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    You are in: Home / Recipes / Yeast Free Wholemeal Bread Recipe
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    Yeast Free Wholemeal Bread

    Yeast Free Wholemeal Bread. Photo by jura88

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    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    5 mins

    50 mins

    Jacquie in Brisbane's Note:

    This is so far the BEST yeast free bread that I have baked for my daughter who has candida. It tastes really nice, holds together well and is so quick and easy to make. I adapted this recipe from an Irish Soda Bread recipe called Wheaten Bread which I found on an untitled web site.

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    Units: US | Metric


    1. 1
      Pre-heat oven to 200 deg.celsius (392 deg. fahrenheit).
    2. 2
      Combine all dry ingredients then mix butter through well with a fork.
    3. 3
      Add milk (and sweetener if it is a liquid) mix until well combined.
    4. 4
      Put mixture into a greased loaf tin and bake for 50 minutes.
    5. 5
      Remove bread from tin and cool on a rack.

    Ratings & Reviews:

    • on April 23, 2008


      Absolutely wonderful bread!Loved the texture which was crusty on the outside with the inside moist and soft. I didn't have enough yoghurt so I used 1 cup yoghurt and 1 cup milk, used honey for sugar and olive oil for butter. I dusted the top with some flour and oats before baking. DD who is a fussy eater had 2 slices in 1 sitting :)! Thank you, Jacquie, for sharing this wonderful recipe, definitely will be making it again! Made for PAC Spring '08.

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    • on May 28, 2010


      WOW, what a GREAT, GREAT bread recipe!!!! It produces a soft yet somewhat fluffy bread with a lovely crunchy crust and nice moistness, too. I luved the addition of oat and the fabulous taste! I made a few slight changes based on other people's reviews: Used half oats and half ground flax seeds, which gave the bread a great nutty taste and chewier texture. Left out the sugar as I cant have it and used half yogurt and half milk. It turned out so fantastic! A great sandwich bread, too. I will surely make this often from now on! THANK YOU SO MUCH for sharing this awesome recipe with us, Jacquie! Made and reviewed for Farm Cooking With Andi of Longmeadow Farm May 2010.

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    • on February 14, 2010


      Very good, worth a try and so easy to make! I took other advice here and increased the oats to a cup and added a cup of nuts (sunflower and pumpkin, but any nut would be wonderful). I omitted the sugar and added a pinch of Stevia but it really doesn't need sweetner at all (sugar feeds yeast, right?). I made a criss-cross on the top and the loaf came out so pretty! And so delicious! The 50 minute time worked perfectly for me, I had the oven a bit below the 400 deg mark and it turned out beautiful! I will be making this recipe for a very long time! Thank you so much Jacquie for posting this recipe!!!

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    Nutritional Facts for Yeast Free Wholemeal Bread

    Serving Size: 1 (427 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1504.5
    Calories from Fat 248
    Total Fat 27.6 g
    Saturated Fat 12.7 g
    Cholesterol 45.8 mg
    Sodium 2945.0 mg
    Total Carbohydrate 286.5 g
    Dietary Fiber 40.5 g
    Sugars 14.2 g
    Protein 50.4 g

    The following items or measurements are not included:

    rice milk

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