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Eggless Whole Wheat Bread -100% Whole Wheat Bread
Eggless
✏️ By Neetu | Bake With Neetu
🥄 Prep: 15 min
🔥 Cook: 10 min
🍽 Serves: 2 servings
A soft, hearty, 100% whole wheat loaf that is eggless, wholesome, and made entirely from real food ingredients you can feel good about.
Why You'll Love This Recipe
There is something truly magical about pulling a warm, golden loaf of whole wheat bread out of the oven, and this Eggless Whole Wheat Bread recipe from Bake With Neetu makes that magic completely accessible to everyone. Whether you are new to bread baking or a seasoned home baker, this 100% whole wheat loaf is simple, satisfying, and absolutely delicious.
Whole wheat flour is packed with fiber, B vitamins, and essential minerals that white flour simply cannot match, making every slice a genuinely nourishing choice for you and your family. Since this recipe is completely eggless and free from refined sugar, it is a wonderful option for vegetarians, vegans, and anyone looking to embrace cleaner, more wholesome eating habits.
- ✅ 100% whole wheat flour means you get all the natural fiber, vitamins, and minerals retained in the bran and germ, supporting better digestion and sustained energy throughout your day.
- ✅ This recipe is completely eggless, making it suitable for vegetarians and vegans without compromising on texture, flavor, or the beautiful rise you expect from a great homemade loaf.
- ✅ With no refined sugar in the dough itself and only a small amount of regular sugar used to activate the yeast, this bread is a far healthier alternative to store-bought breads loaded with additives and preservatives.
- ✅ Using simple pantry staples like whole wheat flour, active dry yeast, oil, and water, this bread costs very little to make at home and gives you complete control over every single ingredient that goes into your family is food.
Ingredients You'll Need
(Full measurements in the recipe card below)
Dry
- • 3 cup whole wheat flour — 100% whole grain, high fiber
- • 1 tsp salt — flavor balance
- • 1 tbsp active dry yeast — leavening agent
- • 2 tbsp sugar — feeds yeast, aids browning
Wet
- • 1 cup warm water — activates yeast
- • 1/2 cup water additional — hydrates dough
- • 3 tbsp oil — keeps bread soft
Substitutions
| Ingredient | Swap |
|---|---|
| active dry yeast | instant yeast, use same amount, skip proofing step |
| sugar | honey or jaggery, same quantity |
| oil | melted butter or coconut oil |
⚠️ Water temperature is key, too hot kills yeast, too cold will not activate it, aim for 100 to 110 F
How to Make It — Step by Step
1
Proof the Yeast
Combine warm water, sugar and yeast in a bowl. Stir and let sit 10 minutes until foamy. If it does not foam, discard and start again.
2
Make the Dough
Add flour and salt to the yeast mixture. Pour in oil and additional water gradually. Mix until a rough dough forms, then knead 10 minutes until smooth and elastic.
3
First Rise
Place dough in an oiled bowl, cover with a damp cloth and let rise in a warm spot for 1 to 1.5 hours until doubled in size.
4
Shape and Second Rise
Punch down dough, shape into a loaf and place in a greased 9x5 inch loaf pan. Cover and let rise 45 minutes until dough crowns above the pan rim.
5
Bake
Preheat oven to 375 F. Bake 30 to 35 minutes until the top is deep golden and the loaf sounds hollow when tapped on the bottom. Cool on a wire rack before slicing.
Tips for the Best Result
Activate Your Yeast First
Always proof your yeast in warm water with sugar for 5 to 10 minutes before adding flour. If it does not foam up, your yeast is dead and the bread will not rise.
Do Not Skip the Knead
Whole wheat flour needs thorough kneading for at least 8 to 10 minutes to develop gluten strength. A well-kneaded dough will be smooth and spring back when you poke it.
Watch Your Water Temperature
Water that is too hot will kill the yeast and water that is too cold will not activate it. Aim for water that feels comfortably warm on your wrist, around 38 to 40 degrees Celsius.
How to Store
🧺
Room Temp
Store the cooled bread in an airtight container or wrapped in a clean cloth at room temperature for up to 2 days.
❄️
Refrigerator
Wrap the bread tightly in cling film or place in an airtight bag and refrigerate for up to 5 days.
🧊
Freezer
Slice the bread, wrap individual slices in cling film, and freeze in a zip-lock bag for up to 2 months.
Frequently Asked Questions
QCan I use instant yeast instead of active dry yeast?
Yes, you can use instant yeast in the same quantity and skip the proofing step by mixing it directly into the flour.
QWhy is my whole wheat bread dense and heavy?
Dense bread is usually caused by under-proofing, dead yeast, or not enough kneading. Make sure your dough doubles in size before baking.
QCan I replace oil with butter in this recipe?
Yes, you can substitute oil with an equal amount of melted butter for a slightly richer flavour.
QIs this bread suitable for people avoiding refined flour?
Absolutely. This recipe uses 100 percent whole wheat flour with no all-purpose or refined flour, making it a wholesome choice.
Nutrition Per Serving
| Nutrient | Per Serving (2 servings) |
|---|---|
| Calories | — |
| Protein | — |
| Carbohydrates | — |
| Fiber | — |
| Fat | — |
| Sugar | — |
Estimates only — values vary with exact brands used.
📋 Eggless Whole Wheat Bread -100% Whole Wheat Bread
Prep: 15 min | Cook: 10 min | Serves: 2 servings
Ingredients
- → 1 tbsp active dry yeast
- → 2 tbsp sugar
- → 1 cup warm water
- → 3 cup whole wheat flour
- → 1 tsp salt
- → 1/2 cup water (additional)
- → 3 tbsp oil
Instructions
- 1. Combine warm water, sugar and yeast in a bowl. Stir and let sit 10 minutes until foamy. If it does not foam, discard and start again.
- 2. Add flour and salt to the yeast mixture. Pour in oil and additional water gradually. Mix until a rough dough forms, then knead 10 minutes until smooth and elastic.
- 3. Place dough in an oiled bowl, cover with a damp cloth and let rise in a warm spot for 1 to 1.5 hours until doubled in size.
- 4. Punch down dough, shape into a loaf and place in a greased 9x5 inch loaf pan. Cover and let rise 45 minutes until dough crowns above the pan rim.
- 5. Preheat oven to 375 F. Bake 30 to 35 minutes until the top is deep golden and the loaf sounds hollow when tapped on the bottom. Cool on a wire rack before slicing.
▶ Watch Me Make It
See every step in action.
N
Neetu — Bake With Neetu
MasterChef India contestant turned healthy baking creator. I specialise in eggless, no-oven, and gluten free recipes made with real ingredients — no protein powder, no shortcuts. Subscribe on YouTube for a new recipe every week!
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Hi thank u for the easy recipe..will try it nd let u know the results..what should be the quantity if I use instant dry yeast
ReplyDeleteHi thank you. You can used 3/4 tsp of instant yeast
DeleteThank u
DeleteWhat should be quantity of instant dry yeast as I have the same.thank u for the recipe
ReplyDeleteHi thank you. You can used 3/4 tsp of instant yeast
DeleteIs it really the regular cup amount u r taking?? looks less than 3 cups...Pls mention the measurement of 1 cup.
ReplyDelete1 cup is 250ml, I used 3 cups for this recipe. The mixing bowl is really huge may be because of that the flour is looking less.
DeleteSo that's a 750 grm flour recipe? How big is the loaf exactly?
DeleteThis comment has been removed by a blog administrator.
DeleteVery easy and nice recipe. What should be the proportion of yeast for one cup of flour.
ReplyDeleteThank you so much. Use 1 tsp of active dry yeast
DeleteFor how long should we keept the dough for proofing?
ReplyDeleteUntil it's doubles in size. Do not follow time. As dough proofing depends on the current temperature in your city or county.
Delete