Vegan Whole Wheat Bread Recipe

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

4.91 from 10 votes

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 bread is made without a Dutch oven - all you need is a loaf pan and some parchment paper.

Prep Time12

Cook Time40

Resting time1 30

Total Time2 22

Course: Bread

Cuisine: American

Diet: Vegan

Servings:

Calories: 111.3kcal

Author: Jennifer Bell

Equipment

9 inch loaf pan
Parchment paper

Ingredients

2 1/2 cups whole wheat flour
1 teaspoon active dry yeast
3/4 teaspoon salt
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

Instructions

Add 2 1/2 cups whole wheat flour, 1 teaspoon active dry yeast, and 3/4 teaspoon salt to a large mixing bowl, then mix well.
Add 1 1/2 cups warm water and 1 tablespoon 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 9-inch loaf pan lined with parchment paper. Do not stir, knead, or punch the dough down - simply transfer it to the loaf pan.
Bake 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 three months.
To add an extra layer of flavor to this bread, sprinkle some sesame seeds on top of the loaf before baking.

Nutrition