Rustic Vegan Buttermilk No-Yeast Bread

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Get on the baking bread wagon with our Rustic Vegan Buttermilk No-Yeast Bread! Make this delicious, vegan buttermilk bread without any yeast! All you need are a few simple ingredients, and you can enjoy a rustic loaf in no time.

It’s perfect for slathering vegan butter and jellies on, sandwiches, dipping in gravies and olive oils, toasts and as a side with soups and salads.  We can go on and on! 

More Bread recipes?  You’ll love this Vegan Banana Bread with Strawberries, this Best Vegan Zucchini Bread and this Starbucks Copycat Pumpkin Bread!

Rustic Vegan Buttermilk No-Yeast Bread

Why We Love This Rustic Vegan Buttermilk No-Yeast Bread

Rustic Vegan Buttermilk No-Yeast Bread is one of our most essential, staple recipes we are loving, especially since we’re all staying home more often!  

It’s great to make your own food when you don’t want to go out or save money on groceries. If you want to eat healthier or just love easy recipes, no-yeast bread is a great option. It’s quick and doesn’t take much time, and you don’t need to use yeast. So….No excuses! 🙂

Make this delicious, vegan buttermilk bread without any yeast! All you need are a few simple ingredients, and you can enjoy a rustic loaf in no time.

The home-made, dairy-free buttermilk you will make for this recipe will provide a tangy southern twist of flavor that pairs well with with this bread.  It also tenderizes the gluten in flour, giving it more body and a softer texture.  

Rustic Vegan Buttermilk No-Yeast Bread

History Of Bread

Bread is a staple food prepared from a dough of flour and water.  It is one of the oldest man-made foods and it’s one of the best comfort foods ever! 

“The history of bread is lost in the depths of time just like human presence on earth. It is one of the oldest artificial foods: it was already prepared, in ancient Egypt, at the time of the dawn of civilization.”  

Now. the sore subject no one likes to talk about and just dismiss…If bread is intimidating to you or you’re just not up to the task, we get it! 

Making bread sounds and can be complicated, with all the timing & temperature control conventions and steps of the rising of the dough, punching it down, rising again, sometimes even multiple times, tiring…blah!!  We can’t be bothered with it! 😂 

Check out these awesome Ultimate Vegan Cinnamon Rolls (Quick, No Yeast) for another totally yummy quick bread! 

Rustic Vegan Buttermilk No-Yeast Bread

Ingredients for Rustic Vegan Buttermilk No-Yeast Bread Recipe

How to Make Homemade Vegan Buttermilk (5 minutes)

  • ¾ cups non-dairy milk of choice
  • 1 tablespoon white vinegar or lemon

Bread Dough

  • 1½ cups all-purpose flour (if not wanting to use almond flour/wheat flour, increase all purpose flour to 2 cups and omit almond flour/wheat flour in next ingredient step)
  • ½ cup almond flour or whole wheat flour (omit almond flour/wheat flour if using all-purpose flour only, as in ingredient step above)
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ tsp granulated sugar

How to Make Rustic Vegan Buttermilk No-Yeast Bread

  1. Preheat oven to 425°F.
  2. In a bowl or large measuring cup, combine the milk and vinegar or lemon and stir to combine. Set aside so mixture will become homemade vegan buttermilk (15 mins).
  3. In a large mixing bowl, whisk together the dry ingredients.
  4. Add enough vegan buttermilk to make a thick, shaggy dough. It should be a little wet and sticky. If the dough is too wet to work with add a tablespoon of flour or just enough flour to make it manageable. Sticky dough rises more easily than a dry dough so you want to keep this dough pretty moist since we are working without yeast for the rise.
  5. Turn the dough out onto a lightly floured area and knead 5 to 10 times – just enough to form a ball. Do not work the dough any more than this.
  6. Pat the dough into 1 or 2 loafs about 1-inch high in whatever shape you want.
  7. If desired, can try to use sharp knife to make pattern, but it won’t be distinctive because of the consistency of the dough.
  8. Place dough on a baking sheet lined with parchment paper and bake for 30 to 40 minutes, so check at 30 and go by this: The dough will be golden brown and sound hollow when tapped on the bottom. The internal temperature will be about 175°F to 180°F when tested with a digital kitchen thermometer. A skewer inserted into the center of the loaf should come out clean or with a couple of crumbs attached.
  9. Allow the bread to cool slightly before slicing. Best served warm or at room temperature for up to 2 days. To keep long longer, place bread in sealed container and place in fridge and use as needed up to 5 days.

Rustic Vegan Buttermilk No-Yeast Bread

More Variations

Add in some chopped up herbs, sun-dried tomatoes, olives or raisins for a different kind of change-up.  

Rustic Vegan Buttermilk No-Yeast Bread

We love easy and quick!  So, here’s a super simple no-yeast bread recipe that even the people who claim not to be bakers will absolutely fall in love with.  Once you make it, you’ll find yourself wanting  to bake this vegan bread recipe with no yeast again and again!   

More Vegan Comforting Recipes

Rustic Vegan Buttermilk No-Yeast Bread - Easy & Hearty

We love easy and quick!  So, here's a super simple no-yeast bread recipe that even the people who claim not to be bakers will absolutely fall in love with.  Once you make it, you'll find yourself wanting  to bake it again and again!   
Prep Time20 minutes
Cook Time30 minutes
Course: Breakfast, Side Dish
Cuisine: American
Diet: Vegan, Vegetarian
Keyword: bread, buttermilk, home-made, Vegan
Servings: 8 Servings

Ingredients

Homemade Vegan Buttermilk (5 minutes)

  • ¾ cups non-dairy milk of choice
  • 1 tablespoon white vinegar or lemon

Bread Dough

  • cups all-purpose flour (if not wanting to use almond flour/wheat flour, increase all purpose flour to 2 cups and omit almond flour/wheat flour in next ingredient step)
  • ½ cup almond flour or whole wheat flour (omit almond flour/wheat flour if using all-purpose flour only, as in ingredient step above)
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ tsp granulated sugar

Instructions

  • Preheat oven to 425°F.
  • In a bowl or large measuring cup, combine the milk and vinegar or lemon and stir to combine. Set aside so mixture will become homemade vegan buttermilk (5 mins).
  • In a large mixing bowl, whisk together the dry ingredients.
  • Add enough vegan buttermilk to make a thick, shaggy dough. It should be a little wet and sticky. If the dough is too wet to work with add a tablespoon of flour or just enough flour to make it manageable. Sticky dough rises more easily than a dry dough so you want to keep this dough pretty moist since we are working without yeast for the rise.
  • Turn the dough out onto a lightly floured area and knead 5 to 10 times - just enough to form a ball. Do not work the dough any more than this.
  • Pat the dough into 1 or 2 loafs about 1-inch high in whatever shape you want.
  • If desired, can try to use sharp knife to make pattern, but it won't be distinctive because of the consistency of the dough.
  • Place dough on a baking sheet lined with parchment paper and bake for 30 to 40 minutes, so check at 30 and go by this: The dough will be golden brown and sound hollow when tapped on the bottom. The internal temperature will be about 175°F to 180°F when tested with a digital kitchen thermometer. A skewer inserted into the center of the loaf should come out clean or with a couple of crumbs attached.
  • Allow the bread to cool slightly before slicing. Best served warm or at room temperature for up to 2 days. To keep long longer, place bread in sealed container and place in fridge and use as needed up to 5 days.

 

 


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3 Comments

  1. i love a simple rustic bread. Can i up the almond flour to increase the protein? or use chickpea flour instead of white?
    thanks.

    1. Glad you love the bread! You can increase almond flour for more protein—just use it 1:1 for all-purpose flour and be mindful that it might make the bread crumblier. Chickpea flour is also a great substitute; try replacing up to half of the all-purpose flour. Both options may change the bread’s texture and flavor, but that’s the fun of experimenting. Happy baking!

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