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.
Rachel says
Great easy recipe, the first time I tried this I burnt the top and the inside wasn’t cooked so I tried it again today on a lower temperature for longer and it worked perfectly. Definitely my go to weekly bread, thank you!!
Alison Andrews says
Awesome! Thanks Rachel! 🙂
Linda Crow says
HI. Have you ever tried rolls? Need them for my daycare. Thanks. Sounds yummy.
Alison Andrews says
Hi Linda, I haven’t tried this recipe as rolls so I’m not sure how it would work out.
Nupur says
If we are using glass for baking so do we need to bake at the same temperature ?
Alison Andrews says
Hi there, from what I can find out you should reduce the baking temperature by 25°F if baking with glass. All the best! 🙂
NaDean says
I’ve owned my own bakery for years and I’m not too humble to admit that this whole wheat bread comes out perfectly! Baked it last night (while drinking wine, of course), and am going to repeat tonight. My husband used the word “LOVED IT!”, and he’s pretty picky! I want to try it once with some flax and sunflower seeds, too!! Thanks for a simple, delicious recipe!!
Alison Andrews says
Awesome!! So pleased to hear that! Thanks for the wonderful review. 🙂
Steph H. says
LOVE how easy this was to put together! Only had 440g of whole wheat flour so I used whole rye for the rest, plus chucked in a few handfuls of flax seeds- I can see adding all sorts of yummy extras using this as a base! The result was dense and soft, moist and perfect for toasting. My partner is thrilled as well so bonus points for that 🙂 Thanks so much!!!
Alison Andrews says
So glad to hear that! Thanks for the great review Steph. 🙂
Tuesday says
Hello Alison, thanks for the recipe. I made mine and followed your recipe as so. Yet; my bread came out a bit on the hard side. I think I might’ve put it on the rack to high, although it was a bit closer to the bottom than the middle. Other than that, the bread came out wonderful. Thank you. Will be trying again.
Alison Andrews says
So glad it still came out wonderfully! Thanks for the great review! 🙂
Sandie says
I am 77 years of age, and three months ago decided to switch to a plant based diet. I saw this recipe for your bread and wow! So easy, so quick to make, and absolutely delicious! Worked out beautifully first time I tried, and both myself and my husband
love it. He is also happy to switch to plant based food as he loves the recipes I am finding, but for now I will ease him in with vegan, which I think I prefer because it allows a little salt and oil! We love it with the chick pea untuna Spread on it! Thank you and I look forward to some more of your recipes. ‘Never to old to change our way of living’ xx
Alison Andrews says
So happy to hear that Sandie! And that’s really exciting about your new food adventure. Wishing you everything of the best with it, it’s lots of fun! 🙂
Tamara says
I’ve been making this bread for about a year now. It’s the absolute best recipe ever!
Thank you so much for sharing it with the world 😀
Alison Andrews says
Thanks so much Tamara! So happy it’s worked well for you! 🙂
Zeke says
Simply Wowed!!! 2nd day in a row making it.
Alison Andrews says
Fantastic! Thanks for the great review Zeke! 🙂
Jaime says
This may seem elementary but how do I mix this without kneading?
Alison Andrews says
You just mix it together with a spoon. 🙂
Anna Chua says
Hi Alison, I started baking this bread seven months ago when I was told I should eat only bread made from wholewheat flour. I wanted something simple and found your recipe. It was the first time I ever baked bread.. It was a success for a first timer. Thank you so much.
Alison Andrews says
That is wonderful to hear, so glad it worked out great for you even as a first time bread baker! Thanks so much for the wonderful review. 🙂
Clair says
Loving this recipe. We add chia and sunflower seeds to it. So easy that my ten year makes it for me. Also use active dried yeast as that is all we have and it works fine.
Alison Andrews says
Wonderful! So happy to hear Clair. Thanks for the wonderful review. 🙂
Catherine Mitchell says
Oh dear me, until recently. I haven’t baked bread for 20 years. My husband was telling me 2 weeks ago when I did bake 2 loafs of wheat and 2 of white. Well when it came out of oven I was going to feed it to the birds. My granddaughter stopped me and said it looks good so I did serve it everyone loved it.
But I knew it was bad
Your recipe is wonderful I love it it is 300 am so my husband will have it for breakfast THANK THANK YOU GOD BLESS YOU
Alison Andrews says
So happy to hear it worked out well Catherine! Thanks so much for posting! 🙂
Michael W says
Great quick Bread recipe. I used Molasses in mine. Keeper recipe!
Alison Andrews says
Awesome! Thanks Michael! 🙂
Marla says
I LLLOOOVVVEEE this bread. It is nice and dense and toasted with vegan butter is to die for!
Alison Andrews says
Fantastic! Thanks for the awesome review Marla. 🙂