Vegan Whole Wheat Bread Recipe

This no-knead, vegan whole wheat bread recipe is incredibly easy to make and much less messy than traditional bread. If you’re intimidated by the thought of baking homemade bread, this recipe is the perfect way to get started. This easy bread recipe is made without a Dutch oven and is formed in a regular loaf pan instead. This flavorful, vegan whole grain bread turned out soft and fluffy. It’s perfect for sandwiches or toast.

Main ingredients in this vegan whole wheat bread recipe

Whole wheat flour gives this hearty bread a warm, earthy flavor. You can use regular whole wheat flour or sprouted whole wheat flour if you prefer.

Active dry yeast is what makes this bread rise and also adds flavor. Be sure that your yeast isn’t too old or it won’t activate properly. Once the package has been opened, active dry yeast should last for four months in the fridge or six months in the freezer. 

A small amount of maple syrup helps feed the yeast in this recipe. You can substitute agave or sugar if you prefer. 

Warm water is necessary to activate the yeast in this no-knead whole wheat bread. You can use a thermometer to ensure the water is between 110 and 115 degrees Fahrenheit or you can just test a few drops on your wrist to make sure it feels warm but not hot.

A loaf of vegan whole wheat bread on a marble cutting board with slices cut.

How to make it

Start by adding the whole wheat flour, active dry yeast, and salt to a large mixing bowl, then mix well. 

Bread ingredients in a glass bowl.

Add the warm water and maple syrup, then use a spoon to mix until a wet, sticky dough is formed (this just takes a minute or two).

Wheat bread dough in a glass bowl.

Cover the bowl with plastic wrap or a plate, then leave it at room temperature to rise for 90 minutes. After 90 minutes the dough should have doubled in size.

Bread dough rising in a glass bowl.

After the dough has finished rising, preheat the oven to 400 degrees Fahrenheit, then use a spoon to transfer the dough to a medium sized loaf pan (mine is 9.25 x 5.25 x 2.75 inches) lined with parchment paper. Don’t stir, knead, or punch down the dough – simply transfer it to the loaf pan.

Raw bread dough in a loaf pan.

Bake this vegan whole grain bread at 400 degrees Fahrenheit for 40 minutes or until the top of the loaf is a deep golden brown color.

A loaf of bread on a piece of parchment paper.

Let the bread cool off for at least one hour before slicing and serving.

Storage 

Store the bread at room temperature in a resealable plastic bag, airtight container, or bread bag for up to three days or freeze it for up to six months. 

Optional addition

To add an extra layer of flavor to this vegan whole wheat bread recipe, sprinkle some sesame seeds on top of the loaf before baking.

Thick slices cut from a loaf of bread.

More bread recipes to try

Vegan Whole Wheat Bread Recipe

This no-knead, vegan whole wheat bread recipe is easy to make and much less messy than traditional homemade bread. It's soft, fluffy, and perfect for sandwiches or toast. This vegan whole grain bread is made without a Dutch oven – all you need is a loaf pan and some parchment paper.
Course Bread
Cuisine American
Prep Time 12 minutes
Cook Time 40 minutes
Resting time 1 hour 30 minutes
Total Time 2 hours 22 minutes
Servings 10
Calories 111.3kcal

Equipment

  • Medium sized loaf pan
  • Parchment paper

Ingredients

  • 2 1/2 cups whole wheat flour
  • 1 1/2 cups warm water (between 110 and 115 degrees Fahrenheit. Or just test it on your wrist to make sure it feels warm but not hot.)
  • 1 tablespoon maple syrup
  • 1 teaspoon active dry yeast
  • 3/4 teaspoon salt

Instructions

  • Add the whole wheat flour, active dry yeast, and salt to a large mixing bowl, then mix well.
  • Add the warm water and maple syrup, then use a spoon to mix until a sticky, wet dough is formed.
  • Cover the bowl with plastic wrap or a plate, then leave it at room temperature to rise for 90 minutes.
  • When the dough has finished rising, preheat the oven to 400 degrees Fahrenheit.
  • Use a spoon to transfer the bread dough into a parchment paper lined medium sized loaf pan (mine is 9.25 x 5.25 x 2.75 inches). Do not stir, knead, or punch the dough down – simply transfer it to the loaf pan.
  • Bake at 400 degrees Fahrenheit for 40 minutes or until the top of the loaf is a deep golden brown color.
  • Allow the bread to cool off for at least one hour before serving.

Notes

  • Store the bread at room temperature in a resealable plastic bag, airtight container, or bread bag for up to three days, or freeze it for up to six months.
  • To add an extra layer of flavor to this vegan whole wheat bread recipe, sprinkle some sesame seeds on top of the loaf before baking.

Nutrition

Serving: 1Slice | Calories: 111.3kcal | Carbohydrates: 23.4g | Protein: 4.4g | Fat: 0.8g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 177.6mg | Potassium: 124.9mg | Fiber: 3.5g | Sugar: 1.3g | Vitamin A: 2.7IU | Vitamin C: 0.004mg | Calcium: 13.9mg | Iron: 1.1mg

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