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.
Naomi says
This recipe is great. Does and is exactly as promised. Thanks for making my life easier with this great recipe!
Alison Andrews says
Yay! Thanks Naomi!
Margaret says
This bread was perfect. It was the best bread recipe I’ve tried; quick, easy bread that doesn’t take all day to make. My last experience was extremely time consuming. I will definitely make this bread again and maybe try variations using raisins or seeds.
Alison Andrews says
Wonderful! Thanks for the great review Margaret!
Gila says
I’ve tried many recipes with 100% whole wheat flour but they never came out well. Just made yours today and it was perfect!
Alison Andrews says
So happy to hear it was a success! 🙂
Dia Hur says
Pre-attempt question. Can I add walnuts or cranberries to this recipe? Will definitely let you know about how my bake turns out… I’ve been having a helluva hard time making whole wheat bread for my friend. Thank you so much!
Alison Andrews says
I think both additions would be great! All the best!
Maria says
This is witchcraft and wizardry, how come it turned out exactly as in the pictures from the first attempt?! I never even baked anything with yeast in my life before!!! Took me 10 minutes to mix the dough. Thanks a lot for this recipe, it’s amazing!
Alison Andrews says
Yay! That’s awesome Maria, thanks for sharing!
Ellie says
Hi!
I’ve made this before and it turned out great 🙂 Was wondering if it could be cut and frozen and then taken out when I want to eat as it’s only for one person. Thanks.
Alison Andrews says
Yes you can do that!
Maxine says
I freeze all my home made bread, no matter the recipe. I usually cut enough for what I need it for at the time and put the rest straight into the freezer. Comes out when thawed just like fresh bread.
Jose says
Hi!
I love baking!! Your bread looks amazing! I use King Arthurs which seems a lot finer than the one you use.
Which Whole Wheat Flour did you use for this recipe?
Thank you!
Alison Andrews says
You can really use any brand of whole wheat flour.
Chandaye Alderson says
Hi Alison,
Is this temperature for fan oven.?
Alison Andrews says
No, it’s for a regular oven.
Maxine says
I find I have to lower the temp of a fan oven by 10-20 degrees. Ovens may vary so some faffing is needed to get the right temperature.
Hadi says
Fantastic starter recipe!! I have it 4 stars as the original recipe had a yeast taste. Remedied this by halving the yeast amount and doubling the rise time – result was perfection in texture and taste! I also added a tbsp each of sesame, sunflower and poppy seeds. My latest attempt had the addition of a tbsp of chopped rosemary as well as the seeds. As it comes out the oven spread over a tbsp of butter (I used macadamia nut) which melts into the bread and top with salt. The BEST!!! I make this every second day now, thank you for such an awesome quick and easy no knead, minimal rise bread! Love it!!
Susan says
I made this bread this morning….wow so easy and quick to make, tastes really nice.looked just like the ones in Alison’s pictures???? No more buying bread. I was wondering if while cooking it if I could cover with silver foil so it’s not as crispy on top?
Alison Andrews says
Hi Susan, I haven’t tried it that way but I ‘think’ you can. Just make sure to put the foil in a tent shape so that it doesn’t press down on the bread from the top.
Maxine says
Tent it with foil half way through the cooking rather than at the beginning.
Chasis says
Super easy and great! Never seen a recipe like this only with cakes and muffins. Thanks a lot. Will implement this from now onwards. ????????
Mark Kraemer says
Excellent recipe-couldn’t be easier. It turned out better than many other bread recipes I’ve made over the years. Highly recommended.
Alison Andrews says
Thanks Mark!
Renee says
This recipe sounds so simple and delicious, I’m going to try it this week. Do you think I could mix in some seeds or nuts without changing the recipe steps?
Alison Andrews says
Sure!
Cristine says
At last I found your recipe, I’ve been looking for a simple and easy bread recipe. Thanks Alison. I made it yesterday and it turned out great. This is now my go-to bread recipe.
Alison Andrews says
Wonderful! Thanks for the great review Christine!
Bonnie says
This is crazy! I’ve made bread many times in my life and have no idea why this works. I just made your recipe this morning and it came out PERFECT! I took a risk and used a variety of flours: a bit more than 2 cups whole wheat, 1 cup rye and the rest a combination of rice, buckwheat and millet. It came out looking just like the photos of yours and tastes delicious. I noticed some other reviewers mentioned adding seeds and think I’ll try that next time. But it’s just great as it is. Thank you!
Alison Andrews says
It is crazy how easy it is, I feel the same way! So happy you enjoyed it! 🙂