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.
Melissa Smith says
I’ve made this several times, it’s great! I’ve made it as written, also with replacing 1/4 cup flour with ground flax seed, and also with adding in some chopped olives. It was great every time!
I use non-instant yeast. Just dissolve it in the warm water with the maple syrup
Alison Andrews says
Thanks so much for sharing Melissa! And for the great review. 🙂
Maria says
Hello Allison. I was wondering if I can use a gluten free flour blend (Vitacost) instead of wheat flour?
Alison Andrews says
Hi Maria, I really don’t know about gluten-free for this recipe, but my feeling is it would not work, usually there are quite a few changes needed for a gluten-free bread vs a regular wheat bread.
Kate says
Hi Alison,
What size pan did you use? Mine is about 9×5 inches
Thanks
Alison Andrews says
Mine is also 9×5.
Ho Lin Lee says
Hi Alison. I would love to try your recipe but I am wondering if I could leave out the maple syrup. Thanks.
Alison Andrews says
The small amount of sugar and salt are important as they react with the yeast, but feel free to use a little less or switch it out for a different sugar.
Bonnie says
Thank you, I made it today to go with homemade barley soap and my family loved it.
Happy Holiday to you and your family,
Ruth says
Hi Allison, you are one of my fave food bloggers . Your recipes are easy and unpretentious indeed. Just want to ask if this too would work for all purpose gluten free flour? Looking forward. Many thanks.
Alison Andrews says
Hi Ruth, no I don’t think so! I would rather look for a gluten-free bread recipe that has been formulated with that in mind. And thanks so much, so glad you enjoy the recipes! 🙂
Megan says
The reason I asked what flour you used here is because I have to order my flour as I’m residing in Asia and it’s not easily found in the marts around here. Thank you Xx
Alison Andrews says
Hi Megan, I live in South Africa, so the brands I use here and where I lived before (Dubai) are not necessarily international. I would think something like King Arthur brand should work well for this. Maybe others will weigh in with brands they have used.
megriley87@gmail.com says
Thank you so much! Lekker dag Xx
Tricia says
I’m stunned! I couldn’t imagine how this recipe would come out much different than the one I had been using because it used the same ingredients only in different amounts. It far exceeded my expectations. It is lighter and softer and makes waaaaay better toast. I made it in a bread maker and added sunflower seeds. It’s so delicious!
Alison Andrews says
I’m so happy to hear that! And since I’ve never used a bread machine I am so happy it works great in a bread maker too! Thanks so much for sharing Tricia. 🙂
Megan says
What brand of flour did you use?
Alison Andrews says
I’ve used a few different brands as I’ve lived in different places. It shouldn’t have an impact what brand you use.
Ash says
Just curious ….Can you make white bread by using the same recipe only subbing for different flour? Such as all purpose instead of wheat
Via says
Is honey okay to replace the maple syrup?
Alison Andrews says
Yes. 🙂
Maria Flores says
Family loved it!
Maria Flores says
Can active dry yeast be used?
Alison Andrews says
I think you may need to increase the quantity slightly, I found an article about replacing instant yeast with active dry yeast that has some info on that.
Maria Flores says
Thank you Alison! I ended up using instant yeast after all. Family loved it!
Alison Andrews says
Awesome! Thanks for the update Maria! 🙂
sarah says
Hi, Made this bread yesterday. So easy and sooooo yummy!!!! I used a Tesco granary flour and chucked in a cup of mixed seeds too. Thanks xx
sarah says
My first attempt was amazing!!! so chuffed. I used Tesco granary flour and chucked in extra seeds and it turned out fantastic!!! Thanks so much xxxx
Alison Andrews says
Sounds wonderful! Thanks for sharing Sarah! 🙂
Libby says
Thank you so much, Alison. I’m making my own bread to lower my sodium. Can I leave out the salt? Does it affect the bread rising or anything if I do?
Alison Andrews says
Hi Libby, the salt is vital (as is the sugar) to the yeast and the proper rising. You could try reducing it a bit further, but it is a very small amount already. 🙂