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.
Lucy says
Brilliant and so very easy which is why I always make it! I usually have to leave to rise for longer than 20 minutes but that’s no problem and just visual. I usually slice when cold or been in fridge overnight, then freeze and pull out a slice as I require. I add sunflower seeds or chia seeds and always delicious, thank you!
Alison Andrews says
Thanks for sharing and the awesome review Lucy! 🙂
Steffy says
Can I use all purpose flour or normal high protein flour?
Alison Andrews says
Hi Steffy. I’m really not sure if that will work.
Lucy says
Hi Steffy, I usually use whole meal spelt flour predominantly but always add some other sort of flour like chickpea, quinoa or whatever I have that’s open and yes always turns out brilliantly. Experiment! As per my above comment I add sunflower seeds sometimes. Today I added chia seeds as well as sunflower seeds fo the loaf baking right. Can’t wait to try it!!
Mili says
Hi! I was wondering if you knew what effect kneading the dough would have on the final result.
Alison Andrews says
It’s not really a thing you would do with this bread, as the dough is too wet for kneading.
Denise Williams says
Thank you for this great recipe. I’ve been baking bread for many years and have to say this is the easiest recipe with tasty results. I weighed the flour, used 3/4 tsp salt, and made brown sugar syrup to replace the maple syrup. Otherwise, I followed the (simple!) instructions to the letter. The bread has a lovely, light texture yet still has the heft of a good wheat bread.
Alison Andrews says
Thanks Denise, so happy to hear it was a success! 🙂
Sugeeta says
Thank you for this wonderful recipe Alison! Love how simple and quick this recipe is. It was always my dream to bake my own bread and now I’m able to do that every week thanks to you! 🙂
Alison Andrews says
Awesome! I’m so pleased to hear that! Thank you so much for posting and the wonderful review. 🙂
Ann Francis says
My bread came out beautifully and it tastes yummy too!
Thank you!
I also made the vegan cashew cream and i used it for mayonnaise. It is absolutely delicious!
Alison Andrews says
Awesome! So glad it came out well and cashew cream as mayo is a great idea! 🙂
Megan says
I was wondering if I can substitute gluten free flour for the whole wheat flour? My daughter is anaphylactic to wheat and also allergic to dairy, soy, eggs, and all nuts, so I’m really hoping that she can eat this bread if I substitute with her gluten free flour!
Alison Andrews says
Hi Megan, I don’t think so! Gluten free breads will usually require other adjustments.
Ann Francis says
I’m waiting on mine to come out of the oven….
Dannelle MacKinnon says
Amazing recipe! Turned out exactly as it was supposed to…YAY! Going to enjoy it with your creamy cauliflower soup in about 20 minutes. Cant wait! Thank you ❤
Alison Andrews says
Fantastic! So happy to hear it turned out great!
Sharon Arnoldp says
This recipie is so easy and turned out exactly like you said. It does have a chewy crust like you said also which makes it great with homemade soups. Thanks so much☺
Alison Andrews says
So glad it worked out well, thanks for sharing Sharon. 🙂
Gill says
Hi I made this loaf, but sorry to say it didn’t work out. Measured everything exactly, but the result was a hard crust and semi raw inside. I cooked it more and more but it just made it harder on the outside even though it was covered by foil. I did use a silicone loaf pan so may try it again with metal tin.
Alison Andrews says
Hi Gill, I have never tried it in a silicone loaf pan so I guess that could be it! Sorry to hear it wasn’t a success.
Usha Dunn says
I have made this bread 3 times and it’s totally wonderful. I did use my hand held cuisinart mixer with the dough hook and I used speed 1 and mixed it that way. I did not use my hands except to move it into a loaf pan. I have to say this is the best and easiest vegan bread recipe. I would really like a gluten free version of it. Thank you for sharing such wonderful recipes with your readers.
Alison Andrews says
So happy to hear it turned out well! Thanks so much for sharing and the great review! I don’t have any ideas for a gluten free bread recipe as yet but who knows, maybe in future. 🙂
Marrien says
I would like to make this bread, does it freeze well?
Alison Andrews says
Yes it does! 🙂
Claire Lloyd says
Can this be made with gluten free flour?
Alison Andrews says
Hi Claire, I don’t think so no. I think the recipe would require other changes in order to work with gluten-free.
Teri Swiger says
Why would mine turn out so dense on the inside? Yours looks so light and fluffy.
Alison Andrews says
Hi Teri! Sorry to hear it wasn’t a success! I would recommend being very careful with the flour measurement, either weighing it, or making sure to use the spoon and level method which is the accurate way to measure flour when using cups.
Jackie says
Seems like a real easy recipe to follow but I’m sad I don’t have honey or syrup do you know if any other alternates? Can I just use sugar?
Alison Andrews says
Sugar will also be fine. 🙂