This easy recipe for No Yeast White Bread is made quickly with just a handful of simple pantry ingredients. It produces a hearty loaf of bread that is easily sliceable, crusty on the outside and fluffy on the inside.
PREP TIME: 8minutes
COOK TIME: 1hour
TOTAL TIME: 1hour8minutes
470 grams / 3¾ cupsall purpose flour, (plain flour in the UK)
45 grams / ½cuprolled or old fashioned oats , plus another small handful for decoration
500 mls / 17 fl oz / 2 cups + 1 tablespoon + 1 teaspoonnon-dairy milk of choice, unflavoured and unsweetened (I like to use soy or oat milk)
1tablespoonmaple syrup , or 2 teaspoons white/cane sugar
2tablespoonsliquid oil , of choice
Preheat oven to 350°F (175°C) and grease an 8.5 x 4.5inch or 9 x 5 inch loaf pan with a little oil or vegan butter. Lay a rectangular strip of parchment paper down the middle, with enough to act as handles at each end to make removal easy once the bread is baked.
To a large mixing bowl add the flour, oats, baking powder, baking soda and salt then whisk to combine.
In another bowl add the milk, maple syrup/sugar and oil. Whisk them together.
Pour the wet ingredients into the dry ingredients and stir together gently. Mix until you can no longer see any dry flour but treat it gently and don't beat it hard or use an electric mixer. The batter will be of thick cake batter consistency.
Spoon the batter into the prepared tin, scatter some oats over the top for decoration, and bake for 60 to 65 minutes until it's risen and golden and starting to come away from the edges of the pan. A toothpick or metal skewer inserted into the middle should come out clean. Cooking times vary depending on your oven and the pan you use so it might need a few minutes more or less.
Lift the loaf out of the pan and place on a cooling rack. Tip it gently to the side to remove the parchment paper and allow to cool completely before cutting.
Storing: The bread needs to cool completely on a cooling rack after it’s done baking. From there, wrap it well or keep it in an airtight container on the counter for up to 1 week.
Freezing: Wrap the bread and add it to a freezer-safe container or freezer bag and freeze for up to 3 months. You can defrost it at room temperature on a cooling rack so it doesn't get damp.
Reheating: Enjoy the bread as it is or reheat it in a 350°F oven. Just sit the loaf directly on the oven shelf for about 20 minutes. Nothing like warm fresh bread right out of the oven!