Eggless Whole Wheat Bread -100% Whole Wheat Bread

Eggless Whole Wheat Bread -100% Whole Wheat Bread

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Who says whole wheat bread has to be dense, dry, and tasteless? This Eggless Whole Wheat Bread -100% Whole Wheat Bread recipe features the delightfully nutty taste of wheat in a fine-grained, moist, faintly sweet loaf.


Whole wheat bread


This bread is delicious. My favorite way to eat it is cut in thick slices, fresh out of the oven, with butter and cheese. It’s nice to know what ingredients are in it, and that it doesn’t have all sorts of weird chemicals.


eggless whole wheat bread


This may be the recipe that finally frees you from store-bought bread! Want more amazing bread recipes?


eggless bread

I’ve experimented with many different flours and in the end, adapted a great recipe that’s quick and easy and turns out a consistently good loaf. This is the recipe that allowed me to stop buying our sandwich bread – really.

check out my other bread recipes:

Homemade Bread Recipes

Subway Style bread

Hyderabad Dil Khush

Best Ever Banana Bread


I don’t want you to have to go through all that, though, so I’m sharing a step-by-step tutorial so that you can start turning out great loaves right away – and free you from store-bought sandwich bread forever! This homemade whole wheat bread recipe makes for great sandwiches and toast, and the taste is rich and complex. Best of all, this recipe is very easy to follow and execute.

Ingredients for Eggless Whole Wheat Bread -100% Whole Wheat Bread

  • 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

For step by step instructions do check out the video


Homemade bread doesn’t last quite as long as store-bought, and that’s because it doesn’t have all those same preservatives to keep it shelf-stable.

Once this bread is completely cool, slip it into a plastic bag to keep it from drying out. Then keep in in the fridge. It should last for at least a week.

You can also freeze it! I’d recommend slicing it first, that way you can just grab a slice or two from the freezer whenever you need it. It thaws very quickly. At room temp, it would probably only take a half hour or so, or pop it into the microwave for around 10 or 15 seconds.

This Post Has 14 Comments

  1. Epcibha

    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

  2. Epcibha

    What should be quantity of instant dry yeast as I have the same.thank u for the recipe

  3. Anu

    Is it really the regular cup amount u r taking?? looks less than 3 cups…Pls mention the measurement of 1 cup.

  4. Neetu Sirigiri

    1 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.

  5. Unknown

    Very easy and nice recipe. What should be the proportion of yeast for one cup of flour.

  6. Prachi

    So that's a 750 grm flour recipe? How big is the loaf exactly?

  7. Kankana

    For how long should we keept the dough for proofing?

  8. Neetu Sirigiri

    Until it's doubles in size. Do not follow time. As dough proofing depends on the current temperature in your city or county.

  9. Anonymous

    This comment has been removed by a blog administrator.

  10. sundeep

    Thanks for the recipe. I did not get a truly fluffy whole wheat bread. It was denser and rose a bit less than your video. A couple of clarifications would be helpful. You used some type of plastic cup measure that looks a bit different from usual 1 cup measures. Can you confirm what your weight of 3 cups amounted to (mine came in at 422g)? Also, what brand of whole wheat did you use. I get great results with (King Arthur) bread flour or a 50-50 mix of bread and whole wheat flour (bread is very fluffy and airy and cust is crackly out of oven) but not that great with all whole wheat (which is what I want fora regular bread for home (healthier)). I am wondering if the differences could be due to the type of flour mix you are using.

    Also, I used 1tbsp of Redstar active dry yeast which in your recipe whereas I use 1 tbsp with 4 cups of AP or bread flour. I guess more yeast can’t harm a recipe but wanted to check with you. Lastly, is oil (even sugar) optional (I prefer not to add them to keep the bread light and don’t add them in my bread flour dough). It is fun to bake and hope to get this recipe right in the next attempt. Thanks for sharing and for clarifying.

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