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.
Joanna says
I have never made bread before. The recipe was so easy I had to try it. Mine didn’t raise quite as high as yours did, however, it turned out fantastic. I just had a second slice 5 hours after making it with peanut butter and cherry jam and it was even better!! Thank you for making such an easy recipe!i will be making this recipe frequently.
Alison Andrews says
Fantastic! Thanks so much for sharing Joanna!
Maurice Flintoff says
I’m a 74 year old man and I tried this recipe out today, it was so easy and tasted lovely, my son loves it, not a lot left, I am hooked and will be making lots more.
Thank you Alison
Alison Andrews says
So pleased to hear that Maurice! Thanks for the wonderful review!
Annica Hall says
My dough didn’t come out sticky. I measured everything to a T. It’s not raising much. Gonna wait a bit longer as you instructed and hope it turns out!
Manny says
I tried to bake this bread with the original recipe, very easy, quick and taste good. I also did a little modification like:
1). 3 cups whole wheat flour + 1 cup bread flour.
2). Original recipe + 1 tablespoon oil (canola or olive oil)
3). 3 cups whole wheat + 1 cup bread flour + 1 tbsp oil + 1 egg.
All these with the original recipe and the slight variation came out really well. I enjoyed all of them, quite filing and satisfying. I enjoy experimenting from proven recipes. Thanks Allison.
Manny
Alison Andrews says
Awesome, thanks for sharing Manny!
Roland says
Hi I’m a 78 year old widower who misses my wonderful wife’s baking. So I thought l would start with bread. This recipe is so easy and straight forward anyone can do it. It makes fantastic toast and keeps well in a sealed container. I’ve made it three times now and got better at each attempt. The third time was baked in a Dutch Oven and I recommend this method. Thank you.
Alison Andrews says
Thanks so much for sharing Roland! I’m so pleased you’ve had success with the recipe.
Peigie says
This is a recipe I am going to try. After reading Roland’s comment. I too am in my 70’s and need all the help I can get with out all the stress. Will let you know how it comes out.
Alison Andrews says
All the best Peigie, hope it works out well!
Inge Dotterweich says
I’ve made this bread now for the 4th time and it turned out just right for me every time.
I use active dry yeast and let it proof in the lukewarm water with 2 tbsp. of honey for at least 5 min.
before adding it to the flour. I also add a dash each of ground anise and cloves to the flour.
My bread isn’t dense at all. I never thought baking bread would be so easy.
Alison Andrews says
Thanks so much for sharing Inge! 🙂
Erin says
Mine came out very dense, and I have no idea what I did wrong. It tasted okay, except for being so thick-feeling, not at all light or fluffy. Suggestions?
Alison Andrews says
Hi Erin, it is a dense bread, it’s not supposed to be light and fluffy at all. It’s a hearty, wholesome, dense bread. 🙂
Jackie says
Would this recipe work in a bread machine?
Alison Andrews says
Hi Jackie, I’m really not sure, since I don’t have a bread machine. 🙂
Doris says
Wow, I am blown away…this bread is simply amazing and super delicious, thank you so very much for sharing!!! Followed your recipe and used active dry yeast instead ( panicked initially when I realized that I had not used instant yeast…..all turned out beautifully though ). Let the dough rise for 30 mins infront of the fire place, then baked it for 40 mins, and oh my, the texture, the smell, the taste…pure heaven…had to have a slice right away with coconut butter and a bit of salt…oh and I added some fennel seeds and sesame seeds to the dough. This will be my go to recipe and shall be made often! Also the ‘peanut gallery’ aka hubby and son approve 100% 🙂
Alison Andrews says
Wonderful! Thanks Doris! 🙂
Ariel says
Hi! Can I bake the bread on a baking pan instead?
Alison Andrews says
It’s not likely to hold its shape so you need a loaf pan for it. 🙂
Dionne says
I love it! Super easy and came our perfect, only my boyfriend was complaining that he finds it to sweet, so I was wondering if the maple syrup is just for taste or does it have in function in the proces? So could i leave it out or better not? Thanks!
Alison Andrews says
You can leave it out. 🙂
Dionne says
Ah will try that when I’ve finished this one 🙂 Thanks!
Rosie says
Can I make this into buns, please. If so how do I do it and how long in the oven.
Thank you
Alison Andrews says
Hi Rosie, I haven’t tried this recipe as buns, so I’m not sure.
Rosie says
OK, thank you for the reply, I will have a go and let you know.
Alison Andrews says
Awesome, all the best and hope it goes well! 🙂
Rosie says
I made buns and they turned out great. I put a little extra water in and put flour on the counter to form the buns. (Very sticky hands)
I put some parchment roll on an oven sheet, sprinkled some flour on and then the buns. I covered the tray with a roasting pan to make sure there was no sticking and left to rise, then straight in the oven for 15 mins. Wonderful, went beautifully with my home made soup.
Thank you.
Alison Andrews says
Wonderful! Thanks so much for updating us! 🙂
Kazz says
I’ve made this a few times and it rises to monster levels! I think my loaf tin is too small but it always turns out delicious
Alison Andrews says
Hahaha, so glad it works out in the end! 🙂
Kazz says
I’ve now bought larger loaf tins 😉
Kim says
I think I used the wrong yeast. Active dry. Do I trash it all, or can it still be used?
Alison Andrews says
Not necessarily, it can still work okay. If you read the other comments, others have used different types of yeast successfully.
Gay says
Mine came out like a brick. When I went back and looked at your video , your dough was much more wet than mine. Followed recipe, But maybe I need to increase the water next time? Plus I used whole wheat flour has been in my pantry for sometime now.
Alison Andrews says
Hi Gay, it might be a good idea to weigh the flour next time just to make sure it’s the right amount.
Jocelyn says
Love this recipe but I can’t seem to get my dough to rise. Could it be that I’m using stone ground whole wheat flour?
Alison Andrews says
Hi Jocelyn, I actually love stone ground whole wheat and have used it for this recipe and it works great. I would guess it could be the yeast. Sometimes if yeast has sat on the shelf too long before being sold it can lose its freshness. I would buy a new batch of yeast. :
Florence Barber says
Hi Alison,
I have realised that you did used stone ground whole wheat in the recipe but thanks for the confirmation, as I am about to make a batch. I was using this flour as dumpling for my vegetable soup but it went soggy, so decided to make bread instead.
Munira says
Make sure you are using correct water temperature to activate yeast, not less warm nor too hot to kill yeast. Also, I have seen that covering it with lid of cake holder so that it is completely covered and putting it in warm place like microwave oven for 20-30 minutes gives me the best rise.