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It is no secret that I’ve been working to perfect a honey whole wheat sandwich bread machine recipe for months now. I was not only looking for a recipe that was reliable and tasted good of course, but that also didn’t contain any “unusual” ingredients like dried milk powder or wheat gluten. For a gluten-free option, try this Paleo Bread!
We absolutely LOVE the honey whole-wheat loaf from Great Harvest, and if they can make it with only five simple ingredients (freshly ground whole-wheat flour, water, honey, salt & yeast) then I should be able to do it too!
Featured Comment
Wow! Your recipe has it all! First, of course, it’s delicious. Density is perfect, and my favorite part is that it is so low in salt.
Perfect Whole Wheat Bread Machine Recipe
So after months of experimenting, I am thrilled to finally have a homemade bread recipe to share. And while this recipe comes out just right 9 times out of 10, I’ve learned that things can’t always be “perfect” when it comes to baking bread machine recipes.
If you aren’t weighing your ingredients and instead just measuring them out like me, or if you live in a place where the humidity might change from time to time … well then, expect some occasional surprises with the outcome of your bread.
I have learned one valuable trick though (from a blog reader!), and that is to check on the bread once or twice during the kneading process to make sure the dough looks “right.” I’ve caught mine looking too wet and sticky a couple of times, so I’ve added a few sprinkles of flour to get things back on track before the baking started. Using whole wheat flour is crucial here! Not only does it make your bread recipe more nutritious, but it's also more filling and flavorful.
I also want to share that this particular recipe makes a loaf that is on the larger side, which I like because then I don’t have to replenish our bread supply every two days. This loaf also comes out with a lighter crust due to its big size, and that is a plus in my book as well.
Serve bread warm with homemade soup or use it to make delicious whole grain sandwiches!
Easy Trick for Perfect Homemade Whole Wheat Bread Crust
After your honey whole wheat bread has finished baking let it rest for a couple of minutes until it’s cool to the touch. Then remove the bread from the pan and wrap it completely with a clean cotton or linen tea towel. Place the wrapped bread on a rack to cool.
The towel helps stop the bread’s moisture from being drawn out in the open air while still being breathable enough to keep the crust from turning mushy.
Once bread is completely cool you can put it in a plastic bag to keep the crust soft for longer.
Can I Make This Honey Whole Wheat Sandwich Bread in the Oven Instead of a Bread Machine?
Yes, this recipe for honey whole wheat bread also works in the oven. Keep in mind that this recipe is for a 2lb loaf so you'll need a large pan (or split it between two smaller bread pans).
The first option is to use your bread maker to mix and proof the dough, then remove it to bake in the oven. If you don’t have a bread maker, though, you’ll need to make several adjustments to make this whole wheat sandwich bread with honey by hand:
- Add the hot water, a packet (2 ¼ teaspoons) of regular active dry yeast, and 1 teaspoon of honey to a large bowl or electric mixer. Stir gently to combine.
- Tip: Put a little oil in your measuring spoon before the honey and it won't stick.
- Let the mixture rest until the yeast activates (10-15 minutes). You’ll know it’s ready when plenty of bubbles have formed.
- Mix in the remaining honey, oil, and salt.
- Add the flour 1 cup at a time, fully incorporating each before you add the next one. Dough should be soft and not too sticky.
- If you’re not weighing flour the amount each person scoops can vary. Add more or less flour, as needed.
- Either with a dough hook or by hand, knead the dough for 7-12 minutes, or until elastic. You can tell if dough is kneaded enough by poking it; if the dough bounces back quickly kneading is done.
- Cover the dough with a clean towel to lock in heat and prevent drying. Let it rise until doubled in size (1-3 hours).
- Punch the dough down, then shape your bread loaf. Place dough in a greased pan, then cover again to rise until doubled.
- Bake honey whole wheat bread at 375 F for about 30 minutes or until crust has browned.
- Note: Cooking times will vary depending on loaf size and oven, adjust as needed.
Why Didn’t my Yeast Activate in Homemade Bread?
Old or inactive yeast: Yeast is alive and will become inactive under certain conditions. Honey or any type of sugar helps to activate it. Before you bake, make sure the yeast hasn’t expired. Once opened, a container of yeast only keeps for about four months when stored in cool environment, like the fridge. High temperatures can make yeast inactive quicker.
Water temperature: The water should be between 105 and 115 degrees F, a lukewarm temperature that you can comfortably wash your hands in. Too cool and the yeast won’t activate, too hot and it kills the yeast.
Not added to the bread machine correctly: Most bread machines have very specific instructions for how to add the yeast. The general rule is to keep the yeast dry; if your bread machine doesn’t have a yeast compartment, see if it helps to dig a small well in the flour to keep yeast from activating too soon in the cycle. If you prefer a version without a brand machine, make this Whole Wheat Bread!
Didn’t wait long enough: If you’re making this recipe by hand make sure you wait until the yeast has fully activated before adding other ingredients.
If you enjoyed this honey whole wheat sandwich bread or have any good bread-making tips or recipes that you’d like to share, please do so in the comments below!
Honey Whole-Wheat Sandwich Bread (for bread machine)
Ingredients
- 4 ¼ cups whole-wheat flour
- ½ teaspoon salt
- 1 ½ cups water (warm (not too hot or it will kill the yeast))
- ¼ cup honey
- 2 tablespoons olive oil (or melted butter)
- 2 ¼ teaspoons active dry yeast (1 packet, or bread machine yeast)
Instructions
- Layer the dry ingredients into the bread pan, according to manufacturer's instructions (check the user manual for this).
- Make a well and place the wet ingredients on top of the dry ingredients. My particular bread machine (this one is similar) has a separate area for yeast; please consult your bread machine's instruction manual for yeast placement as this is very important!
- Select the whole wheat option on your bread machine and press start. My machine takes 5 hours to make a whole wheat sandwich loaf.
Notes
- Be sure to check your bread machine's instructions for how ingredients should be layered. This recipe goes by my machine's (the Oster ExpressBake Bread Maker is similar) preference which is dry ingredients first, then wet ingredients on top.
- This recipe has been around for a while, and I've read many comments about adapting it to bake in the oven. If you still want to use your bread machine, though, you can select the dough cycle to get the dough just right, then transfer to a bread pan and bake the bread in the oven.
Katie Grace says
Do you have a bread slicing guide and, if so, which one do you have? And do you like it?
100 Days of Real Food says
I don't...I just slice mine free-hand!
Pat says
Tried making this in the bread maker last night. I think I may not have measured the amount of whole wheat correctly as it came out very hard and dense. Still tastes good (especially with fresh peanut butter and honey!), but I'm hoping my next loaf is a little lighter.
NewRealFoodEater says
We loved this bread. I don't have a bread machine and used directions from a previous commentor and it worked great (I think I might invest in one now!) Thank you Lisa for changing my family's eating habits. It was no problem getting my husband on board with "real food" eating because every recipe I made from your sight he gobbles up.
One question I do have for you...I have a nine month old daughter at home who cannot eat honey until she is 1 years old (even if baked). Is there something I could substitute? Or should I just try to leave it out?
Thanks!
100 Days of Real Food says
So glad you are enjoying the blog! I have never tried it but maple syrup might work...let me know!
NewRealFoodEater says
I tried the bread with maple syrup instead of butter, and it came out wonderfully! I am very excited. My daughter can now eat it. When she turns one, we will probably go back to honey, but for now this is perfect! Thanks!
Stephanie says
Hi! Just wanted to say I just made this bread, and it was great! It was my first time to use my bread machine. Even my husband liked it, who was very skeptical that a bread machine could make good bread.
Tessa says
Just make it by hand...or a stand mixer. I think you should know by feel if the dough is "right." I make bread once a week using just bread flour, water, honey, yeast, and salt.
Make sure your yeast is active, let it rest before adding a bunch of flour.
Don't over work it. Let it rest and double, then punch it down and only work it enough to get the big bubbles out. Then roll it and put it in the pan, let it rise...then bake it! You know immediately at the water, yeast, and honey stage if something is wrong with your yeast.
Mrs Dan says
Tessa,
Is there any way you can explain step by step the stand mixer method? Ive never made bread before and never used yeast before so I dont know what the dough should feel like. Also, what do you mean "Let it rest and double" what does double mean? Thanks!
Brittney says
I don't know what I've done wrong each time but it's always somthing. I've made this 3 times, first time the dought seemed perfect, the only problem was this loaf was doughy in the middle. The next one the dought was really hard and dense and the loaf turned out was to tough, yet a little doughy in the middle. And this last time the dough was weird again, wet and sticky, so I added some flour, it didn't rise that well and it turned out doughy in the middle even though I cooked it for longer. Any suggestions? I've tried Whole wheat bread flour and just whole wheat flour.
100 Days of Real Food says
To be honest making bread can be a challenge. I make it the same way with the same ingredients each time, and it always comes out a little different. I think you should just keep experimenting like you are until results start to improve. Weather and altitude and all sorts of other factors can make a difference.
Erin says
This may be a silly question but I've only just started baking bread, and just this week got a bread machine... but it's second hand and I don't have a manual. The recipe I just used for a regular white bread used 3 cups of regular flour, and the loaf rose to the top of my bread pan. It seems like a recipe using 4+ cups will end up overflowing my bread pan... or will it not rise as much because it's using wheat flour?
100 Days of Real Food says
If a 3-cup recipe filled the bucket in your machine then I agree a 4+ cup recipe would probably be too much
LaDona says
The recipe that I have been using called for powdered milk. A couple of days ago I substituted the powder milk for homemade buttermilk (but I am sure store bought would work fine too, I am trying it out now). It turned out yummy. I think it falls with in the guide lines of this website. Here is my recipe:
1/8 c buttermilk
1/3 c honey
1 1/2 tbs melted butter, organic of course :-)
3 c. whole wheat flour (I use white whole wheat flour from King Arthur)
1 1/2 tsp salt
1 1/2 tsp active dry yeast
Michelle says
Is it possible to use this recipe without a bread machine?
100 Days of Real Food says
Some have left comments describing how they successfully made the recipe without a bread machine.
Dione says
Hi. I make a similar recipe regularly as i have a wee boy who suffered from severe eczema until we started removing processed foods from our diet. And hey presto no more eczema :). One thing you might consider changing with your recipe is the yeast - try sourcing fresh compressed yeast. We get it from our local supermarket bakery and costs about $1 for 100gms. Really cheap considering you only need 10gms for a loaf (work out about 5gms for 1tsp yeast) you activate it in warm water before adding to machine. Yeast should be alive and anything that comes of a shelf in a packet is not live yeast which means there is some kind of chemical additive to make it act like live yeast. :)
Jan says
I can never get bread to rise right without proofing the yeast first- that is I mix the yeast in warm water until it bubbles- you can't use water that is too warm more like tepid. I never have luck with putting in the dry ingredients first even though that's what the directions say. Also I think the loaf comes out too hard baked in the bread machine- I just mix the dough then transfer to a buttered loaf pan to bake in the oven.
Ashley says
Do you use the "fast" yeast or the regular active dry? I was told to use the fast rising kind with my bread machine, but not sure if it makes a difference for the recipe. Thanks!!
100 Days of Real Food says
I use active dry yeast.
Crystal says
I made this today, but I used the oven instead of a bread machine. I used the 3 and 1/2 cups of whole wheat flour and I used 1/4 cup of oil instead of 2 tablespoons ( I saw the comments about the dough being dry). The rest of the ingredients I did not alter. I let it rise twice ( like Lana) then I baked it for 35-40 minutes on 350 degrees. It turned out really good and it was not dry at all. Also I tented some aluminum foil and laid it on top tot keep it from getting too brown on top and I used my hand held mixer(it worked well).
Sara says
My dough looks really dry (before baking) -- should I add water?
Stephanie says
HELP!
I have the same bread machine as you, and have tried this recipe 2x and it has not turned into a loaf at all! The first time it was a lump of hard-as-a-rock bread (after it cooled it was too hard to even cut). So I made some changes. I made sure my water wasn't too warm by taking its temp. I used a different brand of flour. I added 1/3 cup of gluten. I checked during the kneading, and it seemed fine...maybe a little dry, but it was the first time I had looked at the dough, so, hard to tell. It was mixed and looked normal. But then it really didn't rise. I checked again after the machine was quiet, and it never really "poofed up" like I have seen happen to dough I mix by hand. After cooking, this 2nd time, it was also not a loaf, but a bumpy lump...but a bit softer, maybe from the gluten. I took it out 5 min early, and the crust and several parts, especially on once side were hard/dense still. Some of the middle was soft enough to pick off and eat...and it had a good taste, but some of it was still doughy and very yeasty on the inside (tasted like yeast). I have pictures, if you want me to send them to you.
Does it disturb the machine when I open it to peek? I figured a quick peak during kneading was fine, because you said to do that. I also peaked when the machine was quiet and not yet baking...and that is when I noticed it had not risen.
My yeast is dated Sept 1012 and I recently used some from the same pack to make pizza and it was fine. My flour for the last "loaf" is a year old, but was in the freezer the whole year. It defrosted on the counter overnight. The first "loaf" the flour was brand new from the store.
This time I also mixed the flour and salt and gluten before putting it in the machine. Should I mix the oil, water and honey together before putting in the machine on top of the dry?
My kids loved the few bites that we "broke off" this strange bread. Any tips would be helpful! Thanks!
larissa says
You could try putting the water, oil and honey in (warm - about 100 degrees), then sprinkle the yeast and wait 10 mins or so (i do this during my preheat cycle) then add your dry ingredients once the yeast has foamed and nearly doubled in size. That way you know your yeast is active. Then, after your first rise check that it has doubled in size. If not, you need to let it keep rising. I found that if it's not warm enough in the kitchen, putting the crockpot on (w/ food cooking in it) next to the rising bread or bread machine warms up the kitchen just enough. The second rise can be shortened (this is where mine sometimes falls). You can also take your bread out before the 2nd rise, pound it down, shape it and put it back in for the 2nd rise, then let it bake, some ppl swear by this and i think it helps. good luck! (And try adding some gluten or an egg if you're desperate!)
larissa says
oh, yes you should buy new flour too, but if you successfully made pizza dough w/ it recently then it technically should work for bread.
100 Days of Real Food says
Oh my goodness...something certainly does not sound right. My bread never turns out exactly the same each time (some loaves are much better than others), but they all rise and they are all edible. What brand flour did you use?
Jennifer says
I just made your bread yesterday - after getting the Panasonic bread machine. It tastes great, but the crust is pretty hard. Do you take yours out before the end of the baking time?
Thanks!
100 Days of Real Food says
Yes, taking it out early (about 10 min) can help make the crust lighter.
Lana says
This turned out great! I used my Kitchen Aid to mix. Did the first rise for an hour, then shaped and placed in oiled loaf pan, and did second rise for 45 minutes. Baked at 350 for 35 minutes. Yum, yum, yum. I put the cooled slices in the freezer so we can enjoy them over the next week (instead of in the next 24 hours!)
Mrs Dan says
Lana,
Can you break this down for me step by step with the Kitchen Aid method? We attempted to make this tonight and the "crust" was rock hard, the inside was a little mushy and the center was still complete dough. Thanks for your help!
Penny says
Could I make this without a stand mixer? Sold my bread machine last year, is there anyway to make healthy, homemade bread without both (bread machine and stand mixer)?
Ashley says
Yes! I just made it today all by hand. Mix warm water and honey, sprinkle yeast on top and let sit until foamy. Add other ingredients and mix with a wooden spoon until the flour is incorporated. Turn out onto your counter (I didn't need to use any extra flour or oil to keep from sticking) and kneed for a few minutes. Brush bowl with olive oil, rotate the ball of dough to coat with oil and cover with an oil-brushed piece of plastic wrap (so dough doesn't stick or dry out). Let rise until doubled. Turn out onto your counter again. Tri-fold both directions, flip, and tri-fold again. Shape into the shape of your loaf pan and set in pan (make sure pan is greased with olive oil). Let rise again until doubled and bake at 350 until it reaches internal temp of 190 degrees. This took about 32 minutes for me. Remove from pan immediately after cooking and brush top of loaf with butter to keep soft. Yummy!
Amy says
I'm not sure if I just got lucky but I made this without a bread maker and it turned out perfectly! 100% whole wheat bread is going to be denser and this loaf is, however, it is soft at the same time. To make it without the bread maker, I mixed 1/2 cup water with the yeast. I used my stand mixer with the dough hook to combine the other ingredients, then dropped in the yeast. Then I slowly added the water. This is important because sometimes bread dough needs more water than others. Once the dough comes together in a ball and starts banging around in the bowl, it has enough water. I probably had 1/4 to 1/2 a cup water left. I let it rise for 1 hour, then punched it. Shaped it into a loaf and stuck it into a loaf pan and let it rise for about 45 minutes. Baked it for 30 minutes at 350. It turned out beautifully. Not sure my kids are ready for sandwiches using this bread because it is different than the overly processed loaves they are used to, however, they did gobble it up with butter. And nutella. (We are making baby steps here!)
Jessica B. says
I made this again today, but instead of letting the bread maker bake it, I only used the dough cycle. I then divided the dough, put some into a buttered loaf pan and made the other half into rolls. I let it rise again and baked for 25 min. in a preheated 350* oven. It has a wonderful flavor! Next time, I will probably pull it out a few minutes earlier as it got a bit brown, but it didn't affect the flavor. :)
Thanks for the recipe!
Katie Cook says
I made this recipe and then cooked it according to the directions from Deliciously Organic. It took about 3-31/2 cups of flour, maybe because I live in Colorado. It turned out perfectly! The best homemade whole wheat bread I've ever made! Thank you so much for this recipe AND this website!
Alicia says
I live in CO as well and my first attempt was needless to say unsuccessful. Do you use melted butter or olive oil for your recipe? Also do you use room temp ingredients?
Esther says
I just watched a lovely loaf rise....and fall when the heat came on. CO too. 5030'. I'll try the flour reduction. I used olive oil..
Tanya P. says
Just received the same bread maker you have (which was hard to find by the way, it is sold out on almost every site I checked) and going to try this recipe right now. I am so excited!! I hope it turned out!
Tanya P. says
Although the bread tastes good (my 20 month old son loves it) the outer crust was crumbly and it did not rise evenly (rose nice and looked nice on one side, the other side did not rise well and was crumbly, like it did not get mixed well enough, or was too dry)?? Also, the crust is very hard (on all sides and top/bottom) and I even took it out about 5 minutes early. I will try again with some wheat gluten added. The flavor is good. I did use W.W. organic bread flour, would that make a difference??
100 Days of Real Food says
I've never used "bread flour" just regular whole-wheat flour so I am not sure if they could have made the difference or not. Did you check it during the kneading process to make sure the dough looked okay? Also, sounds like you should take it out 15 minutes earlier (or even earlier) to get a lighter crust. Bread making (even with a machine) is definitely an art!
Tanya P. says
Thanks. I made it again last night and it is MUCH better this time. I did 3 1/2 cups of whole wheat bread flour and 1 cup whole wheat white flour. I also took it out 10 minutes early this time (might take it out even a little earlier next time). I also added 1/3 cup wheat gluten as other have mentioned. I did check it during the kneeding process last time but since it was my first time making it I didn't really know what to look for. It looked much better this time, I just adjusted it a little so it wasn't lopsided. I actually just got done eating 2 pieces with a little butter and honey on...it was very yummy:)
100 Days of Real Food says
So glad it worked out...this is a recipe that can definitely take some practice!
Kathy H. says
Thank you so much for your site! My HUSBAND loves this bread & am so glad to have finally found a recipe he likes. Used organic spring wheat sprouted flour. I have a Food Network bread machine. Using the Breadman Rustic Knife, which probably needs sharpening, has been fine over the years. But a good bread knife, as you say, worked tremendously well in cutting (which I am not good at). Even slices, placed in plastic bag (as you suggested) and freeze. We take out slices as we need 'em. Thanks again!
Cori says
Thank you for this delicious recipe. My 12 year old bread machine now has a premium spot on my kitchen counter instead of the basement. I used Whole Foods organic 100% whole wheat pastry flour and the texture is perfect...chewy inside and crusty outside.
Jamie says
Thanks for this great recipe! I have been baking bread for a while, but I was looking for a really simple loaf made with 100% whole wheat and no weird ingredients. I used my Nutrimill grain mill to make the flour, kneaded by hand, and baked in the oven at 350F. I will definitely be making this again! Thanks!
KELLI UGARTE says
HI, I'm just reading the manual for my bread maker and all the recipes provided have measurements for the flour at 2 cups or 2 1/2 cups....do you think that means that is the capacity of my bread maker and using your recipe that calls for 4 cups would cause it to overflow? Hoping this isn't a silly question but I just inherited a breadmaker and am hoping for a first successful attempt! Thank you!
100 Days of Real Food says
Some bread machines have different settings for small, medium and large loaf so it's possible those recipes could be for smaller loaves...but it is hard to say for sure w/o seeing your machine. Sorry!
KELLI UGARTE says
I just read in my manual that the capacity is for 2 1/4 cups of flour. Guess it's a small one. So I am going to try and figure out a way to adjust your recipe. I'll post if I am successful! Thanks!
Kristi says
Can you use white whole wheat flour?
100 Days of Real Food says
yes
Caitlin says
I have the same bread machine. What settings do you use when you make this bread? Also, do you use the yeast dispenser?
100 Days of Real Food says
I used the yeast dispenser, and I used the whole-wheat sandwich bread setting. Good luck!
Penny says
I love, love, love your blog! I got a bread machine for Christmas (it happens to be the same model as yours) and I couldn't wait to give it a try. My first two rounds with this bread turned out really dense. I then discovered that the packets don't seem to quite have enough yeast in them. (I used a packet to do some pizza dough and it barely seemed to have 2 tsp. in it... do they go by weight instead? It was weird!) I bought a two pound bag of yeast and measured out 2 1/4 teaspoons and the bread was great! I am so happy! Your blog is fantastic and the waffles are AMAZING too! You have really inspired me!! :)
100 Days of Real Food says
Hi there and thanks for your comment! I think some people do go by the weight (as opposed to cups/tablespoons) when measuring out bread ingredients. Did you check the bread during the dough cycle to make sure it looked okay? I sometimes have to add more flour b/c it looks sticky. Also, if this is your first time making whole-wheat bread it generally is more dense than the standard white bread.
Karrie says
I am slowly making the change to healthier eating for my large family. I am not much of a cook and definitely not a baker. I got a bread maker for christmas and I want to try this recipe but I have no idea what kind of yeast to buy. My directions fo,r the bread maker aren't clear. Do i get just regular yeast, fast rising yeast, bread machine yeast? I really want to try this.
100 Days of Real Food says
I use active dry yeast and it works great!
Abby says
I received this bread machine for Christmas and have fhis loaf baking right now! Fingers crossed it turns out. I'm so excited!
Sara says
AH! I've tried this loaf four times now and each, it hasn't risen correctly. I've checked the dough during the kneading process and it looks "right." Today, I tried a different yeast (I was using Bob's Red Mill) but it STILL didn't work!! I wish I knew what I was doing wrong...!! I'm getting discouraged!!
100 Days of Real Food says
I would be discouraged as well! Are all your ingredients fresh (whole-wheat flour will spoil if it isn't kept in the fridge or freezer)?
Melissa says
Lisa,
We ate it but thanks for the response. I will try the recipe again and if I get the same results I will take a picture of it.
I made your granola last night...it was wonderful!
Thanks,
Melissa
100 Days of Real Food says
Okay b/c whole-wheat should be more dense than white, but if it was too dense it could be an error with the recipe. Making bread is tricky that's for sure...lots of practice/experience before getting it right! I still screw up loaves occasionally, but at least that happens less often than it used to :) The weather can have a very big impact on the turnout. I think it helps to check the loaf during the kneading process to see if you need to add any add'l flour.
Kristen says
I have been following your site for awhile and have found so many great recipes that my family loves. I got a bread machine for christmas and made this loaf yesterday. It is delicious! I am so excited that I won't have to buy bread from the store anymore! It tastes yummy on its own and also so great with sandwiches (we tried it with PB&J and grilled cheese today). Thanks so much! I'm excited to try the Cinnamon Raisin bread, but I forgot raisins at the store, so I'll have to get those first!
Melissa says
Lisa,
First off your website is amazing. I am slowly changing how my family eats...thanks to you. My son loves "his new pizza lunchables"!
I made the whole wheat bread today and while it tastes great it is really dense. I believe a half of sandwich would fill me up and I tend to eat a lot. Is your bread dense? It looks like a good size in the picture.
Thanks again for helping my family eat better!
Melissa
100 Days of Real Food says
Can you email me a picture of your loaf?
Alicia says
I am curious, how do you store the slices? Do you have a special keeper? I have been slicing and keeping them in a plastic bag. Also, do you have a trick to slicing evenly? :) Thanks!
100 Days of Real Food says
I store them in a plastic bread bag. Also, no real trick for making nice even slices other than practice and eyeballing it on all sides as best I can. Oh and a steady hand...and a GOOD bread knife!
Marcie says
While my family and I love this recipe, my daughter does not like it for sandwhiches in her lunch. So, I found a honey wheat loaf at Trader Joes that I think I can live with, but it says it's made with stone ground whole wheat. Is this the still a whole grain? Also, is contains whey, which I guess doesn't fit the rules, but the price is right and it seems pretty close, provided it contains whole wheat flour. What are you thoughts on whey?
100 Days of Real Food says
As long as it says the word "whole" along with the word wheat then it would be whole grain. Here is a post with some more detail: https://www.100daysofrealfood.com/2011/07/22/understanding-grains/
Emma says
Oh, and for a lighter bread I used Bob's Red Mill Whole Wheat Pastry Flour. It's also excellent for making cakes and cookies.
Emma says
I made this bread earlier in the week and it came out perfectly! My bread machine calls for the liquid ingredients first, then the dry, then making a little well for the yeast. The instructions on the jar of yeast instruct to keep the yeast away from the salt, so please make sure you aren't adding those two together. I also used coconut oil instead of olive oil or butter. If you'd like to see pictures, I posted some on the Facebook page.
Kayla says
This recipe is awesome! I absolutely loved the outcome, its the best bread that has ever came out of my bread machine! It was even easier to slice!
Only one question though. Will it work to use honey other than sugar in all other bread recipes? And does 1cup sugar= 1 cup honey as a substitute?
Thanx again for this recipe. I absolutely love your blog, its helped so so much and I've only just started:)
Kayla says
I also added about 1/4 cup ground flax (brown and golden) and I used coconut oil instead of olive oil. mmmmm! Next time I am going to try adding a small about of wheat germ and wheat bran to see what changes it makes!
100 Days of Real Food says
I am so glad it was a hit! Honey is a little stronger than sugar (and obviously in liquid form) so you would have to experiment to find out the right portions for substitutions. Good luck!