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.
Leah Jones says
Sounds amazing! Does the bread hold together well? I’m used to making whole wheat bread with added gluten flour ????
Alison Andrews says
Yes it holds together great!
Sweta says
Super easy recipe! The bread did turn out great but wanted to ask if there was a way to prevent it from breaking. (Could have been my fault, I was so excited that probably did not let it cool enough before cutting slices) 🙂
But the breaking of slices did not prevent my family from eating it! It still was a hit!
Alison Andrews says
Hi Sweta, definitely could be a case of it needing to cool more before slicing. Glad it tasted good though!
ANSHULA OHRI says
I made this recipe for the first time today. I don’t know why but the dough mixture rose very fast..,, the pan was already two-thirds when I first put it in and rose to the top of the pan in ten minutes. So I put it in the oven after 10 minutes and baked it for 40 minutes. At the end it was a little heavy and damp towards the bottom. But tasty.
I wonder if my water was too warm to have caused the quick rise in the dough?
I’d really appreciate if you could shed some light on this.., I’m planning to bake it again in a few days.
Thank you,
Anshula
Alison Andrews says
Hi Anshula, I’m honestly not sure what caused that. And regarding being a little damp towards the bottom it may have needed a few mins longer in the oven.
Marshawn Pennington says
Can I make this in my bread machine? And if so instructions on how to do so please 🙂
Alison Andrews says
Never made it in a bread machine so I can’t advise on that.
Alvin says
Absolutely amazing! I just want to ask, is it possible to replace water with milk? Thankies! ☺️
Alison Andrews says
I’m not sure! Never tried it.
Cassidy kates says
Hi Alison, do you know the calorie for 100 gr of your bread? Very good recipe, thank you.
Alison Andrews says
Hi Cassidy, we have nutritional info in the recipe card, but for very specific info it is recommended to input the exact ingredients you use into a calorie calculator and do your own nutritional estimates. So glad you enjoyed the recipe!
Nick says
Finally got around to getting the ingredients today and made the bread I’m really looking forward to not paying over $6.00 for whole wheat bread anymore. Next step is possibly adding in some texture like oats and nuts.
Kimberly Knoll says
I made it twice. The second time I used more maple syrup and added whole pumpkin seeds, sunflower seeds and almonds. Super yummy!
Tracy Ho says
Too easy! I love it.
Alison Andrews says
Thanks Tracy!
Priya says
Perfect bread!!! Thanks for the recipe…which rack in oven is good to use for.bread baking?
Jen says
I am a terrible baker so I had my reservations that this would be as simple and easy to make and bake as stated. I was delightfully surprised. This was so easy to follow. I weighed all the ingredients and it came out perfect! Fluffy, soft and delicious! A hit with the entire family. I cannot believe how simple and fail proof this bread is to make. I’ve made it weekly for 6 weeks now. Thank you for providing such an easy to follow recipe for us baking-challenged people!
Alison Andrews says
So happy to hear that Jen! Thanks so much!
Mrs. Plum says
Many thanks for this yummy, super easy recipe! My husband and I have been enjoying it for months now, as toast for breakfast. Since I don’t have instant yeast, I’ve used 2 1/4 t. active dry yeast dissolved in 1/2 cup of water. I proof it for about 10 minutes, to make sure it will rise. I’ve tried many add in’s: dried, unsweetened bing cherries and toasted pecans, extra maple syrup (about 1/2 C. plus toasted pecans, dried cranberries with the zest of an orange plus orange juice to replace some of the water, & raisins and cinnamon I usually use honey as a sweetener, rather than maple syrup, though I realize that is not vegan. I have discovered that it works best to make sure the dough is thoroughly stirred. I usually let my dough rise for 30 minutes. I like my bread a little less dense, and the extra rise time takes care of that. I have a convection oven that drops the temperature 25 degrees from whatever it is set. I set mine at 400 degrees, which the oven drops to 375 degrees. 40 minutes of bake time yields a perfect loaf. Again, thanks for a great recipe. Yeast and I have a much more cordial relationship now.
Alison Andrews says
Thanks so much for sharing! Those additions sound awesome!
Rimma says
Thank you for sharing the adjustments you made! They suit what I have in my pantry well. I am looking forward to trying this recipe today! The comments and reviews all look very encouraging 🙂
Sanjana says
Hi, you said you added 2 1/4 t of active dry yeast. Do you mean teaspoon or tablespoon?
I have Gloripan Instant Dry Yeast. How much of that should I add to the full quantity of this recipe?
bakingenthusiast says
Made a steamed version of it and used jaggery syrup instead of maple syrup…turned out to be absolutely delicious !
I guess I’ll never go back to kneading bread dough again 😉
Thanks a lot for this amazing recipe!
Rauf says
OK, where do I start? This recipe and directions are awesome! The bread
turned out just perfect.
I have been struggling with whole wheat bread for a while now; made many loafs,
followed several recipes in their original form and with variations. Nothing
worked for me. Quite often, the dough just did not rise, other times it collapsed during or after baking in the oven. I think I probably made well over 20 loaves, followed several recipes.
and out of those none worked for the whole wheat flour.
I made ducks in our nearby park very happy though as we fed those loaves to them. Adios ducks! No more bread for you! Bread made with this recipe are for me and my family only!
I used active yeast; the one that needs to be proofed. Warmed a cup of water to about 110 degrees and added two table spoons of regular white sugar, measured yeast and let it sit covered for about 10 minutes. Once proofed, added that to the flour as per directions. Added one more cup of water and mixed with a wooden spoon. I love the fact that this recipe does not require kneading. As it turned out, kneading is not only not needed, but can change the results in a negative way. Moreover, the dough is too sticky to knead.
I had to add another 1/2 cup of water to bring the consistency of the dough similar to shown in the video. So, I used a total of 2 1/2 cups of water. I also added 1 tbsp of olive oil. Then lined up a bread pan with parchment paper, poured the mixture in the bread pan and let it sit covered for 20 and then 10 more minutes as it did not rise fully in 20 minutes. The dough rose very well in 30 minutes. Then I put the bread pan on the lowest rack of the pre-heated oven for exactly 40 minutes. Took the bread out of the oven, removed from the bread pan and brushed a little olive oil on the loaf. The result was fabulous. The bread turned out just great. This is going to be my go to recipe for the whole wheat bread from now on. Kudos to the creator of this recipe.
Oh yea, I used whole wheat flour (atta) bought from a desi grocery store. This is the same flour that is used to make roti. The flour packing said that it was imported. Over the next few weeks, I will experiment by adding chopped nuts, raisins to the dough.
All those who are struggling with their whole wheat bread recipes; I will say give this recipe a try. I did and it turned out great.
Alison Andrews says
So happy to hear it turned out well! Thanks for the great review Rauf!
Kiran says
Hi, could u plz tell my how much of active dry yeast should be used instead of instant yeast.
Rauf says
I used one table spoon of active dry yeast and two table spoons of regular sugar. Added those into 1-cup of warm water at about 110 degrees. Cover and let sit for about 10 minutes. The water should turn foamy. If it does not, make sure the yeast is not expired.
Megan says
So easy, my two little ones did most of the work!
I did half white and half whole wheat flours, it came out really nice. I definitely did not mix it as thoroughly, I only read the recipe and didn’t see the pictures, but it still worked.
Thank you for a new family favourite!
Alison Andrews says
So happy to hear it was a success! Thanks for sharing Megan!
Michelle says
Made it 20 times already.
Alison Andrews says
Awesome Michelle! So glad you like it!
Kanika Chaudhary says
Easiest recipe and most tasty bread!!
I bake often but i never expected the result to be so yummy and efforts so less… A big big thanks!!!
The bread turned out just the right amount of soft and Right amount of crispy which i was worried about since it is 100% whole wheat. Thanks again for this great recipe.
Alison Andrews says
Awesome! Thanks Kanika!