100% Whole Wheat Bread for the Bread Machine

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100% Whole Wheat Bread for the Bread Machine

star rating (134) rate this recipe »
Published prior to 2008

The following recipe is one we worked out for the Zojirushi. It makes a firm, sweet loaf of golden bread. It shouldn't be hard adapting it to your own machine; all you need to know is what proportion of flour/liquid/yeast your machine functions best with. Take a look at the dough after it's kneaded for about 10 to 12 minutes or so; it should be smooth, not sticky (too little flour) or lumpy (too little liquid), forming a nice ball. If the dough looks good at this point, you're probably all set.

For 1 1/2 lb. bread machine
1 1/4 cups water
2 tablespoons (7/8 ounce) olive or vegetable oil
1/4 cup honey or maple syrup
3 1/2 cups (14 ounces) King Arthur 100% White Whole Wheat or Traditional Whole Wheat Flour
1/4 cup sunflower, sesame or flax seeds, or a combination (optional)
1 tablespoon vital wheat gluten
1 1/2 teaspoons salt
1 1/2 teaspoons instant yeast

Put all of the ingredients into the bread pan in the order listed. Program for basic white bread, and press Start.

To make bread by hand: Mix the water, oil and sweetener in a large bowl. In a separate bowl, combine the flour, seeds, gluten, salt and yeast; add to the liquids gradually, stirring until the dough holds together. Knead on a floured surface until smooth and just slightly tacky — about 8 to 10 minutes. Place the dough in a greased bowl, cover, and let rise until doubled in volume, about 1 to 1 1/2 hours. Punch down the dough and shape it to fit a greased 8 1/2" x 4 1/2" loaf pan. Let it rise until doubled, about 1 to 1 1/2 hours. Bake in a preheated 375°F oven for 35 minutes, or until a digital thermometer inserted in the center of the loaf reads 190°F. Remove the bread from the oven, remove it from the pan, and cool on a rack.

Reviews

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  • star rating 04/23/2015
  • LadyLark from KAF Community
  • My husband and I both agreed needed more salt, probably my measuring. I made this with honey agave syrup and a blend of 1c AP , 1c WW, and 1 1/2c WWW flours. I also used whole milk instead of water. was going to half milk and water, but got distracted and did all milk. Got a tall loaf with good texture and taste. My top crust tends to separate from bread made in my sunbeam bread machine, not sure why this happens. Over proofing? Too much moisture ? Great Recipe though going to be our go to sandwich loaf from now on.

    The crust can separate if the bread over proofs. Adjust your bread machine to shorten the final rise, or remove it from the machine and let it rise and bake in your normal oven. Happy baking! Laurie@KAF

  • star rating 04/10/2015
  • Mary Ellen from St. Louis MO
  • I love the taste and texture of this bread. However, I even added and purchased KAF vital wheat gluten and WWW flour, and the loaf still falls in the middle! I weigh and measure everything. It's so sad because it tastes so good.
  • star rating 04/05/2015
  • Ann from Norfolk, VA
  • This is my go-to sandwich bread recipe. I slice it and freeze 4-6 slices per freezer bag, and then thaw them out as I need them. This weekend I substituted 4 ounces of flour and 4 ounces of water with 8 ounces of sourdough discard. I also used a combination of molasses and honey. It turned out GREAT and is a good use for my sourdough discard, which tend to accumulate in the refrigerator (and then often gets thrown out). Thanks KAF!!
  • star rating 03/30/2015
  • rebecca176 from KAF Community
  • This recipe is one of the easiest whole wheat bread recipes that I have tried. I like it because the rise is nice, the bread is lighter than the more dense breads I have made with other recipes. I now grind up my own wheatberries for this recipe which gives it an even better texture. Absolutely my favorite recipe for whole wheat bread.
  • star rating 02/20/2015
  • Kay from Boston MA
  • I had a happy accident with this recipe. I used only 3 cups of white whole wheat flour by mistake. I put in about 1/4 of a cup of ground flax meal. The bread came out FANTASTIC! Very chewy, nice crust, and touch a touch of honey.
  • star rating 02/15/2015
  • Kim from Fresno
  • Absolutely wonderful! So simple with the bread machine! Moist, rise was perfect, and not bitter at all. I didn't have flax seed so I added caraway and cumin seed with sunflower and sesame. The flavor was awesome. We had it warm and it didn't need any butter :-) I would like to know how to have seed on the crust without disturbing the shape...
  • star rating 02/08/2015
  • Doug from Baltimore, Md
  • I know that altering the recipe and then commenting on it seems like cheating so read with that warning. The bread came out good - rose enough, had good flavor. The thing that kept it from being great was that it was a little dry (bu only just). I didn't add the gluten (I didn't have it) and went with the KA 100% whole wheat flour and KA yeast. I used honey (I personally could have added a little more to get a little more sweetness but that's a personal thing). I wish I had had other seeds and whatnot to add into the mix - that would have added to the texture. I have not used our bread machine in years and I pleased that I pulled it out of the basement. There is simply nothing better than the smell of fresh baked bread. Thanks for the good recipe. I will make this again and play with the amount of honey a little. Really pleased to make a 100% whole wheat loaf - healthy!
  • star rating 02/08/2015
  • Sharon from Maryland
  • I wanted to try and make my own bread so I borrowed a 10 year old bread machine. My first try I created a brick. I did some research for tips and found a recommendation that says everything should be room temperature and the water 80 degrees. My second try I ended up with delicious bread For all the other brick makers this is what I think went wrong the first time. I used the Maple Syrup directly from the fridge and it was very cold. So the second time I made sure it was room temperature and the water was exactly 80 degrees. So if the expert King Arthur bread makers think my change was correct maybe they should add this hint to the recipe for the newbies like me.

    We're sorry this wasn't a success. Many of the bread machines have a warming feature, where they bring all the ingredients to the correct temperature. It's possible your machine didn't have that. If you'd like to learn more about correct water temperature, please go to our hOME page, then click on Professional Flours at the bottom. On the left is a column with "Baker's Reference". That will bring to a page that will let you choose to read about Dough temperature. Please call our baker's hotline at 1-855-371-2253 and we'll answer other questions. Happy baking! Laurie@KAF

  • star rating 02/01/2015
  • from
  • Was given a 10+ year old bread maker that hadn't been used for 5 years. My first bake was the whole wheat recipe in the manual and that resulted in a brick. I decided to try once more so I went internet searching and decided to use this recipe because I had all the ingredients. Not only did it rise, it was delicious. If I can make this delicious bread, anybody can.
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