This vegan wheat bread recipe is a soft, wholesome loaf made from a mix of whole wheat and white flour, lightly sweetened with maple syrup and enriched with olive oil.
The taste is naturally nutty from the whole wheat, slightly sweet, and comforting, making it enjoyable plain or toasted. Creating this vegan wheat bread recipe and exploring new baking ideas is my real job.
The specialty lies in its light texture despite using whole grains, and optional additions like seeds, nuts, or herbs enhance flavor and nutrition.
Wheat bread has a long history, serving as a staple across cultures for centuries, evolving with local grains and baking traditions. I will now present a step-by-step guide to making this vegan wheat bread recipe.
Why You Should Try This Recipe Today
Trying this vegan wheat bread recipe today brings the opportunity to enjoy fresh, homemade bread that is nourishing, flavorful, and completely plant-based. The bread offers a soft texture with a gentle nutty taste, subtly sweetened for a balanced flavor.
Making it at home allows control over ingredients, avoiding preservatives and additives found in store-bought bread. The recipe is adaptable, letting seeds, nuts, or dried fruits be added to enhance taste and nutrition.
Baking this vegan wheat bread recipe provides a rewarding experience, fills the home with a warm, inviting smell, and delivers a healthy option for breakfast, snacks, or sandwiches.
How To Prepare Vegan Whet Bread Recipe?
Preparation Time: 15 minutes
Rising Time: 1–2 hours (depends on water temperature and room temperature)
Cooking Time: 35 minutes
Total Time: 1 hour 45 minutes – 2 hours 30 minutes
Course: Bread / Side
Difficulty: Easy
Cuisine: Vegan
Yield: 1 loaf
Kitchen Utensils
- Large mixing bowl
- Wooden spoon or silicone spatula
- Measuring cups and spoons
- Loaf pan (approx. 23 x 13 cm)
- Clean kitchen towel or plastic wrap
- Oven
Ingredients
- 300 g all-purpose flour or bread flour
- 200 g whole wheat flour
- 15 g (1 tablespoon) maple syrup
- 10 g (1 tablespoon) instant yeast or quick-rise yeast
- 45 g (3 tablespoons) olive oil (or any neutral oil)
- 10 g (2 teaspoons) fine sea salt
- 310 ml warm water (or cold water for slower rising)
Instructions
1. Prepare the dough:
In a large mixing bowl, combine the all-purpose flour, whole wheat flour, and salt. In a separate small bowl, mix the warm water, maple syrup, and yeast. Let it sit for 5 minutes until slightly frothy.
2. Mix and knead:
Pour the yeast mixture and olive oil into the flour. Stir until it comes together into a sticky dough. Transfer the dough to a floured surface and knead for 8–10 minutes until smooth and elastic.
3. First rise:
Place the dough in a lightly oiled bowl, cover with a kitchen towel or plastic wrap, and let it rise in a warm place for 1–2 hours, or until it doubles in size.
4. Shape and second rise:
Punch down the dough to release air. Shape it into a loaf and place it in a greased loaf pan. Cover and let it rise for another 30–45 minutes until slightly puffy.
5. Bake:
Preheat the oven to 190°C (375°F). Bake the bread for 30–35 minutes until golden brown on top. Tap the bottom; it should sound hollow. Let the bread cool on a wire rack before slicing.
Note: For a softer crust, brush the loaf with a little olive oil immediately after baking. You can also add seeds like sunflower or pumpkin seeds on top before baking for extra texture.
Nutrition Facts Vegan Wheat Bread Recipe
| Nutrition | Amounts |
|---|---|
| Calories | 150 kcal |
| Protein | 5 g |
| Carbohydrates | 28 g |
| Fat | 4 g |
| Fiber | 3 g |
| Sugar | 1 g |
Why My Recipe Works
This vegan wheat bread recipe works because it balances ingredients, hydration, and rising times to create a soft, airy loaf without animal products. The mix of whole wheat and white flour provides structure and chewiness while keeping the texture light.
Olive oil adds moisture, preventing dryness, while maple syrup feeds the yeast, encouraging proper fermentation and rise. The warm water activates the yeast gently, giving the dough time to develop flavor and elasticity.
Following the steps carefully ensures even kneading, proper proofing, and baking at the right temperature, resulting in a loaf that holds its shape, browns evenly, and tastes naturally wholesome.
Health Benefits
This vegan wheat bread recipe offers several health benefits, making it a nutritious choice for daily meals. Whole wheat flour is rich in dietary fiber, which supports healthy digestion, helps maintain steady blood sugar levels, and promotes a feeling of fullness.
The bread provides plant-based protein, essential for muscle repair and energy. Olive oil contributes heart-healthy monounsaturated fats, while maple syrup adds a touch of natural sweetness without refined sugars.
Being free from dairy and eggs, the bread is suitable for a vegan diet and can reduce exposure to cholesterol. Homemade preparation ensures fresh, clean ingredients, supporting overall wellness.
My Favorite Ways To Serve It Up
This vegan wheat bread recipe can be enjoyed in many delicious ways. Toasted slices are excellent with nut butter or fruit spreads for a quick breakfast.
Vegan wheat bread recipe can be used to make hearty sandwiches with roasted vegetables, hummus, or avocado. Warm slices served alongside soups or stews add a comforting touch to meals.
Lightly brushing the crust with olive oil and toasting brings out a subtle flavor, while layering with fresh greens and vegan cheese creates a satisfying snack. Using it to make croutons or breadcrumbs is another way to extend its use in salads and baked dishes.
Expert Baking Tips
➢ Measure ingredients accurately using a kitchen scale to ensure the dough has the right consistency.
➢ Use warm water, not hot, to activate the yeast properly. Cold water slows the rise, while hot water can kill the yeast.
➢ Knead the dough until it feels smooth and elastic. Proper kneading develops the gluten, giving the bread structure and a soft texture.
➢ Allow the dough to rise in a warm, draft-free place until it doubles in size. Patience during rising ensures a light and airy loaf.
➢ Preheat the oven fully before baking to achieve an even crust and consistent bake.
➢ Let the bread cool completely on a wire rack before slicing. Cutting too early can make the crumb dense or gummy.
Storage Recommendations
Store vegan wheat bread recipe at room temperature in a clean, airtight container or a bread bag to keep it soft for 2–3 days.
For longer storage, wrap the loaf tightly in plastic wrap or aluminum foil and place it in the freezer for up to 2 months. Slice the bread before freezing so you can take out only what is needed.
To enjoy frozen bread, thaw at room temperature or lightly toast slices directly from the freezer. Avoid storing bread in the refrigerator, as it can dry out and become crumbly more quickly.
Frequently Asked Questions
Can I use only whole wheat flour instead of a mix?
Yes, but using 100% whole wheat flour can make the bread denser. Adding a little all-purpose or bread flour helps create a lighter, softer texture.
Can I replace maple syrup with another sweetener?
Maple syrup can be replaced with agave nectar, brown rice syrup, or a small amount of sugar. The sweetness is subtle and mainly helps the yeast activate.
What happens if I use cold water instead of warm?
Cold water slows down yeast activity, resulting in a longer rising time. The bread will still work, but the dough may take several hours to double in size.
Can I add seeds or nuts?
Yes, sunflower seeds, pumpkin seeds, flaxseeds, or chopped nuts can be added to the dough or sprinkled on top for extra texture and flavor.
How do I know when the bread is done baking?
The loaf is done when the crust is golden brown and it sounds hollow when tapped on the bottom. An internal temperature of 90–95°C (195–205°F) is another indicator.
Can I make this bread in a bread machine?
Yes, combine the ingredients according to your machine’s instructions. Use the basic or whole wheat setting and adjust rising times if needed.
Conclusion
This vegan wheat bread recipe was a truly rewarding experience. The process was simple, and the result was a soft, flavorful loaf that I thoroughly enjoyed fresh from the oven.
My guests were delighted by the taste and texture, praising how wholesome and satisfying it was. Seeing everyone enjoy the bread brought me great happiness and a sense of accomplishment.
I am proud of creating a vegan wheat bread recipe that is easy to follow, consistently successful, and versatile enough to become a favorite in many homes.
I hope others will try vegan wheat bread recipe and enjoy it as much as I did.
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Vegan Wheat Bread Recipe
Equipment
- Large mixing bowl
- Wooden spoon or silicone spatula
- Measuring cups and spoons
- Loaf pan (approx. 23 x 13 cm)
- Clean kitchen towel or plastic wrap
- Oven
Ingredients Â
- 300 g all-purpose flour or bread flour
- 200 g whole wheat flour
- 15 g 1 tablespoon maple syrup
- 10 g 1 tablespoon instant yeast or quick-rise yeast
- 45 g 3 tablespoons olive oil (or any neutral oil)
- 10 g 2 teaspoons fine sea salt
- 310 ml warm water or cold water for slower rising
InstructionsÂ
Prepare the dough:
- In a large mixing bowl, combine the all-purpose flour, whole wheat flour, and salt. In a separate small bowl, mix the warm water, maple syrup, and yeast. Let it sit for 5 minutes until slightly frothy.
Mix and knead:
- Pour the yeast mixture and olive oil into the flour. Stir until it comes together into a sticky dough. Transfer the dough to a floured surface and knead for 8–10 minutes until smooth and elastic.
First rise:
- Place the dough in a lightly oiled bowl, cover with a kitchen towel or plastic wrap, and let it rise in a warm place for 1–2 hours, or until it doubles in size.
Shape and second rise:
- Punch down the dough to release air. Shape it into a loaf and place it in a greased loaf pan. Cover and let it rise for another 30–45 minutes until slightly puffy.
Bake:
- Preheat the oven to 190°C (375°F). Bake the bread for 30–35 minutes until golden brown on top. Tap the bottom; it should sound hollow. Let the bread cool on a wire rack before slicing.