This homemade Whole Wheat Bread is super simple to make with only 5 ingredients, and it doesn’t require any kneading. It’s perfect for making sandwiches and toast!
To begin, add the maple syrup and warm water to a medium-sized mixing bowl and whisk together. See my notes for sweetener variations below.
Sprinkle in the yeast and give a quick stir. Set the bowl to the side for approximately 5-10 minutes to allow the yeast to activate.
In a large mixing bowl, combine the whole wheat flour and salt. I like to sift the flour to ensure it is light and fluffy, but it isn’t required.
Once the yeast has had time to activate, pour the liquid mixture into the bowl with the flour and salt and stir. It will be clumpy at first but continue to stir and give the wet ingredients time to coat the dry ingredients well.
Line a 9×5 loaf pan with parchment paper to prevent sticking and pour the batter into the pan. The dough will be pretty sticky, so just use a spoon to plop it from the mixing bowl into the pan. If you like, sprinkle a little seasoning like Everything But the Bagel on the top.
Cover and leave the bread to rise for about 25-30 minutes until it has nearly doubled in size. Because the dough will come up over the top a little, I don’t recommend covering with anything like clingwrap that is level on the top. I think inverting another baking pan on top is a perfect solution. See my photo above to illustrate what I mean. It really helps to lock in the moisture too.
While the dough is rising, go ahead and preheat your oven to 350°F (200°C).
After the bread has doubled its size, place it in the oven and bake for approximately 40 minutes. When it’s finished cooking, remove it from the oven and allow it to cool before slicing.
Video
Notes
Tips & Suggestions:
Sweetener- Other sweeteners can be used in place of maple syrup. The amount of sweetener can be reduced to as low as 1 tablespoon, but I prefer it sweeter.
Rising time- If your house is cool, it will likely take a little longer for the bread to rise. On cool sunny days, I’ve been known to set well-covered dough in a sunny window seal or even out on my porch in the sunshine for just a little bit to speed up the process. Just don’t forget about it!
Storage- You’ll want to keep it in an airtight container for storage bag in the refrigerator. Make sure to allow it to cool completely before wrapping it up and storing it. It freezes well too!