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.
Natalia says
Hi! i tried making this today and i came out undone! im trying to leave it a bit longer in the oven but im afraid the top will come out very hard. Any ideas why this is happening????
Alison Andrews says
Hi Natalia, I wonder if your oven is hot enough. Ovens do vary sometimes, so maybe yours just needed a little more time, it is supposed to have a nice hard crust on top. What was it like when you left it to bake for a bit longer?
Shraddha says
Hi Alison, made it yesterday and loved it to the core. My husband could not believe baking bread is so simple, all thanks to you!!!! I baked specially for my 14 months old toddler as I don’t feed him store bought stuff. I used honey as I didn’t have maple syrup.
Thank you soo much!!
Alison Andrews says
Awesome! So glad it went well! Yes, it sometimes still surprises me that it can be so simple! Thanks for sharing. 🙂
Susan Berke says
I am a long-time bread baker and was dubious about this no-knead recipe but it worked perfectly as described. I get meal plans from a nutritionist and was looking for a healthier version of whole wheat bread and made this without the maple syrup – just added a little maple extract – and it was delicious. I used my food scale and measured the flour and yeast in grams and it made it so much easier.
Alison Andrews says
Hi Susan, so happy to hear it was a success! Thanks so much for posting! 🙂
Maureen says
Made this simple recipe twice now and will continue to make this delicious subtle flavor heavy wonderful textured whole wheat bread perfect toasted with butter and jam will also try lox and cream cheese and I’m sure the avocado is wonderful… possibilities are endless. It is what it is not a fluffy sandwich bread. First time I’m so lazy I used my mixer with dough hook and think that is why the crust was tough, 2nd., time gently stirred the maple syrup & water with a wooden spoon into a large bowl that I placed the flour & salt in and had mixed up with a whisk… my way of sifting. Hope I try more of your recipes. Thank you for sharing.
Alison Andrews says
Awesome! Thanks for posting Maureen! 🙂
Michele O says
Silly question: My yeast comes in 21 g packets. I’m assuming I should only use half…?
Alison Andrews says
Yes, half should be great, ideally weigh it for the exact right amount. 🙂
Jama says
This came out great! My husband and I have 2 slices of bread each for breakfast every morning so a thicker more wholesome bread works out just perfectly for me and my husband.
This recipe worked fine but I did add just a little less water. I mixed the dough adding a little water at a time until the consistency looked right.
I can’t thank you enough. This recipe was simple and super quick compared to every other whole wheat bread recipe.
Amazing!
Alison Andrews says
So wonderful! Thanks so much for sharing Jama! 🙂
Tamara says
Thank you so much for this recipe. I’ve been looking for a good vegan whole grain bread recipe for ages.
This one is perfect – crunchy crust, soft in the middle, subtly sweet, and easy to make. I love it!
Alison Andrews says
Yay! You’re so welcome! So happy you like it! 🙂
Shon says
Awesome recipe, it seems. I am going to try it soon. Where did you get your “instant yeast” from?
Alison Andrews says
I just get it from the supermarket! You can also get it from Amazon.
Sherry says
My husband and I loved this bread. Since it was not a bread that you knead and let rise I did not expect the texture to be the same as a kneaded bread. I describe the texture as somewhere between a quick bread and a kneaded bread. We liked it best toasted and topped with butter. The recipe was so simple I’m sure I’ll be making it often. My only alteration will be a little more salt…that’s just my preference. Thank you.
Alison Andrews says
Wonderful! Thanks so much for sharing! 🙂 Yes, I also love it toasted!
Suzanne says
Hi, Thanks for this – really want to try it! I have 2 questions – what size loaf tin did you use and how would you suggest adjusting it to UK sized yeast packets (7g = 11ml), do you think it would work multiplying all measurements by x 7/11 ? Many thanks
Alison Andrews says
Mine is a 9×5 inch loaf pan, but any similar size loaf pan will be fine. Regarding measures, I recommend you weigh it, in grams, on a food scale to get the right quantity. If you weigh out your flour and your yeast to ensure the right quantities you are going to have the best chance of accuracy. All the best! 🙂
Suzanne says
Thanks so much for your quick reply!
Maria Avery says
I used parchment paper instead of greasing the pan and didn’t include any Maple Syrup. And it turned out great. This recipe is so easy to make. I’ve made this three times so far. The last time it got a little hard on the top. So I covered the bread with a damp cloth after removing it from the oven.
One of my batches I used unsweetened applesauce. It turned out great.
So far I’ve like every loaf I’ve made.
Alison Andrews says
Excellent! Thanks Maria! 🙂
Judy Chancey says
This recipe is so good! Thank you so much.! I made it once in 1 hour and 15 minutes flat. I have also added walnuts, cranberries, raisins, sunflower seeds and pumpkin seeds. Yum.
Alison Andrews says
Wonderful! Thanks for sharing! Sounds awesome. 🙂
Terri says
I made this today. I grind my own wheat berries. I purposely left it a more course ground to add more fiber. It was really good! Next time I make it i’ll grind more fine. Great recipe!
Alison Andrews says
Great! Thanks for sharing Terri! 🙂
Cheryl says
If I can make this, anyone can! Have made 2 loaves now, and it’s perfect and SO delicious!! I left the maple syrup out. I want to try adding cinnamon, raisins and walnuts….maybe I need to leave a little flour out to compensate?? Thanks!!
Alison Andrews says
Awesome Cheryl! Those sound like they’ll make great additions, I don’t think you’ll need to leave any flour out, you could just add those in! Thanks for sharing! 🙂
Jayne Evans says
I just made this ! It was easy and turned out great !! Added poppy seeds for extra flavour ! Thankyou will definitely be making this again !
Alison Andrews says
Great! Poppy seeds sounds like a good add! Thanks for sharing! 🙂