The other day I made a poll in my Instagram story asking you guys what type of bread works for you now, yeasted bread or no yeast bread (quick bread). The winner was quick bread and so here it it!
So by your choice, today I'm sharing this quick honey oat bread that doesn't require any yeast, at all. Yes, I know. Yeast is categorised as an endangered species (item?) now.
But hey, no worries. Let's make this beauty instead!
Quick Bread Characteristics
Yes, let's get straight to the point and talk about the differences of this quick bread (no yeast) and the typical bread (with yeast).
Leavening agent - I'm using the combination of baking powder and baking soda as the leavening agents, instead of yeast. So for those who don't even remember how yeast looks like (it has been gone for that long!), this is the recipe for you! Yeay!
All purpose flour - Yes, I'm using all purpose flour here. I know, not only yeast is becoming something to remember (oh so dramatic! Haha!) but bread flour is also joining the group. So no worries, good old plain all purpose flour will do.
No knead - No, there's no let-your-anger-out kneading session in this recipe. It's just a super brief whisking session, with a hand whisk.
No proof time - No, and that's why it's called "quick" bread. No waiting game here, sir. It's all go, go, go!
Texture - It doesn't have that typical chewy bread texture that a yeasted bread would have. Remember: no yeast, low protein flour and no knead means no gluten was developed, which also means no chewy bready texture. This quick bread texture is in between a bread and a cake. Breadcake? Instead of chewy, it's soft.
Taste - tastes exactly like any other honey oat bread, which is delicious!
So now that you know all the differences, you say if you'd give it a go or no. While I don't understand why you wouldn't give this delicious quick bread a go, but hey.. to each their own. Right? *wink!*
Can I Toast This Bread?
The answer is, yes.
How do I know? Because I test-toasted it!
I tried with my regular toaster, the one that your toast will jump up when it's done? Yes, that one. Well, I don't recommend using that for this quick bread. While the bread itself toasts nicely (and oh the smell!) but I find it kind of tricky to get it out from the toaster since it gets tender when it's hot.
So I tried toasting it in a pan, on the stove. YES! That's the winner!
I used medium high heat and a spatula to flip it. Then I spread some butter on it, gave it a bite. Oh la la!
Hungry For More?
Check these out:
- Quick multi seeds bread (no knead, no yeast)
- Easy Chinese steamed buns (no knead, no yeast)
- No-knead focaccia bread (no knead, with yeast)
- Crystal bread Spanish ciabatta (no knead, with yeast)
- Homemade dumpling wrappers (hand knead, no yeast)
Quick Honey Oat Bread (No Yeast)
- 2 cup all purpose flour (260 g)
- 1 teaspoon salt
- ¼ teaspoon baking soda
- 2 teaspoon baking powder
- ⅓ cup oil (80 ml)
- 1 large egg , room temperature
- 1 cup full fat natural Greek yogurt (250 g), room temperature
- ¼ cup honey (85 g)
- ½ cup full fat milk (125 ml), room temperature
- 1 cup instant oats (90 g)
- some instant oats , for topping
- some honey , for topping
- Mix all in a bowl, set aside.
- Into another bowl, add in oil, egg, yogurt and honey. Whisk until everything is well combined, using a hand whisk. Then add in milk and give it a mix.
- Now add in dry ingredients and oats. Mix everything well, remember not to over mix the batter. Pour into a 4.4x10 inch (11x25 cm) loaf pan that has been buttered and lined with parchment paper. Spread batter evenly using a spatula.
- Bake in a preheated oven on the ⅔ lower rack, using upper and lower heat, at 350ºF (175ºC) for 40 minutes or until you insert a skewer in the center and it comes out clean.
- Remove from the oven and immediately brush the top with some honey. Then sprinkle with some instant oats. Run a knife on the sides to loosen the bread and place it on a rack. Cool completely before slicing. Enjoy!
Quick Bread Characteristics & If It Can be Toasted
- Please refer to my post above!
- This recipe is for 1 loaf of bread from a 4.5 x 10-inch pan and can be cut into 18 slices.