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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.
Emily says
I made this recipe in my new black and decker bread maker (1.5 lb) and it caved in in the middle and didn't cook all the way through. Thinking I need to adjust the ingredients, but I'm not savvy enough to do this. The machine didn't come with a whole wheat bread recipe and all the ones I find online have too many added ingredients like shortening. Please help!
Assistant to 100 Days (Jill) says
Hi Emily. Do you have a whole wheat bread setting on your machine? I would make sure you are using that. I would also make sure all of your ingredients were fresh. Finally, there are a lot of ideas in the comments as to what other people have done that has seemed to work. Hope it turns out better next time. Jill
Anne @ eatcleaneatreal says
I have a recipe that I use in my bread machine, but it calls for milk powder. Everything else is fine...but any thoughts on a substitution for the one I have already?
Assistant to 100 Days (Jill) says
Hi Anne. I don't know of a substitution, unless you just want to try milk, although it sounds like your ingredient is not a liquid. Jill
Elizabeth says
Do you use whole wheat flour or white whole wheat flour in this recipe?
Assistant to 100 Days (Jill) says
Hi Elizabeth. I use the white whole wheat flour. Jill
Sailorgirl says
What is white whole wheat flour?
Assistant to 100 Days (Amy) says
Hi. It is 100% whole-grain made from a lighter variety of wheat than typical whole-wheat flours. It’s a great place to start if you prefer the taste of white flour. - See more at: https://www.100daysofrealfood.com/2012/02/03/real-food-tips-6-ways-to-ease-the-switch-to-whole-grain/#sthash.8G9YPYmd.dpuf
~Amy
Assistant to 100 Days (Jill) says
Hi Elizabeth. We use white whole wheat flour - the King Arthur brand. Jill
Kelli says
What is the best way to store this bread?
Assistant to 100 Days (Jill) says
Hi Kelli. I would just store it in a bread bag. I know they sell them at Harris Teeter if you happen to be from North Carolina. Jill
Cyndi says
My 1st batch followed instructions to the tee, NHL called me and said they wanted their hockey puck back! lol OMG it was bad (will take a tip from a earlier comment and make breadcrumbs). Next altered a bit and looked at it when finished and forgot to put the paddle in the bread-maker...bread soup! head-slap duh!! They say 3rd times a charm! lets hope so! Used 4 cups of WW flour vs. 4.5 and used 2 tbs melted vs olive oil...as soon as bake cycle beeped off removed it...YUM YUM YUM its perfect! So with small modifications it worked perfect! Thanks Lisa, LOVE LOVE LOVE your site and look forward to more recipe :-)
jaci says
The first loaf I made looked great but I hadn't planned well and ran out of WW wheat flour so I ended up using 1/2 spelt so the loaf was very heavy and dense not good sandwich bread...made 2 more loaves after getting more flour and while they tasted ok they looked horrible...more like cooked dough lumps than bread...so I started thinking about why the first one had been so pretty and remembered that id been a bit short on flour ...so I made a 4th loaf that just finished with only 3 3/4 cups of flour and its perfect! Not sure why this needs be don't to make this recipe work for me hut it worked beautifully....now to make bread crumbs from my 2 ugly loaves!
Becky says
I don't have a bread machine. I am guessing that I may be in over my head to try and make bread the old fashioned way. But how would you adapt the instructions to do so?
Carrie says
It's real easy to make bread with out the machine. You could look for the instructions on a differnt recipe and follow their actions with these ingredients. I make bread at home a lot.
Michelle says
Try it Becky! You're not in over your head. The first loaf is intimidating but after that it's actually very easy.
Carole says
Becky, how did your bread turn out? I'm trying this right now, without a bread machine, and I'm scared (because I've never actually made bread) but excited, too!
Assistant to 100 Days (Jill) says
Hi Becky. Many readers have reported doing this by hand and then baking it in the oven at 350. You could also try this recipe from Deliciously Organic that does not use a bread machine...http://deliciouslyorganic.net/everyday-whole-wheat-bread/". Jill
Sam says
I'm interested in what kind of bread machines you all have?
I like Lisa's Panasonic but it only comes in white. And it'll be out a lot so I'd prefer a black or stainless one.
I had a Zojurishi in the early marriage years but alas it died after many years. I currently have a borrowed one and I HATR it.
Angela says
Is there a bread recipe for a loaf pan in the oven? I don't have a bread maker but really want to make whole wheat bread. Please help!
Heather says
See my post above. I used a bread pan.
Angela says
Thanks Heather!
Assistant to 100 Days (Jill) says
Hi Angela. Other readers have reported making this recipe in the oven and baking it at 350 for about 30 minutes. You might also be interested in this recipe from Deliciously Organic...http://deliciouslyorganic.net/everyday-whole-wheat-bread/. Jill
James says
Thanks so much for this recipe. I'm trying to end my use of white flour and have been searching for a good 100% whole wheat bread that successfully rises and isn't a door stop. Using a machine I was able to get this loaf to rise all the way to the top. I made a few modifications. First, I used butter/margarine which is not melted. I've found that using olive oil has given me poor results with breads not rising like they do with solid butter. Second I used molasses instead of honey (no biggie there), and third I used about 2 and a 1/2 tsp of yeast just to give it a little bit extra.
The cycle I used lasted 3 hours and 40 minutes which was lots of time for the bread to rise. I do live in a region where humidity is generally higher, which might work in my favour.
Heather says
I've been attempting to perfect a 100% Whole Wheat Honey Bread that contains 0 milk products or refined sugars and flour. I took advantage of the warm weather we were having in the southeast this past week to try this recipe (warm, humid weather gives better rise to this bread). My first stab at this recipe turned out great. I've made bread plenty of times before but never with ONLY 100% whole wheat flour and never with as few ingredients.
A couple of suggestions. I don't use a bread machine. I have nothing against them, but I just approach bread making as something I can get back to basics with in the kitchen. If you have time, try it without one.
Sift your whole-wheat flour. I know you will read plenty of articles out there if you search long enough that suggest NOT sifting whole wheat flour because it removes nutrients. It depends on your mesh grade. Mine allows all ingredients through but still sifts and aerates the flour. Because there is very little gluten in whole wheat flour, this helps with making the bread lighter and "fluffy." If you make bread often, you know that you will constantly fight the weather and having the right amount of dry and wet ingredients when making dough. Sifting flour also allows for a more unified measuring technique and will help you to have a more perfect balance of the two each time; a very important step in bread making.
Use good, quality honey. This is important because some honey yields a bitter taste and others have a more mellow taste. Experiment with which one you prefer. Also, be aware of where the honey is coming from. I buy local if possible.
Knead your dough for 5-8 minutes each time. The more you try this, the more you will know about when it is time to "leave it alone". Also, don't let the dough rise for too long. For this bread I let it rise about 2 hours after kneading it the first time. I kept it covered in a bowl in a warm spot. Then, I kneaded another 5 minutes, then let it rise in a bread loaf pan for 1 1/2 hours.
Lastly, don't over-salt. I think a lot of people think if they put enough salt in, the bread won't taste as "bland." In actuality, too much salt can kill the affect the yeast has on the flour. I take about 1/4 cup of the luke warm water in the ingredients list and add the yeast to it while preparing the flour. This allows the yeast to begin activation.
I baked this bread for 30 minutes at 350. The inside temperature was exactly 190 degrees (which your bread should be).
Thanks for the recipe! Photos I took of the end product.
http://myfoodday.blogspot.com/2013/01/ive-been-attempting-to-perfect-100.html
Assistant to 100 Days (Jill) says
Hi Heather. Thank you for sharing the information with our readers. We always get lots of bread questions! Thanks again. Jill
Karen says
I just blogged about his recipe- thanks! It sure is wonderful to make such a great bread.
Karen
Sippy Cup Central Mom
TK says
I feel so much better knowing I'm not alone - I tried this recipe twice and both time it was inedible. I don't think mine ever rose? It smelled good and the outside looked perfect but it was about softball sized and a thick mass inside-like old playdough! I followed all of my bread machine instructions, all the ingredients were fresh, the water wasn't too hot so the yeast wasn't killed, I didn't put the sale near the yeast either, the setting was on "whole wheat" and "light" (crust)I am determined to make it work though and will try a little wheat gluten :)
Megan says
I'm trying to slowly ease my family into this. Thank you for this bread recipe! SO simple :) I don't have a bread machine so i used my Kitchen Aid with dough Hook. I purchased some local organic raw honey today, 100% whole wheat flour (looked for the 100% grain logo!). I did have to do a third rise (in the pan) so it wasn't so dense! also let it rise in the oven (off) with a bowl of hot water underneath. Pretty excited it came out so awesome the 2nd time around!!!
Kari Johnson says
Yummy recipe. I've made this a few times for my family and it always gets eaten up quickly. Last time I made this bread I reduced the honey a little and added 1 TBS of pure maple syrup. It was soo soo soo good! We all thought it was the best toast and next time we are going to use it to make some French Toast. Thanks for all of your great recipes!
Mandy says
I have never made bread before, therefor do not have a bread machine. How would you do this without a bread machine. I really want to start making my own bread and this is the first recipe after a lot of searching that has so few ingredients. Which is kinda the point to be healthier and less junk in it.
Assistant to 100 Days (Jill) says
Hi Mandy. Other readers have said that they have baked it in the oven at 350 for about 30-35 minutes. Jill
Kristen says
I used this recipe for the first time today and it came out perfect. My 3 children all loved it as a snack with a little honey drizzled on top and my 7 year old went as far as to say this was "the best bread he has ever had"! Thank you for your website.
Jackie says
Why is vital wheat gluten bad?
Assistant to 100 Days (Jill) says
Hi Jackie. I don't know that I would say it's "bad", it's just not a "whole" grain. Jill
Alana says
Hello
I made this last night, and it turned out perfect. Yes it's dense, and yes the rise isn't as high as other breads, but it's good. I compared the size to my current bread and it's the same size.
I have an Oster bread machine. I used the measurements here, and used my wheat bread setting (3), 2lb loaf and selected medium color crust. It's very similar to one in the Oster manual.
It's currently sliced up and in my freezer. I can't wait to use it. Thanks for posting this!
P.s. For those asking about the yeast; I used RedStar active dry. Use the packet; not the jar. The packet contains one ingredient: Yeast!
Deepa says
Hi
Love your recipes! Made this in my bread machine today....removed it 15 mins before the end of cycle, the texture was fantastic! Clearly this recipe is a winner! I must add that I have tried zillions of recipes for the bread machine ,some with a winding list of ingredients, but never come across one as simple and easy as this one!
Katie says
Hi Lisa,
Just wanted to say hello and sincerely - thank you. I recently came across your blog when I decided that I really needed to make a change in what I was eating. To be honest, I've spent the past week researching food/processing/agriculture almost 24 hours a day. I can't remember exactly HOW I came across your blog, but it was one of the first pages I found that led me to realize that it's time to stop eating processed foods, and start bringing natural foods into my kitchen.
I'm almost 25 and and my body and mind feel like they are MUCH older than that. I'm not one with any serious health problems (yet - or that I know of), nor am I overweight, but for the past year or so I've really felt like something is not right. Boy was I surprised to finally discover WHY, after "watching what I eat", which was the low-fat, sugar-free foods, that my weight was either staying the same or slightly increasing.
I've spent hours and hours on your blog, reading and re-reading posts to make sure I fully understand everything. I've made notes upon notes on the findings I've come across - I don't think I even spent this much time or put this much effort into researching during my post-secondary education! You really make it easy to understand, and simplify all the lengthy, scientific information I've been finding.
Your lifestyle has been more than inspiring and I'm so excited to find, try and start making my own REAL foods. And I'm proud to say that when I started to look through the products in my kitchen, I did already have a few real foods! I like to think it was my subconscious pointing me in the right direction ;)
I read your highlights on Food, Inc., which I was very thankful for. I'm still a bit to scared to watch it, especially since I am from Canada, and through my research I have learned that (fortunately), I don't think things are as bad as I thought they were. But that doesn't mean they are good! I just don't want to scare myself, especially since a lot my vacations and traveling right now is done in the US. In all honesty, whenever I am visiting the states, I am very picky in what I eat because it really does taste different from home, and I often feel very sick if I don't stick to eating lots of fruits and vegetables while on vacation. If I had a penny for every time I said "I don't understand how people can eat like this every day"... I crave fruits and veggies when I'm not in Canada!! I appreciate how much time and effort you have put into accessing real foods. I'll most definitely be sticking to your travel tips as much as I can when my boyfriend and I take our next vacation to California! Now if only I had known about your blog when we traveled to Raleigh in beautiful North Carolina :)
I'm sorry for such a long post, but after having read and re-read post after post, I felt such a connection to your lifestyle and just had to leave my praise. You are a great teacher - thank you so much!
Now after all this, the whole reason I started to write my comment: What kind of yeast do you use in your bread? Do you use a brand that uses "pure yeast" only? I went to go make this recipe, but when I looked at my Fleischmann's yeast label, the ingredients listed "Yeast, Sorbitan Monostearate", which I have now learned is 1. used to extend shelf life and 2. is also known as synthetic wax. Just curious if you make an effort to look for pure yeast products! To my knowledge, only Red Star is available as a "pure yeast" product in Canada, and I'm committed to eliminate these synthetic ingredients.
Assistant to 100 Days (Jill) says
Hi Katie. Thanks for your kind words...we are so glad you are enjoying the blog! The bread calls for active dry yeast. I hope that helps. Jill
Kimberly says
Love this recipe! It came out great, moist and perfect for sandwiches. I did make a couple of adjustments based on what I know of my bread machine's quirks. First I used half milk half water, then I only used 4 cups flour, lastly I used 1 1/2 tsp. salt. And of course it should go without saying that you must use the whole wheat setting on your machine so the flour has ample time to absorb the moisture, I have a sneaking suspicion that this is why so many people had problems with their loafs. Thanks for the great recipe!
Morgan says
When do you cut your bread into slices? I waited for mine to cool, and it was a mess! The slices aren't hardly useable. Haha Would it be better to cut it while it's still hot?
Kimberly says
I let my loaf cool for an hour and then cut it. It was still slightly warm but firm enough not to smush the loaf. Another thing I did, and this might not apply to all machines, I stopped the baking cycle 10 minutes before it was supposed to be done. I think part of the reason my wheat bread usually crumbles is because the machine bakes it too long.
Assistant to 100 Days (Jill) says
Hi Morgan. I let it cool, but not quite completely, before cutting. You might want to bake it about 10 minutes less if the bread was crumbly. Hope it works out better for you next time. Jill
Amy H. says
Hi there, after reading every single comment I was concerned about trying this recipe for fear the bread wouldn't turn out. However, I was pleasantly surprised! It was fantastic! It was very soft & moist and it was all I could do to keep my 3 little munchkins out of it!
I used my new Christmas present,the Breville bread machine - http://www.williams-sonoma.com/products/breville-bread-maker-bbm800xl/.
I followed Lisa's recipe exactly EXCEPT added:
2 tsp. salt (that's what my bread machine's ww bread called for) so I did that,
AND, since I was low on my King Arthur White Whole Wheat flour I did add a little less than 1 tsp. of Bob Mill's vital wheat gluten only because so many of the reviews talked about their bread caving in and it being really hard, and, I really wanted it to turn out...
ALSO, only added 4 c. Flour instead of 4 1/2 because that's what my machine's booklet recommended & it was fine.
Next time I will try it without any vital wheat gluten. Lisa or Jill, why is this not considered a "real" food? Just curious.
My machine cooks this in 3 1/2 hours with 3 rise times. I took it out about 7 min. Early, too, because I thought it looked done enough. This was a 2 lb. loaf.
Thanks for sharing your recipes! Love your site & blog!
Jane says
Is there a bread recipe like this, except for an "old fashion version", without the aide of a bread maker?
Tahnks!
Assistant to 100 Days (Jill) says
Hi Jane. Here is one you may like from Deliciously Organic...http://deliciouslyorganic.net/everyday-whole-wheat-bread/". Jill
Marisela says
The bread in your picture is made without added gluten? I made the bread as the instructions said and it was a rock and super dry and crusty. Looks nothing like the bread in your photo.
Assistant to 100 Days (Jill) says
Hi Marisela. Yes, Lisa does not use gluten in her bread. Did you check the bread during the kneading process before it baked to make sure it looked ok? Another reader had suggested to make sure you use the whole wheat setting on your machine (to make sure the liquid is absorbed properly). I hope that helps and that it turns out better next time. Jill
Elizabeth says
I have the same bread machine; and I try diferents times to make my whole wheat bread and all the time came with the crust too dark and my daughters don't want to eat it because the crust. I don't know what I am doing wrong. Thanks
Assistant to 100 Days (Jill) says
Hi Elizabeth. Try taking it out about 10 minutes prior to the end of the baking time. Jill
Elizabeth says
Thanks! One more question: I just wondering if you used whole wheat flour or white whole wheat flour in this recipe?
Kim O. says
Use 1 Tbs. of Vital Wheat Gluten and bread will rise more and have a less dense texture.
Nancy says
I was wondering if this bread can have the doh made in the bread maker then bake the bread in the oven, if so how long and what temp.
Assistant to 100 Days (Jill) says
Hi Nancy. Yes, some readers have reported baking it in the oven at 350 degrees for about 30 minutes. Jill
Stacy says
Anyone have and love a bread machine that is PFOA-free?
Sara says
I made this in my bread machine and it turned out awful. It was a small sized loaf for being 2lbs and it was hard as a rock. The texture was extremely dry. Suggestions for something to try the next time?
Heather says
I had the same experience yesterday also! I received a breadmaker (The same on listed in this article) and the result was a brick.....
Sophie says
Sara, I just got a breadmaker and tried this recipe: http://www.food.com/recipe/100-whole-wheat-bread-bread-machine-221429 except I used real milk instead of powdered milk and melted butter instead of margerine (ick). It turned out great.
Kate says
I made this recipe and my bread was dense and hard as a rock too. It seemed like it needed way more liquid. It wouldn't mix together. What am I doing wrong?
Assistant to 100 Days (Jill) says
Hi Kate. It will be much more dense than what you are used to if you are switching from white bread, or even store-bought whole wheat for that matter. You might want to take it out about 10 minutes before the end of the baking time...some have reported that that has helped. Jill
Assistant to 100 Days (Jill) says
Hi Sara. Bread making can be very finicky. Were all of your ingredients fresh and did you follow the recipe exactly. Sorry it didn't turn out for you. Jill
Jessica says
My husband and I made this two weeks in a row and both times it came out very hard... the first time exactly according to the recipe... the second time adding gluten because my husband's step dad said it would make the bread softer but it did not seem to make any difference... any other suggestions?
Nikki says
Jessica-- For the amount of flour in this recipe, you would need to add 1/4 cup (maybe more) of gluten. Also, don't scoop your flour using the measuring cup. Spoon it in with a scoop or large spoon so you're not getting too much flour.
And if you bake in the oven, that also helps decrease the chances of getting a hard loaf. AND if you're cooking in the oven, you'll need 1 tbsp yeast if not a tiny bit more.
Assistant to 100 Days (Jill) says
Hi Jessica. Sorry it didn't turn out well for you. I'm not sure what else might be the problem. I will say that the 100% whole wheat bread will be much more dense than white bread, although it should not be hard. Again, sorry it didn't work out. Jill
Nancy says
To update my comment, just in case someone else is wondering. I figured it out at the grocery store. I always buy the jars of Red Star active dry yeast. It contains yeast and sorbitan monostearate. BUT the little packets do not. So if anyone else is stumped by this, check the packets too. Only our store brand and Red Star PACKETS didn't contain the "fake-food."
Becca says
Question: I am hoping to make bread at some point but don't have a bread machine. I just bought a loaf at the local organic/natural foods bakery that says whole wheat. I asked for the ingredients & she said it contains whole wheat, white flour, gluten flour, honey, water, brown sugar. I am wondering if this is still heatlhier than the 100% whole wheat bread I buy at the store given that it is organic flour & way fewer ingredients, even though it contains white flour? I am not sure here which is the better choice if homemade is not an option.... Thanks!!
Assistant to 100 Days (Jill) says
Hi Becca. I would still say that the one you found is not a great option due to the white flour and brown sugar. You can try this bread recipe without a bread machine. Other readers have reported making it in their oven by baking it for about 30 minutes on 325 to 350 degrees. You may also be interested in this recipe from Deliciously Organic...http://deliciouslyorganic.net/everyday-whole-wheat-bread/". Jill
jamie says
what should i do if i dont have a bread machine?
Assistant to 100 Days (Jill) says
Hi Jamie. Some have reported mixing it with a stand mixer, or even by hand. You can bake it in the oven on 350 degrees for about 30 minutes. Good luck. Jill
Wanda says
At 70 years of age, I've made made an awful LOT of 100% whole wheat hockey pucks...by hand, with a Kitchen Aid mixer, and with my bread machine! But at last, those have will soon become distant memories because of this recipe!!! In the last 2 weeks, I've made 3 loaves of the most delectable, sliceable, truly scrumptious bread with absolutely no changes...even though I live at 5,200 feet elevation, which is very often a yeast bread challenge! Thank you, thank you, thank you!!!
Kelly says
Made this twice Honey Whole-Wheat Sandwich Bread (for bread machine) in two days and in 2 seperate bread machines. One was a Oster and another a Breadman. Both times they came out extremely dense like bricks and I have used 2 different yeasts, Bob'd WW flour, layered ingredients properly per manual. I can't seem to figure out why? My only thought is maybe it is rising too long for the second rise? When you make it - how long is the breadmachine total time?
Assistant to 100 Days (Jill) says
Hi Kelly. In general, the bread will probably be more dense than you are used to. You might want to consider trying the King Arthur flour or perhaps even grind your own. You should also use the active dry yeast. Hope it turns out better next time. Jill
Tracy says
I just purchased a bread machine, have no experience. I bought yeast but not sure if I bought the correct one. Also, how long will a loaf last if in frig?
Assistant to 100 Days (Jill) says
Hi Tracy. You should just use the active dry yeast. The bread should last about 1 week in the refrigerator. To keep it fresh, I might suggest freezing it instead. You can freeze it in individual portions and then pop them out when you need them. I just find that it stays a little fresher that way. Jill
Mandy says
I just purchased a bread machine (I actually think its the same one you own). I have absolutely no experience making bread. Do I need to buy Bread flour or bread machine yeast? Does it really matter?
Assistant to 100 Days (Jill) says
Hi Mandy. No, you can just use the white whole wheat flour, or, you can grind your own. You should use the active dry yeast. Good luck. Jill
Liz says
SO thankful I found your site. We enjoyed the fajitas earlier this week. Is this recipe for 1.0, 1.5 or 2.0 pound loaf?
Assistant to 100 Days (Jill) says
It's about a 2 pound loaf.
Lisa says
Glad you are enjoying the recipes! This is a 2 lb loaf.