Go Back
+ servings
a front close up view of sliced whole wheat wheat

Whole Wheat Bread

This 100% Whole Wheat Bread is vegan and soft from inside with a nice crust from the outside. Its easy and perfect for beginners. Its oil free and healthy along with a wonderful texture and aroma.
Course Bread
Cuisine American
Keyword how to make whole wheat bread, oil free whole wheat bread, vegan whole wheat bread, whole wheat bread recipe
Prep Time 20 minutes
Cook Time 40 minutes
Proofing 1 hour
Total Time 2 hours
Servings 14
Calories 100kcal
Author Gunjan



  • Prepare a bread pan ( 8 inch or 9 inch) by greasing it with a cooking spray and then stick the parchment paper in it. In a mixing bowl combine whole wheat flour and dry yeast. Mix it with a spoon and keep it aside.
    dry ingredients.
  • In a microwavable bowl combine water, dairy free milk, maple syrup and salt. Stir and warm it up to 120-degree Fahrenheit. Use kitchen thermometer to check its temperature. (about 2-3 minutes on high in microwave).
    wet ingredients.
  • Fold in the wet ingredients into dry ingredients while the liquid is very warm. This helps yeast to activate. Then with your hands start kneading it. (go slow since it will be very warm). Once it gets better knead well until it all sticks together.
  • Then, on a flat surface (not dusted) knead it very well folding oblong every time until it is a smooth ball.
  • Then, with the help of a rolling pin roll it flat. It should not be very thin but not thick also. Stop if you edges start to break and cannot be joined back easily.
  • Then, in an oblong shape fold it or roll it and smoothen it a bit while shaping it as per your bread pan. Place the dough in the bread pan. Cover the top with a kitchen towel and let it proof for about 60 minutes. I use the bread proofing function of the oven for convenience. Any slightly warm place would work.
  • Once done, preheat the oven to 350-degree Fahrenheit. In the mean while milk brush the top of the bread generously with the dairy free milk and brush. Then garnish it with chia seeds, white sesame seeds and pumpkin seeds. Place it in the middle rack of the oven and let it bake for 40 minutes or until little brown in color. Once done, turn it off and take it out of the oven. Place it on a flat surface and let it cool completely before slicing.
    fresh baked whole wheat bread.


  • While shaping the bread keep the bread pan in mind and then roll the dough oblong.
  • You may use your dough maker to knead the dough. Then, take it out and knead it again on a flat surface with hands. However, kneading the entire dough from the beginning gives the best results.
  • I used dry yeast which need only 1 rise and is to be used dry. Therefore, mix it with flour as described and not in the liquid.
  • I used 100% whole grain whole wheat flour for this recipe. 
  • Make sure the liquid is warm enough. Use kitchen thermometer to measure the temperature for the best results. However, if you use the ingredients directly out of fridge then usually about 3 minutes in microwave brings about to that temperature.
  • Do not seal the bread pan while proofing with cling wrap. Use a loose kitchen towel for it to breathe and rise. It will double and form a slight dome shape at the top.
  • This is a slight dense bread with a nice crust on the top and soft and chewy from inside. Try to slice it as thin as possible with a bread knife.
  • Cool it completely before slicing and make sure to cool each slice before storing in an air tight container for about 4-5 days at room temperature.
  • This recipe makes about 12-14 slices depending on the thickness of the slices and the serving size is1 slice per person.


Calories: 100kcal | Carbohydrates: 20g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 172mg | Potassium: 108mg | Fiber: 3g | Sugar: 1g | Vitamin A: 35IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg