Whole wheat bread recipe


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Jul 30, 2017
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Vancouver, BC
  1. Vegan

Warm water: 1 1/2 cups

Dry active yeast: 1 tsp

100% organic whole wheat flour: 4 cups

Agave or maple syrup to activate the yeast: 1 tbsp.

- Preheat the oven to 350F or 175C. Pour the water into a large mixing bowl, sprinkle on the yeast and add the syrup. Stir lightly, combining the ingredients, then let stand 10 minutes, until yeast has activated and gets frothy.

- Add 2 1/2 cups of the flour, around a 1/2 cup at a time, stirring until smooth. Cover and let rise for approx. 30 minute.

- Once the dough has doubled in size, add 1 1/2 cups additional flour, adding a little bit at a time, stirring until the flour is combined and the dough is no longer sticky.

- Sprinkle the remaining flour out onto a clean surface. Turn the dough out onto the floured surface and knead for approximately 10 minutes, until smooth.

- Place the dough into a large bowl. Cover and let rise for approx. 1 hour, until doubled in size.

- After the dough has risen, punch it down and knead it a little bit more to release any air bubbles. Shape the dough into an oval shape.

- Place the dough into a 9×5 loaf pan, cover and let rise another 20-30 minutes. The dough should've risen about an inch above the top of the loaf pan at this point.

- Bake the loaf for 45-50 minutes, until golden brown. Allow to cool a while before removing from the pan.


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