A 5 ingredient, Easy Whole Wheat Bread recipe with very minimal hands-on time & no special ingredients needed. It's soft, fluffy, crusty, completely sugar-free, & unbelievably good! Perfect for beginners.
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"It’s the best bread recipe I’ve ever made!!! It’s going to be my go to recipe...The crumb is perfect and it rose way over the rim of my large loaf pan to a golden brown crust. " - Michelle ⭐️⭐️⭐️⭐️⭐️ More reviews →
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Imagine this... The smell of Whole Wheat Bread fills the air as it bakes in your oven. Breaking off a piece of that crust while it's still hot, slathering it in the most delicious Easy Vegan Butter. Devouring it.
Well guess what? I have some really good news. This could be you in just a couple of hours.
Now before panic sets in, bread and yeast does not have to be scary. So many people are daunted by it and it's such a shame because baking bread and eating the result, is one of life's true pleasures and it really isn't difficult.
There really is nothing better than tucking into a loaf of warm, freshly baked bread that you, yes YOU, made all by yourself!
So many of you have made my No Knead Focaccia Bread and everyone starts off being sceptical of it. They think it can't possibly work because it is so incredibly easy. But it does. Every. Single. Time.
This Easy Whole Wheat Bread is a little step up from that, in that it takes a little more effort. But it's really not much more especially if you own a stand mixer.
But, if you don't have a stand mixer, don't worry because you can knead the dough by hand and get exactly the same result. You just need to use a bit more elbow grease! Think of the extra calories you will burn. That equals more bread that you can eat!
This is why I am loving this Easy Whole Wheat Bread:
- Hands on time is minimal.
- It's light, fluffy and soft with a lovely crusty crust.
- The flavour is mild and nutty and it doesn't taste too 'whole wheaty'.
- It only has 5 ingredients and is completely sugar free.
- You won't find any additives or dough conditioners like in store-bought bread.
- It keeps well for a few days.
- You can double up the recipe and freeze one loaf for another day.
- It makes the best sandwiches, toast and soup or stew accompaniment!
Success Tip - I bake bread 2 or 3 times every week and have tried many, many loaf pans. My favorite by far are the ones from USA Pan. Even after years of constant use loaves and cakes never stick. I wipe a tiny bit of oil over the surface with kitchen paper and whatever I am baking slides right out so easily.
How To Make Whole Wheat Bread
Here's a quick run through of how to make your own homemade whole wheat bread:
1 - In a bowl combine flour, yeast, salt, olive oil, and water.
2 - Mix together then knead either by hand for about 10 minutes, or use a stand mixer.
3 - Lightly grease a bowl and leave the dough to double in size (it will take around 60-90 mins depending on the temperature of your kitchen).
4 - Shape the loaf and place into the pan.
5 - Leave until risen to about 1 inch above the top of the pan.
6 - Score, then bake! You can do one long cut all the way down the length of the loaf or a few horizontal ones. You can bake it without scoring if you want to but then your bread will decide where its weak spot is and probably bust open as it expands. It will still taste good but might end up a bit misshapen. By scoring it you providing it with a weak spot to expand from and your loaf will look much prettier.
Success Tip -As with all of my baking recipes, where precision is key to excellent results, I highly recommend using a kitchen scale to measure your ingredients, rather than using cup measurements. I love this one because it is very reasonably priced and it has a tare function which is really handy. It means you can place any bowl on the scale and reset to zero so it doesn’t include the weight in its the calculation, plus you can reset to zero when adding multiple ingredients to the same bowl which saves on washing up.
Why This Loaf Is Perfect For Beginners
I call this loaf a Light Whole Wheat Bread because it uses a combination of white flour and whole wheat flour. By doing this you get a much softer, lighter loaf, it's way easier to handle, and there isn't such a learning curve.
It's a great beginner's easy whole wheat bread because of this. If you use a greater ratio of whole wheat flour your loaf won't be as light and fluffy, especially if you're a bread-baking novice.
By making lighter whole wheat bread, it becomes more family-friendly too. Children don't tend to like the taste of 100% whole wheat bread but this one is much milder in flavour and I have never had any problems getting my son to eat it.
Increasing The Percentage Of Wholewheat Flour
Perfect your making of this bread recipe as written, then if you want to, feel free to slowly increase the percentage of wholewheat flour as you become more experienced.
You can increase it as much as you need to suit your taste or dietary preferences. Bear in mind that you will need to increase the amount of water slightly as the amount of wholewheat flour increases. It will be by about 1 tablespoon (15ml) of extra water per extra cup (133 grams) of wholewheat flour that you use.
Storing Bread
Store in an airtight container or plastic bag for up to 3 days. After that time it will still be ok for toast. This bread also freezes well sliced or unsliced for up to 3 months. Bread will stay fresher for longer if you wait until it is completely cool before slicing into it.
Recipe FAQs
Despite the common myth, the addition of sugar to bread dough is not necessary. There are enough natural sugars in the flour to feed the yeast and get a good result. That is why I do not include any in this recipe.
You can omit the oil from this recipe but bear in mind that oil or vegan butter makes the crumb softer and also acts as a preservative. If you don't add any your bread will be crustier and it won't keep as long before going stale.
It's so easy to make that there's really no need, but you absolutely can if you want to. As long as it physically fits that is. Bread-maker pan sizes are all different and a lot are pretty small. Much smaller than a standard loaf pan. So you might need to scale the recipe down to fit. This recipe will work fine if reduced by ¼, ⅓, or ½. Just make sure you're accurate with your calculations and use whatever the regular basic loaf setting is on your machine.
Recipe
Easy Whole Wheat Bread
Author:WATCH HOW TO MAKE IT
Ingredients
- 300g (2⅓ cups) all-purpose white flour or bread flour , (strong flour in the UK)
- 200g (1½ cups) wholewheat flour , (strong wholemeal flour in the UK)
- 10 grams (1 tablespoon) instant yeast or quick rise yeast
- 2 teaspoons fine sea salt
- 3 tablespoons olive oil , or any other neutral oil
- About 310mls (1⅓ cups) warm water , or cold water if you want it to take longer to rise.
RECOMMENDED EQUIPMENT
INSTRUCTIONS
- To a large bowl or stand mixer add both flours, the yeast, and the salt.
- Add the olive oil and the water. Turn on the stand mixer and knead the dough for 7 minutes. My Kitchen Aid manual recommends speed 2 for bread dough. You might need to stop the machine after a couple of minutes and scrape down the sides if it isn't catching all of the flour as it kneads. If it feels a little dry add a few drops more water. Add it very gradually though so you don't accidentally add too much. It should feel slightly tacky but not wet. If you are working by hand, stir the ingredients together with a spatula until a rough dough is made, then turn out onto a clean surface. Don't flour the surface. Instead rub some olive oil on it and on your hands. It will stop any sticking and means there is no chance of you adding too much extra flour which will affect the texture of your bread, making it dry and heavy. Knead for 10 to 15 minutes, until the dough is smooth, elastic. When you squeeze the ball of dough between both of your hands, it should bounce back. If you are unsure how to knead I recommend watching this video to help you perfect your technique.
- Once kneaded, grease a large bowl with a little oil, then put the kneaded dough in it and move it around to coat all over in a light coat of oil.
- Cover with a damp, clean dish towel ( I run mine under the tap for a minute then wring it out), and leave on the kitchen counter until doubled in size. The time this takes will vary depending on how warm your kitchen is, but bear in mind that the longer it takes to rise, the more flavor there will be in your finished loaf, so unless you are in a hurry, don’t rush it by cranking up the heat or putting it somewhere very warm. Mine generally takes between 60 - 90 minutes to double in a 20°C kitchen.
- Once the dough has doubled, scrape it gently onto a clean, lightly oiled work surface.Try not to tear it. Use the heels of your hands to flatten it into a rectangle roughly the width of your bread pan.
- Fold the bottom third up and use the heel of your hand to push it down and seal it a bit. Then fold the top third down and push it down to seal it again. Then fold the dough in half again and pinch closed. Watch my video to see these steps. Gently turn under the ends if they look a little untidy then gently place in a lightly oiled bread pan. It will fit well into an 8.5 by 4.5 inch pan or a 9 x 5 inch pan.
- Rub a tiny bit of oil over the surface of the dough to stop sticking, then cover again with the damp dish towel and leave again until the bread dough is nicely domed and about 1 inch above the sides of the pan. It won't take as long this time. In my kitchen about 30 minutes.
- While you are waiting for your loaf to rise preheat your oven to 400° F (200°C).
- Once risen score the top of the loaf with a lame or very sharp knife. A serrated knife works well. If you've got kitchen scissors you can even cut it with those (you can do one long cut all the way down the middle, or several along the width). You can bake it without scoring but accept that the bread will then decide itself where the weak point is and it might split and look a bit unsymetrical and ugly.
- Place in the preheated oven and bake for 40 minutes. Slide out of the pan and cool on a cooling rack. You can check it's ready by tapping the loaf on the bottom with your fist as if you are knocking on a door. It should sound hollow.
- As hard as it is to resist eating it when fresh out of the oven it really is best to leave it to cool completely before cutting. Cutting while still warm affects the crumb and it will stale more quickly because the cut lets the steam out. You can solve this problem by doubling the recipe and making two loaves. One for eating while warm and one for later!
NOTES
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Christine E. says
Enjoyed making this bread because it is vegan and so easy! Makes the most delicious toast! Loved how you included the tip of oiling your hands and surfaces rather than using flour. I used olive oil and the bread came out with a beautiful crust and light and airy on the inside.
Thank you!
A Virtual Vegan says
I'm really pleased you enjoyed it Christine!
Chaya says
This recipe looks great! Would it come out ok if I leave out the salt?
A Virtual Vegan says
Salt is really important in bread recipes. It makes a significant difference to flavour and it tights the gluten structure, adding strength to the dough. It also helps the loaf hold on to the carbon dioxide gas that is formed during fermentation, encouraging volume and a good rise. It also slows down fermentation and the enzyme activity.
You will probably get an ok result if you omit it but the bread definitely won't be at it's best. And also note that if you reduce the salt or omit it you will also need to reduce the amount of yeast a little. It's not something I've ever tried so I'm not sure by how much. I'm guessing 7 grams would be about right?
Hope that helps.
Lara says
I only have active dry yeast, can I use that instead of the instant? If so, what would the amount be? I am a total novice bread maker and am not sure. Thanks for all the great recipes Melanie!
A Virtual Vegan says
Yes that's fine. And it will be the same amount. You will need to dissolve it first before using it though as per the instructions on the packet. Use the water from the recipe to do that (not any extra) and you'll have to add a bit of sugar too. a couple of teaspoons will be fine or whatever it says on the packet.
Add the flour, olive oil and salt to your mixing bowl then pour the yeasty water in once its activated/bubbly.
Hope that helps and good luck!
Lara says
Thank you!
Michelle says
I am a regular bread baker but was in the mood to try something new. This recipe is fantastic and I would encourage any new bread baker to give it a try as the instructions and video are excellent and the finished product is soooo worth it!
A Virtual Vegan says
I'm really pleased you enjoyed it Michelle!
GARY SYMS says
Tried and tested this recipe, made both loaf and buns which came out perfectly, tasted great as well as a good shelf life of at 3-4days if kept in the fridge.
jane says
Hi Melanie, Amazing recipe as always. Thank you!
Piret says
This is a great recipe! It was my first time ever to bake something with yeast and I was quite nervous about the dough actually rising, but it was perfect! I let it rise 1h at first and second time it took about 40 minutes. Bread was soft from the inside and crusty from the outside, my husband said it reminds him of childhood! Also I love the fact that the ingredients are so simple and there is no sugar - no need for it whatsoever! Thank you!
A Virtual Vegan says
I'm really pleased you enjoyed it and found it easy to follow! Thank you for taking the time to leave a review/rating. It's much appreciated!
Pam says
We were very pleased and the recipe was easy and I am making more tomorrow. We love the texture and the flavor! Thank you for a great sugar free bread recipe!
A Virtual Vegan says
I'm glad you're enjoying it Pam! The only problem with homemade bread is it disappears too fast ;O)
Kimberly says
This came together perfectly and tastes amazing. Unfortunately, afterwards both my husband and I were left feeling quite overwhelmed with salt. I plan on playing with it to decrease the salt level, but I know salt is important in bread for many reasons. Do you have any experience you could share on trying to decrease the salt? Thanks!
A Virtual Vegan says
This is an average amount of salt for a loaf this size but if you want to reduce it, the lowest I would recommend going is 7 grams of salt. I don't know what that is in teaspoons so you will need to weigh it. Any less than that and the recipe might not work as well.
Fhdgsh says
Great recipe, but horrible website.
Emily Chua says
I cant find the video for this recipe.
Terri says
In what order are the ingredients for a bread machine?
A Virtual Vegan says
I have only ever made this recipe by hand. You would need to follow the manufacturers directions. It will tell you the order of ingredients in your manual.
Michele says
Hi. Can grapeseed oil be used in place of olive?
A Virtual Vegan says
Yes any oil will work fine.
Dave says
We don't use our bread machine anymore. This recipe is the easiest bread recipe around, and the first one we've had an exceptional success rate with.
We use the recipe as the basis for buns, monkey bread, and cinnamon rolls.
We did buy a couple of loaf pans, but don't miss the bread machine at all!
PazzoJeterPancakes says
I have not had the best success with making bread in the past...some wins, but most fell far short of perfect. lol
I followed your instructions exactly, and I was rewarded with a perfect, beautiful loaf of really delicious wheat bread! I am SO happy with the results! Thanks, Mel, for this great recipe.
So, of course, I am thinking of my next loaf. Could this recipe be used with the addition of dried herbs or spices for flavored breads? Thinking of Italian herb or garlic something...??
A Virtual Vegan says
That's great! Nothing is more satisfying than making your own bread. Now I know why you made the butter!
In answer to your question, yes, this dough can be used as a base for all sort of different breads. You can add herbs, spices, garlic, dried fruit etc.
I also use it for pizza - I just do the first rise, shape it into pizzas, top with toppings and bake immediately
focaccia type bread - instead of shaping into a loaf stretch it out flat on a baking sheet and drizzle with olive oil, herbs, and whatever other bits you like (cherry tomatoes, thinly sliced potato, sautéed onions etc), leave for 30 min to rest then bake.
Just bear in mind that adding additional things to the dough will affect the rise times. Sugar for instance will speed things up whereas spices slow it down. And garlic if raw can really slow things down or even kill the yeast if there's enough of it. I recommend using roasted garlic then it's not a potent and shouldn't make too much difference.
Have fun experimenting!
PazzoJeterPancakes says
Now you have me REALLY excited to try some of the ones you mentioned, Mel!! Thanks again for the great suggestions and of course your amazing, well-tested, delicious recipes!
P.S. The bread also tasted great dipped in the, broth from your creamy potato soup, lol
mindy says
thank you for this recipe. i found great pleasure in its preparation, finished outcome, and taste and texture. Excellent!
what do you recommend for adjustments in recipe to 1. use only whole wheat flour, and 2. to make two loaves at a time?
thank you!
A Virtual Vegan says
I'm glad you enjoyed it! To make it all wholewheat the only thing you will probably need to change is the water. It might need a little more. Make it as written first though and just add a little bit more if necessary while bring the dough together or when kneading. Cook time etc will remain the same.
To make 2 you can just double the recipe. I do it all the time. I always make 2 and freeze one. Mix it all up together and let it rise like normal, then split it in half and shape your 2 loaves. They can bake in the oven on the same shelf for the same time as the recipe states.
I hope that helps!
mindy says
thank you for your quick reply. in doubling the recipe, do i double the amount of quick rise yeast?
A Virtual Vegan says
Yes double the yeast too.
Glenn says
I've made this bread several times, always with amazing results. My cousin is Celiac. She loves bread, but cannot have gluten. I want to show her how to make this bread. Can this recipe be made gluten free by using G-free clouds and yeast?
Glenn says
I mean g-free FLOURS... not "clouds". Geez... Autocorrect got me again!
A Virtual Vegan says
I doubt it would work with gluten-free flour. It would need other adjustments. I have never made gluten-free bread I'm afraid so I can'y give any tips. I'd recommend following an already gluten-free recipe. Hope that helps!
Mich says
Hello! I have made this and the bread is delicious but I don’t know why it is cracking in two parts. Can you please let me know how to have the sliced bread not crack? Thank you!
Melanie McDonald says
I'm not exactly sure what you mean by cracking in 2 parts, but it sounds like it might be be an issue with your shaping technique perhaps? If the texture of the bread is good and it tastes nice, that's the only thing it can really be. Baking bread is a constant learning curve and you will get better and better at it with time. Even after more than 20 years of making my own bread, my loaves keep improving.
All I can say is practice, practice, practice!
One thing that might be a factor is your dough could be a little bit too dry, so when you are shaping it, it isn't really sticking together properly. It should feel very slightly tacky but not sticky. If yours feels a little on the dry side, add a tiny bit more water next time. And if it does get a bit sticky and hard to handle, rub some oil (olive oil or vegetable oil) onto your hands and the surface and it will make it much easier.
Hopefully that helps. if you are still struggling feel free to email me a picture to give me a better idea of what's happening. My email is mel@avirtualvegan.com .
mich says
Thank you so much! I will try more water and let you know. I appreciate your help!
Dotty says
Hello. Amazing recipe! Have made it 4 times. One was gummy- under baked? 2 were perfect.
The last loaf went bad the day after it was baked. No idea why. Any ideas?
‘May I ask what brand of flour you use?
Thanks!
Laura says
I'm looking forward to trying this recipe, but currently have no whole wheat flour in my pantry. Would it work with solely using all purpose flour? Thanks!
Melanie McDonald says
Yes it works really well with all all purpose flour. I make it like that all the time. Hope you enjoy it!
Laura says
thanks!
DaveK says
After making the loaves a couple of times, we tried cutting the dough into 8 pieces after the first rise, then rolling them into balls, flatten a bit, then do the second rise.
Cooks a bit faster, but voila - 8 perfect buns, perfect size for those vegan burgers, or great just as a dinner roll.
Melanie McDonald says
I'm really pleased you are enjoying the recipe. We make this recipe as buns often too!
C says
Can you make the dough, freeze it, and let it rise later?
Melanie McDonald says
You can, but you won't get the best results. I find that once it's been frozen it never makes as good a loaf. I prefer to cook bread then freeze it.
If you do want to freeze it though, the best time is after it has had its first rise and has been shaped into a loaf. Freeze in a loaf pan which has been lined with cling wrap or parchment paper, then once it's solid you can remove from the pan and put it in a freezer bag so you get your pan back.
To thaw, put the frozen loaf back in its pan (grease it first) and cover with a damp tea towel and leave to thaw and rise. You can leave it in the fridge like this overnight or out on the side. You will need to check it regularly and catch it just before, or at the latest, when it has doubled and get it right in the oven.
Doris says
Simple, perfect recipe! Love that there's very little 'hands on' time involved. This will be my go-to whole wheat loaf from now on. Thanks!
Melanie McDonald says
Thank you Doris, I'm so pleased you are enjoying it!
Catherine says
Love this bread! Came out perfectly first time. Thank you for the recipe!
Melanie McDonald says
Thank you Catherine. I'm so pleased you are enjoying the recipe!