Plain flour bread

This no-yeast bread is made using any plain flour you have at home. It’s slightly denser than a yeasted bread, but very satisfying spread with butter or dunked in hot soup

  • Prep:10 mins
    Cook:45 mins
  • Easy

Nutrition per serving

  • kcal 205
  • fat 1g
  • saturates 0g
  • carbs 42g
  • sugars 4g
  • fibre 2g
  • protein 6g
  • salt 0.8g


  • 500g plain white flour or wholemeal flour, plus extra
  • 2 tsp bicarbonate of soda
  • ½ tsp fine salt
  • 1 tbsp sugar
  • 350ml-400ml natural yogurt or buttermilk
  • handful of oats or seeds, optional


  1. Heat the oven to 200C/180C fan/gas 6 and line a 900g loaf tin with baking parchment. Put a flat baking sheet in the oven to get really hot.

  2. Mix the flour, bicarb, salt and sugar in a large bowl until evenly distributed. Make a well in the centre and tip in the yogurt. Bring together to make a slightly sticky dough.

  3. Lightly dust the dough with extra flour and form into a fat log, around the same size as the tin. Put in the tin. Dip a wooden spoon in flour and make a line along the centre. Top with a small handful of oats or seeds, if you like.

  4. Bake on the hot baking sheet for 40-45 mins or until golden brown. Leave to cool in the tin then turn out onto a wire rack to cool completely before cutting into slices.

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