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.
Priya says
The recipe is really easy, but my dough didn’t rise 🙁 could that be because the water was too hot?
Alison Andrews says
Could be a number of things, can also be if the yeast isn’t fresh anymore (this can happen even if the yeast is still within it’s ‘use by’ date), but yes water being too hot can also destroy the yeast.
Jennie says
This is my regular loaf. I’ve been making for a year now,love it! I add a extra teaspoon of yeast and it usually takes mine 40 minutes to rise. Add seeds to the mix and on top????
Joan Culver says
Best, simple , easy . Clearly can be “dressed up “ rolled oats on parchment paper before adding dough, sesame or pumpkin seeds sprinkled and pressed into dough before rising as I did today????Thank you
Am going to try raisins next time, or chopped rosemary in the dough next time. Makes good toast.
Janessa Taylor says
Can u make buns from this recipe!
Linda Orowitz says
This bread is delicious and amazingly easy to make. I rises quickly. I reduced the baking time a few minutes and it comes out perfectly.
The first time I made it it stuck to the pan and I’ve been lining the pans with Release aluminum foil ever since. I slice it and place it on a rack to cool. Then wrap and put into freezer bags.
It a beautiful loaf when the top is covered with sesame and poppy seeds. Sunflower seeds on top are especially flavorful.
Thanks for taking the time to share this with us.
Kathleen says
Loved this recipe-it was so easy. Could it be made with GF flour as my daughter’s partner has coeliac disease.
Alison Andrews says
Hi Kathleen, yes sure! We have tested this with a gluten-free all purpose flour blend and it works!
Frank Schott says
first time using this recipe. Only problem. I am using white whole wheat flour and 4 cups is too much. I am trying it again with 3 cups. Question. Is your whole wheat flour white or the stone ground like you can get from bobs red mill? And can this make a difference in the amount of flour you use? Thanks Frank
Alison Andrews says
We have made this recipe with all kinds of flour even all purpose! And it’s always the same amount of flour.
Debbie says
I just made this bread; it’s delicious and making it was a piece of cake. I love how dense/heavy it is. I think it’s a great soup bread and will probably make a great breakfast bread (I’d like to make something similar in a banana bread). My significant other eats so much bread and I’m trying to keep him away from processed foods.This is my first homemade whole wheat bread. Thanks for such a simple recipe!
Kris says
First time making bread. This was so easy and came out perfect. Delicious.
Katherine Houston says
Hi thank you for the recipe. Do you know if the bread can be frozen?
Alison Andrews says
Yes it can, freeze on the day of baking to lock in the freshness.
Bernadette Robinson says
I’ve been making bread for years, but this has to be one of my favourite recipes! It’s so simple and hearty, perfect for winter meals. Thanks for sharing!
Alison Andrews says
Thanks so much Bernadette!
S says
This was very very tasty ! I used my Cuisinart bread maker. I added the ingredients backwards starting with water. I used the #8 Dough setting. When it was finished, I removed the paddle and used the #10 Bake-only setting. The recipe is printed and taped to the inside pantry door with the only other favorite recipe 🙂
Alison Andrews says
Awesome! So glad it worked in a bread machine!
John Sliger says
IT IS ALL YOUR FAULT!! THIS BREAD IS TOO EASY AND TOO GOOD! Thank you!!!!
To be honest, from my experience with bread, I did not expect it to rise. But rise it DID! First time was a muffin top and we loved it. From the time I get up to start it until the time I take it out of the oven as a BEAUTIFUL loaf is about an hour and a half.
Thanks again.
John
P.S. Fault is a two -edged sword; it cuts both positively (as in this case) and negatively.
Georgia says
I was wondering anyone tried using oat or almond flour for this recipe?
Rads says
When you say any syrup, honey is ok? Would love to try but don’t like maple syrup????
Alison Andrews says
Honey is fine!
Brian Chung says
I was excited to try this recipe but it didn’t work as expected. I opted not to use any honey/syrup to keep it sugar free, so maybe that was the culprit? I thought the dough would rise with the quicl rising yeast alone, but maybe it needs some sugar to activate?
Also, I used a silicon bread pan and cooked it for 40min but the center was still fully cooked.
I’m going to give it another shot but any suggestions would be appreciated.
Thanks!
Jane Backeberg says
First bread I have ever baked and it came out perfectly. Great easy recipe! Next time I plan to add some fruit and seeds to the mix as it is quite a sense loaf – so healthy!
Rachel says
Just made this bread in my lunchbreak (working from home at the moment) Absolutely delicious and so easy! My first attempt at bread in a long long time! Will most definitely be using this recipe again and have already shared it with family and friends!