This No Knead Whole Wheat Vegan Sandwich Bread requires only 5 ingredients, minimal experience and tastes amazing. Anyone can make it!
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.
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 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!
No Knead Whole Wheat Vegan Sandwich Bread
Equipment
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
Kathy Anderson says
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.
Faith VanderMolen says
Thanks for sharing and making me aware of the nutritional fact error! Glad you enjoyed it. Seed would be amazing in this!
Carrie says
Delicious and super easy! This has become a weekly recipe in our house.
Faith VanderMolen says
Thanks for sharing Carrie! So glad you're enjoying this recipe!
Kelly Sturgeon says
why does this recipe have any saturated fat? I am confused
Faith VanderMolen says
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!
Alma says
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!
Faith VanderMolen says
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!
Pamela Scott says
Is it possible to make this bread without sweetener? Pamela
Faith VanderMolen says
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!
Kim says
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.
Faith says
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!
eliz says
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.
Faith says
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!
Samantha says
Do you have the measurements in weight please? Eg. 3 1/2 cups flour in grams/ounce?
Carol says
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?
Faith says
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!
Angela Mak says
Hi, may I know the size of the bread tin used?
Faith says
I believe the one used in these photos is a 9x5x3! I hope you can give this recipe a try!
Sarah says
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!
Faith says
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!