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No Yeast, Whole Wheat Bread

No yeast bread baked with whole wheat and rye flour and has light crust outside and soft and tight crumb inside.
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins


  • 500 ml buttermilk at room temperature
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tbsp sugar
  • 3 tbsp olive oil
  • 150 g rye flour
  • 250+100 g whole wheat flour


  • In a big bowl mix together the buttermilk, baking soda, salt, sugar and olive oil. Mix until mixture will rise (about 2-3 minutes).
  • Add the rye flour and 250g of whole wheat flour.
  • Mix everything together, then add about half of the 100g of whole wheat flour and keep mix it. I used a tablespoon. The dough will be sticky, don’t worry.
  • Spread the rest of the flour on the work surface and dump the dough. Use your hands to form a dough into cylindrical shape, then flatten the dough into about 1 inch thick.
  • Transfer the bread to a baking sheet, covered with parchment paper or Teflon sheet and make diagonal cuts on the top of the bread. Bake at 400 degrees for 35-40 minutes. Check for readiness with a wooden stick. Transfer the bread to the surface, cover with a kitchen towel and let it cool completely.