100% Best Whole Wheat Bread Machine Bread recipe

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5 from 2 votes

This easy whole wheat bread machine recipe creates a soft, fluffy loaf perfect for sandwiches and toast

Course Breakfast

Cuisine American

Prep Time 5

Cook Time 4

Servings slices

Calories 175kcal

Ensure the dough hook (kneading blade) is securely in place before adding ingredients.

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: Medium
Option: Whole Wheat Setting
Press Start and allow the machine to complete the whole wheat cycle.

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.

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.

Substitutions:

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.

Notes:

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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