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.
Sher Miller says
I haven’t baked it yet, but am wondering if you have a suggestion for replacing the maple syrup with Stevia. No idea how much to use.
Can’t wait to try it.
Thanks.
Alison Andrews says
Hi Sher, whatever amount would be equivalent to 1 tsp sugar, would probably be the right amount to use. I’m not sure what that is, but that would be it. All the best! 🙂
Elisa says
Love this! I used whole wheat pastry flour, which is what I had on hand. I also added
1/3 cup of millet seed for crunch. It turned out great and I served it with my cauliflower soup!
Alison Andrews says
Wonderful! Thanks for sharing! xo
Anne A. says
Love this recipe/bread.
Alison Andrews says
Wonderful! Thanks Anne. 🙂
Annie Hanson says
This is my first time making bread – this was wonderful, tasty, and super easy. Thank you!
Alison Andrews says
Fantastic! Thanks so much for the awesome review. xo
Cindy says
I’m so loving this recipe! I use a nonstick aluminum loaf pan but I want to switch to a glass or ceramic pan. Would I change anything – time or oven temperature? Thanks for any input ?
Alison Andrews says
Hi Cindy! So glad you like the recipe. Hmmm, from what I can find out, you may just need to bake it for longer. But if it looks like it’s over-browning on top towards the end, then you can tent it with foil for the extra time needed. All the best!
Cindy says
Thank you! I’ll see what happens and let you know ?
Cindy says
No change in temperature or time with a pyrex pan BUT, even with a good layer of coconut oil, it stuck to the pan. I may try some spray Pam before I go the route of parchment lining the pan. My brain thinks that too much work! I’m making this bread a couple of times a week…. and it’s just me in the household. Love it!
Tanner Michels says
I have a Question about the type of Yeast. Most Yeast that I see has other ingredients/additives. Can I just use regular Yeast only packet? The rapid rising one has additives. If I can use regular Yeast, not the quick-raising one, does it take longer to rise? If so how long?
Rolf Hesse says
Most baker’s yeast contains sorbitan monostearate which is sometimes called a synthetic wax. I use Red Star All-Natural Active Dry Yeast. The only ingredient is yeast. You will have to check your dough after 20 to 30 minutes to see if it has risen enough. Red Star also has Organic Instant Yeast which only contains organic yeast and ascorbic acid.There is also Bioreal Organic Active Dry Yeast. The only ingredient is organic yeast.
Aneta says
Love your recipe, I would like to add some more seeds or oatmeal. I am not sure if the recipe stay the same especially adding oatmeal. Can I just add to the dry ingredients?
Alison Andrews says
Hi Aneta, I’m not sure what impact that may have, but it’s definitely worth a try. Yes, I would just add the dry oats in with the dry ingredients! Let us know how it works out. 🙂
Deborah Perinchief says
Excellent recipe, is definitely my go to bread recipe. It’s been a hit with all who I’ve shared it with. I’ve added nuts, raisins and/or hemp seeds. The texture is amazing!!
I also rub with a bit of coconut or olive oil when I take it out of the oven.
Thanks so much for sharing.
Terry Jensen says
Sounds good. If you want to make more loaves do you just double, triple etc recipe? It seems like a lot of yeast..,,thanks
Alison Andrews says
Hi Terry, I would assume so but I haven’t actually experimented with doubling or tripling this recipe.
Clarissa says
Hi Alison,
I’ve made this easy to make bread twice now and it was excellent both times. I used Dunster Watermill’s stoneground 100 % wholemeal bread flour which I’ve now finished, but I’ll try it soon with “shop flour” and I’m sure it’ll be fine.
My bread maker is broken, but your recipe is just as easy, and a lot quicker.
Many thanks from France
Alison Andrews says
So awesome to read your comment, so happy to hear you like the recipe. Thanks a million for the great review! 🙂
Alice says
I love this recipe. It’s really easy to do and so tasty. I usually add some chopped nuts and it’s so good. Thank you. I love your recipes 🙂 Alice
Alison Andrews says
Thanks so much Alice! So happy you love the recipe. Chopped nuts sounds like a great addition. 🙂
Cindy says
OMG – this bread turned out awesome, the first time! I’ve been tinkering with a breadmaker and making bread by hand with inconsistent results for years. Thank you, thank you! Next time I might add a little more sweetener or add some nuts and seeds but I’m so glad I found your website. ? ? ?
Alison Andrews says
So glad you enjoyed it Cindy! Thanks for posting! 🙂
Pat says
Loving this loaf, easiest ever and never fails. Well maybe once when I didn’t bake it long enough. Do you have any idea of the cost per loaf?
Alison Andrews says
Hi Pat! So happy you like the recipe and thanks for the awesome review! I don’t know how much it costs per loaf and I guess that would vary from place to place too. I’m sure it would save a fair bit of money though if you regularly bake your own instead of buying. 🙂
Hunter says
How long does the bread last? Is it to be kept in the fridge, or on the counter at room temp?
Excited to try this, I’ve never thought of baking my own bread, I expect it to harden quickly. Is that just an irrational thought? lol
Alison Andrews says
Hi Hunter, you can keep it at room temperature, but it does get stale quickly as freshly baked breads frequently do, so you want to eat it the day of baking it, and then the next day or two it will make great toast. If you need it to last longer, then slice it and freeze it and then make toast from the frozen slices.
Fred says
I wrap it in aluminum foil and leave it on the counter till it’s gone, 5-6 days.
Anni says
Thank you so much for the bread recipe it’s fantastic. I have been trying to make my own bread easily and this is the easiest and nicest bread and your recipe works.
Anniexxx
Alison Andrews says
Thanks so much Anni! So happy it worked out great! 🙂
Michael Crocker says
Can the maple syrup be substituted with local honey?
Alison Andrews says
Sure. 🙂
Liam says
A few notes: Here in Canada our flour is stronger so you will need to knead it a bit or it will be very gritty and dense. Also use an amber or dark rated syrup. Light syrup has less sugar content and you may end up with a brick.
Michelle says
Thanks for your comment! I am from Canada and I did end up with a brick. I’ll give it one more shot with your suggestions .