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 Packet Instant Yeast 2 ¼ teaspoons
- 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’m failing the no fail bread…I’m knew to cooking/baking. I’ve tried this recipe 3 different times and I can’t figure out why the center won’t cook. Outside is crispy and inside is very dense and still doughy. It’s fine to toast after and use, but I would like to see if you had ideas as to why it’s not cooking. My oven is notoriously inconsistent, but usually runs on the hotter side as time passes. This last attempt I let the dough rise for an hour, and it was the closest to the pictures as I’d gotten, but still, same result. I’ve also cooked for a lot longer than recommended and that didn’t work either. Any suggestions? I really like the toast I get out of this and simple ingredients/taste. So I’d really like to get it right.
Hi there. It sounds like your oven may have been to hot because it gets cooked on the outside and not on the inside. Remember that all ovens are not the same and as you mentioned your oven is notoriously inconsistent. It would take a few tries until you find the perfect temp.
The rising time can be variable depending on the freshness of your yeast and the weather conditions. Very fresh yeast and warm weather results in a quick rise of about 20 minutes. If your yeast is older and the weather is colder this can be 30 minutes or even up to 40 minutes. Be flexible and keep an eye on it. You just want the bread to rise as high as the top of your loaf pan or close to that.
Fabulous recipe Alison!!! 👏 I’ve made it a few times now and it couldn’t be easier to make. Your straightforward instructions are so much appreciated. Yesterday I added a small amount of onion powder and dried thyme for a savory loaf. Delish!
Thank you ❤️
Sounds lovey Susari. Thanks for sharing and for your great review!
I reckoned a recipe this simple couldn’t possibly work or taste good. But, first try, it worked and tasted good. Thank you! One question: what happens if you add, say, a half cup of chopped walnuts? Well, any ingredient, someone mentioned dates—should you bake it longer or do something to deal with the extras?
Happy to hear the recipe worked out for you George. You can go ahead and add mix-ins to your bread without having to change anything else in the recipe.
First bread I make and has been my go-to for years. I keep mine in the fridge for 2-3 days after its sliced and it keeps fine when toasted. Then I freeze the rest if I still have some. Usually makes at least 12 nice slices.
That’s great Chris! Thanks so much for sharing and for your great review!
Made it for the first time today and it came out really good! I had a piece for lunch with eggs and avocado. I love the low sodium, low sugar and the simple ingredients. I actually had to make it twice. The first time, the dough would not rise. So I started over, using yeast I had in the freezer instead of in the fridge, thinking maybe that was the problem. I also used warmer water the second time. Maybe that did it? It still didn’t rise as much as yours did, but it came out tasty! Do you have a specific temperature in mind when you say warm water?
Hi Esther. Thanks for your great review! The water should be warm but not hot.
Mine did not rise.
Sorry to hear that Dawn. Did you make any adjustments to the recipe? If not another common reason for bread to not rise is the temperature of the room could have been not hot enough or there could have been a draft in the room.
Hello, would you know if this recipe still works without sweetener? Thanks 🙂
Hi Jake. No, this recipe requires sweetener for the yeast to rise.
As with any bread testing the yeast culture is a good idea. Often the shelf life with store bought yeast is pretty unpredictable. Mix the yeast with warm water. I never put it in dry.. 20 minutes was more like an hour for me until I mixed in a wet yeast.
This is a very easy recipe for a beginner cook like me.
Even though I am a beginner I like to experiment, I cut the recipe in half dropped the maple syrup and added 4 ounces apple sweetened dried cranberries and 6 ounces diced dates soaked for 20 minutes in water brought to a boil..It was good especially with peanut butter.
Happy to hear you enjoyed the recipe George. Thanks for sharing and for your great review!
I don’t have instant yeast and I use active dry yeast only. Would it still be possible to make this recipe? How long would you let it rise without instant yeast?
Hi Rebecca. You can use active dry yeast. You will need to bloom the yeast before adding it in and the rising time will be longer.
I don’t often leave reviews, but just made this and am so pleased. It was quick, easy, delicious, and looks beautiful. I followed the directions and used half whole wheat and half white flour. The only thing I did differently was bake it at 380 for 30 minutes because my oven tends to run hot. I’m enjoying a warm piece now with honey.
Happy to hear you enjoyed the recipe Susan! Thanks for sharing and for your great review.
we made this for our first time making homemade bread and it was simple and delicious!!! Have made it three times since with whole wheat flour and unbleached all purpose flour and tasty both ways
Yay! Thanks so much for sharing and for your great review Cory!
Looks like a great and simple recipe.
Other breads I have made use overnight rise. Would that make this bread softer? Or its meant to rise only for 20-22 mins?
Also does this bread work well with add ons like walnuts, cranberries or olives?
Thanks!
Hi Sangeeta. Add-ons would definitely work in this recipe. This is an easy recipe that doesn’t need an overnight rise. However you can let it rise for up to an hour and the end result would be a bigger loaf.