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.
Barbara Blackburn says
This bread is simply wonderful, it’s easy to make and so tasty. I’ve used honey instead of maple syrup and it tastes gorgeous! Just baked my 2nd loaf and look forward to making this recipe when my family arrive next week, so looking forward to sharing the recipe with them.
Alison Andrews says
Thanks so much Barbara, so pleased you love the recipe!
Michelle Lincoln-King says
This is an amazing bread, it’s easy and quick, and most of all it’s so good! I usually use honey but the results are the same.
Susan says
I love, love, love this bread. I’ve been making it for 2 1/2 years as my regular bread and this recipe can’t be beat. I’ve played with the ingredients a bit (white/whole wheat/rye, maple syrup/molasses, seeds, etc.) and it’s always amazing. It’s super easy and so tasty. We eat it fresh on day one, then slice and freeze for toast. I have shared this recipe with anyone who will listen. I gave it 5 stars 2 1/2 years ago and I give it 5 stars today.
Alison Andrews says
That’s awesome to hear Susan, thank you so much!
Tanairi says
I just tried this recipe and my husband loved it. I have been making bread for the past three weeks and this has so far been the best one. However, I do find a bit of a bitter taste after I eat the bread (not enough to keep me from eating more though). My husband says its in my head. Its a very faint taste so I am not sure if its just me. By mistake I bought bread machine active yeast and I do not have a bread machine. Not sure if its the yeast that has anything to do with the after taste. I baked it in a 9 inch loaf pan in my oven. The top was crispy and the bottom was very soft so I am very pleased. It also involved very minimal work and I barely had anything to clean up after which was great for this WFH mom of two young boys.
Debbie Meriwether says
Just discovered this recipe & have already made 3 loaves. We love it. It’s so easy to make. Have you actually tried this recipe with gluten free flour? My daughter in-law tried it today and said it didn’t work.
Alison Andrews says
Hi Debbie, yes I make this as a gluten-free loaf often for my mother. It works well. If it didn’t work for your daughter then I would guess it may be the type of flour she used, or something else went wrong.
Debbie Meriwether says
What kind of gluten free flour do you use/recommend?
Alison Andrews says
I have used different blends, but the important thing is that it must be a blend, meant to replace regular flour in baking in a 1:1 ratio.
Tommy G. says
Allison, Great taste and texture and I love the crunchy crust. I made it this morning with the the wind chill at -2 degrees out here in WNY. Our home smells delightful. I bake a lot and nothing but the best flour and I weigh everything. I can’t wait to try different flour combinations.
Baking is one of the Love Languages.
Alison Andrews says
Hi Tommy, I totally agree about baking being one of the love languages! So happy to hear it came out great! Thanks so much for the great comment and review.
Glitzy Feather says
I am giving this recipe 5 stars because I KNOW “I” screwed something up in the preparation. I had distractions! The first thing I realized I did wrong was I just put the maple syrup in with the flour and yeast mixture .THEN, I read I was to mix the syrup with the warm water and THEN mix it in! Too late!
The only syrup I had was Walden Farms Sugar Free syrup, so I used that. AND THEN I thought it said I needed to add FOUR cups of warm water…I got distracted and could not remember if I had put three or four cups of warm water in there…only to look back at the recipe again and realize it only called for TWO cups of warm water! I figured it was hopeless, but decided, even though it felt super heavy in the pan, to just throw it in the oven anyway. LOL I think my oven was running a bit on the hot side, so turned down the heat, anyway, left it cook a lot longer and after cutting into it and seeing it was ‘doughy’ in the middle…put it back in oven…turned back my heat too…so when I took it out, it looked nice. Still doughy in the middle though. Smelled great! Would have been easy to do if I had paid full attention to what I was doing. And even after all that, I could cut off the ends and taste it enough while warm, with butter, to get the general flavor of it. It is good. I am wondering if it is supposed to be a pretty dense loaf??? If there anyone else out there as scatter brained as I am? LOL If nothing else it made the house smell wonderful! I will try again, with fresher flour (mine was a year old..could that make a difference?) and hopefully with fewer distractions! I was also wondering if anyone has ever mixed this up and just put it in a bread machine, if so..how did I come out? I hope you all got a giggle out of this. Will continue to try different recipes on this site as I seem to love everything I see!
RiaSunflower says
Wow, this loaf of bread was excellent and I found it even better the next day toasted. So impressive that’s it’s so easy and with no oil. It tasted like artisan bread. I used half whole wheat flour and half plain flour with dark brown sugar. Maple syrup is really expensive where I live. I’ll look forward to making more loaves and experiment with spelt, corn meal etc.
It was rated another 10/10.
Thank you. 🙂
Alison Andrews says
Wonderful! Thanks so much!
Joy says
What a great recipe! I used active yeast instead of instant and let it sit for a few minutes in half of the water to activate it. The loaf was beautiful and tastes great. Thank you for sharing this 🙂 I will definitely be making it again.
Marsha Winter says
This bread was delicious..can this recipe be doubled safely to make 2 loaves?
Alison Andrews says
Hi Marsha, it should be fine to double it. All the best!
Miso says
Really liked it and it’s really easy to make. I added too much flour, dough was not same consistency as picture. I also accidentally used dry yeast instead of instant yeast. Still turned out pretty delicious, taste like the bakery, and hope to make more in the future.
Alicia says
This is my go to bread recipe. I switch it up with different seasonings sometimes (rosemary is the current favorite) or making mini loafs instead of one big loaf. This is wonderful every time. People are constantly suprised by how good it is for being so easy! THANK YOU!!
Nicki Petrone says
I love this recipe! It freezes well, too. I will often make a loaf, eat my fill, slice the rest and freeze it. Then I can simply pop a slice in the toaster or make a sandwich in the morning for work and by lunchtime the bread has thawed. Thank you! Super recipe and so easy.
Alison Andrews says
So happy to hear that Nicki! Thanks so much!
Donna says
I’ve never baked my own bread before. Can I add chopped nuts along with Chia Seeds, sunflower seeds & sesame seeds, if so how much?
Alison Andrews says
Hi Donna, I think you could add up to 1 cup in total. Just fold it into the dough before transferring to the loaf pan to rise.
Ernie Tong says
Great recipe. Used 4 flours, whole wheat, rye, oat, and corn meal and it was SOOOO good!!
Alison Andrews says
Awesome! 🙂