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)
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.
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
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Layer the dry ingredients into the bread pan, according to manufacturer's instructions (check the user manual for this).
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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
This recipe has been around for awhile, 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.
Taco Salad
I think I’ll try this one later today! Thanks! :)
In this recipe are you using your own freshly ground whole-wheat flour or store bought? I found that there was a huge difference between the two when I made your whole-wheat crepes recipe — first with store bought and then with freshly ground. I’m asking so I can adjust the ingredients, if necessary. THANKS for sharing your baking success!
What if you don’t have a bread machine? How would you make this if you were doing it yourself and/or using a Kitchen Aid Mixer to knead the dough? I have been trying for months now to come up with a good whole wheat bread recipe but mine all come out dense and aren’t tall enough to really suffice as sandwich bread.
Katie – I am having that exact problem! I just read somewhere that if kneading dough by hand then it is helpful to add a third rise to the process. This gives the glutens more time to develop and create a fluffier (taller!) bread. I just came across this yesterday and haven’t tried it yet, but I’m hopeful that it will do the trick.
Katie and jrb –
I sought the perfect whole wheat, too – here’s a tutorial on how to adapt bread machine recipes for hand or KitchenAid kneading and vice versa: http://www.kitchenstewardship.com/2011/01/19/katies-basic-bread-baking-techniques-or-lack-thereof/
:) Another Katie
Do you soak your grains first? And what if you don’t use a bread maker;)
I was wondering about the bread maker as well. I had one, but gave it away years ago. Love making bread in my oven.
Try this one from Deliciously Organic: http://deliciouslyorganic.net/everyday-whole-wheat-bread/
No, I don’t soak grains. Also, here is a recipe from Deliciously Organic that does not require a breadmaker: http://deliciouslyorganic.net/everyday-whole-wheat-bread/
Thank you for the recip, I will try to make some soon. Also, I love your cutting board, did you get it from the guy who makes cutting boards at the Yorkmont Farmers Market?
I’ve actually had that board for almost a decade…it was a gift and the nicest one I own! :)
Katie, This same type of bread can also be made with a food processor. Try it out.. Search “DELICIOUS Homemade Whole Wheat Sandwich Bread” on my website, http://www.nutrishus.wordpress.com : ) I use a food processor, it’s my adaptation from Mark Bittman’s sandwich bread recipe from his book”How to Cook Everything”.ps I love this blog and I just completed a 30 day real food challenge!keep it up! Trish
Your recipe sounds almost EXACTLY like the one I’ve been using, it’s delicious, isn’t it? Question though… how do you slice yours? I bought a slicing guide from Amazon that is like this plastic thing attached to a cutting board but the slices are still a little on the thick side. Yours look perfect… do you just do that by hand or do you have a trick?
I just sliced it with a very careful hand. My breadmaking friends told me not to get one of those cutting guides so I guess you could say I’ve been getting a lot of practice :)
I’ve heard that you can use your drying rack to lightly press on the top of the bread, once it’s baked, and it makes perfectly straight guides to cut the bread.
Do you use a particular knofe to cut the bread? Thanks!
Hello. Look for a good quality bread knife: https://www.100daysofrealfood.com/most-used-kitchen-tools-top-15/.
I use a recipe very similar..but I replace half of the oil with milled flaxseed. I use 1 tbsp oil and 3 tbsp flaxseed.
That’s some beautiful bread! I’ll have to try this recipe out. We’ve been using an adaptation of a BH&G whole wheat bread recipe lately. We do 3 cups of freshly ground white winter wheat, 1 teaspoon sea salt, 1 cup of unsweetened coconut milk, 3 tablespoons of water, 4 teaspoons of honey, 1 tablespoon of coconut oil, and 1 teaspoon of yeast.
I’ve been trying to incorporate more coconut into our diet and the milk and oil work well with baked goods. It would be good to have a simpler recipe on hand too though!
Did you use regular whole wheat flour or white whole wheat? Can’t wait to try it!
I started grinding my own wheat earlier this year (here’s a video of me doing it! https://www.100daysofrealfood.com/2011/07/05/grinding-your-own-wheat-is-not-crazy-after-all-including-video/), but before that I mostly used King Arthur’s White Whole Wheat flour.
Adding an acid to your bread will really help in giving it a lighter texture. Replace all or some of the water with buttermilk (expensive) or milk with some lemon juice. You can also use whey, the liquid off the top of yogurt or sour cream. You should be able to use the same recipe with a kitchen aid for the kneeding and bake it in your oven. Allow whole wheat bread to rise twice and then put into pans to proof (rise) before baking. This will help with the dense texture. DO NOT over proof your bread or it will come out flat and dense. It should rise slightly while in the oven not fall. Bake at 350 for 25 minutes and check the temp with an instant read thermometer. it is done when it reaches 170.
I was just looking for a honey whole wheat recipe today! Awesome. Can’t wait to try it. The other recipe I was using has 3 cups of bread flour and only 2 cups of whole wheat. Thanks, can’t wait to try it.
I have been following your site for a while and am trying to incorporate these ideas into our family of 6, little by little I am trying. Just last night I made whole wheat bread in my bread machine that sat untouched in the cupboard for a long time. It tasted wonderful..hope my kids like it as much as I do. Thanks for the great information.
I’m not milling my own flour YET, but hope to soon. So, for those of us that have to buy flour, what brand and type do you recommend? Also, my bread machine is over 10 years old and always states to put the liquids in FIRST and then the solids and the yeast on top without touching the water. So, I guess I would need to follow those directions and not yours when it comes to the order of items… I’m SO looking forward to trying this as I just made my first ever whole wheat loaf 2 weeks ago to use for my son’s lunch as I found Rudi’s organic to just be too big and thick for my liking of feeding a healthy boy a decent size sandwich. While it was good, I’m hoping for a less dense option, so we’ll see…
For store-bought flour I recommend King Arthur’s whole wheat or white whole wheat. They are both 100% whole wheat the “white” version is just a lighter variety of wheat. And yes, follow the directions for your bread machine when putting in the ingredients.
I was just thinking yesterday as I looked at the ingredients in bread that I should start making my own and was wondering where I should look for a sandwich bread loaf. Thanks!! I look forward to testing this one out. Can you tell me what kind of yeast you used, and will it matter?
I just used the one brand they had at Earth Fare, which is called Red Star yeast…but I don’t think the brand matters that much as long as it is fresh!
You can also store yeast in your freezer to help it last longer. I buy Red Star yeast at Costco and then keep it in a labeled Tupperware container in my freezer where it will stay fresh for months. :) I make 90% of our bread myself and though I have a bread machine I NEVER bake in it. I just don’t like those odd long loaves. If you’re like me in that regard it’s really easy to simply pull your dough out after it has finished kneading but before it begins to rise and then place your dough in a lightly oiled (I use olive oil) metal or glass bowl and cover until doubled. This allows the bread more room for its rise and often means that you’ll have a lighter more airy loaf.
Just wondering how long & at what temp you bake your bread in the oven for? I would like to transfer my bread to the oven also just because of the odd shaped loaves
What size loaf does this make? My machine only make 2 or 2.5 sizes, so I have to double recipes that are only for 1 or 1.5 loaves.
I weighed the one I made yesterday and it was just over 2 lbs
I’ll have to try this. I’ve also been testing out whole-wheat breads, but none have made the cut.
Me too! How do you do this without a bread machine?
Look up a bread recipe, and follow their beginning instructions. It usually entails using the warm water to dissolve the yeast, then adding around 1-1.5 cups of the flour to make a paste. Then the sugar and salt, then the rest of the flour. Then I knead mine until it gets to the point so if you poke it, the dough bounces back mostly. I let it sit in my kitchenaid bowl until it’s twice the size, then punch it down/form it to what ever pan I’m using. I let it rise one more time and pop it in the oven.
I make a very similar recipe but also add 3 T ground flax, 3 T wheat germ and use coconut oil for the oil/butter. I have also subbed maple syrup for the honey. I always add wheat gluten though – will try it tomorrow without!
I have a bread machine that makes two 1-lb loaves and the total amts I use for the two loaves are about the same as the total here. I use the dough cycle, then place the two in my stone loaf pan and bake in the oven.
As for slicing, I love my Out of the Woods of Oregon Bread and Bagel Slicer. I slice the whole loaf, then freeze and take out slices for sandwiches each day and let thaw briefly or toast. Keeps the loaf fresh for as long as it lasts.
I must give this a try – I’m trying to convert my family to better bread. The kids are fine with whole wheat from the store, but aren’t so excited about my homemade versions.
I did make the chocolate cake last night that you posted a few weeks ago – wow was it yummy!!! Although mine didn’t turn out quite so pretty – I was a bit careless on putting together the fruit sauces so the consistency wasn’t great for decorating (still tasted good!).
Love all the questions, nothing is better to hear that the “we aren’t buying the junk” anymore attitude is catching on. I’m with the majority of everyone asking about “freshly milled flour v store bought wheat flour”. Is there a difference when cooking—do you add more of one? Can every recipe take on substitutions like honey for sugar, fresh milled flour for any flour, pureed fruit for oil–without it adversely affecting the texture/taste?
I just started grinding my own wheat earlier this year and what I’ve noticed is that I occasionally need to add a little more of my flour than what the recipe calls for. I just add a tablespoon or two more if the dough looks too sticky or if the batter isn’t working right. Also, I make recipe substitutions all the time and sometimes it works great and sometimes it doesn’t…it just depends on the recipe and there is only one way to find out if it will work!
I tried this last night and the loaf came out small and dense. I have a Sunbeam 5891 and the total cycle is 3h40min with 3 rises. I ended up taking it out 10min early b/c the outside was already hard. I set it to two lb loaf with light crust. I was wondering if anyone else had this issue or suggestions. I was thinking of stopping the breadmaker and letting it rise longer. I used King Arthur Whole Wheat flour. Thanks.
i have the same machine as you……haven’t tried this recipe yet. looking forward to seeing if you get any answers.
Sorry to hear it didn’t turn out…we had a little discussion on facebook about breadmaking yesterday and some good suggestions were shared if you want to check it out: http://www.facebook.com/pages/The-100-Days-of-Real-Food-Pledge-Sign-up-for-the-10-day-pledge/111437015567316
I think the difference may be cups vs. oz of flour, plus the type of flour used. i weigh mine (8.4 oz of organic WW flour per 1 lb loaf but when I have use KAF I only needed 7 oz per 1 lb loaf). Like I previously posted though, I also have always added 2 T wheat gluten per 1 lb loaf. Trying today without though!
Can you confirm the size loaf you selected? Also curious about slicing, as well….I use a guide that Iove, but it does come out a bit thick. I always doubkd cut my loaf to keep portion control in check. Thanks for the great site!
I don’t have to select the size on my machine, but I weighed the loaf I made yesterday and it was just over 2 lbs. Also, I cut my loaves by hand.
I love Healthy Bread in five minutes a day, is really a nice book, no kneading, no bread machine, and really great bread every time. Have you seen that book? Its available at Amazon, here is the link http://www.amazon.com/Healthy-Bread-Five-Minutes-Day/dp/0312545525/ref=sr_1_1?ie=UTF8&qid=1313676651&sr=8-1
Mmm, made the bread today in my Sunbeam and it turned out great! I used the 1.5 loaf setting and stopped the machine 10 minutes early from the wheat bread setting. It’s on the thicker side, so when I slice the bread it doesn’t crumble – perfect for sandwiches! Thanks for the recipe – I’ll be using it again!
Totally going to try this! I’m absolutely addicted to the Healthy Bread in Five Minutes a Day method, but using the bread machine would be just as easy, so I’d love to have a go-to recipe for that, too.
Made this in my breadmaker today. YUM! I did fudge it a bit. I used 1 cup warm water and 1/2 cup of evaporated milk that I needed to use up. Made for a nice soft loaf that the kids have already eaten 1/3rd of LOL!.
Haha! This is almost my recipe. I use milk instead of water but all the other things and the measurements are the same. It does make yummy bread! I’m going to replace the oil with applesauce today and see how that turns out.
Just made this bread and we all (me, husband, 2-year-old and 4-year-old all loved it). I replaced one cup of the water with milk and added 2 T buttermilk powder; I used the dough cycle on my machine, then divided the dough into two parts to make two smallish loaves that I baked in the oven. The bread is perfect — light and soft and super tasty. Thanks for the great recipe!
Are you by any chance going to put your recipes in an e-book or regular book? I’m running outta ink. Thanks.
Maybe one day, but no immediate plans to publish a book. Glad you like everything so much! :)
It will happen one day and I’ll be sure to buy it! :)
Here, here on the e-book! I too am running out of ink!
for those of you that is running out of ink.. try saving the file as PDF to your computer that is what I do and when I want it I just pull it up
I’d sure like an ebook as well…would you like help putting it together? I’ve been bouncing around the site cutting n pasting for certain order of how I would love it in a book already ;-p Ultimately, you could then edit it and make it more book like than blog like. Add from posts I missed too…
It did happen! Congratulations!
I’m so excited to see this!!! I love using my bread machine, but sometimes find that our whole wheat bread comes out too dense. I look forward to trying this very soon.
Has anyone tried mixing this in the bread machine (dough cycle) and then baking it in oven?
OMG ! Excellent this post and yummy food. that’s good look and its my favorite food . great your idea i like it
I was wondering how non-processed that packaged yeast is. Have you tried with home made sourdough?
Also and about the buttermilk. I can tell you that it is NOT expensive if you make your own. Just buy the first one and then all it costs you is the milk you use. pretty soon your buttermilk does not cost a penny more than plain milk.
Thanks for sharing a recipe that looks like it could be a repeater.
J.T.A.
How do you make your own buttermilk?
In a measuring cup, pour in 1 tablespoon of vinegar or lemon juice (I like to use rice vinegar) and then fill up to the 1 cup line with milk. Let it sit for at least 5 minutes before using. (^_^)
We decided to start eating healty starting with fresh ingredients. We are following Fresh20 on facebook as well.
I love this idea, but i have a problem. My husband is not allowed to have fresh baked bread. Fresh bake bread causes migranes and unfortunatally he is a migrane sufferer. Our MD told us to eat only processed bread. So what would your advice be given this situation?
Just wondering if there are any thoughts on this?
JEO,
Yeast is a migraine trigger, processed breads are not know to trigger them most likely due to the age of the loaf. It is believed that if you let home made bread sit at least a day before consumption that the possibility of triggering a migraine is reduced. Unfortunately, the only real way to tell is to try it out.
I was just speaking about this to my friend who has migraines, this is the information her physician provided to her.
Best of luck!
Just wondering if there are any thoughts on this?
I too have to compliment on how nicely sliced the bread is. I love my bread maker and use it weekly if not more often for breads and pizza dough, look forward to trying this recipe. Can anyone recommend a bread cutter (electric) or a good bread knife? I’m a stickler for neat slices and my kitchen knives just aren’t cutting it :P
I have this same bread machine and plan to try this recipe soon. Do you take out the paddle at some point so it doesn’t get stuck or leave that hole in your bread? If so, when? Thanks!
Oh this bread looks yummy.. i have a panasonic bread maker at home which has been gathering dust for a while now im definetly going to try this recipe. I have gestational diabetes and was wondering would it still turn out right if i didnt use the honey in it? ALso do you know what the carb content would be for a single slice since i have to count the carbs that i eat.
Thanks!
So is this a gluten free bread or not? We try to do as much as we can gluten free and this bread sounds really good! Thanks! :)
I have been toying with the fresh food idea for months. I have incorporated a lot of fresh foods into my diet and have started juicing as well. I am enjoying myself. I stumbled upon your site today and really like it. Thank you!
Just came across your website thanks to the Yahoo article I saw this morning! I am excited to try all your recipes! I have recently started trying to lose weight, but have not really been eating any healthier, only eating less. I know this is an effective method to lose weight, however I would also like to foods that are better for me. Your recipes sounds delicious and I am already thinking of ways to convince my husband to let me buy a grain mill :) THANKS!!!!!!!!!!
This bread is really good! I’ve made it 3 times already and my whole family loves it. Thank you so much!
I get my flour from an Amish farm…. actually my in-laws get it for me. It was on my Christmas list of ideas two years ago and has been fulfilled by them each year now! I like to use a loaf pan from Pampered Chef – the stone ware. I let it rise once in a bowl and then a second time in the loaf pan. Its super easy – I’ve not purchased bread from the store since!!
Have you looked at Breadsmith bread in Charlotte? All the Charlotte area Earth Fares sell it, and they are sent there 3 times a week from the local shop in Fort Mill, SC. They use all natural ingredients, and its definitely a bread store to consider!
Yes, I have seen that before, but have not tried it. I didn’t think it would be as good as Great Harvest since GH grinds their own wheat fresh every morning. I don’t know if Breadsmith does that or not.
Now I’m reading more about “soaking your grains” to get a larger nutritional benefit out of everything (wheatberries especially). I just started the soaking process but hugely skeptic of how to dry them out to process them in my mill.
I’m also seeing the “vital wheat gluten” as solution to many heavy whole wheat breads. I followed the above recipe exactly–the top fell in and it was much too sweet/dense for our taste. Interested in this agent.
Any thoughts on either?
From what I hear vital wheat gluten is like concentrated white flour. I am not sure if that is 100% true though. Also, I have not experimented with soaking my grains yet, but I am not sure if I have time or if it’s worth the benefit for me. Just my two cents!
Gluten is the protein found in wheat. What is sold as “vital wheat gluten” is simply this protein removed from wheat flour and powdered. Because of this, I would still not consider it a a whole or unprocessed food, but it is not “concentrated white flour.”
Thanks for the kind words about Great Harvest bread, Lisa!
Your readers may be interested to know that many local Great Harvest stores will sell their fresh ground flour directly to customers upon special request. Just give your local Great Harvest a call to ask if they do this (my link is to our bakery locator page so readers can find the information.) Could be an option for people who don’t want to mill their own, but still want super fresh whole wheat flour.
Thanks again!
Thanks for this info Debbie! I can’t wait to contact my local great Harvest to find out if I can purchase fresh milled flour from them!
I just made mine with my three year old son – it’s baking now. It was really easy and I hope it turns out!
This didn’t turn out well for me. I have the best luck with a recipe from the King Arthur Bread website -100% whole wheat bread for bread machine.
Love your website.
Wow, I just tried this and it failed so horribly that I think it’s operator error. The ingredients didn’t even mix. I tried a 4 hour cycle and you said yours takes 5 so that could be something.
I’m determined though! I want some healthy whole wheat bread! I’ll be back at it as soon as I can scrape the crud out of the bottom of the bread machine pan!
add 1/3 cup gluten flour to each loaf
When you add the wheat gluten do you need to decrease the amount of the whole wheat flour? I am going to try my new bread machine tomorrow and I am scared to death it won’t turn out.
Okay, it needed more water, which I added. The loaf raised way too high for my machine, so I’m going to scale the recipe down. But, it is DELICIOUS!
I wanted to share a trick with you that I read in the manual for my bread machine. It said that if you bread is rising to high poke it a few times with a tooth pick and it will deflate a little. I also read that salt can have weird effects on yeast, using to little salt will cause the yeast to over rise the bread, and using to much salt will cause the bread to not rise enough. I
Just made my first WW loaf in my breadmaker…to my surprise my 3 year old ASKED to have a piece with apple butter for her snack…once my 18 month old saw this she “had” to have some too. They loved it and I am THRILLED!!
Two quick questions. Do you slice it all or just slice as you go and do you store it in the fridge or slice it all and then put some in the fridge and the rest in the freezer to pull out as needed?
Great blog…I am working my way through backwards since DH found this after you were profiled on Yahoo…LOVE EVERY BIT!! Hope you enjoy your trip!!
I slice mine all at once after the loaf cools. Also, I definitely store it in the pantry and it lasts about 5 days. If you put it in the fridge it will change the consistency (in a bad way). I sometimes put half the sliced loaf in the freezer (which is totally fine when it comes to the consistency) if we also have tortillas on hand since I know we won’t eat it as fast with other options. Glad the recipe was a hit!
my loaf didn’t turn out right at all and i’m not sure why; if someone could please help me out i would appreciate it!! :)
i have almost the exact same bread maker as you do but it’s a 200 instead of 250 or vice-versa. (i dont know what the difference is)
i put my yeast inside, salt, then my liquids which i mixed together real well then put my flour on top put it in the machine made sure it was in properly so it could mix it and set it on bake,whole wheat. start and it gave me a 5hr count down as you said yours did.
5 hours later…..
my bread is really hard on the outside color looked okay. not quite as light as yours but not “Dark” by any means. i cut it open and the inside is just weird. it’s mixed together properly and looks good, but it’s not fluffy like bread should be its compact and it can’t decide if it wants ot be doughy, mushy, hard, cooked, fluffy or what its like the bread inside got a mind of its own wanted to be everything and then fell short of making its mind up.
i also noticed the loaf itself was pretty heavy. maybe i need to scale down the recipe??
all my ingredients were fresh and bought 2 days before. i used whole wheat ground flower ( i was going to get the king arthur but the only 2 bags they had had big gashes in them. :( dry yeast for a bread machine and then the barely warm water, olive oil salt and honey.
so if someone wouldn’t mind giving me a pointer here i would really appreciative it. i’ve only been cooking for 2 and a half years now (barely) and i’ve come a long way and do quite a good job but i’ve never messed with anything like this before and so i’m not sure how to fix it to try again.
thanks in advance for your help and time!
——i just realized i put my wet in first and dry second. could that really be the cause of it coming out the way it did?? i dont understand the proccess as to how it matters which goes in first if its all going to get mixed together.
Yes, that could be the problem. Some machines tell you to put in wet first (like mine) but if yous is close to the same model as Lisa’s then you should follow the order of hers.
Adding 1/3 cup gluten flour to every loaf works like magic.
I think it does matter what order you put the ingredients in. If your machine is almost the same as mine I know I have to put dry ingredients in first. Also, be sure to check the bread during the kneading process and if it looks too “sticky” (if you touch it none of the dough should be stuck to your finger) then add another tablespoon or two of flour. Also, I hate to say it, but the brand of flour can sometimes make a difference. You get what you pay for!
could be your water too… if it was really just “barely warm” it may not have been warm enough to wake up the yeast. Dense bread is usually a yeast problem… either “dead” old yeast (store it in the freezer… it lasts longer) or “dead” yeast that you killed with too hot water, or “live” yeast that you didn’t wake-up enough with too-cold water. 80-100* is usually a good temp to shoot for. Should be warm to the touch, but not hot.
I know your comment was from quite some time ago so I don’t know if you will see this but the gummy consistency is probably from not letting it cool all the way before slicing the bread. I know it feels impossible to wait when you have warm bread in front of you but apparently it is so critical to wait that it was explained to me that waiting for it to cool should be considered a critical part of the recipe. I hope that helps!
My bread maker points out that salt should be added to the portion that is not in contact with the yeast (High salt concentration kills yeast). So I use liquid first (mix the salt in even though it is a “dry” ingredient), flour and other dry ingredients, then yeast on top.
My husband and I just had a fresh, warm slice of this delicious bread. It turned out perfectly for me, and my breadmaker is nearly 10 years old. The whole wheat cycle on mine is 4 hours and I checked it several times and it seemed to be mixing fine. Anyway, I’m thrilled! Thank you Lisa for creating this recipe.
Heather – check the instructions for your bread machine. For mine, dry ingredients on bottom, wet then yeast on top. Good luck!
I’m going to try this tomorrow. I am using coconut oil for the oil. I love it in bread.
Have you used your bread machine to make jam? It’s wonderfully easy and the kids adore it. I do use organic cane sugar (less that half a cup for 2 cups of fruit) but I am sure you could figure it out with maple or honey, I am not opposed to organic cane sugar (in moderation)but I do use a lot of honey in my baking.
I have been following the recipe exactly, except I tried pure maple syrup in exchange for the honey. It works beautifully, and tastes yummy! This is a great recipe and is now the only bread we make.
Oh no! My loaf completely collapsed. I’m pretty sure it’s my altitude, 6500 feet and baking can be somewhat difficult. I need to give my machine a rest and start again. I knew better too, with wheat loaves I have better luck running a dough cycle and letting it rise on it’s own outside of the machine.
The first two times I made this recipe, my bread was very dense. Then I found this web site http://www.thefamilyhomestead.com/faqbreadbaking.htm that gave me a tip. ADD GLUTEN FLOUR. What a difference!!!!!! You’ve gotta try it. Got it from a local health food store. Awesome!
Have any of you tried doing this on a dough cycle and baking it on your own? I don’t like machine-baked bread for sandwich loaves, but am not sure what to use for time and temp.
I am making this at least every other day, sometimes every day! My family LOVES it and will not eat any store bought bread anymore. I have a teenaged son and I think he could eat a whole loaf alone, especially whent it is fresh out of the machine and he smears it with honey or some peanut butter.
The humidity will affect how it turns out, so that may be the reason some people are having problems with it. The whole wheat setting on my bread machine takes 4 hours and the bread has always turned out beautifully with it, although it doesn’t rise as much when it’s really humid out.
Is this recipe ok out of the bread machine?I have a food processor and make my own pizza dough in it, so I am going to try this like regular bread. Now you can buy gluten flour in Walmart. btw the water should be 105-110*.
Can this be done in the oven and not a bread machine?? Thank you!
Here is a bread recipe that is meant for the oven: http://deliciouslyorganic.net/everyday-whole-wheat-bread/
Thank you that was my question also.
Hey, tip for those on a budget: people always buy bread machines, don’t use them, and give them away. Before you invest $200 on a machine, keep an eye on the shelves at your local thrift store or yard sales. They show up so often, if one doesn’t work well, it’s not a big loss to try another one. I checked to see that the interior of the pan wasn’t very scratched or used looking, that it had it’s mixing blade, and plugged it in to see that the buttons all worked. Found the owner’s manual online, and wa-la! a $10 bread machine! Thanks for the recipe, I will be trying it very soon. Also, w.w. pizza dough is up next, can’t wait.
I tried this recipe for the first time this weekend with my bread machine (only the second time I have ever used it, 1st attempt at bread!) and it turned out great! I let my 4 year old “help” me… she didn’t click the pan all the way down into the machine (silly me for not knowing i would need to hear 2 clicks instead of one to know it was in there good!) so it went through the whole kneading process the first time with out actually mixing anything… Once I clicked the pan into place and restarted the process I noticed that it was a little dry 1/2 way throught the kneeding process. I just sprinkled a tsp of water in the machine and it was smooth sailing from there. My machine’s whole-wheat setting is only 3 hrs 40 minutes long, so I think every machine is different! My husband and 4 year old are super picky eaters, and both loved the bread! Thanks for sharing such a great recipe!
I use the cookbook Artisian Bread in Five minutes a Day. We love it and make 99% of all our own bread. It is quick easy, healthy and my 2 year old twins LOVE helping! I bake what I need, and put the rest in the freezer or keep the dough in the fridge for up to 14 days! This is the light whole wheat recipe:
Whole Wheat Bread
Makes 4 1 pound loaves. Can be doubled or halved…
3 c warm water
1 1/2 tablespoons yeast
1 1/2 tablespoons salt
1 cup whole wheat flour
5 1/2 cup white flour
(to make white bread, just add more white flour instead of whole wheat)
1. Mix salt, yeast and water
2. Mix in rest of dry ingredients without kneading, use a spoon or mixer with dough hook.
3. Cover and allow to rise (about two hours – or put in fridge overnight and use next day)
4. To bake: cut off a 1 pound -grapefruit size piece. Dust piece with flour and shape.
5. Let rise 40 minutes
6. twenty minutes before baking, preheat oven to 450.
7. Slide loaf in, pour one cup hot water into a broiler pan (I use a second loaf pan) on the bottom rack)
8. Bake for 35 minutes
9. Cool, slice and enjoy!
I used agave instead of honey just to see what it would taste like. It was good. Im new to this baking thing and i wish there were more yummy whole wheat breads like sun dried tomato. Why does whole wheat have to be just whole wheat? lol If anyone knows how to add to whole wheat bread, please tell me. I miss Penera bread. LOL
What brand flour (white whole wheat and whole wheat) do you buy?? I think I have seen it on here before but could not locate it — sorry if it has been asked and answered :)
I used to use King Arthur “whole wheat” or “white whole wheat” (which is still 100% whole wheat just made from a lighter variety of wheat). I now grind my own wheat just because I think it tastes better than store-bought flour: https://www.100daysofrealfood.com/2011/07/05/grinding-your-own-wheat-is-not-crazy-after-all-including-video/
I had trouble with this recipe my bread machine is 1 – 1 1/2 lb loaf and I think the recipe was for 2 lb. It came out extremely dense. Any suggestions? Thank you, I can’t tell you how much I enjoy your website and how much it has helped my little family of four.
I am so glad you like the blog, and I’m also sorry to hear the bread didn’t turn out! It sounds like this recipe has been hit or miss especially between all the different types of bread machines out there and the weather can also have a big impact. Did you check it during the kneading process to make sure the dough looked okay?
A great tip for bread baking: Save the water from when you boil potatoes (for mashed potatoes, etc) and use it in place of water in your bread recipe. It will make the lightest bread, with the highest rise, and gives it an amazing texture.
What size loaf does this make? 2 lbs? Also, I checked out Amazon to purchase your same bread machine. You use the automatic yeast dispenser built into the machine lid. Is this the same for you?
Yes, our machine has the automatic yeast dispenser. Also, I weighed the loaf when it came out once and it was just over 2 lbs.
My bread machine has 1, 1 1/2, and 2 lbs settings…do you know which would be applicable for this WW bread? Thank you!
The 2 lb setting…it is a big loaf!
I loved the idea of this recipe but I have a smaller bread machine, it makes 1 or 1.5 lb. loaves. I didn’t have good luck scaling down your original recipe. :( So I adapted a king arthur flour recipe for whole wheat bread. I had given up on this recipe months ago because kneading by hand I just couldn’t get the texture/rise I wanted and I didn’t like the dried nonfat milk powder that the recipe originally called for. But a few tweaks to the recipe and letting the bread machine do the work and presto! Lovely 100% whole wheat bread with 7 real ingredients.
My machine has you put the wet in first with the salt and then the flour with the yeast last on top but follow the order that your machine calls for.
1 & 1/4 cup warm milk
1/4 cup olive oil
1/4 cup honey or maple syrup
1 & 1/4 tsp. salt
3 & 1/4 cup whole wheat flour
1/4 cup ground flax or flax meal
2 & 1/2 tsp. bread machine yeast
This bread is our new everyday bread. And we are able to make it even better with local milk, awesome locally gown and milled whole wheat flour from Gleason Grains and local honey from Mountain Creek Apiary!
Thanks, Morgen, for posting this! I, too, have a smaller machine and your recipe worked out great for me! :)
Hello,
Just tried making this recipe and when my loaf was done it was sunken in!!! :( I measured right and my machine has me add ingredients from wet to dry…can you be of any help as to why my loaf was not domed and risen? Do i need to add a different flour to my Whole Wheat flour?
A lot of variables (like the weather) can affect the outcome of the loaf so it is best to check the machine during the kneading process to make sure the dough looks okay. If the dough looks too sticky then add a few tablespoons of flour for better results. I hope that helps!
Does anyone know how to adapt this recipe to bake in a regular oven? I don’t have a bread maker and have never made bread before, but I would love to try!
I would like to make this dough in the bread maker and then form small bread rolls and bake in the oven. Do you have any idea what temp and how long in the oven rolls take?
Thanks! BTW this loaf turned out perfectly for me and my family loved it!
I haven’t tried doing that yet myself, but I think it would work…I wouldn’t know what temp/time to tell you though. Sorry!
I have your same bread machine, but my loaf came out darker; especially the sides. I set the machine for WW sandwich. What setting do you use?
That’s the setting I used as well…whole-wheat sandwich. If you’d like your loaf to be lighter then take it out 5 – 10 minutes early.
I tried the recipe and though it was good, it was still too dense/heavy for me and my family. I’m having a hard time finding whole wheat recipes that aren’t so dense, so do you have any suggestions to make it lighter, while still keeping it healthy? Thanks so much!
King Arthur makes a “white whole wheat” flour that is still 100% whole grain, but made from a lighter variety of wheat…that might make a little bit of a difference for you!.Also, make sure you check on the bread dough during the kneading process. If it looks too sticky add a tablespoon or two of flour (or else it will end up more dense than it is supposed to be). Good luck!
I’ve got this bread in my bread machine at the moment and I’m hoping for the best. From what I’ve seen the reviews are mixed, so i hope my bread turns out! :)
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:)
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!
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!
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.
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.
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?
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/
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!
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!
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
Can you email me a picture of your loaf?
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!
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
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.
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!!
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)?
I received this bread machine for Christmas and have fhis loaf baking right now! Fingers crossed it turns out. I’m so excited!
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.
I use active dry yeast and it works great!
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!! :)
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.
I have the same bread machine. What settings do you use when you make this bread? Also, do you use the yeast dispenser?
I used the yeast dispenser, and I used the whole-wheat sandwich bread setting. Good luck!
Can you use white whole wheat flour?
yes
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!
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!
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!
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!
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.
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!
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!
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??
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!
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:)
So glad it worked out…this is a recipe that can definitely take some practice!
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!
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?
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..
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!
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!)
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)?
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!
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!)
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!
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!
Yes, taking it out early (about 10 min) can help make the crust lighter.
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!
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!)
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.
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?
My dough looks really dry (before baking) — should I add water?
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).
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!!
I use active dry yeast.
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.
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. :)
Is it possible to use this recipe without a bread machine?
Some have left comments describing how they successfully made the recipe without a bread machine.
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
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?
If a 3-cup recipe filled the bucket in your machine then I agree a 4+ cup recipe would probably be too much
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.
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.
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.
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!
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.
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!
So glad you are enjoying the blog! I have never tried it but maple syrup might work…let me know!
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!
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.
Do you have a bread slicing guide and, if so, which one do you have? And do you like it?
I don’t…I just slice mine free-hand!
What is the best way to store fresh made bread like this? I’ve just been wrapping ours in cling wrap but wanted to know if there was a better way. Thanks so much!!
I just put it in a “bread bag” which is like a plastic ziplock w/o the “zipper”…found a box of them at the grocery store.
I love the simpliciy of this recipe and the few ingredients. However, we live at 7200 feet elevation. Does anyone have experience of what to change for the high altitude. We also love Great Harvest breat but can’t find it in our neck of the woods. Thank you so much for being willing to share.
Hi Lisa! We bought a bread machine just to make this bread and we are so happy we did because we all love it. The only thing is that my 6 month old will be starting to eat more solids in the upcoming months and my pediatrician advised against honey for an infant even when baked because of botulism. I know that many of your recipes can use maple syrup instead of honey, but that just seems weird for bread. Do you know of something else I could use? I was thinking agave but then I noticed that you don’t list agave as a nonprocessed food. Any tips would be greatly appreciated it!
What about coconut nectar?
It’s not something I’ve researched, but if you are just talking about straight from the coconut then that’s fine.
Good question! I guess you could try a little organic sugar instead. The bottom line is that “sugar is sugar” and no matter which one you choose it should always be consumed in moderation.
I just made this bread today – and I love the taste! BUT, mine sank in the middle. It was looking great, and then with about 30 minutes left to to, it started to sink in the middle. Has anyone had this happen? Any way to prevent it?
What size loaf is this? My bread machine requires me to put 1.5 or 2 pound loaf??
This makes a 2 lb loaf
Made this last night and it’s great! Very simular to our Honey Whole Wheat from Great Harvest. My daughter loves watching the dough throught the window of our machine! Thanks for this!
We made this bread (and LOVE it). But today it’s rock hard. Have you had this problem? I saw you found some “bread bags” but I couldn’t find any at the store. This morning I dunked it in eggs and grilled it up on the stove, but for my next loaf I would like to keep it softer to eat with sandwiches.
Thanks!
How about just one of those big 2 1/2 gallon zip lock bags (from Target)? I found bread bags at a grocery store called Harris Teeter…only place I can find them.
Ive found bread bags at Albertson’s as well.
Hi! I wanted to let anyone know that if they’re having trouble with it rising, baking properly, or not hardening that I did some experimenting with this recipe over the last few days and I finally got it to work! I use 100% whole wheat flour from Trader Joes and since it’s more dense, it was preventing it to really rise, and the crust would come out looking crumbly and burnt. If you notice, your bread never gets into a doughy consistency when this will/does happen. Therefore, you want to add more water/oil during the mixing time (mine is the first 10 minutes, then more later.) I do it during the 1st 10 min, so I don’t have to worry later.
I added another tablespoon of olive oil during the mixing process, then SLOWLY added more water, one tablespoon at a time until it became dough rather than the little dry balls it was before. Also, feel free to use a spatula to mix the dough along with the machine, so that you can see when it really is a dough-like consistency.
Ultimately, it depends on the machine you’re using (I had a 20+ yr. old machine that NEVER had this problem before it died) but also your altitude. I’m in NM so I know that things take longer to rise and bake here. Experiment!! And thanks Lisa for the recipe!
What is your altitude? I’d love to get this to work… I am assuming my fallen loaf is due to altitude.
Altitude sounds like it is the issue…I really don’t have any experience with baking at high altitudes so I am not sure what to tell you. Sorry!
Hi, I have made this bread and first of all, my whole family LOVES it and will continue to make to for our bread! I do have a problem with it rising, though. I’ve made it 4 times and each time it has been flat (still good)! I’ve been reading through the comments and it looks like altitude might be my problem since all of my ingredients are fresh. I live in Anchorage, Ak. Anyone else happen to live around here and can give me some tips on to help make it rise? Thanks in advance!
My first 3 attempts ended in flat (or concave) bread with the outside hard that was dry & crumbly. I heard that moisture in the air can affect the outcome but one day was sunny, one cloudy & the other rainy. (Btw, my machine is a Oster “2 lb Expressbake breadmaker”, it doesn’t have a loaf size selection, but the whole wheat setting is 3hr 40 min long with 3 rises.) I then read that adding wheat gluten can help with rising issues so I added it. Cha-Ching! Nice high loaf that is even soft on the outside! It also is a LOT less crumbly. I don’t know how I feel about adding the wheat gluten though. I’m in Mesa, AZ (altitude is only about 1200 here). Hope this helps. Oh, I also spooned the flour into my measuring cup instead of scooping it on the gluten test run.
I made your honey wholewheat recipe today and it was great, my family LOVED it. I made mine in the oven. After my yeast became foamy I added the butter and honey to it and then added it with the wheat (I put the salt in with the wheat). At this point, mix, knead and place in a oiled bowl covered with oiled plastic wrap. I let the dough rise for an hour, then kneaded it again. Then, I placed it in my oiled bread pan and covered it with oiled plastic wrap. Let it rise for an hour. Remove plastic wrap and bake a 400 degrees for 25-30 mins.
*I followed the recipe measurments exactly
Thanks for the great recipe!
Ok I have a bread machine cause I wanted to start making my own vs buy from store which has a million ingredients, so I have been playing with a couple but everytime I make the next day the bread is hard as a rock, WHY? I made this one last night and it was yummy super soft but this morning i woke up hard as a rock…How do you store and keep it soft at the same time…Thank You
Tracy, how are you storing it? I let mine cool and put it in a gallon size zip lock bag, sucking out all the air and it’s just fine. It also stays in the fridge after a day b/c it will go bad quickly. Then I heat it a few secs in the microwave.
How are you storing it overnight? I put mine in a plastic bread bag and seal it with a clip.
Hi, I just recently got a Zojurushi bread maker second-hand, and like most second hand things it did not come with the manual. I tried the recipe for a white bread for my model(from the internet) with great success, I only substituted honey for white sugar and olive oil for butter (because I didn’t have unsalted butter) and I used bread flour. However the problem is, I would like to try your recipe for whole wheat in it and my model makes a 1.5 pound loaf and not a 2 pound loaf. Would you happen to know the adjustments for the amounts of ingredients for a smaller loaf. The whole wheat loaf I looked up on the Zojirushi website for a similar model is not the same as your recipe. I am willing to use half (or part) bread flour and half whole wheat if necessary to ease into it for my boyfriend and I, but I don’t want the machine to overflow and I definately want to get a good rise. It also does not have a crust adjustment button on this model, but when I made the white bread the crust was divine. I have the King Arthur’s white whole wheat at home and only used the 5 ingredients to make the bread (no dough enhancers, dry milk, or eggs). I used active dry yeast measured with a spoon from the jar. I measured by leveled cups and not weight. Do I just substitute the white whole wheat flour for the white bread flour and keep everything else the same? Or is there some other adjustment I need to make when using whole wheat flour? Sometimes the more you read, the more confusing it gets. I really can’t afford to be wasting ingredients, it needs to turn out at least “edible”. Thanks to anyone who has any suggestions.
It sounds like you’ll have to experiment, but since you’ve had success with the white bread loaf I would suggest jut trying that same recipe with white whole wheat flour (like you mentioned) as a starting point and go from there. Good luck!
Thanks, I think that is what I will do. I’ll try to let every one know the results.
Just wanted to let you know I used this recipe to make hamburger buns tonight. I chose the dough/pasta setting on the bread maker, took the dough out, kneaded it a few times with some flour and separated into 8 balls of dough. I placed them on a cookie sheet to rise for about an hour and then baked at 375 for 15 minutes. I also brushed the tops of them with butter before and after baking to make sure they did not get hard. They turned out great!!! Love your site!
Do you know if it would be ok to sub whole milk or half & half for the water in this recipe? I’d like to try it but our LO has weight gain concerns and so I have to bump the calories/fat on his favorite foods (bread).
Bread recipes are very finicky so I am not sure if that would work or not.
SO.DELICIOUS! Added 1/4c rolled oats to batter and sprinkled some on top. I did the double rise method, once after everything was mixed and again after I kneaded it and put into loaf pans. The recipe as is yields 2 loaves. Side note: in an oven at 350 degrees, both loaves baked in about 30 minutes :)
Made this today with my stand up mixer and then put into the oven.
I love how dense it is and how easy it was to slice.
My 5yo told me it tastes like it is organic. Oh well, I’ll just keep on reworking her little taste buds.
I’m glad to see people have made this in their oven. I found a recipe on the back of my bag of wheat flour and made it last night. I was so excited it turned out tasty! Now I will have to try this one, I just couldn’t convince myself to buy a bread machine and I don’t have a fancy mixer so I was bummed but now I have been inspired to try my luck with it in the oven.
I usually buy the honey whole wheat from Great Harvest Bread Company, but found this a couple weeks ago.I tried this recipe in my oven and it was really dense, so I got my hands on a bread machine and it turned out the same way…really crumbly,dense and a little dry…any suggestions?!?!?!
Did you follow the recipe exactly? Did you check it during the kneading process?
I did follow it exactly, not sure what i would be looking for in the kneading process
The dough shouldn’t be too sticky or dry. It shouldn’t be sticking to the sides, but instead in a nice ball. I hope that helps!
What size loaf does this recipe make?
It’s about 2 pounds.
Lisa, have you ever tried using ghee for the oil when using your bread machine? We have the same machine. Thanks!
I cook with ghee, but have not tried it in bread. If I were going to go that route I would probably just use regular butter though…good luck!
I’m wondering if anyone knows how to make this recipe in a crock pot? I’ve been seeing lots of posts on pinterest about making bread in a crock pot/slow cooker instead of a bread machine. And since that’s what I have I thought I would try it out with a nice basic bread recipe. Most of the ones I’ve found specifically for crock pots are “special breads” nut breads, fruti breads, herb breads. Just wondering if anything about the process would change just b/c its not going into a bread machine or oven?
This recipe worked very well for us. I used coconut oil in place of the oil/butter. The color of the sliced bread is gorgeous and it is in a good place between dense and fragile. Makes a good-sized loaf, too–I set my machine for “medium” and will set it for “large” next time. Great to have a 100% whole-wheat recipe in my arsenal. The one I usually make is 1/2 WW, 1/2 white flour.
do you have a recipe for the oven? can i use the same technique and then put it in the oven?
Here’s a good recipe that uses the oven: http://deliciouslyorganic.net/everyday-whole-wheat-bread/
Hi there!
I have made this bread a couple of times with some success. The problem I am having is converting the amount of ingredients to how much flower my bread maker allows (3 1/2 cups).
Any suggestions?
Jen
oops, I meant flour. :)
What would be an adequate conversion of ingredients to 3.5 cups of flour? That is all my bread maker will hold.
Jen
My kids are happily eating it as toast right now and are waiting for me to come make more. My question is: how do I make it more moist? I am new to the world of bread machines (got mine new in the box for $10 at a yard sale) having only used tried and true homemade recipes handed down from both my grandmothers. I just like a more moist bread.
Glad your kids enjoyed the bread. Surprisingly enough the bread can change quite a bit depending on the weather outside…I’ve found that rainy/humid days are great for making bread (and yield a better loaf). You could also try playing with the water and honey ratios a little, but anytime you change a recipe it becomes an experiment.
I made this bread and it turned out well. The 2nd time I made it, I 2 cups and 1/4 of ground up oats and 2 cups of whole wheat flour. It turned out a lot lighter and my husband loved the difference in taste. I was thrilled that adding the oats worked so well. We were looking for a high protein high fiber bread recipe that tasted good. :-)
What setting did u use to bake?
Hi Tasha. Since every machine is different, you need to follow the instructions for your machine. Jill
Made this for the second time last night. This time I used butter instead of oil and added another 1/4 cup of water. It came out so great! It took a lot of restraint not to eat the whole thing fresh out the breadmaker!
Hoping this time it doesn’t get so hard within the first couple days.
Just made this for the first time and it turned out perfectly. Will make it weekly now!
For everyone inquiring about converting the recipe – I found a sweet little tool to change the batch size of any recipe, here: http://www.fruitfromwashington.com/Recipes/scale/makeconversion.php
Do you use bread flour or regular? My
Loaf was really flat on top although it tasted great! How about the yeast? Rapid rise or regular? Thanks!
Hi Mimi. The recipe just uses regular flour and active dry yeast. Jill
Is there anything I can substitute for the honey or just leave it out althogether because my daughter is not old enough to ingest honey and I want her to be able to eat it also. Thanks!
Hi Erin. You should check with your doctor, but, I think to use the honey in baking may be ok, it’s ingesting raw honey that I believe is the problem. Again, you should double check with your doctor. Jill
The botulism spores can only be killed by the high heat which can be obtained in a pressure canner. The toxin (that is produced in anaerobic conditions) can only be destroyed by boiling (OSU Botulism FAQs). So technically, honey is not safe for infants even in cooked form such as in baked foods like breads. Botulism spores will NOT be destroyed during and under household cooking methods and temperatures.
http://wholesomebabyfood.momtastic.com/infantbotulismhoney.htm
Hi, I absolutely love these recipes! I was wanting to put seeds and some rolled oats in this bread recipe…to make it more healthy…maybe even milled flax seed. Could I just put it in the bread or would the dough turn out wrong? If I wanted to put that stuff in, what changes could I make? I hope that made sense!! :)
So glad you are enjoying the recipes. If you want a bread recipe with oats/seeds you may be better off looking for a recipe that already incorporates these things. I’ve found bread baking to be challenging at times and especially if you start changing or adding things you never know (although you could experiment).
Help! I don’t have a bread machine!
If you read through the comments there’s some advice/tips on making this without a bread machine.
Great, thanks for the tips!
I’m so excited to start making my own bread. I want to use brown rice flour tho…Can I switch the whole-wheat flour to brown rice flour?
Hi Thabata. I have not tried substituting brown rice flour in this recipe, but, you could give it a try. I would just check for substitution ratios (you can usually find them online) to see if it is 1:1. Good luck. Jill
I’ve made this bread for the first time and it smells and tastes lovely but it didn’t rise at all !!! HELP
Hi Squidgy. Did you follow the recipe exactly and were all of your ingredients fresh? Jill
Is there a different measurement if you use the yeast for a bread maker? I know sometimes its a different measurement
Hi Charlee. This recipe is configured for a bread machine so the measurement is accurate. Jill
I have tried 3 times to make this bread and it never comes out right. It’s super dense and the middle isn’t right.
Hi Neely. Best of luck to you and your husband with your health and pursuit of a family. Stick with it, you’ll quickly start to feel the benefits and you’ll be a pro in no time at Whole Foods :-)))!! Jill
Do you use King Arthur’s white whole wheat flour for this?
Yes Christa – you can use King Arthur’s white whole wheat flour, although, I think Lisa often grinds her own wheat as well. Jill
What did I do wrong? Made this last night and it is sooo dense. The kids are not fans. I am gluten free so I can’t taste it, but it is definitely really heavy. Would love any suggestions on changing it!
Hi Laura. I’m not sure how new you are to “real food” – but this bread will be a lot heavier than what you are used to. Many times I only eat a half of a sandwich with whole wheat bread because it is so much more filling. Jill
I have made this recipe 5 times, yes I am persistent, but none of the loaves have turned out well. The bread looks great as I check on it in the machine, but until the end during the baking time it seems to drop in the middle. When the bread is done, it is very dense and sort of concaved. I desperately want to make a good homemade wheat bread in my machine. Any suggestions?
Jamie – the bread will be more dense than you are used to if you’ve recently switched to whole food. I know many people have reported having issues with different altitudes. I’m not sure if that might be affecting you. Sorry I couldn’t be of more help. Jill
I almost buy it, but then I saw the warning for California residents :S What do u think?
Sorry, i did not tell what I was going to buy. Bread Machine ;P
I love this recipe but I am on my fourth loaf and it always falls before its done and I don’t get the nice high top- any suggestions? All my ingredients are fresh and I am using the zojirushi machine.
Hi Krystal. Some people have reported problems based on altitude. I’m not sure if that might be a factor for you. Jill
I am sorry to hear that! I am not familiar with Zojirushi and what recipes work in their machine…so maybe that is the difference?
My friend has a Z machine and makes the bread machine recipe listed on breadbeckers website. She makes it pretty much daily and they love it. Just a suggestion!
Wondering if you found a solution? I don’t have a machine yet, but I have always wanted a Zojirushi and was going to ask for one for Christmas. If I can’t find a good natural recipe, though, that changes everything.
do you use bread machine yeast?
Hi Susie. You can just use active dry yeast. Jill
I had trouble with mine falling when baking this in my bread machine. Someone suggested that the settings on my bread machine for the second rise might be too long. My bread machine allows you to change to make your own settings. Next time I am going to take 5-10 minutes off the rise time and see if it gets any better.
any tips on how to cut bread evenly in thin slices? My homemade bread always gets ripped to shreds when I try to cut it.
I always put mine in the fridge over night. A chilled loaf is much easier to slice. :)
Hi Emily. I would definitely wait until it is completely cool. Other than that, just a steady hand :-). Good luck. Jill
Hi Emily,
I don’t know if it’s a Mennonite thing or what but most of us use an electric knife for slicing oven or machine bread. We get ours at the thrift store so I don’t know if they are usually expensive but they work great even on warm bread. We just wipe the few crumbs off the blades and don’t bother washing each time. I am sure you don’t have to be Mennonite to do this. :)
Seek peace, Wendy
Wendy,
I use a DeliPro slicer that I got in the “As seen on TV” section at Target. You can adjust the thickness of your slices down to 1/4 inch, but most pre-sliced bread you purchase is 1/2 inch thick.
And do completely cool your bread first!
Luci
I have found that a quality bread knife makes an incredible difference in making good slices. Loaves were getting shredded to but I was using really cheap knives. A friend bought me a nice one and problem solved. I also agree to let it cool min 20 minutes before slicing.
What’s the best way to store this bread?
Hi Jill. You can just store it in a ziploc bag. Or, I’ve heard Harris Teeter carries bread bags. Jill
Do you know of a way I could bake this in the oven, I don’t have a bread machine.
Thanks!
if you have a stand mixer, you can use the dough hook to knead the bread easily, or you can knead by hand. In a stand mixer, put the warm water, honey, and yeast in the bowl and let the yeast start to foam (5 min). Then add the dry ingredients and once it’s all mixed together and it’s not too sticky or dry, cover it and let it rise for 1 hr. Then, form it into a loaf and put it in a loaf pan, cover and let it rise again for 30-60 minutes. I usually bake a loaf of bread for 30 minutes at 350 or 375, but I haven’t tried this recipe yet…maybe tomorrow!
Hi Lori. You may want to try this recipe if you don’t have a bread machine…
http://deliciouslyorganic.net/everyday-whole-wheat-bread/” Jill
Howdy! I was curious what your opinion is on dough enhancers. Thanks for letting me know!
Hi Kristi. I believe they contain gluten which we would not consider to be a “real food” ingredient. Jill
I have made this bread a few times and it always comes out very dense. Almost like pound cake consistency. Is this the way it is supposed to be? If not, what might I be doing wrong? My kids want their bread to be nice and fluffy like the store bought bread.
Thanks
I have the same problem! Let me know if you have found a solution. VERY dense is an understatement.
Hi Jen. Some have reported adding gluten and have said that it has helped. Jill
I’m confused….
In your response to Kristi on Sept. 29, you advise that gluten is not a “real food” ingredient.
Yet, you seem to suggest to Jen that adding gluten may help with reducing the density of a whole wheat loaf.
Is using gluten a good idea or not?
I had the same thought?
Hi Julie. I apologize for any confusion. I had simply suggested to a reader something that other readers had reported as an effective solution. Gluten would not be considered “real”, but, I know some people still choose to use it given it is generally in such a small quantity. I always tell people they need to do what works for them. Again, sorry for any confusion and I hope that helps to clear it up. Jill
Thanks! I usually put gluten in my bread and did not this time, following this recipe as written- my bread fell :( Tastes great though!
Julie – Gluten is not “whole grain” but adding a small amount to bread does sometimes make it “lighter” which is desirable for some. I guess each person needs to consider the trade offs to decide if using a little is worth it to them.I hope that helps! – Lisa
This bread will most likely be more dense than you are used to if you are just switching to real food. I don’t have any suggestions for what might be wrong, it could just be that it’s not exactly what you are used to. Jill
Can this bread be stored in the freezer?
Yes, I would just store them in individual portions. Jill
For anyone who’s having problems with dense and/or crumbly bread – try adding gluten. This can be found in natural food stores and probably some regular supermarkets as well. The packaging should tell you how much to use. I had tried everything else to try to get my whole wheat bread to turn out like the white variety, and this was the trick that worked for me.
Bread without preservatives gets stale quickly. I slice mine, let it cool by putting it in a paper bag so it doesn’t get stale sitting on the counter. Then put it in freezer bags and stick in the freezer. Whenever I want a slice I just pop one or two in the toaster. Be sure to let it cool completely before putting in bags otherwise condensation will build up and you’ll get a lot of ice crystals when you freeze it, and to prevent the slices from sticking together.
Hope this helps :)
By any chance, have you tried a gluten free version of this recipe?
Hi Heather…we have not. You should check out Elana’s Pantry for some gluten free options. Jill
Made it and near the last 40 minutes it caved in in the middle!!!!So maddening!
I have a nutrimill and want to start grinding my own flour. What are the best kind of wheat berries to buy for the whole wheat bread and should i purchase a different kind for whole wheat pastry flour?
Thanks!!
Hi Julie. I know Lisa uses red winter wheat for just about everything and she says it works great. You may also be interested in this post she did about grinding your own wheat…https://www.100daysofrealfood.com/2011/07/05/grinding-your-own-wheat-is-not-crazy-after-all-including-video/. Jill
Tried it in my bread machine and perhaps I used the wrong setting because it just didn’t turn out well. I had two options for Large: Large and Large Rapid. Being the impatient person that I am I choose Rapid. My bread turned out super dense, as if the dough never rose. I’ll try it again with the plain Large setting. However, the trial loaf isn’t going to waste. The dogs are enjoying the new “treats” and I toasted and blended breadcrumbs from it for my meatballs which turned out great.
My bread machine says not to exceed 3.5 cups of whole wheat flour (the whole wheat recipe which came with the machine calls for 3 cups ww flour). I would like to try this recipe as it has less ingredients then the one in my manual. Do you think I can adjust it down to not exceed 3.5 cups (I am new to bread making!) Thanks!
Hi Lynn. It’s up to you, but, I would think maybe just doing it in 1/2 might be the easiest, rather than trying to figure out all of the ingredients for 3.5 cups flour, but, again up to you. Hope it works out. Jill
I have made this 2 times know and it has fallen both times. I don’t know if its my bread machine or I am doing something wrong. Do you have any suggestions? THanks!
Hi Hollie. Sorry the recipe has not worked out. Are all of your ingredients fresh and are you following the recipe exactly? Jill
What are the settings youuse on your machine when making this bread? I have this machine and tried this recipe tonight and the crust was a little too toasty. Thank you for a great recipe though :))
Daniela – Since we’ve been so busy working on the cookbook, lately we’ve been relying on Great Harvest Bread Co. for our bread rather than making our own. They grind their own wheat berries each morning and the loaf we buy contains only 5 ingredients so we are lucky to have that option! I checked with Lisa and unfortunately she doesn’t remember the exact settings she uses on the bread machine (other than “whole wheat”), and I don’t either.
So I recommend just experimenting with your machines settings. We were able to make good bread pretty consistently, but not every loaf was perfect. Also I do remember we would take the bread out right away and put it on a drying rack. Not sure if leaving it in longer would lead to the toasty crust you mention. Best of luck, and thanks for reading!
My breadmaker holds only 3 cups of dry ingredients. From what I understand it’s not as easy as cutting all the ingredients in half. any tips? thanks!
Hi Lisa. Sorry I don’t. I would just play around with your machine and see what works. Jill
I love love love this recipe! The first loaf I made, I used my bread machine and it was very heavy, the top fell in also. So I decided to try and make it in the oven… It works so fabulously I sold my bread machine! I simply mix all the ingredients in my Kitchen Aid (using the dough hook) as if it were in the machine. I let it rise, knead it again and place it in a loaf pan. I let it rise again and then bake it at 350. I’ve found that placing it in a humid oven (warmed to about 50-75 with a pan of water on the bottom rack) helps it to rise. The second time it rises I take the pan of water out and turn the oven on, so it continues to rise a little while the oven preheats. I’ve shared this with a few of my friends and they love it too! Thank you!!
Hi there, I have made your bread several times and love it, but my boyfriend and his 6yo are not liking the whole wheat taste yet. I wanted to follow Lisa’s suggestion on converting to whole wheat by baking half whole wheat and half white bread. Hopefully they’ll like it! Would you suggest I just use 2 1/8 cup of each flour? Or is there some other conversion? Thanks!
Hi Jordanne. I would just use 1/2 and 1/2. Jill
I recently bought the Panasonic bread machine recommended on this website and love it! I now make 2 loaves of whole wheat bread a week for my family. I slightly revised the recipe for whole wheat sandwich bread that came with my Panasonic bread maker and it comes out perfectly every time. Very moist and not too dense. My 4 year old son would not eat any of the whole wheat bread I was buying at the store but he loves this one. I am so glad I found this website! Love it! Thanks!
3 c white whole wheat flour
1 1/2 tsp salt
1 1/2 c cold tap water (my bread machine recommends cold tap water)
2 TBSP unsalted butter, cubed (just toss it in on top of dry ingredients)
1 TBSP olive oil
2 TBSP honey
1 1/2 tsp active dry yeast
I add dry ingredients first and then liquid but follow the instructions for your bread machine. My bread
machine also has a separate dispenser for the yeast. I think the butter adds great flavor to the bread and the oil makes it more moist and tender. Enjoy!
Tiffany
Tiffany,
Measure out your ingredients and let them come up to room temperature before you use them in your bread machine. I learned this the hard way!!! ^_^
Luci
Thanks Luci, I will try that! I have been getting great results already just throwing it all in but maybe this will make it even better :-)
Tiffany
I love this bread, it’s the only kind we eat for quite sometime know… the only thing is I get ver inconsistent results and don’t know why. I always follow the recipe to the T, but sometimes I get a nice soft big loaf, and others a small rock that did not rise at all, it just looks like a ball of dough. I store my ingredients in the fridge and we go through them and restock pretty often so they are never old. Same machine… just don’t understand!
Is it ok to add gluten flour? Also do you remove the kneading paddle at some point?
Thanks!
Hi Dana. Technically gluten is not a “whole” food, but, it’s up to you. Some who choose to use it have reported their bread is not quite as dense. Jill
How do you store your bread after making it so it does not dry out or go bad quickly? Can you put it in the fridge like I do with my store bought bread?
Hi Brooke. You can buy bread bags for your bread (I’ve seen them at Harris Teeter). Depending on the time of year, you can either keep it out or in your refrigerator. Jill
Storing bread in the refrigerator tends to dry it out, but storing it in the freezer works well for my family. Bread thaws out quickly and seems to be just as good as when it went into the freezer.
I know you’ve talked about using a kitchen scale sometimes and I’d love to make this recipe (which I love) using my new scale… Now that I’ve discovered spoonfuls into the measuring cup REALLY are the secret to success, it takes forever to get the 4 1/4 cups of wheat flour. Do you know the weight measurements for all or some of this recipe? Thanks!
Hi Rachel. I don’t, I’m sorry. Jill
Oh I love baking homemade bread! It’s been almost a year since I’ve started and I’ve come along way. I only use my machine to knead and rise the dough then I take out, form it, let it rise again and bake in the oven. And an electric knife is a must for slicing perfect slices! Salad-in-a-jar is an excellent resource for recipes and tips.
Also- after allowing my bread to cool I slice it all up put in freezer bags and freeze…. Then I can take only what I need. Right now there is homemade hamburger buns, cinnamon rolls, rolls and sandwich bread in my freezer ready to go and defrosts quickly!
Hi! Love the website. I would like to start baking my own bread etc but I am in australia and I am finding it near impossible to find whole wheat flour. Just wondering what the next best option in flours would be??
Dont worry! I have just found that we call it wholemeal in australia not whole wheat…… solves my problem. I can buy wholemeal easily. Just wasted days looking for whole wheat when it was right under my nose! bummer, oh well at least i can start baking now.
I want to try this recipe but I don’t have a breadmaker. Can I bake it in the oven as is or are there changes that need to be made?
Thanks!
Hi Kelli. If you take a look at the comments, some readers have reported mixing it and then baking it at 350-375 for about 30 minutes. Jill
can this be made without a bread machine?
Hi Miranda. Yes, if you read through the comments many have reported doing so and baking it in the oven for about 30 mins at 350-375 degrees. You may also be interested in this recipe from Deliciously Organic…http://deliciouslyorganic.net/everyday-whole-wheat-bread/“. Jill
I love the idea of making your own bread. I’ve made the transition and have successfully cut out a lot of processed foods in my diet. The one thing that I’ve noticed that is difficult is bread. Do you have any recipes for making your own “real” bread without a bread machine?
Hi Andrea. You may want to check out this recipe from Deliciously Organic…http://deliciouslyorganic.net/everyday-whole-wheat-bread/“. Jill
Question: Are you just setting your bread machine settings to where it mixes the dough and then bakes it right then and there in the machine instead of transfering the dough to an oven??
Hi Stacy. Yes. Jill
I’d like to try this in the oven (since I don’t have a bread machine). What temperature would you bake it on and how long should it bake? I prefer homemade bread. I’ve tried a few recipes but I’d love to find a good wheat bread.
Hi Season. Readers have reported baking it for about 30 minutes at 325 to 350 degrees. Jill
Can you tell me if this recipe can be converted to bread flour? We are slowly changing everything over to whole foods but making bread at my house will be that first step. I have bread flour currently but want to use a simple recipe. Thanks.
Hi Mary. I have not tried that so I can’t say for sure, but, you could give it a try. Jill
I don’t like the “size” loaf my bread machine makes and would prefer to let the machine do the heavy lifting and then bake it in the oven. What temp and how long would you recommend?
I used to bake loaves that were about half the size of this recipe at 350 for about 30 minutes or until the crust looked done.
Hi Kamela. Other readers have reported about 30 minutes at 325 to 350 degrees. Jill
Exactly what kind of yeast should I use: active dry or instant? I have Breadmachine yeast (which is the same as instant, I think), can I use this and if so, how much?
Hi Emma. It calls for active dry yeast. Jill
Wondering what you do about yeast. Realizing that my yeast contains sorbitan monostearate. Any tips for getting yeast that is just that?
Hi Nancy. Lisa just uses the active dry yeast. Jill
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?
It’s about a 2 pound loaf.
Glad you are enjoying the recipes! This is a 2 lb loaf.
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?
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
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?
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
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?
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
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!!!
what should i do if i dont have a bread machine?
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
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!!
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
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.”
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?
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.
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
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?
I had the same experience yesterday also! I received a breadmaker (The same on listed in this article) and the result was a brick…..
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.
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?
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
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
Anyone have and love a bread machine that is PFOA-free?
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.
Hi Nancy. Yes, some readers have reported baking it in the oven at 350 degrees for about 30 minutes. Jill
Use 1 Tbs. of Vital Wheat Gluten and bread will rise more and have a less dense texture.
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
Hi Elizabeth. Try taking it out about 10 minutes prior to the end of the baking time. Jill
Thanks! One more question: I just wondering if you used whole wheat flour or white whole wheat flour in this recipe?
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.
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
Is there a bread recipe like this, except for an “old fashion version”, without the aide of a bread maker?
Tahnks!
Hi Jane. Here is one you may like from Deliciously Organic…http://deliciouslyorganic.net/everyday-whole-wheat-bread/“. Jill
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!
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?
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.
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
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!
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.
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
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!
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!
Why is vital wheat gluten bad?
Hi Jackie. I don’t know that I would say it’s “bad”, it’s just not a “whole” grain. Jill
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.
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.
Hi Mandy. Other readers have said that they have baked it in the oven at 350 for about 30-35 minutes. Jill
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!
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!!!
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 :)
I just blogged about his recipe- thanks! It sure is wonderful to make such a great bread.
Karen
Sippy Cup Central Mom
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
Hi Heather. Thank you for sharing the information with our readers. We always get lots of bread questions! Thanks again. Jill
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.
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!
See my post above. I used a bread pan.
Thanks Heather!
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
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.
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?
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.
Try it Becky! You’re not in over your head. The first loaf is intimidating but after that it’s actually very easy.
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!
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
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!
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 :-)
What is the best way to store this bread?
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
Do you use whole wheat flour or white whole wheat flour in this recipe?
Hi Elizabeth. I use the white whole wheat flour. Jill
What is white whole wheat flour?
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
Hi Elizabeth. We use white whole wheat flour – the King Arthur brand. Jill
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?
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
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!
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
I read the reviews and thought even with the bad i should try this. I followed the recipe, watched my bread and it looked perfect. The house smells great. Too the bread out when it was done on the light setting. The outside is a brick, the middle is caved in if you cut all that away the bread itself is great. I used brand new ingredients so i don’t know what this recipe is missing. I’ve never had bread do this. I will use the recipe I’ve used in the past. Disappointing to waste stuff to have to throw this out.
Hi DiAne. Sorry the bread did not turn out for you. Does your machine have a whole wheat bread setting? Some others have reported that that has make a difference. Jill
Can I ask what is “unusual” about dried milk powder? I use King Arthur Flour’s 100% Whole Wheat Bread recipe and it calls for their baker’s special dry milk. The only ingredient is “nonfat dry milk.” I find that it great improves the texture and moisture level of whole wheat bread.
Hi Shelly. I’m not sure it requires much clarification beyond stating what it is we are talking about…”dry milk”. If you just think about it, milk is a liquid, not a powder, so, it takes quite a bit of processing to get it to the powder form. Jill
I make this bread every week and never had trouble with texture or taste. Sometimes I add gluten, flax seeds, powdered milk, 7 grain cereal, whatever I feel like at the moment. I use a bread maker like Lisa’s. I don’t know if this helps but I put dry ingredients first, then liquids, and last the yeast. Baking bread is tricky even with bread machines. Follow the manual’s instructions and if its lost go to http://www.//manuals online.com. You can probably find your manual for free. I hope this helps.
We made the switch to real food last year. I love making this bread recipe, but I just discovered that my Red Star yeast contains sorbitan monosterate. I’ve check all the other brands carried in our local stores, and they all contain a version of this preservative. Maybe I’m going overboard, but if I’m putting in the effort to make something so our family can be preservative free I don’t want to use an ingredient with preservatives. What brand do you use?
What kind of bread machine do you have?
Hi Erin. Lisa has a Panasonic bread maker. You can find it here…https://www.100daysofrealfood.com/my-kitchen-essentials/#appliances. Jill
Any reason my bread keeps caving in?
I should have provided more detail. I am using a bread machine on the wheat setting. It seems to be rising very nicely and then during the baking process it falls in the center. Still tastes good just a bit more dense. I have tried with whole wheat flour and whole wheat white and a combo of both? I also cut the flour to 4 cups.
Laura, had this same issue! From my research, I’ve found it’s either too much yeast or too long of rising time!
Hi Laura. Are you using the whole wheat setting on your bread machine? Are all of your ingredients fresh? Jill
I haven’t tried this recipe but I’ve had better success with all types of yeast breads when I bought a scale and stated weighing my ingredients instead of using measuring cups.
I made that bread and it turned out wonderful!! I do use my breadmachine only to make the dough and to let it rise in it since i never like how the breadmaker bakes my bread! Once the dough is done I am taking it out and shape it into a loaf, let it sit for about 15 minutes and then i bake it at 350 in the oven for about 25 minutes!!
I LOVE THE RECIPE!! I HATE ANY STORE BOUGHT BREAD! I THINK IT IS DISGUSTING AND IT ALL TASTES THE SAME!
Depending on my mood, i add sun flower seeds, oatmeal or other stuff to it!!
I think another trick is to keep an eye on the bread when the machine is kneading it. sometime it looks really dry and i just add some extra water. sometimes if it looks really sticky i just add a few more sprinkles of flour to it until the dough just has the right consistency. making bread can be really tricky!!
Mine fell. :( I’m on west north coast. Possibly less yeast? I’m at a loss. :(
Hi Gina. Bread making is an imperfect art. Are you following the recipe exactly? Make sure you are using the whole wheat setting on your machine and give it another try. Goodluck! -Amy
Yea, i usedmy whole wheat setting as i normally do. I had no issue with my normal wheat bread recipe. Main difference in it from this is it uses milk. I’m still looking for a bred recipe that’s more closer to a sandwich bread consistently due in part to my 5 yr old having sensory issues.
Wonderful recipe…thank you for sharing. My family loved it!
This is such a wonderful site. So far everything I’ve made off of this site has been amazing.
Hi, forgive me if this has been asked and answered already. What is the problem with wheat gluten? (I mean, if you are not gluten intolerant.) I find it is the only way to get whole wheat bread recipes to rise properly in my bread machine.
Hi Claudia. I’m not exactly sure what you are referring to but here is a good information piece on vital wheat gluten: http://www.thekitchn.com/vital-wheat-gluten-what-is-it-84612. ~Amy
I’ve tried this recipe several times over the last few months and a handful of times have had a big bubble form on the top of my bread. Any tips to get rid of this? I love the thought of making homemade bread with simple ingredients for my family, but it’s discouraging when you end up with a loaf that’s only half as tall as it should be (the top is just air beneath the crust!). Thanks for any suggestions!!
Hi Abbie. I hear you. My bread turns out about 70% of the time. If this were a loaf made my hand, the problem could be in the kneading, the shaping, the interaction of the ingredients, etc. The same holds true for a machine but it is more difficult to discern when you are removed from those processes. Baking is finicky. Don’t give up. ~Amy
My WW bread doesn’t rise correctly. First few loaves were beautiful, now not so much. I’ve changed nothing with recipe or order. Could water temp affect rising process? Last loaf rose well in 1 cycle but by 2nd cycle it was smaller again. HELP
Hi Tony. Yes, a too high water temp can the kill the yeast. Hope it works out better next time. ~Amy
Just made my first loaf of this. I mixed it in my bread machine and baked it in the oven at 350 for 25 min. It is dense but it is whole wheat bread which is usually more dense anyway. Followed the recipe exactly and it turned out great!
So incredibly simple and it turned out excellently!! I baked mine in the oven and I buttered the outside of it lightly as soon as I pulled it out of the oven so the crust did not harden. I’ve tasted it and it is delicious! Thank you so much for this wholesome incredibly easy recipe. I’m sharing it with the other people on my page. :)
How long and at what tempature did you cook in the oven??
Thank you! This is the only recipe I’ve ever been able to find for 100% whole wheat bread machine bread that doesn’t include any funny business!
As a side question, my bread machine judges the “size” that I have to mark on the machine by the “pounds” of the loaf. A 1 pound loaf is a “large,” and I guess a heavier loaf is an XL. I’m wondering, by chance, if you know off-hand if this would count as a 1-pound loaf?
Hi K. I think 1 pound to 1.5 is about right. ~Amy
I made a loaf of bread last night using your recipe and I was wondering if you had recommendations for using regular whole wheat flour vs. whole wheat BREAD flour. I noticed it in the store, but wasn’t sure if the bread flour meant it was processed differently (and perhaps not in a good way). Would love to hear what you recommend.
Hi Amanda. We use King Arthur’s White Whole Wheat for many of our recipes. These should help explain the differences among grains:https://www.100daysofrealfood.com/2011/07/22/understanding-grains/ and http://wholegrainscouncil.org/whole-grains-101/whole-white-wheat-faq. ~Amy
I saw the suggestion on this website to try using white whole what flour in baking…would that work for these homemade bread recipes or would it be better to use regular whole wheat flour? I’m new to this! Thak you!!
I am also new to this. I used Bob’s Red Mill Stone Gound Whole Wheat. Worked like a charm. Just be careful measuring – use a spoon to put the flour into the measuring cup, and carefully level it off. Take your time. Trick is to not compact the flour, which is easily done.
Have you ever tried this recipe with whole wheat pastry flour? I am wanting to go with real foods and want to make homemade bread as the first step. I read on another blog they use whole wheat pastry flour a lot but I’m not sure if they use it in breads.
Pastry flour is for muffins, cakes, waffles, etc. or anything that uses baking soda or baking powder as a leavening agent. It will not work with yeast based breads. Hope this helps!
I’m thinking about purchasing a break maker. Any recommendations?
I use the Zojirushi Home Bakery Supreme, and it is a great machine. The price is on the high end, but I look at it like the tools in my shop – you get what you pay for. I bought it at my local cooks store, because in addition to eating real food, I like to support local retailers. The other reason that I like this machine is that it makes a large loaf (2lbs, I think), and I get consistent quality. Comes with a DVD and comprehensive instructions and recipe book (the basic white bread recipe is on the side of the machine as well)
I really want to make this today but can’t find a piece for my bread machine so I was going to use my standing mixer to mix the ingredients. I see you said to let it rise twice. So do you just let it sit for a 30 minutes and then punch it down and repeat for another 30 minutes? How long and at what temp does it go in the over? Thanks tons for all the healthy recipes!!
Hi Katie. Yes, let it rise twice for 30. And, several readers have suggested to bake it at 350* minutes for 30 minutes. Good luck. ~Amy
My bread turned out like a brick lol. Didn’t rise much. I used new yeast, etc. any recommendations? I tried it twice
Hi Mckenzie. Ugh, sorry that it didn’t turn out…twice. Make sure your water isn’t too hot. It can kill the yeast. Also, sould it be your machine? You could try the same recipe by hand or here is a non-machine recipe: http://deliciouslyorganic.net/everyday-whole-wheat-bread/. Good luck. ~Amy
This came out great the first time, and I appreciate the time and patience you must have needed to perfect it. I use a Zojirushi machine, which calls for the wet ingredients first, and so I added the water, honey, butter (instead of oil, and not melted since my machine has a warming step – I just cut it up into small peices) salt and then the flour (I used Bob’s Red Mill Stone ground Whole Wheat), and finally the yeast (my machine cautions about making a depression in the flour and putting the yeast in it, not letting it touch the wet ingredients.) I have a basic wheat cycle, and so used that. Left it alone until it was done baking. My wife and I pretty much devoured the whole loaf this past weekend, it made such great toast, and I couldn’t help thinking that this is bread from the age of bread…bread you can actually live on. I had given up on anything made of wheat about a year ago in an attempt to get the gluten out of my diet (initially just out of curiosity – but it made a difference in my cross fit workout performance, so there must be something to it), and so I was afraid of diving into this much bread, but it was fine. There must be something about whole wheat that either does not have as much gluten or perhaps hangs on to it – not being a dietician, I have no idea. But this bread worked for me, and I will most likely be making it every week from now on.
Funniest part of this was that having read some reviews about making bricks and other problems with this recipe, I first made a loaf of wheat bread using my machine’s recipe(as a hedge), including the vital wheat gluten and the sugar and the powdered milk. That loaf came out fine as well, although a little heavier. It sat there all weekend while the simple loaf dissapeared. I just threw it in the trash – so much for the hedge.
Thanks again for developing this and sharing. I can’t wait to try the cinnamon raisin version.
Thanks Tim for your review!!! I JUST yesterday got the Zojirushi Supreme and am so excited to try this recipe…it is my FIRST breadmaker (in attempts to eat better, REAL food, and eliminate processed “food”). This will be my FIRST loaf in my new machine–EEK! Thanks for the recipe and thanks, Tim for your review.
Kyleen, How exciting to get your first bread maker…Be sure to save the box – my first one died after a couple of months, and I had to return it for a new one. My current one seems pretty bullet-proof, so I am sure I just got a rare bad one initially. I find that the key to success is to precisely measure my flour, I feel this makes all the difference in quality of the bread, especially when working with whole wheat. I like to put the flour in a bowl and then spoon it into my measuring cup, which I then level off with a knife. No tapping the cup, or otherwise packing down the flour. Good luck, and I hope you have as much success as I do.
By the way, I recently made the cinnamon raisin whole wheat bread from the recipe on this site, and it was even more amazing than this wheat bread.
I will be getting my zojirushi today and am so happy you left such a detailed review! I hope I can get as great results as you did. I have tried making bread before but failed miserably, so I am hoping my investing in this machine will be what I needed!
Can I add things to this recipe, like flax seeds, quinoa, ect?
Hi Kaitlin. We can never promise how it might turn out but I am all for experimenting with recipes. Let us know. Good luck. ~Amy
This looks great! I don’t think I have enough whole wheat flour, but don’t want to run to the store. Do you think it’d be alright if a cup or two is substituted with AP?
Hi Marissa. Hope the bread turned out. Because of a high volume of comments, it takes us a few days to respond. Sorry! Stock up on whole wheat flour. :) ~Amy
What brand of Yeast do you recommend?
Hi Jenn. There is not a particular brand that we recommend. We usually buy our yeast at Earthfare. ~Amy
I’ve been making this and it tastes great but it is falling apart when i cut it – mostly the crust cracks off and rips some of the bread with it, coming out with ugly slices.
Any suggestions?
Hello Hy. Have you tried Lisa’s trick of checking in on the dough as it is kneading: “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.” ~Amy
Hi,
I’ve been making bread a long time and have checked the dough and it does look “right”. The first time I made it, it didnt happen, and The next few times it did. Could be because I used a different company flour…
Also the first time when I used instant dry yeast and then switched to active dry when I realized that was what was recommended. Maybe my machine works better with the instant dry? Thanks for your reply.
Is it okay to use this recipe without the honey, and maybe add some sunflower seeds? My son doesn’t like any kind of sweet flavor in bread. I like your recipe better than all of the others because it uses few ingredients.
Hi Shauna. When you change ingredients, it can always change the outcome a bit…but we love experiments. Let us know how it turns out. ~Amy
Hi! Absolutely love this site! Such a great resource. I’ve been working on this bread recipe and it tastes pretty good but I’m having trouble getting uniform slices. Do you recommend a bread slicer (one of those guides you stick bread in) or an electric knife or what? Also, when searching for slicers I saw a “bread keeper” that is supposed to keep bread fresher longer. Any thoughts on that? Thanks!
Hi Jenny. I’m afraid I’m not familiar with that product. If you try it out, let us know how it works. ~Amy
When you take your bread our of the pan to let it cool, turn it upside down on cookie(cooling) rack. It will cool with the lines across the top of it and it make perfect slices.
Brilliant suggestion. Seriously just made my day LOL! Thanks.
I found a whole wheat bread recipe that works great but it calls for cultured buttermilk (ingredients include sweet cream churned buttermilk, wet dairy whey and lactic acid) . Would this still be considered a whole food?
Hi Mckenzie. You can easily make your own buttermilk just by squeezing in some lemon to whole milk and letting it sit. Then you don’t have to worry about additives. Hope that helps. ~Amy
Do you have any additional bread machine recipes?
Hi Samantha. Here is a popular one:https://www.100daysofrealfood.com/2011/05/25/recipe-whole-wheat-cinnamon-raisin-bread-for-bread-machine/. Enjoy. ~Amy
I made this bread today for the first time. Tasted great! I can’t wait to eat it for breakfast tomorrow. As an added bonus my two year old couldn’t eat enough!
Just put this in the bread maker (that I haven’t used in at least 7 years). Funny thing is when I pulled out my instruction manual there was almost and identical recipe in there. The only thing in theirs that wasnt in your was nonfat dry milk.
I am looking at buying a bread machine and will probably buy the one you have. I want to grind my own wheat flour (I am still researching how to do this!) and was wondering how fresh ground wheat would work with this recipe and in the bread machine?
Hi Shawn. Here is a look at Lisa grinding her own wheat: https://www.100daysofrealfood.com/2011/07/05/grinding-your-own-wheat-is-not-crazy-after-all-including-video/ so you are in good company! The fresh ground wheat should work just fine. Good luck. ~Amy
I have tried this recipe 3 times now. Once with my original bread machine and it was like a brick, then I went and bought the machine that Lisa uses and still I’m getting bricks, I’m so frustrated. I’ve used Whole Wheat flour, White Whole Wheat flour and a mix of the two. I’ve used the exact ingredients and still no success. Lisa’s recipe calls for warm water, but the bread machine she uses, which I now am using, calls for cold water. I’ve tried both :( Please help! I’m almost ready to give up.
Hi Tiffany. So sorry. That must be frustrating. Question: Were your flours and your yeast fresh? Old ingredients can kill a bread recipe as can too hot water for your yeast. Don’t give up! ~Amy
I was wondering if you could recommend a gluten-free sandwich bread recipe that is Real Food? I am just starting a gluten-free diet. Thanks!
Hi Ashely. It is really difficult to find a store bought gluten free bread without a very long ingredients list. I buy mine from a local bakery (Great Harvest) and it beats anything I’ve ever purchased from a store. If a bakery bread isn’t feasible for you, you might be better off baking your own. You could adapt this recipe with a whole grain gluten free flour or here is a gluten free recipe from King Arthur: http://www.kingarthurflour.com/recipes/gluten-free-whole-grain-bread-recipe. I would replace the sugar with honey and the xanthum gum with flax or chia as the emulsifier: http://glutenfreegirl.com/chia-seeds-and-flaxseeds/. Hope that helps. ~Amy
I don’t have a bread machine but I want to try it with just a stander mixer. I love this site! Thank you for putting the time and effort to teach and inform us about eating whole foods.
I love this bread, but I was wondering?! ;-)
I have a lot of good sounding bread recipes which call for dry milk!! What is a good substitute for it? can I use just regular milk? and what would be the ratio? lets say the recipe calls for 3 tbsp of the dry milk?
thanks,
Hi. I have found conflicting info on the correct ratio. Hope this thread helps: http://askville.amazon.com/recepie-breadmaker-calls-dry-milk-substitute-liquid/AnswerViewer.do?requestId=6282372. ~Amy
Come across this site while surfing for bread machine recipes. The only one so far that uses 100% wheat flour (as mentioned by another follower). I heading out to the local store to pick up ingredients to make a loaf tonight. Will return with my review!!! Thanks.
Found this recipe this morning when searching for a new, better whole wheat recipe. I am able to buy organic, locally grown and milled wheat, so I want this to work! Well, it came out beautiful, except it collapsed at one end. Any suggestions?
Hi Catherine. I know bread making can be a bit frustrating. Any number of variables could be to blame. Give the recipe another try. Reading through the reader comments will make you feel in good company amongst the many of us who have made many imperfect loaves. :) ~Amy
Yup – will be doing so tomorrow. The other thing I noticed is that the bread was really dry. So, I might adapt the ingredients just a tad. It might have something to do with the slightly more coarse texture of the locally-milled flour….like you said, hard to determine. Thanks for the reply!
You need vital wheat gluten also
Hi,
I am new to “real food” eating and I want to start making bread for my family. This recipe looks great! I was just wondering if you could tell me how much fiber and protein it has per serving.
Thanks!
Sarah
Hi Sarah. Sorry but we do not provide nutrition information on our recipes. These posts help explain why: https://www.100daysofrealfood.com/2013/01/04/healthy-eating-defined/, https://www.100daysofrealfood.com/2012/09/19/why-are-americans-so-concerned-about-protein/, and #9 https://www.100daysofrealfood.com/10-reasons-to-cut-out-processed-food/. ~Amy
I have attempted to bak bread several times and while the loaves were never horrible, they weren’t perfect or great sandwich bread. I am so happy that I attempted this recipe, even without a bread machine. I followed the exact recipe, using King Arthur’s 100% Whole Wheat. I used a Kitchen Aid Mixer w/ dough hook and I let it rise for about 45 mins, then hand kneeded for a minute or two and let it rise again for another 45 mins. I baked it for about 45 mins at 350 in a loaf pan. It is delicious! The slices came out perfect and it tastes amazing! The middle 2 slices looked a little doughy but still tasted yummy! I had to hide it away from my 5 year old who kept trying to get more! Thanks so much for this recipe!!!
Hello, I also have a Panasonic sd-yd250 and I tried your recipe and ended up with a crumbly mess. What setting did you use? All the reviews seem great so I think i just used the wrong setting. Thanks
Hi Kirsten. Use the setting for whole wheat. ~Amy
Hi. Do you have this bread recipe if one were to make it by hand? For instance, how long to let rise, do you let it rise twice, how long to leave it in the oven and at what temp? TIA!
Hi Dawn. Many readers have made this recipe by hand. If you scan the comments, you can read up on their experiences. This might also be helpful: http://deliciouslyorganic.net/everyday-whole-wheat-bread/. ~Amy
My bread machine has three settings for the size of the loaf – 2.0, 2.5 and 3.0. Do you think I should set my machine to the largest loaf setting for this loaf or the middle one?
Hi Denise. This makes a larger loaf so I would use the large setting. ~Amy
Thanks! I am definitely trying this!
I modified this recipe just a bit. Increase flour to 4.5 cups, and mix half and half with unbleached white flour. Wheat flour does not have enough gluten by itself to make an effective loaf rise well. If you can get your hands on wheat gluten alone, then you would add 1Tbsp. of gluten per cup of flour and then you can use all whole wheat. Increase water to 1 3/4 cup, increase salt to 1 teaspoon. You can also substitute the honey with regular sugar of the same amount if you just want regular wheat bread and/or don’t have honey on hand. I bake this in the oven in a 9×5 greased pan, after a single rise of 45 minutes or until dough is 1″ or more above side of pan. 400 degrees about 28 minutes.
I am excited to try this recipe this weekend – has anyone ever tried it with white whole wheat flour? Any reason this wouldn’t work?
Hi Jennifer. That should work just fine. ~Amy
Just scanned the comments a little more and I see that this would probably work! Thanks!
Hi,
I’ve just purchased my first bread maker and I’m ready to try out this recipe. However, when I went to my local grocery store the only yeast I found has “yeast, and sorbitan monostearate” listed as ingredients. What do you use, does the sorbitan monostearate matter? If just seems like if I am going to the trouble of baking my pen bread then I should do it right!
Hi Melissa. Most yeast packets do contain sorbitan monostearate. However, you might find this helpful: http://guide.livecornfree.com/red-star-active-dry-yeast-packets. ~Amy
I ran to the grocery store to buy whole wheat flour to make this recipe. I’ve been looking for an every day loaf for sandwiches for a while. Can’t wait to see how this turns out.
Hi, Made this yesterday but it’s come out very dense (especially the crust). Any idea where I’m going wrong?
Thanks, Fi
Hi Fi. Are use accustomed to baking with whole grains? They do tend to create a more dense loaf. If the crust was overdone, you could try adjusting the cooking time slightly. ~Amy
Hi
Love the recipe! What is the best method of storing it after baked??
Hi Kris. Unless you plan on saving it for a later date, it is best to store it on the counter top in a bread bag or bread box. The fridge will quicken the drying out of the bread. ~Amy
Hi! I’ve been following your blog for quite a while now. I gained a tremendous amount of weight
During my pregnancy and while looking for ways to lose weight I decided to cut out processed foods. Anyhow,
I’ve been wanting to make bread for my family and wanted to share my success. I used your pizza dough
Recipe adding a bit if honey and rolled it thinner (to about 1/4″) and used large cookie cutters (hearts, stars, circles) and baked the same way as for pizza pockets. I simply sliced each shape as you would a bagel and Success! Perfect sandwich bread! My 4 & 6 year olds love it!
Hi. This is my 3rd attempt at making whole wheat bread in a bread machine. The first two sunk in. I saw this recipe on pinterest and decided to try it. Unfortunately, it sunk in again. All ingredients were fresh and I measured everything accurately. I’m about to give away my bread machine… or maybe I have to settle on trying white bread : ( Should I use fast acting yeast instead of dry active yeast? I used a packet of dry active yeast and maybe I need instant yeast… any advice is appreciated!
Hi Christine. I’m sorry you’ve had a couple unsuccessful tries. Have you tried other recipes in your machine with any success? A collapsed middle often indicates a little too much liquid. We typically use active dry yeast. Here is a little more info on some bread machine trouble shooting: http://www.kingarthurflour.com/tips/bread-machine-basics.html. You could always try this recipe by hand. The comment just below yours offers some good advice. Good luck. ~Amy
HI! I just wanted to say that I am LOVING this site!! It’s really helped to kick start our quest to eat more real food. I just made this bread for the second time and thought I would share some tips that I found. Now, this may be a no brainer for some, but I’m new to making homemade bread. :-) I came across this website that gave some helpful hint for cooking bread: http://sharealikecooking.blogspot.com/2011/02/baking-better-breads-secrets-be-told.html
I do not have a bread machine, so am using my oven. For my first loaf, I followed the recipe and used the cooking tips I found here in the comments. The bread came out out great. However, it wasn’t very tall (didn’t rise much above the top of the pan) and it was a bit dense. Neither of which really bothered me. But I wanted to see if I was doing something wrong. I found the site above, and the tips made a difference! I let me kitchen aid mixer knead the dough for 8 minutes on level 2. I allowed it to rise once for approx 30 minutes, punched it down, let it rise again for 30 and then after I placed it in the bread pan, I let it rise again. But only for about 10 minutes. All in all, these little tweaks seemed to make a difference. SO, just thought I’d share in case anyone needed any help. Thanks again for taking the time to share your experience with us!
Hi there! A couple questions: 1. Have you ever tried this recipe with soaking? If so, what was your process and how was the final product? 2. What kind of yeast are you using? Active Dry or Quick Rise/Bread Machine yeast?? Thanks! I’m excited to try this bread out!
Hello Mindy. Lisa has not tried soaking and uses active dry yeast. It is a really tasty loaf! Enjoy. ~Amy
Hello, I don’t have a bread machine and would like to make my own bread. I was reading Healthy Bread in 5 minutes a day, but then I see they use vital gluten which I think, is highly processed. Can anyone recommends me a book baking with whole grains? Thanks!!
Hi Maria. If you read through the posts here, you will see that many readers have also made this recipe by hand without the addition of wheat gluten. Here are some of our favorite cookbooks which you might find helpful: https://www.100daysofrealfood.com/2012/11/14/cookbook-review-8-of-our-favorites/. ~Amy
I am so glad your site is here as I change my family’s eating habits. I put this link on my pinboard on Pinterest months ago and am just making it now. I am praying it turns out! I used raw honey. That stuff is amazing! Thank you for all your helpful tips.
Can I ask what brand of active dry yeast you use? I can only find Fleischmanns and it has sorbitan monostearate in it. Also, which flour is the healthiest gluten free? Thanks! Love your website by the way, has helped me heaps :)
Hi Jo. We aren’t brand loyal to yeast. Lisa buys her yeast at Earth Fare. I have found Red Star with no added ingredients, too. Look for 100% whole grain GF flours such as oat, millet, and teff vs typical pre-made rice blends. Hope that helps. ~Amy
What size of a loaf does this make–maybe 1 1/2 pounds?
Hello Shelley. I’d say 1.5lbs is about right. ~Amy
I tried this recipe tonight after reading through the comments for a day or so. I decided to stick to the recipe and see how it turned out. Well it turned out wonderful and really yummy. I used a Hamilton Beach bread maker, for bread you add the liquid first, flour, yeast. The book usually require 3 1/2 cups when using Canadian flour. This was the only thing I changed. I will definitely will be trying this one again.
I really love that this recipe has so few ingredients! My loaf came out really well – dense, but that’s pretty typical of whole wheat! I have to say, it tastes amazing with real butter. Yum! :) Making it again today!
Can you make this without a bread machine? if so how long does it take?
Hi Heather. Many readers have made this loaf by hand and baked it at 350 but for varying times. Here is another recipe that you might want to try: http://deliciouslyorganic.net/everyday-whole-wheat-bread/. Good luck. ~Amy
Hi Amy, Just wanted to say thank you for checking all of those comments for this answer! I was wondering the same thing :)
I’m new to your site and LOVING it. Thanks so much for the effort you put into it. :) I just got a bread machine for mother’s day and am super excited to try it out. The recipe book that came with my machine says, “because whole wheat flour is lower in gluten it is recommended you add 1 Tbsp of Vital Gluten (found in most health food stores) to every 3 cups of whole wheat flour.” Do you know if this is true / necessary?
thanks!
Shannon
Hi Shannon. Wheat gluten is typically added for fluffiness and elasticity for whole grain recipes that otherwise may make a more dense loaf. However, gluten is not something we add. Lisa typically uses a lighter 100% white whole wheat flour in her bread baking. White whole wheat is still 100% whole wheat but a lighter variety of the grain. Her is a link to King Arthur’s Flour: http://www.kingarthurflour.com/shop/items/king-arthur-white-whole-wheat-flour-5-lb. Hope that helps. ~Amy
Does anyone know how to make without a bread machine? I would love to make homemade bread that is simple and healthy! Thanks
Hello Laura. As mentioned above, “Many readers have made this loaf by hand and baked it at 350 but for varying times. Here is another recipe that you might want to try: http://deliciouslyorganic.net/everyday-whole-wheat-bread/.” Give it a try. ~Amy
Hi, I was wondering about bread flour. I have started buying organic whole wheat bread flour at Earth Fare from the bulk bins. I was wondering what the difference is between bread flour and regular whole wheat flour and is it ok to use. It works a lot better when baking bread in my bread machine. Thanks for your help!!
bread flour is ground from hard red winter wheat and has a slightly higher gluten content which makes the loaf rise a little more and the texture a little bit lighter. I just add a couple tbsps of gluten to regular flour since I happen to have it on hand.
I usually split my fresh ground whole wheat measurements in half and split it with my organic whole wheat bread flour, just so that my loaves are a little “lighter” in texture!!
What size loaf does this make? 1lb, 1.5lb, 2lb? B/c my bread machine settings are based on loaf size. Thanks!
I’m pretty sure this makes a 2lb loaf.
This bread came out fantastic! I adapted the recipe for vital wheat gluten as suggested by another reader, and used 3 cups ww and 1.5 cups white bread flour. The loaf is soft and sweet, and perfect texture! I made it in my 2.5 lb capacity bread machine, thinking I would get a much smaller loaf than I did. I completely filled the machine. The loaf was so big I had to cut in in 1/2 before slicing. Next time I’ll either cut the recipe in 1/2 or divide the dough into 2 bread pans for baking. Anyway, kudos on this winning recipe!
this is now my standard recipe for bread. to help counteract the density of the wheat, I use 2 1/2 tsp of yeast and add 2 tbsp of wheat gluten. makes a serious difference!
Hi! I was wondering if you grind your own grains when you make this bread? If so, what kid of wheat berries do you use and are the measurements the same. Thanks! BTW: I love your site and am on it everyday!
Hi Annamarie. Glad you enjoy the blog!! Lisa often uses King Arthur’s White Whole Wheat when bread making. She does, however, grind her own flour sometimes. Here is a post on her experiences: https://www.100daysofrealfood.com/2011/07/05/grinding-your-own-wheat-is-not-crazy-after-all-including-video/. ~Amy
I am using black and Decker b2200 machine..which mode do I use– whole grain mode or the sandwich mode? Also I tried making basic white bread in d past,the bread does not come out in rectangular smooth end..but instead bread turned out irregular
bread especially the ends/ corner of the bread… What should I do? Help!
Hi there first time baker! I find this helpful when I get frustrated with my bread machine: http://www.breadmachinediva.com/. :) ~Amy
My bread machine is for a 1.5 lb. loaf, what would the ingredient amounts be for it for this recipe? Thanks!
Hi Hannah. I do not know exactly how to convert that, unfortunately. Here is another recipe to compare it with which might help: http://recipes.sparkpeople.com/recipe-detail.asp?recipe=1181942. You could also just reserve some of the dough and use it for something else. ~Amy
I think I read somewhere this recipe makes a 2 lb loaf. So, for a 1.5 lb loaf, divide the ingredients by 4, then multiply that result by 3. Or just multiply each ingredient by 0.75. I’m thinking of doing the same for a 1.5 lb loaf, even though my bread machine will make a 2 lb loaf.
This bread came out great. I can see myself making it every other day and completely replacing store-bought loaves. Thanks!