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.
Serving Suggestions
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.
Recipe Variations
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.
Storing Tips
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
Ingredients
- 4 cups Whole Wheat Flour (520g)
- 1 Tbsp Instant Yeast
- ½ tsp Salt
- 2 tsp Maple Syrup
- 2 cups Warm Water (480ml)
Instructions
- 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.
Video
Notes
- 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.
I mixed exactly as indicated in the recipe. I changed agave for maple syrup because I don’t want the maple syrup flavor. It’s not a wet dough. So far everything is fine just not wet. It can be kneaded which I did to finish combining. Waiting on raising then will bake. Looks correct for a bread dough.
I hope it comes out all right, but that sounds like you used too much flour.
I just made this bread and followed the recipe except for only having white whole wheat bread and I slashed the top thinking it would allow it to rise. When I looked in the oven I noticed that it rose up and out of the pan onto the oven rack. Do you think it’s because I used white whole wheat flour? The bread still looks delicious and we can’t wait to taste it but I am wondering why it did that. Thank you for the recipe!
Hi Sandra, the flour shouldn’t have made any difference, if the bread rises too much before baking though then this can cause that, or if your pan is too small.
Finally! The perfect whole wheat bread recipe . Made this and added seeds on top. Fully vegan and is the simplest recipe ever. No kneading required. Made this in my convection microwave oven 😋
Thanks for the fantastic recipe, Alison! 👌💕
Wonderful! Thanks so much for the awesome review.
I make this bread once a week now – so easy and delicious and so much better than store bought. Sometimes I add a little bit of seeds (sunflower, flax, etc) for some additional flavor.
Awesome! Thanks for the great review Melissa!
I finally found a bread that is easy to make and very delicious after years of trying other bread recipes. This surely will be my go to bread recipe.
Worked great!
Have you tried adding ground flax or any other seeds to it?
Excellent recipe- I used Nutty wheat flour( South Africa)- The loaf came out perfect and tastes lovely!!!- a keeper for me. Thank you.
Awesome! Thanks for the great review Diedre!
I was dubious, but I’m a convert. I’ve made it three times now, and each time was a success. I’m not fond of the majority of comments on recipes online: “I made this change and that change, etc.” However, I am in that boat, though not intentionally. I did make a couple of changes because of what I had in the house. I used white whole wheat flour and honey instead of maple syrup. I wasn’t paying attention on my first loaf, and put in two tablespoons of sweetener instead of two teaspoons. But I liked it, so have kept doing it. The last two loaves I added a tablespoon of pumpkin pie spice. Because autumn. It doesn’t make a pumpkin bread, not a sweet, calorie laden bread. But it’s just that extra touch that lets me eat it plain, or sometimes with walnut oil and cinnamon sugar. Thank you for this recipe, which I may be making for years to come!
Thanks for sharing and the awesome review Tim! This recipe is actually very customizable. 🙂
Amazing bread! How would you adapt the recipe for a 4.5″ by 8.5″ pan?
I love this recipe. It is so simple and quick to make and I keep mine for at least 4 days. Foolproof!
Thanks for the awesome review Laura!
Absolutely no fail and very yummy too.
Is the flour used wholewheat strong bread flour?