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.
I used fast dry yeast, how long to rise and do I also have to knead it because I didn’t use instant yeast? I’m going to go ahead with the instructions but let it rise for 40 minutes. lol hopefully it turns out.
You don’t need to knead it Cici, just let it proof for longer and it should turn out.
Will make it again! I followed the recipe to the T and it came out doughy and my dough was not as thin as yours in the video when I put it in the oven.But taste good!!
Happy to hear you enjoyed the recipe Yvonne!
I plan on trying this with a combination of gluten free flours but could this also be cooked in a convention microwave? What alterations to time/temperature do you think I should make if any?
We haven’t tested this recipe in the convention microwave before, so I’m not sure Melissa.
Recipe indicates 4 cups whole wheat flour, but weight is much closer to 3 cups. Is this a typo? Very dense bread, which I like; it will be great for dipping in olive oil and spices. Might need to bump up the salt a bit as well. Overall, not a bad first time bread making experience.
We’re super sure that the measurements are correct, thanks Paul!
Amazing recipe, easiest bread I’ve ever made! because it’s so easy, I’ve gained more confidence in experimenting with swapping out different flours and adding spices, nuts, berries, etc. Today I swapped 1 C whole wheat flour for 1 C oat flour and added some walnuts, cranberries, cinnamon, nutmeg & allspice. It turned out great!
Thanks so much for your great feedback and lovely review Jenny!
I have made this twice and both times it turned out great. I used agave nectar instead of maple syrup. I used yeast sachets that were labelled as ‘dry yeast’ rather than instant yeast so I wasn’t sure if it would work but it did!
Thanks so much for your great review Elayn! Happy to hear you enjoy the recipe!
Just made my first ever loaf!
Impatiently waiting for it to cool enough to try 😂
It looks great, thank you so much 😁
Awesome! We hope you enjoyed the bread Heather!
I followed the recipe with the exception of adding 1/2 cup oats and 3.5 cups ww flour. I also added flax seed and pumpkin seeds. Instead of using a pan I shaped into a round loaf, let rise on a parchment covered cookie sheet and cooked for about 5 min less. It turned out delicious. Very dense and tastes wonderful. I plan to do the same again using different seeds. Next, I will try adding raisins, walnuts and cinnamon for a sweet loaf. This recipe is a no fail recipe. Just amazing. Thank you!
1Happy to hear you enjoyed the recipe Candice! Thanks so much for your great review!
What will happen if I knead the dough, please?
This recipe is a no-knead dough. However if you do decide to knead it, more gluten will develop and the texture of the bread will change.
so I CANNOT use a stand mixer at all?
Sure you can.
I’m so grateful for this recipe! Tasty, easy, wholesome bread for my family without taking forever to get it done. I line my whole loaf pan with parchment paper for easy removal… and even though it’s so difficult, wait at least 15 minutes for it to cool before slicing. Thanks again – a recipe I will use for a long time to come! xx
That’s great Nicki! Thanks so much for sharing and for your great review!
I am new to vegan cooking… so this may be obvious but how do you grease a pan without animal fats? olive oil?
Hi Michelle, we use a plant based cooking spray to grease the pans.
I made this bread successfully. it is only the second time making bread and it was very easy with simple instructions.
awesome thank you so much.
Happy to hear you enjoy the recipe John!
Hi, I have never baked bread so this will be my first attempt ever. Can I use active dry yeast instead of the instant yeast? If yes, what modifications would be required to the process? Thank you ❤
Hi Priti, you can use active dry yeast, but you would have to bloom the yeast beforehand in a some lukewarm water and the bread would also have to rise for longer.
My dough was also very soupy and I added a lot of extra flour. We’ll see how it turns out!
Hi Allison…
I didn’t take the time to look thru the other comments (Sorry), …What I want to know is: Which other flours will be suitable for making this bread? I’m not one who needs gluten-free, I just wanted to mix it up a bit, so to speak. Would a mix of Spelt, Oat, & Unbleached White be okay?
Thank you.
Hi Carol, we haven’t tested the recipe with that combination of flours before so not sure if that would work.