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.
Martha says
Can I use active dry yeast in place of instant- perhaps I could dissolve them in the warm water mixture? Hmm.
Alison Andrews says
You can, and if you read the other comments, others have noted that they have done so. All the best!
Liz says
Wow, is this good. And so easy! I used 100 percent whole wheat flour because that was all that was available at my grocery store. I added a teaspoon of salt rather than 1/2, and substituted honey for the maple syrup. Mine took about 40 minutes to rise level with the top of the loaf pan. The bread is sturdy enough for toast or sandwiches. There’s no reason to buy store-bought now!
Alison Andrews says
Awesome Liz! Thanks so much for sharing!
Anmerie says
My husband loves this easy delicious homemade bread. thanks sooooo much..great, easy and tasty..
Alison Andrews says
Thanks Anmerie!
Maddy says
Have you experimented with adding any nuts or seeds? Looking for recommendations!
Monica says
I am making this bread all the time. It really is so easy! My bread does best when I mix the flour and salt (And I use three types of flour, 1 cup all purpose, 1 cup whole wheat, and 2 cups of red milled whole wheat). I mix all the together. When I pour the yeast in, I don’t mix it in. I put it on the side. I then pour the warm water/syrup mix right on top of the yeast so it reacts more fully.
For this vegan family with a busy schedule, it’s perfect!
Alison Andrews says
Thanks so much for sharing Monica!
Catrin Griffiths says
I can’t wait to try this! Can I replace the flour with strong wholewheat bread flour? Thanks lots!
Alison Andrews says
Yes that’s fine!
Sonja says
Not sure if I did something wrong in the rising/ baking process but my loaves keep coming out with a dip in the middle. Do I let it cool in or out of the pan. Any help or insight would be great!
Melissa says
Can other flours work? I have brown rice and pay and GF AP. This looked like it might be good with rice flour. Also I eat hemp hearts all the time and the are very mild to me. It would be great to bump up the protein and good oils. I find chia a stronger flavor than hemp hearts.
Alison Andrews says
Hi Melissa, I don’t think those options would work at all unfortunately.
Bill says
I think you could try adding some of those flours sparingly, because you still want the bread to rise, and for that, you need the gluten from wheat.
Ruth says
could I substitute sprouted spelt flour in this recipe..i am sure I can substitute sprouted wheat..just not sure about spelt.
Alison Andrews says
Hi Ruth, I’m not sure, but let us know how it goes if you try it.
clare joshua says
I will never make another bread again. The best bread I have ever made. Simple and yet so nice!!! Thank you for sharing. South Africans are going to love this recipe!
Alison Andrews says
Thanks Clare! 🙂
Jill says
LOVE this recipe. This will be my new staple. I did alter a little. I replaced 1/2 c flour with vital wheat gluten and 1/2 c with rolled oats. I also used molasses and upped it to 1/4 c. Looking for more iron in my diet (I tested low). Anyway, it was so easy and tastes great! I love easy to remember recipes like this. 4 c flour, 2 c water, 1 T yeast, some natural sweetener, and 1/2 t salt as a base makes it so simple to experiment with! Going to try cranberry, garlic herb blend, and maybe a cinnamon swirl… Especially good now when we’re all avoiding stores. Thank you!
Alison Andrews says
That is super interesting, thanks for sharing Jill!
Chris says
I’d like to use date paste instead of the maple syrup. It is recommended that you use twice as much date paste. Will that mixup with the water and work with the yeast?
Alison Andrews says
Hi Chris, I think it would work okay! All the best!
shamala nadaraju says
Hi Alison, can I substitute the wheat flour for all purpose flour and maple syrup to sugar? These are all that I have at home now. Thanks!
Alison Andrews says
Hi Shamala, to be honest I think it may be better to look for another recipe online that uses all purpose flour (there are lots!). I have had success replacing SOME of the whole wheat flour with all purpose but not all of it. I’m not at all sure it would work.
Michelle says
A+ A+ A+ A+ A+
My family did not know whole wheat bread, with no white flour of any kind in it, could have such a good taste while being so soft! During this time when I have to actually grind the wheat so I can have flour, this is an especially appreciated recipe. Thank you so much!
Alison Andrews says
So happy you enjoyed it Michelle! And hats off for grinding the flour yourself! Thanks for the awesome review.
Sunny says
Thank you, Alison. This is a great recipe that I have made a dozen times or more. Yeast and flour are in short supply so I’ve been augmenting the
4 cups flour with hemp seeds, chia seeds and flaxseeds. The chia and flaxseeds are really delicious but the hemp has a strong, distinctive flavour. The jury is out about that. 🙂
Alison Andrews says
Thanks for sharing! Glad to hear chia and flaxseeds are working well!