A 5 ingredient, Easy Whole Wheat Bread recipe with very minimal hands-on time & no special ingredients needed. It's soft, fluffy, crusty & unbelievably good!
Imagine this... The smell of Whole Wheat Bread filling 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's 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 accompaiment!
How to make Whole Wheat Bread
Here's how to make your own homemade whole wheat bread:
- In a bowl combine the flour, yeast, salt and olive oil
- Add water
- Mix together then knead either by hand or with a stand mixer
- Lightly grease a bowl and leave the dough to double in size (it will take around 60-90 mins)
- Shape the loaf and put into the pan
- Leave until risen to about 1 inch above the top of the pan
- Slash if you want to, then bake!
I bake bread 2 or 3 times every week and have tried many, many loaf pans. My favourite by far is this one from USA Pans (not sponsored or anything, I just love it!):
I have been using it for about 2 years now and it still looks brand new and yeast bread and banana bread etc never, ever stick. I wipe a tiny bit of oil over it with kitchen paper and whatever I am baking slides right out so easily.
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 a great beginner's easy whole wheat bread.
If you use a greater ratio of whole wheat flour your loaf won't be as light and fluffy. 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.
Ok, so you think you aren't a bread baker? Well guess what? You are about to become one!
Ready, steady, bake!
Success Tips - 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!
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.
Oil or vegan butter makes the crumb softer and also acts as a preservative. If you don't add any your bread will have be crustier and it won't keep as long before going stale.
Hungry for more?
For more great bread recipes, check out these very popular reader favourites:
- Sourdough Starter
- No Yeast White Bread
- Vegan Soda Bread
- No Knead Sourdough Bread
- Easy Flatbread Recipe
- Easy No Knead Focaccia
- Homemade Pita Bread
📖 Recipe
Easy Whole Wheat Bread
Author:
Ingredients
- 300g (2⅓ cups) all purpose white flour , strong bread 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 salt
- 3 tablespoons olive oil , vegetable oil, sunflower oil or melted and room temperature vegan butter are all good subs
- About 310mls (1⅓ cups) tepid water , see recipe notes
INSTRUCTIONS
- To see my video showing how to make this recipe, just scroll up a little to just above the recipe card. Add both flours, the yeast and the salt to the bowl of a stand mixer. If you are working by hand use a large mixing bowl.
- Add the olive oil and the water. Turn on the stand mixer and knead the dough for 10 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 gradnually 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. I prefer to oil my surface and hands rather than use flour. It stops everything 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 - 15 minutes, until the dough is smooth, elastic and when squeezed together between both of your hands, it should bounce back slowly. 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 around to coat all over in a light coating of oil. I tend to reuse the bowl I mixed the dough in.
- Cover with a damp, clean dish towel ( I just run mine under the tap for a minute then wring out), cling film or an unused shower cap 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 flavour there will be so unless you are in a hurry, don’t rush it by cranking up the heating or putting it somewhere very warm. Mine generally takes between 60 - 90 minutes to double.
- Once the dough has doubled scrape it gently onto a clean, lightly oiled work surface. Be sure you don't tear it as you do this. 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 a damp dish towel, cling film or a shower cap and leave until the bread dough is nicely domes and about 1 inch above the sides of the pan. It won't take as long this time. In my kitchen about 30 - 40 minutes.
- While you are waiting for your loaf to rise preheat your oven to 400° F.
- Once the dough is ready you can bake right away, or you can slash the top if you have a bread lame, sharp enough knife or razor blade. It needs to be super sharp though or it will drag the dough and ruin your loaf. If you do not have anything suitable then don't worry and leave out this step. You can slash anyway you like, one slash straight down the middle, or two or three width ways. The slashing enables the dough to expand a bit more and you will get slightly better oven spring than you will if you do not slash. It isn't essential though and really doesn't make too much difference.
- Place in the preheated oven and bake for 40 minutes.
- After this time it will be baked through. You can check by knocking on the bottom. It should sound hollow. Remove from the pan and cool on a cooling rack .
- 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 might make it slightly damp and doughy. I sometimes make two. One for eating while warm and one for later!
NOTES
Oil-free - You can omit the oil from this recipe. The bread will be crustier, won't be quite as soft and it won't keep as long. Oil acts as a softener and a preservative. Storage - Store in an airtight container or plastic bag for up to 3 days. This bread also freezes well for up to 3 months. Sugar - 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.
NUTRITION
Nutritional information is provided for convenience & as a courtesy. The data is a computer generated estimate so should be used as a guide only.
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!
Melanie McDonald says
Glad you are enjoying it!
With regards gummy bread, it could be a number of reasons. Too much moisture in the dough, not enough heat in the oven, under-baked or it was baked too soon after shaping / under proofed.
To check it's baked properly, remove from the tin and tap on the bottom like you are knocking on a door. It should sound hollow.
Bread making gets better and better with time. If you keep at it you will get a feel for when it's right and perfect your technique. Even now after baking bread for over 20 years, my loaves get better and better, with the odd dodgy one in between!
I almost always buy my flour from a local organic bakery who grow and grind the wheat themselves. I get it by the sack. It is excellent stuff. When I can't get that though I tend to use whatever all purpose flour I can get from the grocery store that doesn't have additives added. Organic if I can. I haven't found much of a difference between them but prefer the texture when using all purpose rather than bread flour for some reason.
When you say the last loaf went bad, in what way? Mouldy or just stale? If the crumb was really dry there's a chance you didn't add enough water when making the dough. Make sure the bread has cooled completely before you store it and don't cut into it until it is completely cool. As tempting as it is to cut the end off while it's still warm! My loaves are generally good for 4 days. This recipe should last that long easily. Then after about 4 days when it goes a bit dry, I use it for toast or bread crumbs or french toast.
Hope that helps! Watch out for a great sourdough starter and bread recipe coming soon!
Dotty says
Thanks! Just got sourdough starter a few weeks ago. Looking forward to your post!
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!
Mich says
How do I get my dough to rise? I have made this twice and the bread tastes great but it isn’t rising as much as it should.
Melanie McDonald says
Making good bread takes practice and it's impossible to say exactly without actually being there and seeing what you're doing and what's happening in person. It could be so many factors. But, all I can say is this is such a reliable recipe. I've made it myself at least 3 times a week for the past 5 years and it makes a perfect loaf of bread.
Some things it could be so hopefully you can deduce what could be contributing:
yeast not fresh (even if it's in date sometimes it's past it). Maybe try another brand from another store just in case.
water too hot so it's killing the yeast. It should be just a little over room temperature.
are you definitely using a good flour labelled all purpose or bread flour?
Are you weighing the ingredients? Cups are not accurate enough when it come stop measuring flour. A digital kitchen scale is the only way to know you are using the correct amount.
Kneading technique is incredibly important. Watch some you tube videos on how to do it and keep going until that dough is literally as smooth as a baby's bum ( a saying my mum always used to say!. Someone with a very good technique could knead it in 7 minutes, but if yours is not so good it could take up to 15-20 mins.
Are you over proofing it the first time it rises in the bowl? Err on the side of caution and wait until it is not quite double. If you leave it too long the yeast run out of food and die then can't rise the loaf the 2nd time or in the oven.You can take a photo of it with your phone then compare so you know how big it has got.
How you shape a loaf massively affects how it will rise. it's really important to get a taut shape otherwise it just flops out all over the place and goes sideways instead of up and has no structure. Again watch shaping videos on you tube.
What kind of pan are you using? Is it too big? The material and how it conducts heat can also affect the oven spring of a loaf of bread. I don't like black pans for baking bread and glass or silicone is terrible. I love USA Pan loaf pans. They conduct heat brilliantly and never stick.
Are you leaving it not long enough once its shaped in the pan? Or are you leaving it too long? It's impossible to put an exact time on it, but when it's doubled or just less than doubled it needs to go into the oven. It could take 30 minutes, it could take 90 minutes. It's impossible to say without knowing what temp your kitchen is.
Are you baking at a high altitude?
Is your dough too dry and stiff? Try making it a little wetter.
Are you using too much salt? That can stop a loaf rising. or are you putting the salt in the bowl so it touches the yeast? If it comes into direct contact it can kill the yeast.
Are you just being over optimistic with regards how much it should rise? As long as the texture is good it doesn't really matter too much.
Hopefully something in that list will help you see what it might be!
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!
Jeffrey MacFarlane says
Fabulous recipe! I love how simple it is, and how amazing the bread tastes. My wife doesn't like the olive oil taste with everything, so we sometimes substitute for plain old vegetable oil. It looses some of that artisan bread taste, but it's nicer if you're making a peanut butter and jelly sandwich.
Melanie McDonald says
I'm so pleased you are both enjoying the recipe Jeffrey. A bit of melted vegan butter makes a nice substitute for the olive oil too. Thank you for taking the time to leave feedback. I really appreciate it!
Marie O'Byrne says
This is the easiest and tastiest recipe ever. I am the farthest from a baker you can imagine and this recipe works every time.Thanks so much!
Melanie McDonald says
Thank you Marie. I'm so pleased you are enjoying the recipe!
Kris says
I made this bread today as I do a sugar fast each April. I used half AP, half white while wheat. It baked ok, didn’t proof as high as I would have liked before baking, but the taste is incredibly bland by itself. Will slather some peanut or almond butter on toasted slices in hopes of improvement! Thanks though for the recipe.
Melanie McDonald says
The bland flavour is probably due to it not proofing properly. That's when all the flavour develops. The time bread takes to proof varies every time and depends on the temp/humidity in your kitchen. It needs to be left for as long as it takes. It's impossible to put a time on it. This loaf should rise as big as any other loaf. Either you didn't allow it enough time or your yeast was past it's best.
Beth says
I am making this for the first time today. I have made traditional breads before, but have recently cut refined sugars out of my diet. My kids absolutely love dinner rolls so I am wondering if this recipe can be made into dinner rolls or pull apart dinner rolls? I am currently making just a loaf of this bread. Also, I have a gluten free niece and I am wondering if a 1 to 1 all purpose gluten free flour would work for future loafs.
A Virtual Vegan says
Yes you can easily make dinner rolls or pull-apart dinner rolls. I often do with this recipe. Follow the recipe exactly, then when you get to the shaping part, shape into rolls and place on baking parchment on a baking sheet or a brownie type pan works well for pull-apart. Let them proof again then bake. They will cook in about 25 to 30 minutes at the same temperature.
As for gluten free, I have no experience with baking gluten free bread so I can't help with that one. Sorry!
I hope that helps!
Eva says
Hello. I have yeast packets, and I think each packet is the equivalent of 2 1/4 Tsp of yeast. The recipe calls for 1 TBS yeast. Do I use one packet, 1.5 packets, or two?
Thank you!
A Virtual Vegan says
You need 1 tablespoon which is the same as 3 teaspoons. Or if you have a kitchen scale measure out 10 grams. Or it would be one packet and 1/3 of another packet. You need to measure it with measuring spoons or a scale to be precise and get the best result.
David Smith says
Is it necessary to add salt to this recipe, I have to reduce my sodium intake, if not is there a substitute that I can use.
A Virtual Vegan says
Salt plays an important part in bread making as it helps slow down the fermentation process. It also helps with the gluten structure and the coloring of the crust. However, I have made this recipe and forgotten to add the salt a couple of times and it turned out ok. Not perfect, but acceptable and totally useable, so you should be ok to omit it or reduce it. Everything will happen a little quicker though, so be around to keep an eye on it while it's rising etc.
elena says
I´m on a very strict low salt/sodium diet (...meniere's disease and HBP) therefore I´m making my own bread (in then BMM!!!) without any added salt and for than I use only 2/3 (or less) of the recommended yeast to compensate and it comes out very acceptable. However, I add a mix of some seeds, grains etc. (google for the 12 Seed and Grain Mix for Bread Recipes and adjust to your preference) to the bread. Slices must be toasted to develop the consistence and flavour from the ingredients.
Rena says
I have just started a no added sugar challenge so was looking for a bread recipe that had no sugar or sweeteners. This bread turned out wonderfully and I did make it in the breadmaker!
A Virtual Vegan says
It's good to know it works ok in a breadmaker!