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Vegan Whole Wheat Bread

  • Author: Heart of a Baker
  • Prep Time: 2 hours 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 2 hours 45 minutes
  • Yield: 9 1x
  • Category: Bread
  • Method: Baking
  • Cuisine: American


A vegan whole wheat bread recipe that is easy, quick, and results in the FLUFFIEST wheat bread! This bread is hearty and fluffy, the BEST.


  • 3/4 cup almond milk
  • 3/4 cup warm water
  • 1 package Red Star Platinum Baking Yeast
  • 2 tablespoons maple syrup
  • 1 tablespoon ground flax seed
  • 1/2 teaspoon salt
  • 2 cups whole wheat flour
  • 1 1/2 cups all-purpose flour
  • 2 tablespoons olive oil


  1. In a large bowl, combine the warm water and almond milk. Sprinkle the package of yeast over the top and let the mixture sit for 5 minutes to activate the yeast.
  2. Mix in the maple syrup, ground flax seed, salt, flours, and olive oil. Mix until no flour streaks remain and the dough starts to come together.
  3. Transfer the dough to a large bowl sprayed with non-stick spray or lightly oiled with olive oil (this prevents your dough from sticking to the bowl and coming apart).
  4. Cover the bowl with a dish towel and allow to rise for an hour.
  5. Lightly grease a loaf pan and transfer dough to the loaf pan. Allow to rise for another hour.
  6. Preheat oven to 350 degrees F. Bake for 25-30 minutes, until loaf is golden brown on top.
  7. Allow to cool for at least 20 minutes before cutting.


  • This bread can be stored at room temperature¬†if you are going to use it within 3-5 days or in the fridge/freezer for a few weeks. I’ve defrosted and refrozen my loaves several times and they have held up perfectly!

Keywords: whole wheat, bread, vegan bread, baking