A simple and easy Whole Wheat Bread Machine Recipe. This is the perfect bread machine recipe for wholemeal bread that will make healthy and delicious sandwiches and toast for your family.
I love making a simple loaf of bread in my bread machine to use for everyday breakfasts and lunches, or as a side with a quick dinner. Bread Machine White Bread, Thyme Bread, Oatmeal Bread, and Seed Bread are some of my favorites, but I come back to this bread machine whole wheat recipe often too.
If you’re looking for healthy bread machine recipes, you have come to the right place. Using a bread machine to make wholesome homemade wheat bread is the easiest thing ever! You just toss the ingredients in and let the machine knead and bake your loaf for you.
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You only need six simple and inexpensive ingredients to make this whole wheat bread machine recipe. You’ll add them to your bread maker in the following order:
I’ve provided measurements in cups for your convenience, but measuring by weight is best. A digital scale will help you ensure that you are using the correct weight of flour.
The manufacturer’s instructions will tell you to add the liquids first, then the dry ingredients. The instant yeast always goes in last. This ensures that the yeast is separated from the liquids until the kneading begins, and is an important step to follow.
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Follow this recipe, using 50% strong whole wheat flour and 50% white bread flour. Increase the yeast to 1 ½ teaspoons, then follow the recipe as written.
You should store your homemade bread wrapped in plastic wrap or foil to keep it soft and fresh. Bread machine wheat bread can also be frozen, wrapped well and airtight, for up to two months. Avoid putting bread in the fridge, as the conditions there will dry out your loaf.
This Hamilton Beach programmable bread maker is very well rated on Amazon and available at a reasonable price. You can buy more expensive bread makers, but I would start with a basic one until you’re comfortable and know that you want to use it often.
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You should always make sure that your yeast is fresh and active. It could be that your yeast is dead, or you added too much salt or sugar, or you forgot to add the yeast.
This whole wheat bread machine recipe makes the best Peanut Butter and Jelly Sandwiches ever, and so much more! I can’t wait to hear about what you do with your homemade bread.
Did you make this? Be sure to leave a review below and tag me on Facebook , Instagram , or Pinterest !
Whole Wheat Bread For The Bread Machine Recipe
Step by step, simple instructions showing you how to make whole wheat bread in a bread maker. This whole wheat bread machine recipe is fail-proof and tasty.
Calories: 194 kcal , Carbohydrates: 37 g , Protein: 7 g , Fat: 4 g , Saturated Fat: 2 g , Polyunsaturated Fat: 1 g , Monounsaturated Fat: 1 g , Trans Fat: 1 g , Cholesterol: 6 mg , Sodium: 377 mg , Potassium: 187 mg , Fiber: 5 g , Sugar: 2 g , Vitamin A: 74 IU , Vitamin C: 1 mg , Calcium: 19 mg , Iron: 2 mg
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.Sneak Preview: This easy Bread Machine Brown Bread is made steakhouse style with whole wheat flour, bread flour, honey, and powdered cocoa (but it doesn’t taste like chocolate)–no rye flour.
Simple Whole Wheat Bread Recipe
This bread machine recipe reminds me of the dark brown bread mini-loaves we used to get at our local Steak and Ale (a now-defunct restaurant chain)–brought out on a wooden board with a serrated knife and garnished with whipped butter. You may find yourself looking for a white tablecloth and candles to complete the mood.
What’s funny is that after all these years, the bread was what I remember most about my steak dinner. I’m betting the people you feed will remember this bread the same way.
Oh Paula, this is without a doubt the very best bread recipe that I have come upon – well almost. Easy to make (thanks to your tips about bread machine usage). Tastes great and looks fabulous. I really liked that I could make small loaves which I shared with some neighbours and could freeze another loaf. Your recipes and tips are tops. Thanks so much. —Stephen What is the secret ingredient that makes this bread brown?
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The dark color comes from cocoa powder and whole wheat flour. But don’t worry. This bread doesn’t taste like chocolate. (Although chocolate in bread can be fabulous!) You could even call it honey wheat bread because it’s sweetened with honey.
Most of my bread recipes are mixed in a bread machine, then baked in a conventional oven. The bread machine does the mixing, kneading, and proofing. All you have to do is form the dough, let it rise again, then bake it in a conventional oven.
Speaking of shapes, I used three mini loaf pans that I can’t recommend enough. But you can make dinner rolls, one large loaf, or whatever you can imagine. That choice is your privilege as the baker.
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Select the DOUGH cycle, then Start. Within the first minute, open the lid to ensure the paddles are engaged and the dough clumps.
The dough should stick to the sides of the pan, then pull away cleanly when it’s just right. Use this surprising secret to fix the dough if it’s too dry or too wet to do this.
The dough should double in size by the end of the DOUGH cycle. If not, leave it in the machine until it doubles, then proceed to shape the loaves.
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Pull the dough from the bread machine pan onto a lightly floured surface. I like to use a silicone mat for easy clean-up.
Divide the dough into three equal portions and form each into a round ball. If the dough sticks to your fingers or the surface, spray with water instead of flour to avoid tunnels or holes in your bread.
Roll dough into a small square approximately 9 x 6 inches. Be sure to roll over the edges to compress any rogue bubbles.
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Use your pan as a guide to ensure the dough is the right size. The dough should be about one inch longer than the long side of the pan. If it’s too long, you will have too much dough on the ends, ruining the shape. If it’s too short, the loaf will be too tall in the middle and too short on the ends.
Cover the pans with a tea towel or loose plastic wrap for the final rise. The dough should proof until it’s not quite double in size. When the dough reaches the top of the pan, they are ready to bake. Slash with a lame or serrated knife if you like the look.
Yes. Make the recipe through step 7 in the recipe. Put the loaves in the refrigerator. The next day, take the loaves out of the fridge 2-3 hours before you want to bake them. When the loaves rise and are puffy, bake as directed.
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The dough should fill a third to half of the pan when you place the dough into the pan after shaping. If the pans are too big for the amount of dough, your loaves will look squat. If the pans are too small, the dough may rise too high and tear as it bakes
Parting Thoughts: I first published this recipe 12 years ago. Since then, I have revised the recipe and tested some substitutions. Originally, I made dinner rolls, but we like the mini-loaves better. They are more authentic. Speaking of authenticity, you must serve these loaves with softened butter, just like in restaurants. It is the absolute best way to eat this bread. And one more thing…if you should have any of this bread long enough to grow stale, try making this Bread Crumb Pudding.
If you need help, I’m happy to troubleshoot via email (faster than leaving a comment). Attach pictures and as many details as possible for the best advice.
Steakhouse Brown Bread
This Brown Bread Recipe is dark-colored bread like we used to get at the local Steak and Ale. Directions for mixing and kneading in a bread machine are included.
Serving: 1 (1/4 of a loaf) | Calories: 176 kcal | Carbohydrates: 32 g | Protein: 5 g | Fat: 4 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 2 g | Sodium: 278 mg | Potassium: 119 mg | Fiber: 3 g | Sugar: 6 g | Vitamin A: 137 IU | Vitamin C: 3 mg | Calcium: 12 mg | Iron: 1 mg
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