How to make the best bread machine whole wheat bread - This simple and easy recipe makes a basic crusty loaf with no kneading. Uses a combination of all purpose flour and whole wheat flour for a smooth, tasty loaf that's healthy.
Somewhere between my need to avoid unnatural food additives, my desire to cook and eat more like my grandma, and Joe and my attempts to live more frugally, I talked my husband into making our own bread.
It took months of convincing. He likes the bread from the grocery store, and he isn't into making more work for himself.
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After a lot of discussion with Amy Clark from MomAdvice, I posted a request on my local FreeCycle board for a bread machine. Only a few days passed before an offer came in, and Joe went to pick it up. And then it sat in our dining room for seven months, until the car crash forced us to become more serious about being frugal.
Of course, when I saw we, I really mean that I'm lying on the couch with an ice pack while Joe follows the recipe I gave him, but that's just as good as doing it myself, right?
Then we found the whole wheat bread recipe that Phoebe (who did not use a bread machine) had adapted from Crystal (who did use a bread machine). We made a few changes to reflect the ingredients we had on hand as well as our taste preferences.
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We were eager to try our bread, so we smeared real butter on the warm bread and topped it with a dollop of my homemade apple butter. It was comfort food at its finest.
This is a bread machine recipe, so you're going to need a bread machine. Often, you can find them for free or cheap at yard sales or on FreeCycle (which is what we did). But of course, you can also buy one that is fancy and new. The newer ones are obviously more advanced and easier to use than the older models.
That's it. I'm not kidding. When the machine beeps, we open the lid and eat the most delicious and light wheat bread we've ever had.
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I really like wheat bread with crunchy bits like seeds, so I am eager to experiment with this recipe and ingredients to see if we can get that kind of texture going.
This simple and easy recipe makes a basic crusty loaf with no kneading. Uses a combination of all purpose flour and whole wheat flour for a smooth, tasty loaf that's healthy.
Calories: 201 kcal | Carbohydrates: 41 g | Protein: 6 g | Fat: 2 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Trans Fat: 1 g | Cholesterol: 4 mg | Sodium: 313 mg | Potassium: 142 mg | Fiber: 3 g | Sugar: 9 g | Vitamin A: 87 IU | Vitamin C: 1 mg | Calcium: 35 mg | Iron: 2 mg
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Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.Bread machine whole wheat bread is easier than you think. Just a few ingredients tossed into the machine, and a few hours later a wholesome loaf of soft 100% whole wheat sandwich bread emerges almost by magic.
In the past few weeks, we’ve been our bread machine to nearly daily use. I love making bread at home, but with two toddlers underfoot, I’m glad to have a bread machine that does the work for me. My little ones are especially fond of my simple bread machine white bread, and they go nuts for my bread machine honey white bread, but I was hoping to up the nutritional content a bit by trying whole wheat.
I know there are a lot of transitional loaves out there, with part whole wheat and part white flour, but I decided to go all in and see how they like it. The crumb on this 100% whole wheat sandwich bread is softened a bit by adding a bit of olive oil, and then a hint of sweetness comes through thanks to the addition of maple syrup.
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All in all, it’s a very wholesome loaf that stays soft with baking and holds together beautifully when sliced. I couldn’t be more pleased.
The real test comes when I hand a slice to the babies. The verdict! Toddler Approved! Slather a slice with butter, and my little ones clean their plates every time.
This bread is soft and flavorful enough that it allows for a seamless transition from white bread to 100% whole wheat.And this mama’s happy that I didn’t have to sneak the whole wheat into the bread a cup at a time. It makes things simpler, and everyone’s happy with the outcome.
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In the next few batches, I’m planning on trying honey (instead of maple) as a sweetener, and I’ll be testing whether or not I can substitute butter for the olive oil to enrich this whole wheat loaf. I may also try adding small amounts adding whole grains like oats or millet, and maybe some flax seeds too.
If you’re not ready to go all in on 100% whole wheat, I’ve recently added a couple of transitional recipes as well. I’d suggest trying my Bread Machine Honey Wheat Bread or Whole Wheat Cinnamon Raisin Bread, as both have a good bit of sweetness to balance the whole wheat flavor.
I’m baking this as a 2-pound loaf in my Zojirushi Supreme Bread Machine, which makes beautiful horizontal loaves in a pan that uses two paddles for more efficient mixing. I’ve worked with many different machines over the years, and this one’s my favorite.
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I’ve also included instructions for a 1 1/2-pound loaf if you’re working with a smaller machine or a machine that bakes vertically since they don’t work as well with full-sized loaves.
To make this simple bread machine whole wheat bread, you’ll follow the instructions from the manufacturer of your machine. For most machines, that means starting with the wet ingredients first in the bottom of the pan. You then make an “island” on top of the wet ingredients with the flour, and then make a well in the flour to hold the other dry ingredients (in this case, salt and yeast).
That keeps everything dry until it’s time to start the machine, and allows you to do the time delay cycle if you’d like. (Even if you’re not doing a time delay, adding the dry on top of the wet helps the paddles evenly incorporate the flour without lumps).
Bread Machine Wheat Bread Recipe: How To Make It
Turn on the bread machine and select the “whole wheat” cycle. Some machines don’t have a whole wheat cycle, in that case, just choose basic yeast bread.
The main difference with a whole wheat cycle is that the machine gives the bread more rise time, which helps the yeast slowly digest the more nutritionally dense whole wheat flour. If you don’t have a whole wheat cycle, I’d suggest adding 1/2 tsp extra yeast to help make up for that.
Turn the machine on and let it go. It should make a loaf of whole wheat bread without any more intervention from you.
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Sometimes, however, it can help to watch for the first few minutes of the knead to ensure the water/flour balance is right. Add an extra tablespoon of water, if necessary, to help the dough come together. I’ve never had to do that with this recipe, but it’s always a good idea to watch just incase.
Note: This recipe is perfectly fine to do as a time delayed bread. Be sure you keep the salt and yeast above the liquid and in the flour so they don't get wet until the cycle starts.
To make this recipe without a bread machine, knead the dough until smooth, about 7 to 10 minutes. Allow to rise until doubled in volume, about 90 minutes. Punch down dough, knead for another 1-2 minutes, and form into a loaf.
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