Recipe video above. This is a bread loaf made without yeast or any other non-standard pantry ingredients. It's as close as you will get to real bread made with yeast! It has a proper crumb like real bread and it's sliceable, rather than being "muffin-like" which many no-yeast breads are. Loosely based on Damper, a traditional Australian bread historically made by swagmen and drovers over campfire (except I've brought it into the 21st century!) Toggle for METRIC (weights).
Prep time: PT5M
Cook time: PT50M
Rating
4.91 stars (220 reviews)
Keywords
Bread without yeast, No yeast bread, sandwhich bread
Ingredients
4 cups flour (, plain/all purpose (Note 1))
8 tsp baking powder ((Note 2))
3 tsp white sugar
1 1/2 tsp cooking / kosher salt ((REDUCE to 1 tsp if using table salt, Note 3))
2 1/4 cups milk (, warmed (any - Note 4))
1/4 cup oil (, any plain (vegetable, canola, sunflower, rapeseed, grapeseed, light olive oil))
Categories
Breads
Cuisine
Australian
Western
Steps
Preheat oven to 220°C/430°F (200°C fan).
Grease a 22 x 13 cm / 9 x 5" loaf pan, then line with parchment/baking paper with overhang (to lift out).
Mix dry: Place flour, baking powder, salt and sugar in a bowl, mix to combine.
Add wet: Make a well in the centre, pour in oil and milk. Mix until flour is fully incorporated - batter will be thick but stirrable.
Fill pan: Scrape into loaf pan, using a rubber spatula to scrape the bowl clean and smooth the surface.
Bake 30 minutes. Remove from oven, cover with foil.
Return to oven. Turn oven DOWN to 200°C/390°F (180°C fan), bake 20 minutes.
Remove from oven. Cool in pan 5 minutes, then use excess paper to lift out and transfer to cooling rack.
Cool completely before slicing - 45 minutes+. It IS more delicate than yeast breads (can't change science!) but slices far better than the usual "cake like" no yeast breads. Slices perfectly on Day 2 and beyond.
Use for sandwiches, toast, grilled cheese, french toast, bread and butter pudding - anything you use "real" sandwich bread for!
Nutitrion
Serving Size: 1 serving
Calories: 146 kcal
Carbohydrates: 24 g
Protein: 4 g
Fat: 4 g
Saturated Fat: 1 g
Cholesterol: 1 mg
Sodium: 209 mg
Sugar: 2 g
Reviews
Alden on 2026-04-11 (4 stars): I use kanuka honey instead of sugar in this recipe and I often add 2-3 plantains in as well. I use einkorn all-purpose flour and non-fat milk. It turns out great every time. The bread is very heavy, but it tastes fantastic. Sometimes I eat it plain. Sometimes I put Neufchatel cheese on it. I have to have a low-fat low-histamine diet due to some health conditions. The bread gives me some bloating and other GI issues, but that's because of my conditions. There's no way around it.
Susan on 2026-04-02 (5 stars): Yes I made this and I amazed. So easy and very delicious. Thank you.
Cheryl Cipres on 2026-02-27 (5 stars): I asked myself, What would Nagi do? As always another perfect delicious bread. No fuss! Thank you for sharing 🤤
Kurt on 2026-02-19 (4 stars): For the benefit of other readers, using all baking soda is not a good idea. Using too much baking soda when baking results in a metallic taste. I don't know about metallic, but I definitely didn't like the taste when I made my first loaf using only baking soda.
Kurt on 2026-02-19 (4 stars): I'm still playing around with this recipe. The option to swap all baking soda for baking powder was not a good one.
Anyway, I came back to ask other readers who have attempted this recipe using gluten-free flour if they noticed an odd smell and taste with the finished loaf. To be fair, this isn't the only gluten-free bread recipe I've tried that has had the same issue.
I'm using Pamela's All-Purpose Flour Mix.
Joe on 2026-02-02 (5 stars): I was a bit leery about the long cook time but it worked well. Mine came out a bit darker for some reason but I added a bit more sugar and I used the Baking soda and vinegar method. four cups of flower made two large 10" loafs. I'm glad I thought to split it up into two pans as it grew over the top about 3 inches. I think next time I'll do three 9x5 pans. Its similar to Irish soda bread but softer and as dark as pumpernickel bread for some reason.
I didn't expect it to grow as much as it did, I almost didn't do the second pan, if I hadn't it would have no doubt run way over the top and out of the pan.
I think I'll adjust the recipe a bit to be five cups of flour so it makes for three tall loafs to fill out the size pans I have. I left one out, and cooled and froze the other.
I could see using this and adding some garlic, some basil and cheese.
I think the baking soda and vinegar is more potent then the baking powder? I almost added some extra but didn't. I'm glad I use the two and one mix, any more an it would have been too much.
Susan on 2026-01-28 (4 stars): Well, that seems to have worked out quite nicely. It tastes a bit soda-ish, but nothing some good butter won't sort. I made it in one of those mini-loaf pans, so four small loaves, which works for us. I brushed it with butter at the end of cooking, though next time I'll do that halfway through. Probably a keeper recipe. Thanks!
Erika Logan-Gales on 2026-01-12 (5 stars): This was excellent. Used somebody's else's recipe and was very bland. Yours was just right. Thank you!
B. Littleton on 2025-12-20 (5 stars): So I'm a novice when it comes to breaking and I've never made bread except for when I was with my great-grandmother at home a long long time ago. I tried making this with my son and I'm pleased to say that it came out fairly decent I might add a little bit more sugar to entice the taste buds or ADD a little bit of whatever spice you want to compliment your bread but as it is stand alone it is great I love about 16 17 slices. It does fall apart easy so watch out for that but aside from that I have nothing negative to report. Thank you, b
Rosemary Powell on 2025-12-15 (5 stars): This bread is wonderfu! Great texture, snappy crust, super easy to make! I added a couple tbls of ripened bulghur. I do a lot of bread. Thanks so much
Lia on 2025-12-10 (5 stars): What a great load of easy and quick bread with a nice damper flavour! I will definitely make this on repeat. I think it would lend itself really well to add ins for flavour - herbs, olives, cheese, sundried tomatoes, or a sweeter fruit bread.
Jodi on 2025-11-22 (5 stars): Would be good to add some information about how to store. In a plastic bag? In the fridge? On the bench?
Valorie on 2025-11-12 (5 stars): My son loves this bread. Super simple and easy.
Anita Proffitt on 2025-11-05 (5 stars): I did the gluten free bread recipe that Sandy gave in the comments. Since we cut out one of the cups of flour, I'm wondering if I should have lessened the baking powder as well bc it has risen so high and I'm concerned w all of the salt in baking powder. Does anyone have any suggestions? Thank you.
CasSandra Brown on 2025-10-22 (4 stars): I made this bread this morning. I accidentally omitted the vinegar mentioned in the notes (wished it were listed in the ingredients). It tastes like a sweet biscuit, not bad, but I will decrease the sugar by half if I make it again. It's a good recipe to have as backup when you're out of sourdough starter or yeast.
Valorie Currie Tucker on 2025-09-27 (5 stars): Thanks for posting this. I was getting ready to do the same thing for the same reason. Glad to know it worked.
Valorie Currie Tucker on 2025-09-27 (5 stars): My son has requested that I make this bread on a regular basis instead of buying bread.
PS: My first time making bread!
Laurie on 2025-09-23 (5 stars): Ohhh lovely so excited to give this recipe a try.
Anonymous on 2025-09-04 (4 stars): The recipe turned out better than expected. It has the slight texture of cake (which is expected since it is using baking powder), and the crust is a little harder than I'd like, but overall a great bake!
