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.
Viola says
Awesome recipe Alison
Family loved it..I didn’t have maple syrup so I used 2t of brown sugar
And added 1cup of pumpkin seeds..the best part of this recipe is Not having to KNEAD..and no messy hands..So quick and easy..it truly is Easy No-Fail ????
Alison Andrews says
Awesome, thanks Viola!
Randee says
I love this bread!!! Thank you so much for sharing this recipe!!! I want to try to make it into a cinnamon raisin bread. How much cinnamon and how much raisins would you suggest I add? also would like to try it with garlic powder. How much would you think I should add?
Yalini says
So easy to make and tastes just as good as store bought, if not better.
Thanks again Alison 🙂
Elena says
Question do u use bake or convection?
Alison Andrews says
We baked it in a conventional/standard oven.
Anita says
When I start to read this recipe I was sceptic. So easy and no knead…but I tried. I made with whole wheat bread flour and it worked! So delicious and awsome recipe! I cover it with backing papier and put in a bread box.
Thank you for the recipe.
Anita from München
Alison Andrews says
So happy to hear that Anita! Thanks for the great review!
Geraldine Williams says
Absolutely THE best recipe that saved me from giving up after trying lots of times to ‘get it right’. Mine looks exactly like yours – what can I say but thank you so much Alison.
*Note: for those with not very strong hand and wrists it’s a dream – hard to believe but No Kneading !!
Alison Andrews says
Yay! Thanks so much Geraldine!
Jeremie says
One of the easiest whole wheat bread recipes I’ve used. I decided to weigh my flour and I’m glad I did. It’s in the oven baking now and i can’t wait to taste it. I really like that it’s a one bowl, one pan recipe. Super quick to prep and clean up.
Alison Andrews says
Awesome! Thanks for sharing Jeremie!
Andie says
It was super easy and tasted great! Mine turned out very dense and heavy, not sure if that’s how it’s suppose to be? But I was just wondering if you can knead the dough? I had a difficult time stirring it, the batter was so dry so I added a bit more water, but it was still very hard to stir it all together. Do you have any tips? Thank you 🙂
Alison Andrews says
It sounds like you may have used a bit too much flour. Either spoon and level or weigh the flour for the most accurate results.
Dale says
If you aren’t going to weigh the flour make sure you stir it with a spoon or fork to “aerate” it before measuring. Flour gets packed down and is difficult to measure correctly unless you do so.
Rita says
Adding cinnamon and raisins makes the bread even better in taste. Both plain and toasted with either butter or not. Greetings from London.
Rita says
Meant to do 5 stars but somehow one got lost.
Alison Andrews says
Thanks so much Rita!
Lisa says
I tried this recipe and it was a really nice bread but mine came out a bit crumbly, where am I going wrong?
Annicca says
Hi, Alison! Love your recipe—it’s so easy, delicious, and healthy! It seems like a very versatile recipe that can be used for other bread flavors. But I just added chia seeds to mine. ☺️ Do you think it’s possible to make the dough ahead and let it rise/chill in the fridge overnight? If so, should I pop it in the fridge after the 20-minute rise or just let it rise completely inside? Thanks so much!
Alison Andrews says
Hi Annicca, I haven’t tried doing this, but I think you could. I’m not sure it would rise in the fridge, so you could either let it rise before refrigerating or refrigerate before it rises, and then take it out and let it rise before baking the next day. I haven’t actually tried this so it’s a guess. Let us know how it goes if you try it!
Annicca says
Hello again, Alison! It’s been so long since I commented. ???? But I finally tried the overnight proof method! I wanted a slightly sweeter bread so I experimented by halving the recipe and adding 1 tsp more of maple syrup (so I stuck with 2 tsp even if I cut the recipe in half), 1/2 tsp cinnamon, 1/8 tsp nutmeg, 1/8 vanilla, and 1 chia egg. After letting it rise, I left it inside the refrigerator to ferment for 12 hours. The result is fantastic! The bread smells heavenly, the structure is stronger, and the flavor is more complex and less bitter (from the wheat). Thank you for your suggestion and for sharing your recipe. Will be making it again for sure!
Alison Andrews says
That’s awesome Annicca! Thanks so much for sharing!
Sara says
My favourite bread! I’m making it every week and everybody loves it ???? Thank you!
Sanaa says
It turned out amazing! Perfectly perfect!! My whole family loved it and I can’t believe how fast it came together from beginning to end. Absolutely perfect!
Alison Andrews says
Thanks Sanaa!
Justine says
Best brown bread I have EVER tasted & so EASY to make! Thx for sharing ☺️
Alison Andrews says
Awesome! Thanks Justine!
Yvonne Cameron says
A “no fail” bread recipe you said. As someone who nearly burned the house down while preparing a salad I immediately thought “that sounds like a challenge”. ????
Well, it was as easy as you said. I had 2 slices of it fresh out the oven with a bowl of your lentil soup (and considering my boyfriend doesn’t like lentil soup, he still managed 2 bowls). Now I have a stash of ingredients I can make it regularly. This is always my go-to site for recipes. THANK YOU SO MUCH.
Alison Andrews says
So happy to hear that Yvonne! Thanks for sharing! 🙂
Rhonda says
Ive never made bread before but cant eat whole wheat. Is it possible to follow this same recipe with white flour?
Alison Andrews says
This recipe does work great with regular all purpose flour as well. You can check out our white bread recipe.