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.
Tracy Tran says
Can I use whole wheat pastry flour?
Alison Andrews says
Yes, other commenters have noted that it works!
Terry says
I’ve made this three times now and love the recipe. However it can get very heavy and not rise enough. I recommend adding another 1/3-1/2 cup of warm water, which seems to allow more expansion. I have also substituted 1/2-1 cup of all purpose flour so it’s not quite so dense and heavy. It’s a great no fail recipe!
Sangy says
I made this today. I am not a regular baker at all yet it came out quite well.
I added active dry yeast instead of instant yeast ( not sure if this made a difference). and i left it for 22 minutes to rise. Bread baked well but i think i could have let it rise for a bit more for a more fluffy texture. Will try that next time. Avocado toast was a hit breakfast today here ????
Thank u so much for such a simple recipe.
Gloria says
Did you proof your active dry yeast or add it to the flour like the recipe indicated?
Drea Riley says
I made this bread and now my family is addicted! It was the first time I ever made bread and it really is fail proof! Thank you ????
Alison Andrews says
Awesome! Thanks Drea!
Laura Otolski says
First time making this recipe and it turned out great. Weighed the flour as suggested for greater accuracy: 520 g was definitely less than 4 cups with the whole wheat flour I used. I only have an 8.5″ x 4.5″ Pyrex loaf pan, so I reduced the oven temperature by 25 degrees and lined the bottom with parchment. Thank you for a simple and tasty bread recipe!
Alison Andrews says
So glad it worked out well! Thanks for sharing Laura!
SarahZee says
Hi, I can’t wait to try this recipe out.. just wondering, would it be possible to change the dry yeast to nutritional yeast?
Alison Andrews says
No, definitely not, they are not the same thing at all.
Fatane says
I’ve been trying for so long to bake a good bread at home with different recipes, the complicated ones and none became what I wanted. This recipe is great! Easy and yes it’s true! NO FAIL!
Alison Andrews says
Thanks Fatane!
John Arrayet says
I just made this bread, and put it in a longer narrower pan because I only had 8 by 5 or the longer one. I have slow dry yeast and left it certainly 4 hours to rise; For baguettes I leave it overnight just with water and a bit of flour, but will how accelerate that with honey, like I do with pizza. The baguettes take a lot of hand kneading, so I was interested in this recipe; only added oatmeal flakes on top.
Hopefully it will be fully cooked inside, else I will continue at 375
I have a slightly hot oven, as it is a self-cleaning one, they are better insulated and therefore hotter.
Anita Darnell says
What a great recipe! To call it “simple” doesn’t do justice to just how easy it is to make this bread. For any bread making novices, teetering on the edge of baking their own loaf, this has to be one of the best, easiest and rewarding ways to start.
Alison Andrews says
Thanks so much Anita! 🙂
Angela Norton says
Hi I love making this bread but I can’t get hold of wholemeal flour anymore. Can I use any other flour instead, plain (all purpose flour). Will the proofing time be different ?
Thanks In anticipation .
Angela
Alison Andrews says
Hi Angela, I wouldn’t have thought so before but I have been doing some further testing on this recipe and it does indeed work perfectly with all purpose flour too! No other changes needed at all.
Angela Norton says
Hi Alison thank you so much for replying to me . I’m very new to baking and you have educated me and I’ve passed on your website to friends and colleagues. Your recipes have brought a lot of joy to me and my family and thank you for making our lockdown pleasurable. A big thank you and virtual hugs from the Norton family Kent UK xxx
Alison Andrews says
You’re so welcome Angela! So happy to hear the recipes have been helpful! xoxo
Gautam says
It works every time! Effortless to make and delicious. Thank you!
Alison Andrews says
Thanks Gautam! 🙂
vegielover says
This was certainly very easy to make, but it came out a little doughy and as others have noted, the crust was quite difficult to cut. I’m told I may have eaten it too soon and if I’d let it cool 100% it may not have been so doughy. Any thoughts?
Alison Andrews says
That’s possible, but I haven’t experienced any doughiness in this recipe or any difficulty in cutting the crust so I’m not sure.
Alison says
is wholemeal flour the same as wholewheat flour please? I seem to only be able to get wholemeal, would this be ok to use for this recipe please?
Alena says
I didn’t have instant yeast, so I substituted active dry yeast 1tbsp + 3/4 tsp and it still came out great! Thanks for a simple recipe. 🙂
Pavel M Minchev says
Great recipe. I’ve been making it for months now. New thing I’m trying is making my own yeast with just flour and water. Will follow up how it’ll turn out.