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.
Ammie says
I made this bread yesterday and it turned out beautiful with a nice golden crust. My question is, would I be able to add more maple syrup? I liked the texture but the bread was a bit too bland for me. I am just afraid that adding more liquid will mess with the recipe. Any advice helps!
P.S Thanks for always having amazing recipes! I have made so many of your recipes in my journey to introduce my hubby to vegan food 🙂
Alison Andrews says
You should be able to use more maple syrup without it affecting the result, depending of course on how much more you want to use. If it’s a large amount more, then just slightly adjust the amount of water to compensate. You should also be able to slightly increase the salt amount to add more flavor if you prefer. So glad you like the recipes! 🙂
Stacey J says
Trying a second batch now. Want to try to get some more flavor in.
nancy says
Thank-you for sharing your recipe! I made it yesterday and was thrilled with the bread!!! You are awwsome 🙂
Alison Andrews says
Thank you! ? So glad it came out well! Thanks for sharing!
Rebekah says
This looks amazing. I’m going to make it right away. ? Thank you!
Alison Andrews says
Awesome! Enjoy! Let us know how it goes! ??
kylie says
I AM SURPRISED THAT IT IS REALLY “NO-FAIL” AS YOU HAVE PROMISED!!
thank you so much for this recipe!!!
Alison Andrews says
Hahaa I love this recipe too – the other day I didn’t have enough wholewheat flour so I used about half a cup of self raising flour to make up the difference and it was still perfect! So glad you liked the recipe!
Vicki Barnes says
Can you use any other flour? Like oat flour.
Alison Andrews says
Not for this recipe, no. You may be able to sub a bit of the flour for oat flour but not all of it. It would be a trial and error type of thing though!
Juan says
I don’t have maple syrup. Is there something I can use instead?
Alison Andrews says
Any syrup will do the trick. 🙂
KR Health says
I made this today, it was really fast and yummy! Thanks for the great recipe.
Alison Andrews says
You’re welcome! So glad it came out well. Thanks for posting! 🙂
Fruit Monster says
I love this simple recipe and I will give it a try tonight!
Have you tried making it without any sugar or maple syrup?
Would it still rise?
Alison Andrews says
Hi there, you can definitely leave it out if you prefer. It won’t affect it rising. All the best!
Fruit Monster says
Hi Alison,
Thanks for your response.
I made it with a bit of brown sugar.
Mine was too hard on the edge but I like how simple the recipe is.
As it is a whole wheat recipe, you do feel quite filling with just one or two slices.
Thanks for the simple recipe!
Kevin Handy says
This is just outstanding. One problem I’ve always faced is a moderately warm environment for bread to rise. I tend to find that even if you cover bread with a towel that it’s just too cold in a room temp kitchen. I have tried the following with varying mixed results: I take a pan of hot water – very hot – and then heat the oven to 250 – then turn it off after it arrives at the 250 mark. Then I put the hot pan of water in the oven and then put the finished bread in with a towel over it. It tends to rise quite nicely. This bread will fall again a bit before it bakes but that is natural for it. This might not work for everyone nor might it be necessary but I found it necessary for me.
Beth says
How long would this bread be good for…I live alone and it would probably take me awhile to finish the loaf…
Alison Andrews says
Hi Beth, it doesn’t last long – the first day you bake it, it’s fabulously fresh and lovely, the second day you make (very delicious) toast with it. If you wanted it to last longer, you could slice it, and freeze it, and then toast it when you want some.
CC says
If I do not want the bread to be as dense, what do I do?
Vanessa says
Hi, this recipe looks great! Do you use active dry yeast or fast rising yeast?
Alison Andrews says
Hi Vanessa, the one I use is called ‘Instant Yeast’.
Ed Jasinski says
I am going to try this tonight.
Love the website design!
Alison Andrews says
Cool! And thank you! 🙂
Karen says
Nom Nom
Alison Andrews says
🙂 🙂
Vivian @vivanttang says
What an amazing recipe! The bread looks delicious. Can’t believe that it’s not only whole wheat but also so easy to make! Thanks for sharing!
Alison Andrews says
Thanks Vivian! It really is delicious! Let us know if you try it 🙂
Chris says
I made this last night. It came out very dense… a little too much for my liking. Any tips for making the bread more fluffy/airy? Not sure what I could have done wrong. Thanks!
Alison Andrews says
Hi Chris, I don’t think you did anything wrong. This bread just is quite a dense bread. It’s not light and airy. Did your bread come out looking pretty much like mine does in the pics? If so then it’s as expected. For example, based on weight, each slice is quite significantly heavier than a supermarket sliced bread that is more light and airy. I enjoy the denseness of this bread, it’s very wholesome and hearty and has a very nourishing feel. It’s also very satisfying. So if your bread did look much the same as mine in the pics, then I think it’s just not to your taste. I don’t think you did anything wrong.
Terri says
Hi Alison
Do you use only 4 cups of the sifted flour or ALL 4 cups of flour???
Alison Andrews says
Hi Terri, I don’t really understand the question, all the flour gets used, so all the flour goes into the mixing bowl with the yeast and salt and then the wet ingredients go into that. So all 4 cups (520g) are used at once.
Crystal Cane says
Hey, I’ve been thinking about making this and I was wondering if I could bake it in small “ball forms” instead of in a loaf. Like some sort of rolls? Do you think it’d work? Would love to recieve an answer asap!!❤
Alison Andrews says
I have never tried that! But it might work, I have no idea. Let us know if you do try it how it works out!
Crystal Cane says
Also, I was wondering if I could put a tsp or 2 of light butter/margerine. It’s vegan, maybe it would make the bread morr soft or give it more taste? I don’t know maybe? What do you think. Or sprinkle some oats or seeds on top, possible?
Alison Andrews says
I don’t know if it would add much to the end result but I don’t think it would cause any issue so it could be a good thing to try.