It is no secret that I’ve been working to perfect a honey whole wheat sandwich bread 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. 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!
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, and 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 times so I’ve added a few sprinkles of flour to get things back on track before the baking started. That’s exactly why the picture loaf looks a little “floury.”
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. If you 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)
This is an easy to follow honey whole-wheat sandwich bread recipe for your 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 has a separate area for yeast; please consult your bread machine's instruction manual for yeast placement as this is very important!
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Select the whole wheat option on your bread machine and press start. My machine takes 5 hours to make a whole wheat sandwich loaf.
Recipe Notes
- Be sure to check your bread machine's instructions for how ingredients should be layered. This recipe goes by my machine's (the Panasonic SD-YD250 Automatic Bread Maker) 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.
Nutrition Facts
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Is this for a 2lb loaf of bread?
Hi, I am curious about this too :)
Yes, it is.
FYI, Great Harvest’s bread does not have added oils or fats! It really is just 5 ingredients.
Source: I’m a GH baker!
What type of WW flour do you use?
100% White whole wheat.
Any idea how this recipe would translate to making the bread without a bread maker?
Hi Jennifer, here’s a similar recipe that you might want to try: https://deliciouslyorganic.net/everyday-whole-wheat-bread/
– Nicole
My first time using a bread machine can someone please tell me do you activate the yeast before putting it in? If not what happens if you do?
Hi there. This will help: http://www.kingarthurflour.com/learn/bread-machine-ingredients.html
I would love the weight measurements for your bread recipe. When I go by weight I have much more consistent results since I grind my wheat.
Hi. Here is a conversion chart: http://www.kingarthurflour.com/learn/ingredient-weight-chart.html.
Hello! This is probably the world’s stupidest question. I have sifted through about 6 pages of comments & haven’t seen it asked.
I made this bread one time about a year or more ago. It is the only time I have ever even seen a bread machine being used. Nowhere in the instructions of my bread machine (nor in the recipe) does it tell you to remove the little plastic mixer part.
I assume since the picture shows a sliced/in-tact loaf of bread at some point that needs to come out before baking?
When I made it, it tasted good. But it was all broken at the bottom from where I had to remove the piece.
If the bread machine does all of the steps for you; when am I supposed to take it out?
I am so embarrassed!
If your bread maker has instructions about what time the final rise starts you can take it out sometime during the last rise. Take it out of the machine, turn it upside down into your hand and remove the plastic paddle, put the loaf back into the pan and back into the machine. (this can be a little tricky balancing the dough and removing the paddle and putting it back in the bucket) the dough might get a little misshapen but it will fill out by the time it finishes rising. Otherwise you have to accept that the loaf will not be perfect where the paddle was.
Thank you for asking this. It never occurred to me that it could be removed before baking the bread.
What size setting do you choose on your bread machine, (XL, L, M) ? Thanks!
Hi. It makes a 2lb loaf. I use the L setting.
can you make this out of a bread machine as i dont have one? If so how long do i bake it?
Hi there. Here is a very similar recipe: http://deliciouslyorganic.net/everyday-whole-wheat-bread/.
Thank you so much!
What are the measurements for a one lb loaf please?
This bread was amazing! Just found it does not keep very long. By 48 hours after it seems to be going stale. Any tips on how to store it to make it last? Freezing ideas? And do you have any calories conversion for this recipe? Thanks!!
Hi there. I usually freeze beyond a day if the entire loaf is not already consumed. :) This will help, too: https://www.craftsy.com/blog/2014/03/how-to-store-bread/. And, we do not provide nutrition details on recipes. We just be sure to stay away from the processed stuff and instead focus on a good variety of real foods.
What would be the measurements for a M sized loaf?
Hello. This might help: http://www.breadmachinedigest.com/tips/converting-bread-machine-recipe-sizes.php.
I’ve tried this recipe twice with the same exact bread machine and it comes out hard as a rock! I followed the recipe exactly. Any suggestions?! Thanks!! By the way, love both books! LIFE CHANGING!
Does your machine have any special instructions? This might help: http://www.kingarthurflour.com/learn/bread-machine-basics.html.
Hi! Is there a way to adapt this recipe for hamburger buns? Is it just the shape you roll it into? I’m a newbie bread maker!
Hi there. We’ve not attempted buns with this recipe. Here is a very similar oven baked version: http://deliciouslyorganic.net/everyday-whole-wheat-bread/.
Can this recipe be baked in the oven and not a bread machine?
Hi. This is a very similar recipe for oven baking: http://deliciouslyorganic.net/everyday-whole-wheat-bread/.
Hello
I’m what ways could I modify this to do in a loaf pan. We don’t have a bread maker but would love to make our own bread. We do have a stand mixer. Thanks!
Hi there. Here a very similar recipe for the oven: http://deliciouslyorganic.net/everyday-whole-wheat-bread/.
seems to b a wonderful n healthy whole wheat bread recipe. i m planning to buy a bread making machine. could you suggest a mderately prized with good features machin company?
Hi there. Here is Lisa’s: https://www.amazon.com/gp/product/B00005QFL0/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B00005QFL0&linkCode=as2&tag=shop100drf-20&linkId=QJ7LGVRUWSZFCHJL.
I made this and used about 1/4-1/2 cup of white flour along with mostly white whole wheat and it turned out perfectly.
I tried this and it came very delicious. Thanks
My problem is then how do you cut sandwich slices? Mine either come out all uneven, way too thick, or I just destroy the loaf of bread. Any tips?
I use a bread cutting guide that I purchased on Amazon.
And, let it cool before slicing.
any recommendations on a bread cutting guide? Thanks!
Hi Nicole, we don’t necessarily have one that we recommend, but there seem to be many options on Amazon to choose from. – Nicole
I love this recipes. My bread turn out really good!
Wondering what size of loaf this makes?
Hi. A large 2lb loaf.
I recently started making my own greek yogurt and had all this whey. I decided to swap the water in the recipe for the whey 1.5-2 cups of whey and the rest water, depending on how much I have. You almost don’t need the to add the honey when doing this because the whey is already sweet! I think it makes a pretty tasty bread with a different twist.
Bread keeps collapsing before baking is done. I’ve tried twice now.
My bread maker calls for wet ingerdients first. Maybe that’s why
Make sure you’re not using “quick-rise” yeast or it will rise and collapse by the time it starts baking. Just use regular active dry yeast.
Does your loaf end up with a hole in the bottom from the mixer blade in the bread machine.
I remove my paddle after the last rise or before the baking starts
Since this post was originally posted in 2011, I was wondering if you still recommend the bread maker in the link.
Any bread machine recommendations?
This is Lisa’s machine: https://www.amazon.com/gp/product/B00005QFL0/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B00005QFL0&linkCode=as2&tag=shop100drf-20&linkId=QJ7LGVRUWSZFCHJL.
I only use my bread maker to make it. So much better after transfered to pans and baked in the oven. This bread maker loaf is huge and dries out. Try dividing into two pans and baking.
I was wondering if I could make it without the honey?
Hi. Yes, other readers have.
I have the exact same breadmaker as mentioned in the recipe. It is a workhorse, and the only bread machine I have found that will actually make bread. However, I can’t get the whole wheat loaf to work. It doesn’t rise. (Full disclosure: I have scaled back the recipe because there’s no way my family would go through that much bread before it went stale.) Still, I’ve tried adding vital wheat gluten which I can’t get to work at all. The only thing that helps is mixing a cup of white flour in with the 2 1/2 cups of whole white wheat that I am using. I know white flour isn’t idea, and I really love the taste of the whole white wheat, but all I’m getting is a 2 lb. brick. Seriously, this thing could break a window. Does anybody have any suggestions on getting the loaf to rise a little better?
What kind of yeast are you using? Is there any way it could be dying before it makes the bread rise? (Too much heat or using old yeast)?
I use Red Star yeast. It works with other breads and doughs I make so it’s still good. The great thing about the Panasonic breadmaker is that it has a yeast dispenser, which helps make sure the yeast works properly. I don’t think this is a yeast problem.
Well I know that whole wheat makes it harder for the gluten to develop and give it the right texture, but it still should be able to rise. Have you tried dialing back the flour by a teaspoon or two? So there is more yeast to flour ratio. That might help.
This does not work with all bread makers! I wish it would have said something about that in the recipe or maybe I missed it :( my bread loaf turned out totally sunken in the middle. I have a zojirushi.
Bri, I have a Zo as well, unlike other machines, the wet ingredients need to be put in first, THEN the dry. So try that. Also make absolutely sure your yeast is fresh, and that the water wasn’t hot when you add the yeast-should be just lukewarm. As for yeast, I think SAF is the best, but since it contains a higher grain count than others, you use less. Roughly 2 tsps. of SAF equals 2 1/2 tsps. of other yeast.
Jody: Wet and then dry? Wondering if that was a typo since the recipe calls for dry before wet, and most bread maker machines suggest adding wet ingredients before dry into the pan. Please confirm that you are contradicting the recipe advice above?
I want to make this and have it turn out really well… Thank you!
Hi Terry, I am giving specific recommendations based on the Zojirushi bread machine. This machine, as per their own instructions – requires that the liquid ingredients go in first, then the dry. The yeast gets put in a well you make in the dry ingredients on top.
If you have another manufacturer’s machine, then follow their instructions, but if you have a Zo, then this is the proper order.
For good slicing let the bread stand overnight
I’m happy to report that I dusted off my 21 year old Breadman Ultimate to make this recipe and it was probably the best bread I’ve ever made in it! Perfect texture, easy to slice and it tasted great!
If your bread machine is being a pita and giving you sunken bread, switch to bread machine specific yeast. My machine is older than I am, and this recipe turned out great. Which is amazing, because it hates almost every other recipe out there.
First time using my bread maker, first time making this loaf!
Very Tasty and very nice!
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. (That’s why I decided to try it). And, to top it off, I get to use olive oil. Terrific toasted. I’ve been buying an artisan bread at six dollars per loaf (yes, I sure am picky about bread!), and this will save me about fifty dollars per month, because I LOVE BREAD! By the way, I now have an inexpensive machine with no preheat and it came out great. And yes, everyone, do invest in an electric knife for perfect. slicing. Thank you so much for sharing your recipe.
What size of loaf does this make? My bread machine makes me choose 1 lb, 2 lb, or 3 lb loafs
2lbs.
I don’t have a bread machine, can I still make this?
I have used this recipe without a bread maker and it worked great. It took a while to mix and knead (I don’t have a stand mixer, so it was all by hand. Sometimes I’m a little anal about a ‘perfect loaf’ so I like to use the machine to make the dough, then bake it in the oven so there’s no paddle hole in the bottom) Once the dough rests and rises, bake at 350 for 30-40 minutes.
Great recipe’s bread and great web site. Thank you.
If say 2 lbs by the flour
I noticed the bread machine you mention is a 2.5lb machine. How would I go about making this for a 2lb machine? I guess I could make 4/5 of the recipe, but was wondering if I would even need to make it smaller.
I make it on the 2lb setting in my machine.
Can’t wait to try it!
Not sure what happened! It’s dry and didn’t rise. Sad.. fresh yeast, flour! Panasonic machine. Smells good! Made bread 4 nights ago! This recipe is close. I split flour to half white.
This recipe is close to one I used the other night in which it called for 1/2 white flour and 1:2 whole wheat flour. It’s crumpled and weird! Never happened!!
Is this recipe for 1lb or 2?
Hi Mike. 2lbs.
I have a new bread machine that makes 1-2 # loaves. It says that the flour should not exceed 4c. Yours calls for 4 1/4 c. The 2# loaf for whole wheat only uses 2 1/2 c of WW flour and only 3/4 c water. I am new to this.
Am I just overlooking it? Where does it say what size loaf this is? Its just my husband and me so we don’t need a large loaf. And, my bread oven makes 2 pound to 3 pound loaves.
Hi. It makes a 2lb loaf.
Hi what lb is 1, 1.5 or 2lb?
2lb :)
By chance would you know the weight (grams) of how much flour you use? I know different measuring techniques, plus using fresh milled vs store bought flour can really make a difference when measuring. I always like to measure by weight when I can so that it takes the guess work out of it and less room for error on my part.
I hand make bread at least twice a week and it is the easiest recipe ever:
OVERNIGHT BREAD
3 cups whole wheat flour
1 tsp. active yeast
1 tsp. brown sugar
1 tsp. salt
1 1/2 cups lukewarm water
Mix all the dry ingredients together and add the water. Stir well with a wooden spoon until all flour is Incorporated. Cover with a towel and leave overnight. DO NOT KNEAD!
Put a sprinkle of corn meal in the bottom of a loaf pan and dump all the dough in, using a rubber spatula. It will probaly look gloopy and wet…this is normal! Bake at 450 degrees for 40 minutes. I bake for 20 minutes, rotate and bake for another 20 minutes. I also put the oven on broil for an additional 5 minutes for a nice brown crust on top. Let cool completely on a rack once done and enjoy. Easy peasy.
Do you leave this in the fridge or on the counter overnight?
Hi Sherry – I leave it out on the kitchen counter overnight.
Do you grease the pan or use parchment or anything? I’m trying this. No way am I gonna buy a bread maker. If this doesn’t work I am going to try oat and wheat sandwich bread from smitten kitchen
Hi Sarah – I have a silicone loaf pan so I don’t grease it, just sprinkle some cornmeal at the bottom. It is a very sticky dough so I think if you are using a regular loaf pan, a light greasing would help it to pop out after cooking. Good luck and I hope the bread turns out good for you!
Is the cornmeal vital? This sounds like a great easy bread recipe…just wondering if I can make it now or if I need to make a trip to the market first. :)
Not at all vital…I just found it makes it easier to get it out at the end. Use a light coating of oil on your pan and you should be good to go!
What size loaf pan?
Mine is kind of small, the 4 cup one. I think the bread would also work well in the 6 cup loaf pan as well. Good luck!
Has anyone made this at high altitude? I made it in my bread machine yesterday and the flavor is great but it’s super dense. Any suggestions? Maybe less yeast?
Hi. I think this might help: https://www.thespruce.com/how-do-i-adjust-bread-machine-recipes-for-high-altitude-908823.
I live at 7200 feet.
I added a tablespoon of water and I also let the flour soak in the water for an additional half hour outside of the time my bread machine does for whole wheat bread. It’s much more moist than other whole wheat recipes I have tried.
I followed the directions exactly. Any idea why it sunk in at the top? It did rise, it was so pretty, then fell when cooking. The bottom two thirds of it is very dense, but tastes pretty good. What did I do wrong?
Hi. This might be helpful: https://www.kingarthurflour.com/learn/bread-machine-basics.html.
Hi
What size loaf is it for the bread machine? Maybe I missed it.
Thanks
Hi there. This makes a two pound loaf.
So a 9×5 loaf pan or larger?
This is Lisa’s machine: https://www.amazon.com/Panasonic-SD-YD250-Automatic-Bread-Dispenser/dp/B00005QFL0/ref=as_li_ss_tl?tag=100drf-recipe-20&ie=UTF8&qid=1486405724&sr=8-1&keywords=Panasonic+SD-YD250+Automatic+Bread+Maker&linkCode=sl1&linkId=9cbdffa211ede72307b3752e82e6f844
And it actually specifies a 2.5 lb loaf.
Let me start by saying I love the recipes! I tried this bread and it was great ! The only thing i did different put a put a cake pan of simmering water (that I warmed on the stove) and turned my oven into a proofing oven which helped it rise really well. Had to bake it in the oven because I don’t have a bread machine. ;)
Hi! Can anyone help me solve a bread problem? I bought this exact same bread maker specifically because of the rave reviews and because I wanted to make this recipe on a weekly basis. However, every time I make it it turns into a giant brick loaf. I put the yeast in the yeast dispenser, use fresh ground hard white wheat, and put the dry ingredients into the bread pan first. The water is also not too hot or too cold, I put the breadmaker on Whole Wheat XL loaf which runs for five hours. (The bread maker makes a perfect 100% white loaf, so I know it’s not broken but I’m trying to make a whole wheat loaf.) If anyone has any tips, or has had this problem, I would love some help!
I haven’t tried this recipe yet, but I just got a bread machine for Christmas which I’m SUPER excited about it… my bread machine has a 1.5 or 2 lb. setting… do you know which one I should use for this recipe? Thank you in advance.
What are the nutrition facts for this bread?
Hi Tessa, Lisa doesn’t add this information on her recipes. You can read why here: https://www.100daysofrealfood.com/dont-read-nutrition-facts-labels/
– Nicole
Hi! I’ve made this twice but both times the top of the bread collapsed! I followed the recipe to a T, using Woolworths (my local supermarket) wholemeal flour. Help!
Sorry to hear you’re having difficulties with this recipe. Is your yeast fresh? Sometimes that can be an issue. – Nicole
I made this today, using 4 cups of King Arthur Whole Wheat Flour in the bread machine, on dough cycle. The only other change is I sprinkled some oats in. I put it in a cake pan in round shape, and it is rising nicely. I put the oven on warm for a couple minutes, then turned it off, and left the oven door open for a minute to allow it to cool down a little. I can’t wait to taste it! I always made white bread before, but have switched to whole wheat since I am diabetic, and I limit my bread intake to one slice with breakfast. (yes it is hard!) I am determined to reverse my diabetes, and am on a mission to help others do the same. I will bake at 350 for about 35-40 minutes, and check with a thermometer for 190 degrees. Thanks for this recipe! Once baked and tasted, I will update you on the texture and taste.
UPDATE – Well, the bread rose beautifully, nice and round. I baked it at 350 for about 30 minutes, and it fell a little bit. Still, it tasted good and had a nice texture. I think it might have done better if I had divided the dough, and made two smaller loaves. Practice makes perfect!