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.
Turned out great! Very hearty/ heavy/ dense bread 🙂 I added some pumpkin and sunflower seeds. I accidentally used active dry yeast instead of the instant yeast, so it took about 45 minutes to rise, but still worked.
I had good results with this recipe. I added two more pinches of salt as I think it enhances the flavor. Mixed dry ingredients in the Kitchen Aid with the regular mixing paddle. Speed “Stir.” Slowly poured in liquid and mixed just enough to make a sticky dough. Greased my hands with Crisco and turned out on a very lightly floured board to shape into a loaf. My loaf was done in about 30 minutes. Dough rises just once, but texture is good. This recipe is a keeper.
Very ready to make. I was wondering if this could be shaped into rolls for hamburger type rolls. Would it just be a matter of forming them after the first rise? Thank you.
Hi Marie, I haven’t made rolls from this recipe so I can’t be sure. I think it would work just to scoop sections of the dough onto a baking tray though. Let us know if you try it.
Made this recipe twice already. So easy!! Everyone should try making these, I didn’t think a no knead bread will be this great! I added extra things in both loaves, sunflower seeds, pumpkin seeds. They turned out great! Thank you!
This is a yummy bread! I used the 1/2 wheat-1/2 white option, and I halved the ingredients to suit my small family. It is delicious, soft, good crumb.And so easy! I ended up kneading twice, just to get a more even texture, and because I enjoy kneading. It would make a great pizza crust, too, which I’m going to try Friday, to make a Briar Hill. I also will try some variations, like a dusting of sea salt or sesame seeds, an egg wash, or folding in some roasted grapes before baking for a special summer treat. How about using white wine instead of water? How about steam baking it like French bread! I can’t wait to use this recipe again! FAVORITE!
Bread is delicious! I did add a little more salt & let it rise twice. Temperature seemed a little too hot. Will bake at 375 degrees next time. Used honey instead. I did not require vegan bread. Again, delicious. Will make again.
Fantastic! My latest favorite!! I added a few spoons of flax seed powder and molasses +sugar in the warm water instead of honey. Came out just wow! Thank you so much!
Can I half the recipe to make a smaller loaf or double it to make two? Normally we should not change the yeast quantity when we double the recipe. Are you able to confirm? Not sure what to do with the yeast amount for a smaller one, too.
So glad you enjoyed it. I have not tried doubling or halving the recipe but if I did I would double or halve ALL the ingredients, including the yeast.
PERFECT every time! So Delicious !!
Thank you Alison!❤️
Awesome! Thanks Nancie!
Excellent recipe! I added sunflower kernels and Everything but the Bagel seasoning to the dough. Then when it came out of the oven and I removed it from the pan, I sprayed the top with olive oil spray and sprinkled more bagel seasoning on top. Such an easy and tasty recipe!
Love this bread! Low fat and super easy! I have tried a few but this one is the best!!
Thanks Nicola!
Can I leave out the maple syrup? Can I make it without any sweetener? Just the whole wheat flour, yeast, salt and water? What do you think?
Sure.
Can I sub honey for the maple syrup?
If I leave out all sweetener will it still come out the same just less sweet?
Thank you!
Making this today!
Can you make this with gluten free flour?
Yes, it works with a gluten free all purpose blend.
Can I add seeds? Like flax or sunflower for a nuttier taste and texture?
Sure!
I coated it with honey and slathered it with everything but the bagel spice (trader Joe’s) and it was great on top. I am also adding a bit more salt and sweetener to the recipe. Overall, this was easy and delicious.
Just made this-turned out well!
Can I use white wheat flour instead?
Sure!