5 Ingredient Greek Yogurt Bread (No Yeast + No Knead)
This bread comes together with only 5 ingredients and in only 5 minutes. If you’re not into yeast, lots of kneading the dough and waiting around for the dough to rise, then this recipe is for you! The Greek yogurt gives the bread a soft and pillowy texture you will fall in love with!
In the past, I have developed a really popular 2 Ingredient Bread recipe that uses regular vanilla yogurt with self rising flour. This has a similar texture with less sweetness. I love them both!
You can use 5% Fat Greek Yogurt or 2% Fat Greek Yogurt. My favorite brand is FAGE. For me, its super creamy and thick. If you like this recipe, you will love my 4 Ingredient Greek Yogurt Bagels!
I have more no-yeast and no-knead bread recipes that readers have loved. Please check my Almond Flour Keto Bread or my 5 Ingredient Flourless Cottage Bread.
This bread can be enjoyed as a breakfast with some eggs, jam or nut butter. I also like to use this bread for dipping into olive oil. Add some olives and sea salt and you have a delicious Mediterranean snack or appetizer. This is how my grandparents would enjoy fresh baked bread!
Store leftover bread in your fridge or freezer. Use a plastic bag and get as much air out as possible. Freeze up to 3 months. Thaw the bread and then proceed to slice and toast!
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5 Ingredient Greek Yogurt Bread
Ingredients
- 3 cups all purpose flour
- 1 ½ tbs baking powder
- 1 ¼ tsp salt
- 1 ½ cups milk (of choice)
- 1 cup Greek yogurt
Instructions
- Preheat oven to 375℉ and line 9×5 inch loaf pan with parchment paper.
- In a large bowl, sift in the flour, baking powder, and salt and then whisk together well. Add in the milk and Greek yogurt, stir gently with spatula just until combined. Dough will be thick and sticky but spreadable. Transfer to your loaf pan and spread out evenly with a rubber spatula.
- Bake bread for 55 minutes to 1 hour or until toothpick inserted in the center comes out clean. Remove from oven and let it set in the pan for 5 minutes, then transfer the bread to a wire rack to cool off completely – about 1 hour.
Notes
Nutrition
Hungry for more?
This is a wonderful recipe that is a go-to and consistent recipe for a novice like me, and is a great base to customize with various spices (cardamom, cinnamon, nutmeg, cloves, ginger, vanilla, Italian spices, etc.) For anyone struggling with it, I would suggest baking in good quality loaf pan (no skinny or thin loaf pan) and bake on a lower rack setting in your oven, and using convection is a real help. Those three things helped me overcome any under-baked or gummy-like portions of the loaf. Thanks for the recipe.
Has anyone attempted this recipe with Gluten-free bread flour? With the price of things these days, it serves as a deterrent to experimentation. I worry that the complete lack of gluten will result in a flat and dense loaf.
I make this all the time. In fact, I stopped eating store bought bread in favor of this yogurt bread. Even my husband likes it… he’s not crazy about a lot of the recipes I try. I’ve been trying to eat less processed foods.
Hi Maddy, I’m so glad you BOTH loved it!
Me too, I’m trying to stay away from processed foods as much as i can!
Approximately how many slices does this bread loaf make? 172 calories per slice is kind of high so was wondering how big the slices were and approx how many you end up with.
Delicious, distinct taste! Everyone loved it!
I was pretty shocked to see how well this came out! I used full fat greek yogurt and coconut milk since I didn’t have any other milk. I added “everything but the bagel” seasoning on the top before baking. I got perfect, fluffy, soft bread for my breakfast 🙂
Would this work with nonfat Greek yogurt?
Yes! I have made this bread several times, always with nonfat Greek yogurt. Turns out great!
HI Stella
Looking forward to trying your 5 ingredient bread, would I be able to use whey from my yogurt making instead of milk in the bread?
Thanks
Liz
has anyone tried it with gluten free flour?
Hi
Could you make this into rolls?
If so how long a cook time
Many thanks
I made bread and it was lovely but a bit rubbery on bottom do u know what I did wrong
Very nice and wonderfully moist. Next time though I will omit the parchment paper and just dust flour in the loaf pan instead. The paper stuck to my loaf and I had to cut the sides off. But it was very tasty and easy to make. Will make again.
This bread is amazing! Made my 2nd loaf this week!!!
Hi Amber, I’m so glad you tried it and loved it! Thanks for coming back to leave your kind feedback too!
Very nice and wonderfully moist. Next time though I will omit the parchment paper and just dust flour in the loaf pan instead. The paper stuck to my loaf and I had to cut the sides off. But it was very tasty and easy to make. Will make again.
I’ve been making this bread lately and I haven’t found anything that doesn’t taste good on it. It somehow has a bit of a sweet taste but is great for tuna, egg sandwich, grilled cheese, toast or French toast. Thank you for such an easy, yummy recipe!