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    You are here: Home | Recipes | Homemade Vegan Recipes

    No Knead Whole Wheat Vegan Sandwich Bread

    Jun 20, 2023 by Faith VanderMolen

    Jump to Recipe Print Recipe

    This No Knead Whole Wheat Vegan Sandwich Bread requires only 5 ingredients, minimal experience and tastes amazing. Anyone can make it!

    No Knead Whole Wheat Vegan Sandwich Bread

    Man, it feels good to repost the recipe for this No Knead Whole Wheat Vegan Sandwich Bread! I've been making this recipe for years and it was actually one of the first recipes I shared on the blog...4 years ago! Brett and I were still living in Florida and I was experimenting with making foods from scratch in anticipation of moving overseas one day. Now here I am, writing this post from China while a loaf of this No Knead Whole Wheat Vegan Sandwich Bread sits in our fridge!

    The reason I'm reposting this recipe is because I often want to share this simple No Knead Whole Wheat Vegan Sandwich Bread recipe with others, but I usually hold back on doing so because the original blog post is cringe worthy to me now. The photos were taken with Brett's old point-and-shoot camera and the blog post doesn't even have a recipe card. Instead I shared how to make the recipe in a drawn-out way in between photos. Basically, I wanted an easy to follow, aesthetically pleasing blog post to share with others who might be interested in making their own homemade sandwich bread. And if you love sourdough, then you'll also want to check out my Vegan Sourdough Bread Recipe!

    100% Whole Wheat Bread Recipe

    I love this recipe for so many reasons. First of all, I find it so hard to find recipes for whole wheat items that solely use whole wheat flour. Usually I'll click on a recipe title "Whole Wheat _________," only to find that it's half whole wheat and half white flour. Now, I have nothing against white flour, but when I'm looking for a whole wheat bread recipe, I usually want it to be made with all whole wheat flour! I know using all whole wheat flour produces a denser outcome, but I personally love to eat breads that are made from entirely whole grains. I love the heartiness of whole wheat products and how they make me feel after eating them.

    Other Whole Wheat Bread Recipes:

    Maple Syrup Whole Wheat Chocolate Chip Cookies

    Whole Wheat Cinnamon Raisin English Muffins

    Whole Wheat Tortillas (Lightened Up!)

    Homemade Whole Wheat Fig Newtons

    Whole Wheat Lemon Yogurt Pancakes

    Homemade Whole Wheat Bagels

    Homemade Whole Grain Sesame Crackers

    No Knead Bread Recipe:

    The second main reason I love this No Knead Whole Wheat Vegan Sandwich Bread is because, well, it's no knead! You don't need a bread machine to make this bread. All you need is a mixing bowl, a wooden spoon and some patience. I think it's a great beginner bread recipe for anyone starting out making their own homemade bread. At least it was for me!

    Below you'll see step-by-step photos of how to make this bread and I hope they give you the confidence to make a loaf yourself! If you give this No Knead Whole Wheat Vegan Sandwich Bread a try, I'd love to know what you think! Leave a comment, rate the recipe and share it with others!

    yeast activating in warm water
    Sprinkle the yeast on top of the warm water mixture
    yeast getting frothy in a mixing bowl
    Allow the yeast activate for 10 minutes
    whole wheat flour and salt in a mixing bowl
    Add the dry ingredients to the wet ingredients
    whole wheat sandwich bread down being mixed with a wooden spoon
    Mix the dough with a wooden spoon
    whole wheat sandwich bread dough rising in a mixing bowl
    Allow the dough to rise until double in size. Do this twice!
    pressing whole wheat sandwich bread being pressed into a bread pan
    After degassing the dough, pour it into a greased bread pan and press the dough down with your hands until evenly dispersed
    whole wheat sandwich bread dough rising in a bread pan
    Allow the dough to rise in the bread pan before baking
    A loaf of No Knead Whole Wheat Vegan Sandwich Bread
    The finished product!
    No Knead Whole Wheat Vegan Sandwich Bread

    No Knead Whole Wheat Vegan Sandwich Bread being sliced

    No Knead Whole Wheat Vegan Sandwich Bread

    A loaf of whole wheat sandwich bread cut into slices

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    📖 Recipe

    No Knead Whole Wheat Vegan Sandwich Bread

    Faith VanderMolen
    This No Knead Whole Wheat Vegan Sandwich Bread requires only 5 ingredients, minimal experience and tastes amazing. Anyone can make it!
    4.69 from 44 votes
    Print Recipe Pin Recipe
    Prep Time 4 hours hrs
    Cook Time 45 minutes mins
    Total Time 4 hours hrs 45 minutes mins
    Course Breads
    Cuisine American
    Servings 1 loaf
    Calories 1597 kcal

    Equipment

    • Stainless Steel Mixing Bowls

    Ingredients
     
     

    • 2 cups warm water
    • 2 tablespoons liquid sweetener agave, maple syrup, honey, etc.
    • 1 ½ teaspoons active dry yeast
    • 3 ½ cups whole wheat flour
    • 1 ¼ teaspoon salt

    Instructions 

    • In a large mixing bowl, whisk together the warm water and liquid sweetener.
    • Sprinkle the yeast over the warm water and allow it to sit for 10 minutes until the yeast starts to activate and become foamy.
    • Once the yeast has activated, add in the whole wheat flour and salt and, using a wooden spoon, mix everything together until a sticky dough forms. Once a dough forms mix vigorously for about 1 minute.
    • Place a plastic bag over the bowl and allow the dough to sit in a warm place for about 1 ½ hours or until it doubles in size.
    • After 1 ½ hours, remove the plastic bag and mix the dough with the wooden spoon for about 30 seconds. Recover the bowl with the plastic bag and let it rise again for another 1 ½ hours or until it doubles in size.
    • Meanwhile, prepare your bread loaf pan by spraying it with cooking spray. Set it aside.
    • After the second 1 ½ hours, mix the dough for about 30 seconds to de-gas it and then scoop the dough out of the mixing bowl and place it into your prepared bread pan. Use your hands to spread the dough out so that it fills the whole pan.
    • Let the dough rise in the loaf pan for about 40 minutes or until 80-90% the size it will be when baked.
    • While the dough is rising in the bread pan, preheat your oven to 350 °F.
    • Bake the bread for 40-45 minutes.
    • Let the loaf cool in the pan for about 30 minutes before transferring it to a wire rack to finish cooling.
    • Slice and enjoy

    Notes

    *Since this process is fairly time consuming, I like to make two loaves at a time. One loaf we eat throughout the week and the second loaf I slice and freeze for later.

    Nutrition

    Serving: 2slicesCalories: 1597kcalCarbohydrates: 341gProtein: 64gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 2gSodium: 2954mgPotassium: 1697mgFiber: 50gSugar: 27gVitamin A: 38IUVitamin C: 0.1mgCalcium: 178mgIron: 16mg
    Tried this recipe?Let me know how it was!

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    Comments

    1. HAnna says

      August 02, 2023 at 9:14 am

      How do you kill the taste of yeast ? Every time I make it the taste of yeast is so profound I do not like the bread..........

      Reply
      • Faith VanderMolen says

        August 10, 2023 at 2:12 am

        That's my favorite part of fresh bread! I don't know if it's possible...Good question though!

        Reply
    2. Kathy Anderson says

      February 03, 2023 at 11:17 am

      5 stars
      I made this by the recipe once and it was a big success! I’m doing it again today letting it rise longer and adding seeds. I also added a small amount of xanthum gum. We’ll see what happens!
      The nutritional information on the recipe must actually be for a whole loaf rather than a 2-slice serving.

      Reply
      • Faith VanderMolen says

        February 12, 2023 at 12:44 am

        Thanks for sharing and making me aware of the nutritional fact error! Glad you enjoyed it. Seed would be amazing in this!

        Reply
    3. Carrie says

      January 27, 2023 at 5:31 pm

      5 stars
      Delicious and super easy! This has become a weekly recipe in our house.

      Reply
      • Faith VanderMolen says

        February 12, 2023 at 12:48 am

        Thanks for sharing Carrie! So glad you're enjoying this recipe!

        Reply
    4. Kelly Sturgeon says

      December 17, 2022 at 4:08 pm

      why does this recipe have any saturated fat? I am confused

      Reply
      • Faith VanderMolen says

        February 12, 2023 at 1:48 am

        I use a nutrition calculator and it's not perfectly accurate, but I don't think there would be should be much saturated fat in this recipe!

        Reply
    5. Alma says

      May 04, 2022 at 6:59 am

      Hello Faith,
      Can I use regular traditional American unbleached all-purpose flour or bread flour for this recipe? Also, can I use monkfruit as my sweetener? Thank you for your awesome recipes!

      Reply
      • Faith VanderMolen says

        May 05, 2022 at 2:56 am

        Hi Alma! You know, I've never tried using all-purpose flour in the recipes but I've been meaning too! I would hope those two substitutions would work, but I can't say for sure. If you try it out, please let us know how it goes!

        Reply
    6. Pamela Scott says

      February 22, 2022 at 12:27 pm

      Is it possible to make this bread without sweetener? Pamela

      Reply
      • Faith VanderMolen says

        February 23, 2022 at 2:47 am

        Hi Pamela!

        I haven't tried this recipe without sweetener. Usually yeast likes to eat the sugar and it helps it bloom. If you try it out, please let us know how it goes!

        Reply
    7. Kim says

      April 21, 2019 at 1:32 pm

      I know this is an old post, but thought I'd add a comment since I just made something very similar yesterday - I wanted to come up with an healthy bread recipe that I can easily make every couple of weeks, without creating a huge mess in the kitchen, so I got creative. Looks like we had the same idea!

      I used 1/2 cup ground oats and seeds (sesame and pumpkin) plus 3 cups of flour per loaf. I love using ground seeds in bread for toast!

      Also I drew out the two bowl rises even more - the whole process was 9 hours from start to bread. I've read that long rises give better flavour and nutritional value and make the bread keep better.

      And I oiled the dough and covered it with a damp cloth, to avoid using disposable plastic..

      Result - very nice bread, but I shoud have beked it 40-45 minutes like you did, instead of 35 minutes. It tested done by normal bread-making method of tapping the bottom, but I think the wetter dough means you can't trust that.

      Reply
      • Faith says

        April 23, 2019 at 11:01 pm

        You are super creative and brave Kim! I'm such a recipe follower when it comes to yeasted bread, but it sounds like your bread turned out fantastic. I love the addition of the oats and seeds. Texture is so nice in bread. Thanks so much for sharing and enjoy your bread!

        Reply
    8. eliz says

      March 23, 2019 at 11:35 am

      Do you think swapping the active dry yeast for instant yeast would work fine? I would think it would be okay and wouldn't need the yeast activation step.

      Reply
      • Faith says

        March 23, 2019 at 8:03 pm

        Hi Eliz! That's a good question that I'm not sure I can answer well. Sounds like you know more about yeast baking than I do! I would start with googling it, but yes, that could be an awesome substitution that saves some time. Let me know if you try it and if it works out for you!

        Reply
    9. Samantha says

      March 01, 2019 at 8:33 pm

      Do you have the measurements in weight please? Eg. 3 1/2 cups flour in grams/ounce?

      Reply
    10. Carol says

      November 16, 2018 at 9:32 pm

      How can I turn this into dinner rolls instead of a loaf of bread? Can I add a little whole wheat cereal to bring out the wheat flavor?

      Reply
      • Faith says

        November 17, 2018 at 1:47 am

        Hi Carol! I’m sorry, but I’ve never tried any of those options. If you used this recipe for dinner rolls they may turn out pretty dense, but I’m curious! If you try it out, let us know if it works for you!

        Reply
    11. Angela Mak says

      October 21, 2018 at 11:04 pm

      5 stars
      Hi, may I know the size of the bread tin used?

      Reply
      • Faith says

        October 23, 2018 at 4:28 am

        I believe the one used in these photos is a 9x5x3! I hope you can give this recipe a try!

        Reply
    12. Sarah says

      September 06, 2018 at 9:56 am

      Ahh. I am so glad you posted this!!!! I've been wanting to experiement with making a whole wheat bread but haven't known where to start... I'm very intimidated by bread, but I think I can handle yours!!! I do have one quesion, though: have you ever tried it using granulated sugar for hte sweetner? I have this strange thing where liquid sweetnersmake me really nauseousl, but the granulated ones are much better. I'm still going to give it a try, but I'm curious to hear if you've already tried it and/or found it to alter the results. Thanks!

      Reply
      • Faith says

        September 08, 2018 at 12:03 am

        Hey Sarah! I’m so glad this recipe is giving you the courage to make some bread! It really is so easy! I haven’t tried using granulated sugar so I’m not sure if it would work. If you tried it I’d just make sure the sugar dissolved in the warm water so the water was sweet-ish. Let me know what you end up trying and how it works out for you!

        Reply
    4.69 from 44 votes (41 ratings without comment)

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