Simple 5-ingredient whole wheat bread. You just don’t get easier than this no-fail and no-knead recipe! Hearty, wholesome, nourishing and delicious!
You know, I always wanted to be the kind of person who makes their own hummus and bakes their own whole wheat bread. So I’m pretty chuffed that I have become this person!
So now I can feel all wholesome and earth-motherish. Well, at least I would if I had some kiddos other than my two cat babies.
Recently someone was saying to me that they’re ‘eating clean’ now.
And ‘eating clean’ is quite the popular phrase in diet culture. But depending on which diet camp you’ve found yourself, ‘clean’ can have vastly different meanings. Like for some it means eating plenty of meat but cutting out grains and processed foods. And of course that is not at all what it means in the vegan community.
But anyway, I am not a fan of labelling foods like this because it’s a value judgement, like ‘good’ or ‘bad’. Which some can take to extremes and it can lead to eating disorders (not good).
But that being said, lately it can be hard to find a loaf of bread in the store that doesn’t have a heap of junk in it. There is one particular loaf of wholewheat bread that I bought, and we just didn’t get around to eating it (or throwing it out).
However, it was just as perfectly fresh 3 weeks after purchase as it was on the day I brought it home from the store. Hmmm.
So I do like to make some whole wheat bread myself, and when it’s as easy as THIS, then there’s no reason not to! Also check out our other super easy bread recipes, our vegan white bread, vegan soda bread and vegan focaccia.
How To Make Whole Wheat Bread
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
I have literally never come across a recipe as easy as this. It’s just 5-ingredients, and you don’t even have to knead it.
In fact, kneading is out with this recipe. You just throw some whole wheat flour, instant yeast and a little salt to a mixing bowl.
Then mix maple syrup with warm water and then add the wet ingredients to the dry.
Mix in to just combine (no kneading! I’m not going to tell you again you super-keen kneading fan), move it into a greased loaf pan (a little parchment paper on the bottom is also a good idea), cover it and leave it to rise for 20 minutes.
It does all its rising before it even hits the oven. So the height it is when it goes in is pretty much the height it is when it comes out.
Put it into the oven and bake for 40 minutes. And bingo you have freshly baked bread!
Who Needs A Bread Machine?
I mean really I don’t think it could be easier even if you used a bread machine. Well, I’ve never used a bread machine so I can’t really compare, but with a recipe as easy as this, who needs a bread machine?
Well, don’t quote me on that, maybe I’ll get one, one of these days. I do like nifty little appliances.
And the BEST thing about baking your own whole wheat bread is your whole house smells delicious and you get to eat it warm from the oven.
I mean really if you don’t feel like cooking, just make a loaf of this (it barely counts as ‘cooking’ it’s too easy), and serve it with a huge salad, maybe some roasted garlic hummus and avocado and various other toppings and dinner is done and dusted!
Of course it goes immensely well with any homemade soups too! So if you’re having a delicious vegan potato leek soup or vegan tomato soup or vegan lentil soup for dinner, then this is going to be awesome for dipping.
This recipe is very versatile and has worked great when we’ve switched up the flours. We have tried this recipe as follows and all have worked out great:
- 4 cups whole wheat flour
- 3 cups whole wheat flour, 1 cup all purpose flour
- 2 cups whole wheat flour, 2 cups all purpose flour
- 1 cup whole wheat flour, 3 cups all purpose flour
- 4 cups all purpose flour
Make It Gluten-Free
It even works with a gluten-free all purpose flour blend. I find that adding a tablespoon or two of olive oil (at the same time as the other wet ingredients) makes the gluten-free version come out softer.
It’s best when very fresh (the day of making it) but it will keep for a couple of days in a closed container and it also makes very delicious toast!
You can freeze it, and that’s best done on the day of baking to lock in the freshness. If you freeze it on the second or third day then you can use it for toast straight from the freezer.
Want Some Toppings For Your Whole Wheat Bread?
- Homemade Vegan Butter
- Homemade Peanut Butter
- Homemade Cashew Butter
- Homemade Almond Butter
- Simple Vegan Guacamole
- Creamy Avocado Hummus
And for more breads, check out our vegan cornbread, vegan banana bread and our easy vegan dinner rolls!
Did you make this recipe? Be sure to leave a comment and rating below!
Easy No-Fail Whole Wheat Bread
- 4 cups Whole Wheat Flour (520g)
- 1 Packet Instant Yeast 2 ¼ teaspoons
- ½ tsp Salt
- 2 tsp Maple Syrup
- 2 cups Warm Water (480ml)
- Add the flour to a mixing bowl with the yeast and salt and mix together.
- Dissolve the maple syrup in the warm water and then add to the dry ingredients.
- Mix – don’t knead – until you have a sticky well combined dough.
- Transfer to a greased 9×5 loaf pan. You can also line the bottom with parchment paper if you think there will be any chance of it sticking.
- Cover and leave to rise for 20 minutes.
- While the dough is rising, preheat the oven to 390°F (200°C).
- After 20 minutes* when the dough has risen, bake in the oven for 40 minutes.
- Absolutely BEST when fresh, but will keep for a day or two in a closed container. After which you can make the most delicious toast.
- Weigh your flour for the most accurate results.
- Maple syrup can be replaced by another sweetener such as agave nectar or other syrup.
- If your dough hasn’t quite risen as high as mine in the picture at the 20 minute mark then leave it a couple more minutes, sometimes it takes a couple of minutes longer to get to the perfect height, but don’t leave it too long or it will rise too high and then you’ll get a muffin top loaf!
- Prep time includes the 20 minutes spent rising.
So freakin’ easy!!
I did exchange one cup of flour with one cup of vital wheat gluten. It rose really well and is delicious! I’ve made this loaf twice, now! Saving money, baby!
Thank you SO much for sharing this recipe it’s just what I’ve been looking for. I’ve tried similar that never turned out quite right. I’ve made this twice now, it was perfect. Who knew beautiful healthy bread could be so easy! So good with a pot of homemade soup or beans or greens. I look forward to it the rest of the week toasted, with coffee in the morning.
Alison Andrews says
Thanks for the awesome review Donna!
Love this so much! I used the 520 grams and it’s fine but if I went with the measure given on the bag of flour, 4 cups would be only 480 grams! I am afraid to try that but am wondering why the discrepancy. Maybe I should stick with 520 since it turns out so well!
Alison Andrews says
Hi Leigh, you can use 480g as well and it won’t make any big difference, it’s just that whole wheat flour is usually 130g per cup.
I made this today and we had it with some homemade chicken soup. I added a pinch of Cream of tartar. It was delicious. Thank you so much for the recipe and I don’t have to knead it.
Alison Andrews says
So happy you enjoyed it!
This turned out well. Thanks for your recipe! My only confusion is that the recipe has a link to a brand of yeast that is sold in packets. Those packets do not contain 1 Tbsp; rather it contains 2 1/2 tsp., not 3 tsp. which would equal 1 Tbsp. So I have a question: even though my bread turned out well by using 1 packet of instant yeast did you really call for 1 Tbsp.? I hope not because it would be very inconvenient to work with partial packets.
Alison Andrews says
Hi Missy, no you just use 1 packet. It’s around 2 1/4 teaspoons, but you can just use the whole package of yeast. So glad it turned out well!
I also used unbleached whole wheat flour and my dough turned out extremely dry. It was like the texture of playdough. There must be some sort of correlation with us that used %100 whole wheat flour and the dough turned out dry. I used dakota maid whole wheat flour in my recipe. I kept adding more water in slowly until it started getting back to the sticky consistency it was suppose to have. I also opted to use honey instead of maple syrup and added a little more salt as a few others have suggested. Mine turned out pretty good actually but next time, I’m gonna start with 3 cups of flour, 1.5 tsp salt and I’m gonna try molasses perhaps. Thanks for sharing the recipe.
Hi Alison, thank you for this delicious bread recipe. I kneaded the dough in the mixer for about 10 minutes and it is very good, I will do it your way next time.
Yum! Super easy! My loaf pans looked too small so I used a 9×9 casserole dish. it was done in only 35 min and probably could have used even less time. I ate some with a little avocado spread on it, wrapped the rest tightly and put it in the freezer. My only suggestion is to please add a third dimension ((depth/height) to the loaf pan size.