Description
Easy 5-ingredient whole wheat bread. You just don’t get easier than this no-fail recipe. Hearty, wholesome, nourishing and delicious!
Ingredients
- 4 cups (520g) Whole Wheat Flour*
- 1 Packet (11g) Instant Yeast (~1 Tbsp)*
- 1/2 tsp Salt
- 2 tsp Maple Syrup
- 2 cups (480ml) Warm Water
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 loaf pan.
- Cover and leave to rise for 20 minutes.
- While the dough is rising, preheat the oven to 390 degrees fahrenheit (200 degrees celsius).
- 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.
Notes
*Weigh your flour for the most accurate results.
*Not all instant yeast packages are 11g, lately I have been getting packages that are 10g, and they work perfectly, so you don’t have to be that precise with the measurement of instant yeast. If you have a package of instant yeast that is a larger size, 11g is around 1 Tbsp of instant yeast.
*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.
- Category: Appetizer, Side
- Method: Bake
- Cuisine: Vegan
Nutrition
- Serving Size: 1 Slice (of 16)
- Calories: 116
- Sugar: 0.8g
- Sodium: 74mg
- Fat: 0.8g
- Saturated Fat: 0.1g
- Carbohydrates: 24.5g
- Fiber: 3.6g
- Protein: 4.5g
Keywords: whole wheat bread