There’s something deeply comforting about the smell of fresh bread baking in the oven, especially when it’s homemade, wholesome, and good for you. This easy vegan whole wheat bread with yeast and molasses brings together the rustic charm of traditional baking with the simplicity of a foolproof method. If you’re searching for a soft, slightly sweet, hearty loaf that’s plant-based, this is the recipe you’ll want to keep forever. It’s the kind of bread that works for your avocado toast, your PB&J, or simply a warm slice slathered with dairy-free butter. Whether you’re new to bread baking or a seasoned pro, this easy no-fail wholewheat bread delivers every single time.

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Easy Vegan Whole Wheat Bread with Yeast and Molasses

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Prep Time 10

Cook Time 35

Total Time 45

Course Breakfast, Side Dish, Snack

Cuisine American, Western

Servings 12 Slices

Equipment

Mixing bowl A large one for mixing the dough.
Wooden spoon or silicone spatula For combining ingredients.
Loaf Pan (8.5 x 4.5 inch) This gives the classic sandwich bread shape.
Kitchen towel or plastic wrap For covering the dough while it rises.
Oven Conventional ovens work just fine.
Cooling rack Helps cool the bread evenly.

Ingredients

3 cups 100% whole wheat flour

Use stone-ground whole wheat flour for a nuttier texture. You can substitute with white whole wheat flour for a lighter loaf.

1 ½ teaspoons salt

Fine sea salt is best for even distribution.

2 ¼ teaspoons active dry yeast (1 packet)

You can also use instant yeast but active dry is more traditional and gives a nice rise.

1 ¼ cups warm water (around 110°F/43°C)

The right temperature is crucial to activating the yeast.

3 tablespoons unsulphured molasses

Adds a deep rich sweetness and helps with browning.

2 tablespoons olive oil

You can sub in another neutral oil if desired.

1 tablespoon ground flaxseed (optional)

Adds structure and healthy fats. You can skip this but it enhances the nutrition.

Instructions

Activate the Yeast

In a small bowl or measuring cup, combine the warm water and molasses. Stir well until the molasses dissolves. Sprinkle the active dry yeast over the mixture and let it sit for 5–10 minutes. It should become foamy on top — a sign your yeast is alive and ready to go.

Mix the Dry Ingredients

In a large bowl, whisk together the whole wheat flour, salt, and ground flaxseed (if using). Make a well in the center of the dry mixture.

Combine Wet and Dry

Pour the yeast mixture and olive oil into the well of the dry ingredients. Stir with a wooden spoon or spatula until a shaggy dough forms. It will be slightly sticky but should come together.

Knead the Dough

Turn the dough out onto a lightly floured surface. Knead for 8–10 minutes until the dough becomes smooth and elastic. If the dough is too sticky, dust with a little more flour — but not too much. You want a soft dough.

First Rise

Lightly oil your mixing bowl and return the dough to it. Cover with a damp kitchen towel or plastic wrap. Let it rise in a warm place for about 1 hour or until doubled in size.

Shape and Second Rise

Punch down the dough gently and shape it into a log. Place it in a greased loaf pan. Cover again and let rise for another 30 minutes. The dough should crest above the edge of the pan.

Bake

Preheat your oven to 375°F (190°C). Bake the bread for 35 minutes, or until the top is golden brown and sounds hollow when tapped.

Cool

Remove the bread from the pan and cool it on a wire rack for at least 1 hour before slicing. This is crucial — cutting too early can cause the inside to gum up.

Pairings

This homemade whole wheat bread is incredibly versatile, and you can serve it in so many delicious ways:

Savory: Try it as a base for a hummus and veggie sandwich, or top it with mashed avocado, sea salt, and red pepper flakes. It fits beautifully into Mediterranean diet recipes.
Sweet: Spread almond butter and sliced bananas on a slice for a protein-packed breakfast. Or toast it and drizzle with maple syrup for a lighter spin on French toast.
With soups: This bread loves to be dipped into lentil soup, tomato bisque, or any veggie-heavy stew you enjoy from your vegetarian recipes rotation.
For dessert: You can even get creative — slather a toasted slice with chocolate-hazelnut spread and chopped strawberries. It’s not a brownie recipe, but it satisfies that sweet craving.
On the go: Slice, toast, and top with nut butter and chia seeds for a quick snack. The density makes it great for travel or packed lunches.

FAQs

1. Can I use whole wheat pastry flour instead of regular whole wheat flour?

Whole wheat pastry flour has a lower protein content and isn’t ideal for bread-making. Stick with standard 100% whole wheat flour for the structure needed in this recipe.

2. Can I make this a no-rise whole wheat bread?

You can shorten the rising time, but skipping it entirely will make your bread very dense. If you're after a no-rise whole wheat bread, consider recipes with chemical leaveners like baking powder instead of yeast.

3. Can I make this recipe gluten-free?

Not this one, since it's dependent on gluten for its structure. However, if you’re looking for something similar, try an oat bread recipe no flour which is naturally gluten-free.

4. Is this bread keto-friendly?

No, it’s not suitable for keto recipes due to the whole wheat flour and molasses. You’ll want a recipe based on almond or coconut flour instead.

5. What’s the best way to store this bread?

Wrap it in a clean kitchen towel or keep it in an airtight container at room temperature for up to 3 days. For longer storage, slice and freeze it.