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.
Karen H. says
Hi-I am very interested in trying this recipe but have a question: will this work in a pullman pan? Or can it be adjusted? Thank You!
Nadine @ Loving It Vegan says
Hi Karen, we haven’t tried that type of pan before, so I’m not sure.
tanya says
depends on the size of the pullman pan! there are 2 sizes of pullman pans that i know of, but i don’t remember their capacities. compare your p. pan recipe to this one to determine whether you will need to increase by 1 1/2 or by 2. leave off the lid the first time you try it, or you may have noodles on the oven bottom! have fun!
Nadine @ Loving It Vegan says
Thank you so much for your comment Tanya! 🙂
Jenny says
Made it today and it is delicious! It is a bit more dense than I would’ve liked but is definitely a bread recipe I’ll make again! Excited for my family to taste this later today. Thanks for sharing this easy recipe!
Nadine @ Loving It Vegan says
Thanks for sharing and for your great review Jenny!
Clara Harmon says
My first wheat bread. I found it a bit dense but am not sure that’s how it’s supposed to be. I think it needed more salt.
Nadine @ Loving It Vegan says
Thanks for your review Clara!
Nancie says
I’ve been making this bread for a very long time. It is perfect in every way and comes out just right every time!
All your recipes are awesome Alison!
THANK YOU!!!❤️
Nadine @ Loving It Vegan says
Awesome Nancie! Happy to hear you enjoy the recipe!
Christine says
have you tried replacing the maple syrup with honey? would it be a 1 to 1 replacement?
Nadine @ Loving It Vegan says
Yes, it would be a 1 to 1 replacement.
John says
First time ever for me and I used Honey 1:1 and used best quality “Heritage” Whole Wheat Flour. Awesome outcome and just as dense as it should be.
Nadine @ Loving It Vegan says
Thanks so much for sharing and for your great review John!
Thea says
What high altitude adjustments are needed? I live at 6500 feet above sea level.
Emily says
Can I do this without a bread tin? Like with a Dutch oven?
Nadine @ Loving It Vegan says
We haven’t tried the recipe in a Dutch oven before Emily, so I can’t say. If you do try, let us know how it turned out!
Lori says
I made this bread yesterday, so easy! will be my go to whole wheat bread definitely.. amazing for avocado and egg toast this morning. I’m so glad I found this recipe
Nadine @ Loving It Vegan says
So happy to hear you enjoyed the recipe Lori!
Marty says
I followed the recipe exactly as listed, using weight measurements instead of volume. It was a sticky, soupy mess even after adding nearly a cup extra of flour. Is it supposed to be that sticky? I live in a humid area.
Nadine @ Loving It Vegan says
Hi Marty. The dough is supposed to be a bit sticky but not so much that you need extra flour.
Jerry says
this was my second time making bread, first time using this recipe. the dough didn’t rise hardly any. (new yeast). I’m very happy with the results.
Chris says
My goal is to bake bread and use ancient grain that I mill myself. I have been so disappointed in the recipes I have tried. Finally finally a recipe that doesn’t fail to rise or rises to fall.
I have tried spelt and rye..Turned out perfect. Spelt, rye and einkorn turned out perfect as well.
The fact that the recipe is so easy is a bonus. I am willing to do whatever it takes but here is a recipe that has fantastic results and is easy!
Thank you thank you.
Nadine @ Loving It Vegan says
That’s great Chris! Thanks so much for sharing and for your great review!
Debby says
This says to bake at 390 degrees. I have a good old-fashioned gas turn the knob stove, not digital. Do I just try to find between 350 and 400 degrees to bake the bread?
Nadine @ Loving It Vegan says
Yes, that should be fine Debby! Just keep an eye on the bread to make sure it doesn’t burn.
Janis says
easy, but a little dense and bland next time I will follow the advice of other commenters and double up on the salt and maple syrup.
Clara Harmon says
I agree with your comment a bit more salt was needed. My first time making wheat bread. I wasn’t sure if the density was because of the wheat flour or not.
Nadine @ Loving It Vegan says
Yes, the wheat flour used can be the cause of denser bread because if the higher gluten and fiber content. 🙂
Beth Brown says
Thank you for recipes. I made for the first time, it was really easy and turned out well. Will leaving the dough to rise for longer help make it less dense? Or are there other ways to affect the density? Thanks
Nadine @ Loving It Vegan says
Thanks Beth! The bread could be dense due to the type of whole wheat flour used. The higher the whole wheat content in the flour, the more dense the bread will turn out.
tanya says
leaving the dough to rise too long will cause it to collapse in the oven rather than be less dense when baked. a small % of unbleached bread flour will lighten the texture – and lower the nutritional content.
DC says
How can I adapt this to a multigrain seed bread recipe? I’ve tried reducing flour and adding seeds for the rest of the weight, keeping all dry ingredients at 520 g, but it didn’t rise as much and became dense. Anything I can do to incorporate seeds without compromising on the texture?
Thanks in advance!
Nadine @ Loving It Vegan says
Hi DC. We haven’t tested the recipe with seeds, but I think you can add up to a 1/4 cup of seeds without changing any of the other ingredients.
Sue says
can I use honey instead of maple syrup?
Nadine @ Loving It Vegan says
Sure!
Pamela Craig says
Love it! So good,
Nadine @ Loving It Vegan says
Thanks so much for your great review Pamela!