the surface and bake immediately for 30 to 40 minutes or until golden.
- Check if the bread is baked by tapping it on the underside, it should sound hollow.
- Serve warm or leave to cool on a wire rack.
I use creamy yogurt (Greek style) with 1.8 % fat.
Nutrition Information:Yield: 20 Serving Size: 1 slice
Amount Per Serving:Calories: 138 Total Fat: 1g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 10mg Sodium: 232mg Carbohydrates: 27g Net Carbohydrates: 0g Fiber: 1g Sugar: 5g Sugar Alcohols: 0g Protein: 4g