Yogurt Bread (4 Ingredients, Yeast-Free)

This Yogurt Bread is a simple 4-ingredient, yeast-free loaf recipe rich in protein and micronutrients and made with no dairy, no eggs for a soft crumb with crusty edges.

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While the whole recipe is just below, don’t miss all my tips further down, including ingredient swaps, my cooking tips, and step-by-step shots!

Yogurt Bread

This Yogurt Bread is a simple 4-ingredient, yeast-free loaf recipe rich in protein and micronutrients and made with no dairy, no eggs for a soft crumb with crusty edges.

5 from 14 votes

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Prep Time: 10 minutes mins

Cook Time: 1 hour hr

Total Time: 1 hour hr 10 minutes mins

Course: Breakfast, Side Dish

Cuisine: American

Servings: 12 slices

Calories: 188.3 kcal

Author: Carine Claudepierre

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Ingredients

US Customary – Metric

• ▢ 3 cups Self-Rising Flour - (note 1)
• ▢ 1 cup Dairy-Free Yogurt - (note 2)
• ▢ ¼ cup Olive Oil - (note 3)
• ▢ 1 ¼ cups Soy Milk - (note 4)

Optional

• ▢ 1 teaspoon Salt
• ▢ ½ cup Mixed Seeds - (note 5)

Instructions

• Preheat the oven to 390°F (200°C). Line a loaf pan with parchment paper, lightly oil with cooking oil spray. Set aside.
• In a mixing bowl or a stand mixer using the hook attachment, add all the ingredients.
• Stir until it forms a sticky batter. Fold in the seeds if used, and stir to incorporate.
• Pour the batter in the prepared loaf pan, and if you like, sprinkle more seeds on top.
• Bake the bread on the center rack of the oven for 55-65 minutes at 390°F (200°C), foiling the top of pan after 35 minutes. Check the baking by inserting a long thin skewer into the center of the bread, if it comes out clean, it's ready to remove from the oven.
• Let it cool down completely on a cooling rack before slicing – about 3 hours.

Notes

Note 1: Or 3 cups of all-purpose flour, in which you stir 1 1/2 tablespoons of baking powder. For a gluten-free option, use my gluten-free converter, but don’t forget the baking powder.

Note 2: I never use dairy in my kitchen, and I baked the recipe using soy yogurt or coconut yogurt. However, plain Greek Yogurt should work as well if you prefer a dairy option.

Note 3: Or any low-flavor oil.

Note 4: I am using soy milk to increase the protein in the bread, but any milk like almond milk or oat milk, works.

Note 5: I am using 2 tablespoons of each of the following seeds: pumpkin seeds, sunflower seeds, flaxseed, or chia seeds.

Storage: Wrap the bread loaf in a clean kitchen towel or place it in an airtight container for up to 5 days in the fridge. Freeze slices for up to 1 month in Ziploc bags and thaw at room temperature the day before, or place the frozen slice in a bread toaster.

Oven Mode: I use the fan-forced (convection) mode. If you have to use conventional mode, I recommend increasing the temperature by 25°F (15°C). The baking time should be the same, but it might take a few more minutes.

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Nutrition

Serving: 1slice with seeds (serve 12 slices) | Calories: 188.3kcal | Carbohydrates: 25.2g | Protein: 5.8g | Fat: 7.1g | Saturated Fat: 1g | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 3.9g | Trans Fat: 0.002g | Sodium: 206.5mg | Potassium: 83.3mg | Fiber: 1.1g | Sugar: 1.2g | Vitamin A: 53.4IU | Vitamin B12: 0.3µg | Vitamin C: 2.5mg | Vitamin D: 0.5µg | Calcium: 62.4mg | Iron: 0.7mg | Magnesium: 27.7mg | Phosphorus: 71.3mg | Zinc: 0.5mg

Ingredients and Substitutions

You only need 4 simple ingredients to make this recipe. Here’s how to pick and swap them.

• Self-Rising Flour – This forms the base of the bread, providing structure and the necessary leavening to help it rise without yeast. If you don’t have it, you can make your own by combining all-purpose flour with baking powder. For a gluten-free option, use my gluten-free converter, but don’t forget the baking powder.
• Dairy-Free Yogurt – This is a key ingredient that adds moisture, tenderness, and a slight tang to the bread, contributing to its soft crumb. Plain soy yogurt or coconut yogurt work well.
• Olive Oil – This contributes to the bread’s moistness and tender texture. You can use any other light-flavored oil if you prefer.
• Soy Milk – This provides liquid to the batter and helps create the right consistency, while also adding a protein boost. Almond milk or oat milk are also great choices.
• Salt – This optional ingredient enhances the flavors of the other ingredients and balances the taste of the bread.
• Mixed Seeds – These are an optional add-in that provide a nice crunch and extra nutrients. You can use a mix of pumpkin, sunflower, flax, and chia seeds.

How to Make Yogurt Bread

Do you prefer a few pictures? These shots of key steps can help!

Yogurt Bread dough combined in a bowl.

Seeds added to the dough.

Yogurt Bread dough in a loaf pan.

More seeds on top of the Yogurt Bread loaf.

Carine’s Baking Tips

Let me share a few more tips for a perfect yogurt bread loaf.

• Choose Full-Fat Yogurt – For the best texture and moistness in your bread, use a plain, full-fat dairy-free yogurt. This helps achieve that soft crumb.
• Don’t Overmix – When combining the ingredients, stir just until they form a sticky batter. Overmixing can develop the gluten too much, leading to a tougher bread.
• Customize Your Flour – If you want to increase the fiber content, consider using white whole wheat flour or a half-and-half mix of self-rising and white whole wheat flour. Remember to add baking powder if you’re using regular all-purpose or whole wheat flour, as noted in the recipe.
• Add Extra Crunch – Don’t hesitate to stir mixed seeds into the batter for a boost of protein and a delicious crunch throughout the loaf. You can also sprinkle extra seeds on top for visual appeal and more texture.
• Foil for Golden Top – Foiling the top of the loaf pan after about 35 minutes of baking is a crucial step. This prevents the top from over-browning while the inside finishes baking through.

More Easy Bread Recipes

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Almond Flour Bread

Flaxseed Bread