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.
Katie Wilkin says
Brilliant recipe 🙂 can this be frozen in any form so it can be batch baked?
Nadine @ Loving It Vegan says
Thanks so much Katie. 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.
Denise G. says
I’ve been on a whole food plant-based diet for 9 yrs now and always welcome new recipes. I could not for the life of me stir all the ingredients together so I did mix in the last bit of dry ingredients by hand being careful not to over handle it. My loaf did have a few cracks on top, which were fine. The texture was nice (although not as airy as Allison’s) and not gooey. The only thing I would do differently next time is add a pinch more salt and a bit more syrup. Thank you for this easy recipe Allison!
Nadine @ Loving It Vegan says
Thanks for your review Denise!
Madison Martin says
Hi there!
I haven’t made this yet but I’d really like to! Can I use active dry yeast instead of instant? And if so, how? 🙂 thanks!
Nadine @ Loving It Vegan says
Hi Madison. You will see that some people in the comments have made this recipe with active dry yeast. You use the same amount shown in the recipe. Add the yeast to the warm water and let it sit for 10 minutes to bloom/activate. You may have to leave your bread to rise for longer. 🙂
Kathy Wilson says
I’m loving this recipe! I do substitute honey for the maple syrup every other loaf for a change. also, my daughters girlfriend is vegan and gluten free..ideas? gluten free flour? will it work? Thank you so mich for your great recipes!!
Nadine @ Loving It Vegan says
Hi Kathy! This recipe works with a gluten-free all purpose flour blend. You can use the same amount of gluten-free flour as the wholewheat flour indicated in the recipe. We 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.
Erin says
So glad I stumbled upon this recipe – best whole wheat bread I’ve ever made!! Bookmarking for my go-to recipe 🙂
Nadine @ Loving It Vegan says
Awesome Erin! Happy to hear you enjoyed the recipe! 🙂
Caitlyn says
The top of the loaf cracked all over. I looked up reasons for why this happens to bread and online it says not enough rising time or too hot of an oven. Next time I will let it rise for an hour and cook at 350 for a more even baking.
Has this ever happened to anyone else? Any other tips? Thank you!
Emma says
Hello! First of all, thank you so much for all your incredible recipes: your website is my go-to for failsafe recipes and every single one I’ve tried has been delicious! I’m sorry to bother you with this question, but I’ve tried googling and I’m no clearer! I’m excited to make this loaf and in my haste when shopping for ingredients, I picked up “bread flour” instead of just “normal” wholemeal. I have a feeling it won’t work so well here (gluten strands??) but before I rush out to buy more flour, I wondered what you thought? Many thanks again!
Nadine @ Loving It Vegan says
Hi Emma, thanks for your kind words! We haven’t tested this recipe with bread flour yet, only all purpose flour and
whole wheat flour. However, I think it should work. The texture of your bread will just be a bit more chewy than when using whole wheat flour or all purpose flour.
Leena says
Can the maple syrup be substituted with sugar? How much? Thanks
Nadine @ Loving It Vegan says
Hi Leena. Sure, you can use the same amount as the recipe states.
James Young says
Been searching for no sodium wheat bread recipes. Would using a salt substitute in place of salt work with this recipe?
Nadine @ Loving It Vegan says
Sure!
Lucy says
Superb recipe! I’m useless at baking, but this recipe really works. It’s delicious when you eat it fresh out of the oven as it is the following days. Good tip to freeze it on the 2nd or 3rd day – if not eaten already!!
Thank you!
Nadine @ Loving It Vegan says
Thanks so much for sharing and for your wonderful review Lucy!
Shilpa says
This is the best recipe I have come across. I have tried many as I wanted to eat healthy homemade wheat bread. My 5 yr old loves it.. My hubby loves it.. We all love it. I used honey as I dint have maple syrup. It turned out tasty. Thank you. Love from India ♥️
Nadine @ Loving It Vegan says
That’s awesome Shilpa! Thank you so much for your wonderful review! 🙂
Tiffany says
made it. it rose, it cooked even, it’s even not to sweet.
easy recipe to put together.
Nadine @ Loving It Vegan says
Thank you Tiffany!
Sharon Stark says
Could you make in bread machine?
Mary S says
I love how easy this recipe is, and I was very happy with the way it turned out! Before I found this recipe, I hadn’t realized I could make great bread without needing to knead. I halved the recipe, then made two different loaves, each with 2 c. flour. For the first loaf, I just used whole wheat flour, my favorite, and for the other I used Bob’s Red Mill gluten-free flour. I added a tbsp of olive oil to the dough for that, as you suggested, and it turned out well. 🙂
Nadine @ Loving It Vegan says
Awesome Mary! We love getting feedback like this! Thanks for your great review! 🙂
Josie says
Hello,
I LOVE this recipe! I have been making it every 3 days for the past 2 weeks! Wondering if I can add some soaked chia seed to this? Would this change the water/flour ratio?
Thank you!
Nadine @ Loving It Vegan says
Hey Josie! So happy to hear you’ve been enjoying the recipe! We haven’t tested it with soaked chia seeds before, so I’m not sure if the ratios would change.