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5 from 1 vote

Whole Wheat Vanilla Bread

A soft, fluffy vanilla bread with a hint of sweetness and the addictive fragrance of vanilla. It slices easily and is perfect with a dab of butter for a heavenly snack.
Prep Time20 mins
Cook Time50 mins
Total Time1 hr 10 mins
Course: Bread
Cuisine: American
Diet: Vegan, Vegetarian
Keyword: Vanilla Bread
Servings: 12 slices
Calories: 166kcal


  • 2 cups whole wheat flour
  • 2 cups all-purpose flour
  • 2 ½ teaspoon active dry yeast
  • 1 tablespoon sugar
  • 1 vanilla bean (or 3 teaspoon pure vanilla extract)
  • 1 cup nondairy milk
  • ½ cup water
  • ¼ teaspoon salt


  • Mix the yeast with the water and sugar and wait a few minutes until it froths, indicating the yeast is alive.
  • Cut the vanilla bean in half lengthwise, scrape the seeds out with a small knife, and add to the yeast. If using vanilla extract, add it now.
  • Add the soymilk, the salt, all-purpose flour, and 1 cup of the whole-wheat flour. Knead and add the last cup of whole wheat flour slowly, until you have a resilient but smooth dough, about five to eight minutes.
  • Place the ball of dough in a bowl coated lightly with oil. Turn over once to coat the top with oil, cover with a kitchen towel, and let the dough rise in a warm place until doubled, about 90 minutes.
  • Punch the dough down and shape it into an oval. Place in an oiled loaf pan and cover loosely. Let the dough rise until it domes around the top of the loaf pan.
  • Bake in a 350-degree preheated oven for 50 minutes. Remove to a rack and let it cool for 10 minutes. Then unmold from the pan and continue cooling on the rack.


Calories: 166kcal | Carbohydrates: 33g | Protein: 6g | Fat: 1g | Saturated Fat: 1g | Sodium: 61mg | Potassium: 147mg | Fiber: 3g | Sugar: 2g | Vitamin A: 79IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 2mg