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

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

5 from 4 votes

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

This no knead plant-based bread recipe is oil-free and an easy way to make homemade wfpb (whole-food plant based) bread with 5 ingredients that’s perfect for beginners.

Prep Time30

Cook Time50

Total Time1 10

Course: Side Dish

Cuisine: American

Diet: Vegan

Servings:

Calories: 140kcal

Author: Denise Perrault

Ingredients

4 cups whole wheat flour
1 tablespoon instant yeast
½ teaspoon salt
2 teaspoons maple syrup
2 cups water warm not boiling

US Customary - Metric

Instructions

Start with a warmed mixing bowl and bread pan for bread-baking success.
Mix the warm water and maple syrup in a small dish.
Combine the flour, yeast, and salt in a medium mixing bowl.
Slowly add the water mixture, stirring until all the ingredients are wet. You will use all of the water. Use your hand to mix at the end to ensure all the flour is wet.
Add the dough to a non-stick loaf pan (I used 9 x 5 inch). If you want to ensure the bread won't stick to the pan, line it with parchment paper first.
Lightly cover the pan with a tea towel or parchment paper and place the pan somewhere warm. Let the dough rise for 20 minutes until it's nearly double the original size.
Preheat the oven to 400 F (200 C). Remove the covering from the bread ban and bake the bread in the middle of the oven for 40 minutes. Note: If you line the pan with parchment paper, remove it after 30 minutes. Place the bread back in the loaf pan and bake for another 10 minutes until golden brown.
Remove the bread from the oven and place it on a cooling rack. Let it cool for 10 minutes before removing it from the pan.

Notes

This recipe works well with a mix of flour, including whole wheat and strong wheat bread or oat flour. Whole grain flour is a good substitute for whole wheat flour used 1:1.
To store bread, wrap it in parchment paper and place it in an airtight container or sealed bag. It stays fresh on the counter for 3 days or in the fridge for 5 days.
To freeze, slice the bread, separate the slices with parchment paper, and place the slices in a freezer-friendly container. Toast to thaw. It freezes for 3 months.
If the bread sticks in the pan, after cooling for 10 minutes, carefully run a butter knife around the edges of the pan. Flip the pan over. If the bread doesn't release, prop it over a baking dish or something not so high that the loaf will crash down and break.

Nutrition