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.
Sir Roger says
This is such a great easy recipe.. Made it twice this week…
Does it help for a more even distribution of the yeast if it gets melted with the water and maple syrup mix first..
Alison Andrews says
Hi there, so happy you like the recipe! Hmmm I’m not really sure if that would make a difference. But you can just mix up your dry ingredients before you add in the wet ingredients and the yeast seems to distribute itself pretty well that way. Thanks for the great review! 🙂
Brad says
Hi, can i make this using 3 cups whole grain and 1 cup rye and if so would the process be the same. Thank you
Alison Andrews says
I think so. I haven’t tried that combination so can’t be entirely sure, but I have swapped out a cup of the whole wheat flour for a different flour once when I didn’t have enough whole wheat and it worked fine. The process would be the same. All the best! 🙂
Anna says
I have made this twice and it’s delicious! I’m going a bit crazy because mine just doesn’t seem to rise all that much. Thoughts?
Alison Andrews says
Hi Anna! So glad it’s still coming out well even if it’s not rising that much. I would try a new batch of yeast, it could just be that the one you’re using has lost its power. And then let it rise as much as possible before going in, depending on what room temperature is where you are, it might take a few minutes longer. It doesn’t tend to rise more while baking, it does all its rising before going into the oven. 🙂
Laura says
I have not tried the bread yet but it’s just out of the oven and looking great ?. And the house smells amazing!! I think we have a keeper ?. Thanks for the great recipe! Super easy to follow.
Alison Andrews says
Wonderful! Yes, nothing like that fresh baked bread smell! So glad you like the recipe, thanks so much for the great review. 🙂
Lauren says
I’ve made this recipe before with great success. Today I tried it with sprouted wheat flour (exact substitute) and it’s still delicious! Thank you for the easy recipe!
Alison Andrews says
Wonderful to hear that and so glad it worked great with sprouted wheat flour too – thanks for sharing and the great review. ?
Mary Duk says
I make this bread ALL THE TIME! I add ground flax and sunflower seeds. I use a tablespoon of molasses instead of maple or honey. I only use 10 grams of yeast so it doesn’t rise too much. I just started lining the pan with parchment so I use no oil at all in this recipe. I use organic stone ground Whole-wheat flour. This bread comes out perfect every time!!! THANK YOU!
Alison Andrews says
Wonderful! Thanks so much for the great review Mary! 🙂
isabel says
Hi! my pan is in the oven, it´s really an easy recipe, it was into the oven in no time.. I used half regular flour and half whole flour. The dough rised a looot!! But now in the oven it´s flattened. I´m a little concerned. Hope it work out fine! Oh and my pan is 5 x 11
Alison Andrews says
Hi Isabel, I used a standard sized loaf pan which is 9×5, so it could be that the pan is a little big so will result in a slightly flatter loaf, should still be good though, if it rose nicely before going in. Let us know how it turns out! 🙂
Patricia McKeen says
Fantastic recipe. Thank you. Going zero waste this year. Baking my own bread will reduce a lot of plastic coming into the house. It’s yummy and easy! Thank you!
Alison Andrews says
Thanks Patricia, so glad you enjoyed the recipe! 🙂
Patty says
Definitely easy and I love the result!!! <3
Alison Andrews says
Wonderful! Thanks for the great review. 🙂
Bobbie says
Can this be made without a pan for the bread? Can I just put the bread on the rack and bake it?
Alison Andrews says
Hi Bobbie, no you definitely need the loaf pan. 🙂
Iyari says
I tried to make the recipe but when I mixed everything together it was hard rather than sticky like you said it should be. Also it barely rised. I’m pretty sure I did everything right. Although my instant yeast packets were 7 grams in each, so i put a packet and half of another packet. Also what did you grease your loaf pan with?
Alison Andrews says
Are you sure you used the right amount of flour (by weight)? That’s all I can think of for that happening. The yeast sounds fine, although sometimes if yeast isn’t fresh enough (even if the packet has just been opened) it can cause bread to not rise. I usually use non-stick spray these days but I have also greased pans with coconut oil.
Balendra Singh says
Low amount of salt and sugar are necessary to control the yeast activity in the dough for which precise calculations are must.
Jeanne says
Do you think I could make this recipe with part whole wheat and part white flour? For example 1.5 C whole wheat and 2.5 C unbleached all purpose white flour? I only have a small amount of whole wheat flour on hand.
Alison Andrews says
Maybe! I once didn’t have enough wholewheat on hand so used some self raising flour with it and it turned out great! But the proportions were still much more towards the wholewheat flour, so I don’t know how it will be with those quantities.
Rochelle says
Hi Alison, I made this delicious recipe today. I only changed one ingredient-maple syrup. I subbed 2 teaspoons of coconut sugar and mixed it into the warm water. It turned out beautifully and my husband and daughters mmm-ed their way through most of the loaf, in one dinner! (I hid a piece for myself for tomorrow.) Thanks so much, I can’t wait to try more recipes.
Trenetta says
Hi Alison. This recipe sounds great and I’m going to make it today. My question is have you tried doubling it? I have a large crowd coming today so one loaf won’t cover it. Its easy enough so I can make two batches. I Also my digital oven setting doesn’t have a 390 degree setting. I have a 350 or 400. Do you think best the 400 and a little less time?
Thank You. Trenetta
Alison Andrews says
Hi Trenetta, I have not tried doubling it. I think two batches would work best. I think 400 would be fine and maybe just keep an eye on it to gauge the time, but it would likely be a few minutes less. 🙂
Maha Hussein says
Thanx alot ,it’s super easy, couldn’t find whole wheat so I used brown flour also substituted molasses for maple syrup , and added 2 tblsp whole flax seeds , the best part @ it ; is the no knead bit . I’m Egyptian , it’s great how people get together through z simplest of things !
Can we use same recipe with all purpose flour ?
Do u have a simple recipe for pumpernickel bread ,and can I use brown flour instead of rye ?