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.
veni says
Hi Alison,
I just made bread using your recipe and it came out so well. It is the best and easiest vegan bread recipe I came across. I used corn syrup and added some raisins to it and my whole family loved it. Next time will try to add flax seeds and oats also. Thank you so much for sharing.
Alison Andrews says
Wonderful! Thanks for sharing. 🙂
Megan says
Hello, thank you for the recipe. I was wondering if anyone has added some seeds or bran to the mix. Please let me know Xx
sarah says
Hi Megan, Yes l did but for some reason my comments have not been published? It was lovely.
Steve says
Really like this bread. One thing I would like to know if there is anything i could add to make the consistency more robust (without reducing the nutritional value). It seems closer to cake than bread. Great for toast but tough to slice thin to make sandwiches. Any ideas appreciated.
Alison Andrews says
Hi Steve, so glad you like the recipe. I don’t think it’s like cake at all, just like a very wholesome, hearty whole wheat. But you could definitely experiment with the flour, like using half whole wheat and half a different kind of flour to get different textures to it. All the best! 🙂
Megan says
I’ve tried to read through all the comments to see if anyone has added seeds (not as a topping but into the mix, such as flax, sunflower or even extra bran) , couldn’t see anything mentioned. Do you think it’s possible?
Alison Andrews says
I definitely think it is possible! As they are whole seeds they shouldn’t have an effect on the outcome of the recipe but would just bake into the bread. Let us know how it turns out if you try it! 🙂
Carole says
Absolutely the best bread recipe I’ve ever used. I’ve made this recipe using part flax meal, oat flour, bread flour and white whole wheat flour with all other ingredients as listed. Turns out wonderful. Made it today and added sliced kalamata olives … absolutely delicious! Thanks for such a wonderful recipe.
Alison Andrews says
That’s amazing Carole, so great that it has worked out with different flour blends, and I can imagine it would be delicious with olives! Thanks for sharing! 🙂
Amm says
Thank you for sharing this recipe. I’ve baked it numerous times. Due to family preferences, I reduce the yeast and use the traditional (double rise) yeast, but it still turns out great and slices nicely.
Lekha Kurup says
Hi there. Loved your recipe. Just a quick question. Can we use honey instead of maple syrup. If yes, then what is the quantity to be used. If no, then what is substitute of maple syrup.
Alison Andrews says
Hi, yes you can, it would be the same quantity.
Amanda says
Such an amazing recipe! I made it to buns instead of a bread and added chia seeds on top, and absolutely delicious!
Thank you for sharing! Yum!
Sethos says
Very fast and easy to make indeed! I used regular bread flour and it came out perfectly. So delicious and very satisfying. Thank you so much! :]
Alison Andrews says
Wonderful! Thanks for posting and the great review! 🙂
SS says
Hi Alison,
Can this same recipe be made with sprouted what flour without any changes? I am a complete novice to baking and so this question 🙂
Thanks,
Subha
Alison Andrews says
Hi Subha, I’m not sure! It might be fine, but it’s hard to know for sure since I have never used that flour.
Angela says
I made this bread for the first time today, and think it is going to be my forever bread, it is delicious. I used self raising wholemeal flour and it turned out perfectly. I can’t thank you enough for such an easy, quick and wonderful recipe.
Alison Andrews says
That is wonderful to hear! Thanks so much Angela! 🙂
Jumaji says
what is the substitute of maple syrup?
Alison Andrews says
Any syrup. 🙂
Stephanie says
Can you use sugar or brown sugar in place of maple syrup and how would you substitute? I would like to make it for my baby. Thank you!
Nadine @ Loving It Vegan says
Hi Stephanie. You can substitute the same amount of sugar for the maple syrup.
Nekeisha says
Hi. I tried your recipe as it was so cool to make a bread with just 5 ingredients but mine did not raise as it should. I used 2 cups of whole wheat flour and 2 cups of oats flour. I didnt have maple syrup so i used honey but like a teaspoon. Could u advise me what u think went wrong besides not following ur recipe to a T?
Alison Andrews says
I would imagine it was the use of the oat flour. This is a recipe designed with whole wheat flour in mind, changing flours would have a big impact.
Saras says
Hi, i am just double-checking. This recipe requires no kneading. Am I correct?
Connie Ang says
Hi, I only have wheat flour, can I use this to make the bread?
Alison Andrews says
I’ve only ever made this with whole wheat flour so I don’t know.
Ogu says
Hi Alison
Just made your easy 5 ingredients wholewheat bread. I made some alterations eg honey rather than maple syrup. It tastes delicious. Thanks for your recipe. All the family loved it. I have taken pictures.
Thanks again
Alison Andrews says
Hi Ogu, thanks so much for sharing, so glad it worked out great! 🙂