Vegan Whole Wheat Bread

Total time2 hr 25 min

Prep time20 min

Cook time35 min

4.5

(19)

There is something deeply satisfying about pulling a golden, fragrant loaf out of the oven knowing every single ingredient in it came from plants. This hearty whole wheat loaf gets its lift from active dry yeast activated with maple syrup, which feeds the yeast naturally while adding the faintest hint of warmth to the flavor. Olive oil keeps the crumb tender and moist without any dairy or eggs, so the result is genuinely soft rather than the dense, crumbly texture that can plague plant-based breads. The two-rise method — one hour for the bulk ferment, then a second 30-minute proof in the pan — gives the gluten time to develop properly, which is what creates that satisfying, slightly chewy bite. Store-bought sandwich bread often hides dairy derivatives like whey or casein in the ingredient list, so baking your own is the cleanest way to know exactly what you're eating. This recipe yields 12 slices, making it a practical weekly staple for lunches, toast, or anything in between. Let it cool fully before slicing and the crumb will hold together beautifully every time.

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Ingredients

12 servings

1 cup warm water (105–110°f / 40–43°c)
2 ¼ tsp active dry yeast (1 standard packet)
2 tbsp maple syrup
2 tbsp olive oil, plus more for the bowl and pan
1 ½ tsp fine salt
3 cups whole wheat flour, plus more for kneading

Instructions

1
Combine the warm water, yeast, and maple syrup in a large mixing bowl and stir briefly. Let stand for 5–10 minutes, until the surface is foamy and the mixture smells yeasty — this confirms the yeast is active.
2
Add the olive oil and salt to the yeast mixture and stir to combine. Add the whole wheat flour, 1 cup at a time, stirring after each addition until a shaggy dough forms and pulls away from the sides of the bowl.

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