Your search for the best whole wheat bread machine recipe ends here. Our 100% whole wheat bread recipe is perfect for your bread maker, delivering delicious homemade bread every time.
This recipe has no white or bread flour yet yields a soft, tender whole wheat loaf that's perfect for toast or sandwiches.
Ingredients
- Water - 312 gms (+2 tbsp)
- Salt - 2 tsp
- Sugar - 3 tbsp
- Milk Powder - 1 tbsp
- Oil - 2 tbsp
- Flour - 480 gms (+ 2 tbsp)
- Yeast - 1 tsp
Choosing the right Whole Wheat Flour
When selecting whole wheat flour for making bread, it's crucial to choose flour made using the roller milling process rather than stone-ground flour. The roller milling process preserves more protein content, resulting in a crumb that's perfect for toasts and sandwiches.
In India, it's best to avoid using chakki atta and regular whole wheat flour brands like Aashirvaad and Pillsbury, as they do not yield a softer crumb suitable for bread. Instead, I recommend Raw Himalayas or TWF Flours for the best results.
However for US residents it does not make any difference as the variety of wheat available is different. So you can opt for stone ground flour as well.
King Arthur Whole Wheat Flour and Bob's Red Mill Whole Wheat Flour (Red Packet) are excellent choices due to their high quality and consistent results.
Disclaimer: This is based on my personal experience and is not sponsored by any brand.
Ingredient Tips
- Water: You can substitute water with milk. If you do so, skip adding milk powder. Ensure the milk or water is at room temperature and not straight from the fridge.
- Sugar: Both white and brown sugar work perfectly fine. Choose based on your preference or availability.
- Milk Powder: Also known as powdered milk in some parts of the world. If using milk, omit this ingredient.
- Oil: Olive oil is my preferred choice for this recipe, adding a rich flavor and moisture to the bread.
- Yeast: Use only instant yeast or bread machine yeast. Other types like the active dry yeast won't produce the desired results. If you haven't baked in a while, it's best to purchase a fresh packet of yeast for optimal performance.
Please scroll to the end of the post to print out the recipe card.
Step by Step Instructions
Mastering bread-making in your bread machine is a cinch when you nail the ingredient order. Just fill your bread machine pan, select the perfect baking cycle, and let it handle the dough cycle - from mixing to proofing. And before you know it, you'll be indulging in freshly baked, delicious bread straight from your machine.
Step 1: Preparation
- Ensure the dough hook (kneading blade) is securely in place before adding ingredients.
Step 2: Ingredient Assembly
- In the bread pan, add ingredients in this order: water (or milk), salt, sugar, milk powder, oil, flour, and yeast.
Step 3: Bread Machine Settings
- Weight: 750 grams
- Color: Medium
- Option: Whole Wheat Setting
- Press Start and allow the machine to complete the whole wheat cycle.
Step 4: Baking
- Around 3-5 minutes into the kneading process, lift the lid of your bread machine to assess the dough consistency. It should have formed into a cohesive ball, feeling moist when touched. Adjust the consistency by adding more flour if too wet, or a little water if too dry.
- I added 2 tbsp additional flour to the pan.
- Please note that you can open the lid to check on your dough during the kneading process only. Once the machine enters into the resting or proving stage do not open the lid after that.
- Once the bread machine cycle ends, your homemade bread will be ready to be devoured.
- All the kneading, proving, and baking happen seamlessly in the bread machine pan itself, simplifying your baking process.
Step 5: Serving
- Using oven mitts, carefully lift the bread pan and invert it onto a wire rack to release the whole wheat sandwich bread.
- Allow it to cool for 30 mins before slicing and enjoying your very own bread made in the easiest way possible.
Storage Instructions:
- Room Temperature: Once cooled completely, store your freshly baked whole wheat sandwich bread in a bread box or airtight container at room temperature for up to 2-3 days.
- Refrigeration: For longer storage, tightly wrap the bread in plastic wrap or aluminum foil and store it in the refrigerator for up to 1 week.
- Freezing: To freeze, slice the bread and wrap individual slices or the whole loaf tightly in plastic wrap and then aluminum foil. Place in a freezer bag or airtight container. It can be stored in the freezer for up to 3 months. Thaw slices as needed at room temperature or gently reheat in a toaster or oven.
Pro Tips:
- Choose Fresh Whole Wheat Flour: Opt for relatively new whole wheat flour from the supermarket to ensure freshness and avoid any strange or off tastes in your bread. I have not tested this recipe for freshly milled flour at home.
- Consider Buttermilk for Softer Bread: For an even softer texture, you can substitute water with milk or even buttermilk. The slight acidity of buttermilk tenderizes the gluten, resulting in a softer loaf of bread. Just skip the milk powder if using milk.
- Be Mindful of Measurement and Environment: Accurate measurements are crucial, especially for flour and liquids. Factors like kitchen temperature and humidity can affect dough consistency. If the dough appears too dry or wet during kneading, adjust by adding small amounts of water or flour accordingly.
- Avoid Cold Liquid: Using cold milk or water can slow yeast growth, impacting the bread's rise. For bread machines without a specific pre-heating feature, opt for room-temperature liquids to promote optimal yeast activity. If your machine, like my Lifelong Bread Machine, has a pre-heating mode for the whole wheat bread setting, room temperature liquids work perfectly fine. However, if your machine lacks this feature, choose lukewarm water or milk instead. Ensure the temperature isn't too hot, as it can harm the yeast.
- Monitor Dough Consistency: Around 3-5 minutes into kneading, check the dough consistency. It should form a cohesive ball, neither too dry nor too wet. Adjust as needed to achieve the ideal dough texture for successful baking.
- Follow Bread Machine Instructions: Some bread machines may require making a well in the flour and adding yeast into it. Be sure to carefully read the manufacturer's guidelines for your specific bread machine model. Following the instructions ensures proper yeast activation and optimal bread-making results.
- Achieving a Lighter Whole Wheat Bread: For a lighter whole wheat bread with a texture closer to store-bought varieties, consider substituting 50% of the whole wheat flour with white flour or all-purpose flour. However, note that this adjustment will result in a bread that is not 100% whole wheat bread. It will yield a softer light wheat bread, resembling supermarket-style whole wheat bread. Experiment with the ratio to find the perfect balance of texture and flavor for your preferences.
Why did my Bread Collapse?
I’ve tried this recipe three times and learned valuable lessons along the way. If your bread flattens or sinks rather than forming a dome, you might be making one of these mistakes:
- Using the Wrong Flour: The first time I tried my hands on whole wheat bread machine bread, it resulted in a dense, rock-hard loaf. The problem was using regular chakki ka atta, which didn’t form enough gluten. Switching to Raw Himalayas flour made a significant difference.
- Too Much Liquid: The next time that is in my second attempt, the bread sank (as seen in above picture). I realized I was using too much liquid. I substituted maple syrup with regular sugar and reduced the oil from 4 tablespoons to 2 tablespoons.
- Too Much Yeast: My third attempt produced a decent loaf but without the characteristic dome. The issue was using too much yeast, causing the dough to rise too quickly and then collapse.
By fixing these issues, my fourth attempt was perfect, and I’m confident you can achieve the same results with these adjustments.
Additionally, reducing the amount of salt can also cause the bread to collapse, as salt moderates yeast activity.
Without enough salt, the bread may rise too quickly and then fall.
Follow these tips along with maintaining the water temperature to ensure your bread turns out beautifully each time.
Frequently Asked Questions
This recipe already produces a light and airy whole wheat bread without needing any additional ingredients. However, if you prefer an even softer, more elastic crumb, adding vital wheat gluten can be beneficial. It enhances the dough's rise and improves texture. If your bread tends to be too dense, try incorporating 1 tablespoon of vital wheat gluten for two cups of whole wheat flour.
When making bread in a bread machine, it's crucial to ensure that the dough forms a cohesive ball during the kneading process and pulls away cleanly from the sides of the pan. If the dough doesn't form a ball, adjust the consistency by adding more flour or water as needed. Before the proofing cycle begins, check that the dough feels moist and holds its shape as a ball. If it doesn't, pause the machine, remove the dough, shape it into a ball, and place it back into the machine before continuing with the process. Additionally, avoid opening the lid after the dough enters the proofing cycle to ensure proper rising.
A flat or sunken top can result from too much yeast, excessive liquid, or overproofing. Ensure you use the correct yeast amount, measure liquids accurately, and do not let the dough rise for too long.
For best results, use a high-protein whole wheat flour like King Arthur Whole Wheat Flour or Bob's Red Mill Whole Wheat Flour (Red Packet) in the US, and Raw Himalayas or TWF Flours in India. Avoid using chakki atta as it may not develop sufficient gluten.
Yes, if your bread machine instructions specify making a well (small indentation) in the flour for the yeast, follow this step. It helps keep the yeast separate from the liquid ingredients initially, ensuring proper activation.
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100% Best Whole Wheat Bread Machine Bread recipe
Ingredients
- 312 gms Water
- 2 tsp Salt
- 3 tbsp Sugar
- 1 tbsp Milk Powder
- 2 tbsp Oil
- 480 gms (4 cups) Whole Wheat Flour, + 2tbsp
- 1 tsp Instant Yeast
Instructions
Step 1: Preparation
- Ensure the dough hook (kneading blade) is securely in place before adding ingredients.
Step 2: Ingredient Assembly
- In the bread pan, add ingredients in this order: water (or milk), salt, sugar, milk powder, oil, flour, and yeast.
- Step 3: Bread Machine Settings
- Weight: 750 grams (1.5lbs)Color: MediumOption: Whole Wheat SettingPress Start and allow the machine to complete the whole wheat cycle.
Step 4: Baking
- Around 3-5 minutes into the kneading process, lift the lid of your bread machine to assess the dough consistency. It should have formed into a cohesive ball, feeling moist when touched.
- Adjust the consistency by adding more flour if too wet, or a little water if too dry. I added 2 tbsp additional flour to the pan. You may or may not need the additional flour.
- Please note that you can open the lid to check on your dough during the kneading process only. Once the machine enters into the resting or proving stage do not open the lid after that.
- Once the bread machine cycle ends, your homemade bread will be ready to be devoured. All the kneading, proving, and baking happen seamlessly in the bread machine pan itself, simplifying your baking process.
Step 5: Serving
- Using oven mitts, carefully lift the bread pan and invert it onto a wire rack to release the whole wheat sandwich bread.
- Allow it to cool for 30 mins before slicing and enjoying your very own bread made in the easiest way possible.
Notes
- Water: You can substitute water with milk. If you do so, skip adding milk powder. Ensure the milk or water is at room temperature and not straight from the fridge.
- Sugar: Both white and brown sugar work perfectly fine. One can also use jaggery powder. Choose based on your preference or availability.
- Milk Powder: Also known as powdered milk in some parts of the world. If using milk, omit this ingredient.
- Oil: Olive oil is my preferred choice for this recipe, adding a rich flavor and moisture to the bread.
- Yeast: Use only instant yeast or bread machine yeast. Other types like the active dry yeast won't produce the desired results. If you haven't baked in a while, it's best to purchase a fresh packet of yeast for optimal performance.
- Opt for fresh whole wheat flour from the supermarket to ensure freshness and avoid off tastes. This recipe hasn’t been tested with freshly milled flour.
- Substitute water with milk or buttermilk for a softer texture; skip the milk powder if using milk.
- Accurate measurements are crucial, especially for flour and liquids. Adjust by adding small amounts of water or flour if the dough appears too dry or wet during kneading.
- Use room temperature liquids to avoid slowing yeast growth. If your bread machine lacks a pre-heating feature, use lukewarm liquids.
- Check dough consistency 3-5 minutes into kneading. It should form a cohesive ball that is neither too dry nor too wet.
- Follow your bread machine’s instructions carefully, such as making a well in the flour for the yeast if required.
- For a lighter texture similar to store-bought bread, substitute 50% of the whole wheat flour with white or all-purpose flour, noting this adjustment will not yield 100% whole wheat bread.
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