whole wheat bread machine recipe
The Best whole wheat bread machine recipe
This recipe is perfect for so many reasons. It’s great for everyday eating because it’s quick, healthy, and doesn’t take much extra effort. But it also works well for special occasions—imagine serving it with a simple salad or a hearty soup on a weekend dinner. My husband always says it’s the kind of bread that makes everything taste better, whether it’s for toast, sandwiches, or even just a slice with butter and jam. Plus, whole wheat is packed with fiber and nutrients, so it’s a healthier choice without sacrificing flavor or satisfaction. My kids ask for it all the time, and honestly, I don’t mind—it’s a win-win.
Whole Wheat Bread Machine Bread
A wholesome, nutritious loaf of bread made with whole wheat flour, perfect for daily use or as a healthy alternative to traditional bread. This recipe is a must-try for any occasion.
🥘Ingredients
- 3 cups whole wheat flour (or 3 cups all-purpose flour for a lighter texture)
- 1 ½ teaspoons active dry yeast
- 1 teaspoon salt
- 1 ½ tablespoons sugar
- 1 large egg
- ½ cup warm water (about 110°F)
- 1 tablespoon olive oil
- 1 cup grated zucchini or carrots
- 1 cup chopped nuts (e.g., walnuts, almonds)
- 1 tablespoon honey or maple syrup
👨🍳Directions
-
1
In a mixing bowl, combine whole wheat flour, yeast, salt, and sugar. Mix well. -
2
Add the egg, warm water, and olive oil. Stir until a smooth dough forms. If using add-ins, fold them into the dough gently. -
3
Place the dough into the bread machine’s dough pan. Use the ‘Whole Wheat’ or ‘Bread’ cycle, selecting a 1-hour 15-minute setting. -
4
Once the cycle completes, remove the dough from the machine. Let it rest for 5 minutes, then shape it into a loaf (or round) on a floured surface. -
5
Place the shaped dough into a greased loaf pan or directly into the bread machine’s pan if you prefer a free-form loaf. If using a bread machine, run the ‘Proof’ cycle (if available) or proof at room temperature for 30–45 minutes until slightly puffy. -
6
Preheat your oven to 375°F (190°C). Bake the bread for 30–35 minutes, or until golden brown. A toothpick inserted should come out clean.
🔧Equipment
- Whole wheat bread machine
- Mixing bowl
- Measuring cups and spoons
- Whisk
- Knife and cutting board (for shaping)
- Baking sheet
- Oven (for optional proofing or baking adjustments)
📊Nutrition Facts (per serving)
📝Notes
Tips
- For a softer texture, replace ½ cup of whole wheat flour with all-purpose flour.
- Ensure yeast is fresh by checking if it floats in warm water before use.
- Store bread in an airtight container to maintain freshness for up to 5 days.
- For extra flavor, toast the bread before slicing or add a sprinkle of herbs (e.g., rosemary) during shaping.
Substitutions
- {“flour”:”Whole wheat flour”,”alternative”:”Spelt flour or rye flour for a different grain flavor”}
- {“yeast”:”Active dry yeast”,”alternative”:”Instant yeast (reduce water slightly by 1–2 tbsp)”}
Watch Video Of How Whole Wheat Bread Machine Bread Works
❓ Frequently Asked Questions About Whole Wheat Bread Machine Bread
How long does it typically take to make whole wheat bread in a bread machine?
Whole wheat bread in a bread machine usually takes around 1–1.5 hours to bake, including the dough rising time. The exact time can vary depending on your machine’s settings—some models may require an additional kneading cycle or a longer proofing period for whole wheat, which has a coarser texture and absorbs more moisture.
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What ingredients are essential for homemade whole wheat bread in a bread machine?
The basic ingredients for a simple whole wheat bread recipe include:
– 1 cup whole wheat flour (or a mix of whole wheat and all-purpose)
– 1 tbsp sugar or honey (optional, for flavor)
– 1 packet (2 ¼ tsp) active dry yeast
– 1 tbsp olive oil or melted butter
– 1 ¼ cups warm water (about 110°F/43°C)
– 1 tsp salt
– Optional: 1 tbsp honey, 1 tbsp milk, or extra whole wheat flour for texture adjustments.
Some recipes also include seeds (sunflower, sesame) or nuts for added crunch.
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Can I use a mix of whole wheat and all-purpose flour for better texture?
Yes! Using a 50/50 blend of whole wheat and all-purpose flour often yields a softer, more tender loaf compared to using only whole wheat. The all-purpose flour adds structure and reduces the bread’s density. For example, you could use ½ cup whole wheat flour + ½ cup all-purpose flour instead of all whole wheat. Adjust liquid slightly if needed to balance moisture.
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What adjustments should I make if my whole wheat bread turns out dense or dry?
If your bread is dense, try these fixes:
– Increase liquid by 2–3 tbsp (whole wheat absorbs more moisture).
– Add a little extra yeast (½ tsp) to encourage fermentation.
– Use warm water (not hot) to activate yeast properly.
– Reduce kneading time (if your machine has a knead setting, try a shorter cycle).
If your bread is too dry, add:
– 1–2 tbsp milk or water to the dough before starting.
– A splash of honey or molasses for moisture retention.
– Check flour temperature—whole wheat can absorb more liquid if too dry.
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Can I store homemade whole wheat bread and how long will it last?
Whole wheat bread is best consumed within 2–3 days for optimal freshness. To store:
– At room temperature: Wrap tightly in plastic wrap or an airtight container. It will last 2–3 days and stay soft.
– In the fridge: Keeps for 4–5 days but may dry out faster.
– Freezing: Slice and freeze for up to 3 months. Toast from frozen for best texture.
To revive slightly stale bread, toast it or brush with melted butter and warm in the oven for 5–10 minutes.
