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.
Dough is dry & didn’t rise well. But it was good for sandwiches.
Sorry to hear that Karie. One of the reasons your dough may have been dry is you may have used whole wheat flour with a high fiber content. Thanks for your review and hope you get to try it put again.
Can I use honey instead of maple syrup?
Sure!
hi, I have made this several times I’ve the years and I love it! I was wondering, tho, if this recipe would work in a bread machine. does anybody have any experience making this recipe in as bread machine?
Hi Andy! We haven’t tried this recipe in a bread machine before, so not sure.
I’ve commented before but I just love this recipe so much that I HAVE to say it again!
Made another loaf this morning and used whole wheat flour and brown sugar instead of maple syrup. I also added some oats, pumpkin and sesame seeds on the top and brushed the top with some soy milk.
The most beautiful, toasty brown crust ever! You’re an absolute treasure for sharing this recipe. Thank you a million times over 🥰😍🍞
Yay! Happy to hear you enjoy the recipe Shailaja! Thanks so much for sharing and for your great review!
It really is Easy peasy.
Had to make it “mine”… so I doubled the salt to 1 teaspoon, used whole wheat & unbleached bread flour (50/50 by weight.)
Let rise covered with oil-sprayed plastic wrap for 22 minutes.
Baked in silicon 9″x4” bread pan for 40 minutes, brushed with egg wash and added two more baking minutes. Yum!
Thanks for the recipe!!
That’s awesome Alex! Thanks so much for sharing and for your great review!
I love this recipe! I’ve struggled with making yeast bread, probably because I’m grinding my own flour and it is more coarse than typical bread flour. I was happy when this recipe worked for me. My dough was the consistency of oatmeal and I did not use the full 2 cups of warm water. Again, the course flour might be the source of that issue. The bread rose just fine In about 25 minutes. While baking, the dough started to develop a nice round top but the top fell at some point leaving me with a flat-top loaf. But the taste was great. I removed it from the greased glass loaf pan fairly quickly and easily with the help of a knife. Upon cooling, I found it easier to slice the loaf by turning it upside down before slicing. I will definitely be using this recipe this again and again!
Thanks so much for your awesome review Kellie!
Thank you for sharing this surprisingly quick and easy yeast bread recipe! I baked my first loaf of your recipe this morning and it turned out beautifully and very tasty. The texture is hearty, even with 1C. unbleached all purpose flour substituted in. (I also added 2 Tbsp. wheat germ.) I’m planning to make vegan French toast with it tomorrow, using homemade cashew milk and no eggs.
Happy to hear you enjoyed the recipe Leslie! Thanks so much for your great review!
just took mine out of the oven brushed the top with butter, looks good, very easy to make.
can’t wait for it to cool off a little
Thanks
Awesome!
I tried this for the first time and can honestly say it’s my first good result baking bread at home! I thought it needed a touch more salt but other than that it’s perfect, and so easy!
Happy to hear you enjoyed the recipe Candace! Thanks so much for your great review!
Can I use liquid stevia instead of maple syrup?
Hi Joey. No, because the yeast cannot metabolize stevia and turn it into carbon dioxide which make the dough rise.
Love this bread! so easy! I use molasses instead of maple syrup. I make 2 loaves at the same time – too hot here in Florida to heat the oven up often. I pre slice the cooled bread, interleave with waxed paper and freeze. It’s just my husband and I; we take slices out as needed.. delish! thank you!
Happy to hear you enjoy the recipe Sandee! Thanks so much for your great review!
I’m not sure what’s going on in my kitchen, but this is the 3rd time I’ve tried this recipe. It does not rise the way yours does in the photo. I bought fresher yeast (even though the one I use for other breads works just fine with whole wheat recipes). This time I did lt it rise a little longer and still no-go on the lift. The water was definitely lukewarm, as was the maple syrup. Flour was fresh milled for all 3 tries. I figure I must be doing something wrong, even though I’ve been a bread maker for many years. Open to suggestions!
Hi Charlene. Try placing your dough in a warm place with no cold draft. Hope it turns out next time!
I’ve made this bread 4 times now and can’t seem to get it right. The crust is always very hard but the inside is dense, especially on the bottom. I love how simple and clean the recipe is so I really want it to work! Any suggestions? Or is it supposed to be a heavy consistency than regular sandwich bread?
Hi Sarah. This bread is a dense bread because of the quick rise and no kneading. Sandwich bread usually gets knead and rested multiple times for the gluten to develop more which creates the sandwich bread texture and crumb.