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.
Yana says
How many teaspoons is 11 grams of yeast? I buy in bulk, so I’m trying to figure out how much to use.. thank you!
Alison Andrews says
It’s 1 Tbsp.
Danelle says
I’m not sure how this is going to turn out. Following the recipe there was no way I could get it mixed like that in the video. I needed way more water. I’m letting it rise now so I’ll let ya know how it turns out.
Alison Andrews says
My guess is you used too much flour. If you weigh it, you will have the best chance of accuracy.
AJ says
This sounds great! Can I use Whole Wheat Pastry Flour? Thanks
Kimberley says
Hey, excited to try this however, I wondered if you have to use a bread tin or can you have it as a round bread without a tin?
Thank you
Alison Andrews says
You would have to bake it in some kind of baking pan, it could possibly work in a round baking pan, but I haven’t tried it.
Kimberley says
Tried this this morning and how quick and easy it truly is!
I would probably add a little more salt next time and leave it in a little longer (guess every oven is different) but overall so happy to have come across this recipe 🙂 – thank you
Vee Volpe says
Easiest bread recipe in the world and comes out perfectly every single time. I’ve made it 3 times now. I increased my salt plus splashed some water on the top at the beginning of baking and 20 min in for a rustic crust.
Thank you SO much for this recipe. I got here because I wanted to reduce plastic waste. Make her own bread instead of buying, she said. So now I do ! Woot
Alison Andrews says
So happy to hear Vee! Thanks for the awesome review and for the tips for making a rustic crust, sounds like a great idea!
Sugar Ganbold says
Easy, simple, best whole wheat bread recipe ever!!! I think I’m going to use this recipe for rest of my life. Thank you 😀
Alison Andrews says
Wonderful! Thanks a million for the great review! 🙂
Niki de quelen says
What is the substitute amount if I only have fresh yeast, the brown plasticine stuff I bought from the baker, I don’t have instant or dry yeast.
Alison Andrews says
I’m not sure, I haven’t used that. Maybe someone else will be able to answer.
Parul says
Made this bread yesterday and it was my first stab at baking ever! Such a simple recipe, had some friends over and everyone loved it with some vegan butter. I even added some fennel seeds and sesame seeds – the fennel gave it an amazing, subtle flavor. Thank you for this fantastic recipe – will be using it very frequently!!
Alison Andrews says
Wonderful to hear that, thanks so much! 🙂
Lee says
I made it today, top of the bread is burnt but inside the bread still a bit uncook. whole surface of the bread is hard too, can you give any advise? Thanks!
Alison Andrews says
Hi Lee, it might be that your oven is a little hotter than it is supposed to be. The top of the bread is supposed to be hard it forms a nice crust. But it shouldn’t be burnt and the inside shouldn’t be uncooked. Make sure the bread is baking on the middle shelf of the oven and ideally try an oven thermometer (usually quite easy and affordable to get) to see if your oven is burning a bit on the hot side, otherwise you can just take a guess at it and try it at a lower heat and see how that goes.
Teresa says
Oh my lord!!! I just bought a Nutrimill this morning and a 50-lb bag of Wheat Montana Prairie Gold. I came home and immediately made this recipe – I doubled it and made 2 loaves! I did use honey instead of maple syrup. It mixed beautifully, rose perfectly, and I took it out of the oven 15 minutes ago. I couldn’t wait longer than 10 minutes to cut into it and taste it. I am singing for joy! My daughters are gobbling it all up before their dad gets home from work and the butternut squash soup isn’t quite ready yet!
Easy easy easy, delicious, and so amazingly healthy! It doesn’t taste ANYTHING like you buy in the store! Thank you thank you thank you thank you!
Alison Andrews says
Love it! Thanks so much Teresa, I so agree, it’s got such a wholesome taste and I’m SO pleased it was such a success. 🙂
Kathie says
I used active dry yeast instead of instant, I don’t have instant on hand, so I had to pre-soak the yeast in water and it required a 40 minute rise instead of 20. Super super easy and yummy recipe. I wish I let it rise a bit longer as it’s a touch dense, No joke that it doesn’t rise in the oven.
Alison Andrews says
So glad you liked it Kathie, and yes, hahaha, it doesn’t rise at all in the oven! 🙂
Kathie says
its also really good as toast the next day — I am 100% making this again, thanks again for the awesome recipe!
Alison Andrews says
Yes! I love this as toast! 🙂
Jay says
Awesome recipe! I used a Tbl of maple syrup & a Tbl of molasses along with a Tbl of flax, hemp and chia seeds. Turned out fantastic!! Thx again!
Alison Andrews says
Great! Thanks for sharing. 🙂
Ram says
Mine came out denser.. did I miss anything or what could have gone wrong? Used whole wheat flour
Alison Andrews says
Hi, try weighing your flour so that you are definitely using the correct amount.
Brenda says
First time I’ve baked bread – at age 65! I’m really happy with the result – but have decided to add a bit more salt next time. Tastes even better toasted!
Alison Andrews says
Hi Brenda, so happy you enjoyed it! And congratulations on baking your first loaf! Definitely tweak it to your tastes with extra salt as you like. Thanks so much for the awesome review. 🙂
Abirami says
Hi, Recently i came across your recipe with whole wheat flour and i don’t have maple syrup ….will it work well if i substitute maple syrup with honey.
Alison Andrews says
Yes that will work fine. 🙂