No Knead Plant-Based Bread Recipe (Oil-Free)

Name: No Knead Plant-Based Bread Recipe (Oil-Free)
Prep time: 30 min
Cook time: 50 min
Total time: 70 min
Ingredients: 4 cups whole wheat flour; 1 tablespoon instant yeast; ½ teaspoon salt; 2 teaspoons maple syrup; 2 cups water (warm not boiling)

Published: Apr 24, 2024 by Denise Perrault · 42 Comments

Jump to Recipe Print Recipe

Your search for healthy vegan bread is over! This easy, no-knead plant-based bread recipe is a tried-and-true, oil-free wfpb (whole food, plant-based) homemade bread recipe with 5 simple ingredients, including water.

front view of plant-based whole wheat bread with loaf on wire rack

I'd like to gush that I make a loaf of this whole wheat bread every week, but that's not quite true. My husband makes it every week without fail. Sometimes, it's made with 100% whole wheat, sometimes with half whole wheat and half strong wheat flour. I can tell you that we always have a fresh or frozen sliced loaf in our house because we love toast for breakfast.

Table of Contents

Why You'll Love This Recipe
Recipe Ingredients and Notes
Recipe Variations
Step-by-Step Instructions
Pro Tips
Storage and Freezing
Frequently Asked Questions
Related Recipes
👩🏻‍🍳 Recipe

Why You'll Love This Recipe

This homemade vegan bread recipe and method frees you from expensive plant-based compliant bread you might (or might not) find at the grocery store.
Great for toast, dipping in soup, making croutons, or sandwich bread.
No need for a stand mixer or bread machine. This is a beginner's recipe for anyone with a bowl, spoon, loaf pan, and desire to make your own bread.

Recipe Ingredients and Notes

Plant-based bread ingredients with labels.

Flour. This is a whole wheat bread recipe at heart. However, it is quite forgiving, and I've used a mix of flour, including a cup of strong bread flour or oat flour. The best substitute for whole wheat flour is whole grain or multi grain flour.

Yeast. For best results, use instant yeast (guaranteed active) or fact-acting yeast (also known as rapid rise).

Maple syrup. I use just a touch of sweetener. Date paste is a good option because liquid sweeteners are easier to distribute. Date sugar or coconut sugar are good options.

Please see the recipe card at the bottom of this post for the complete list of ingredients, measurements, and instructions.

Recipe Variations

You'll need to experiment with using gluten-free flour. I recommend looking for brands with guidance on substituting for wheat flour.

Top the bread with a mixture of pumpkin, sesame, or sunflower seeds to add a little crunch and flavor.

Want to save this recipe? 🥣

Enter your email below and get it sent straight to your inbox. Plus, get more amazing vegan recipes and satisfy your cravings.

Step-by-Step Instructions

Step 1: Combine the dry ingredients in a large bowl. Stir warm water and maple syrup in a separate dish.

Water is added to flour in a glass bowl.

Step 2: Add the wet ingredients to the flour mixture.

Mixing whole wheat bread dough in a bowl with a spoon.

Step 3: Stir with a spoon, then use your hands to mix until all the flour is wet.

Step 4: Add the dough to a medium loaf pan. I used a 9x5-inch non-stick pan.

Step 5: Lightly cover with parchment paper or a tea towel. Place the pan somewhere warm and let the dough rise until about double (20 minutes).

Step 6: Bake at 400 F (200 C) for 40 minutes until golden brown. Let it cool in the pan for a few minutes before transferring it to a wire rack.

Pro Tips

slices of whole wheat bread on wire rack with loaf

This recipe is all about heat. Here’s how to handle it:

Use warm water, not hot or boiling. If the water is too hot, it will kill the yeast. I usually warm the maple syrup to room temperature before mixing it to keep the water warm.
Make sure that your mixing bowl and bread pan are warm.
Choose a draft-free, warm place to let the bread rise. A good hack is to warm your oven a little and then turn it off.
Preheat the oven before baking the bread. If you're using the oven to raise the bread, take it out before cranking the heat (I speak from experience).

Covering the dough

I want to call attention to covering the dough because I learned a valuable lesson with my first attempt at oil-free pita bread. And it's this - covering the dough keeps it from drying out, but rising dough can stick to a damp cloth. I've remedied this by lightly covering the dough with parchment paper or a dry tea towel. After hundreds of loaves, this method still works.

How to test yeast

If your yeast is in date, it's not usually necessary to test the yeast; however, if it's been compromised. like storing it above the stove or getting constant hits from the Instant Pot, or it's been open for awhile, you can test it. Here's how:

Add the yeast to the warm water and maple syrup mix. The yeast mixture will bubble on the top, indicating the yeast is active.

Help! My bread is stuck in the pan

Despite your best efforts and a pan, you thought you could rely on, sticking happens. Here are some tips:

Let the bread completely cool. The bread will contract as it cools, giving you more room in the bread pan.
Run a butter knife around the edges of the pan. Be careful; a knife in any pan can leave scratches.
Carefully flip the pan. I fondly remember my mom elevating bread over cans, but this can break the bread in the middle, so resist that temptation. You can elevate it a little, placing it over the edges of a baking dish or something not too high that the bread might come crashing down.

Denise's Tip: This is a little update. After years of making this recipe, our loaf pan lost some non-stick power. To solve this, we now line the bread pan with parchment paper. Let the bread rise, and then bake it for 30 minutes. Carefully remove the bread from the pan and remove the parchment paper. Return the bread to the pan and continue baking for another 10 minutes.

Storage and Freezing

Slices of whole wheat bread on striped mat overhead with loaf.

After the bread cools, wrap it in parchment paper and add it to an airtight container or sealed bag. Enjoy fresh bread for 3 days if stored on the counter or 5 if stored in the fridge.

To freeze bread, slice it first, separate the pieces with parchment paper, and add the slices to a freezer-friendly bag.

Frequently Asked Questions

What's the difference between whole wheat and whole grain flour?

Whole wheat and whole grain flour contain the whole grain (bran, endosperm, and germ). Whole wheat is made exclusively from wheat grains, while whole grain flour can contain other grains such as barley, rye, or corn.

Is all bread plant-based?

Although we think of bread as being made with flour, which is plant-based, not all bread is vegan or plant-based. For example, some types of sugar are highly refined and may contain animal products. Many store-bought brands are made with highly or ultra-processed ingredients, like coconut oil or preservatives. If you're buying vegan bread, it is always best to read labels.

Can I make bread with all-purpose flour?

You can substitute all-purpose flour for bread flour; however, it may not rise as much. In this case, I'd recommend kneading the dough for a few minutes on a lightly floured surface to get as many gluten strands forming as possible.

Can I make this bread in a Dutch Oven?

This recipe works well in a Dutch oven; however, I encourage you to line it with parchment paper before rising or baking the dough. Ensure the dough mixture is warm before adding it to the Dutch oven.

Hungry for more? Subscribe to my newsletter and follow me on Facebook, Pinterest, and Instagram for all the newest recipes!

👩🏻‍🍳 Recipe