Whole Wheat Bread Machine Recipe: Honey Sandwich Loaf
A whole wheat bread machine recipe for a soft 100% whole wheat honey sandwich loaf, with amounts for 1, 1.5 and 2 lb pans and tips for a taller, lighter crumb.
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The short answer
- Use 3 cups whole wheat flour, 1 1/4 cups water, 2 tablespoons each of oil and honey, 1 1/2 teaspoons salt and 2 teaspoons yeast for a 1.5 lb loaf.
- Run the whole wheat cycle on medium crust; the longer rise and rest give the bran time to soften.
- Whole wheat drinks more water than white flour, so the dough should look slightly tacky after 5 minutes of kneading.
- Add 1 tablespoon of vital wheat gluten for a taller, softer 100% whole wheat loaf.
On this page
A whole wheat bread machine recipe works best with 3 cups of flour, 1 1/4 cups of water, honey, oil, salt and yeast, baked on the whole wheat cycle with a medium crust. That gives a soft, nutty 1.5 lb sandwich loaf in roughly 3 to 4 hours. If you are still choosing a machine, our guide to the best bread machines with a whole wheat setting covers which models handle dense flour well.
What are the ingredients for whole wheat bread in a bread machine?
This dough needs a little more water, honey and yeast than white dough. The bran absorbs liquid slowly and cuts through gluten strands, so the loaf needs help to rise. Pick the column that matches your pan.
| Ingredient | 1 lb loaf | 1.5 lb loaf | 2 lb loaf |
|---|---|---|---|
| Water (80 to 90°F) | 7/8 cup | 1 1/4 cups | 1 2/3 cups |
| Oil or melted butter | 1 tbsp | 2 tbsp | 3 tbsp |
| Honey | 1 1/2 tbsp | 2 tbsp | 3 tbsp |
| Salt | 1 tsp | 1 1/2 tsp | 2 tsp |
| Whole wheat flour | 2 cups (240 g) | 3 cups (360 g) | 4 cups (480 g) |
| Vital wheat gluten (optional) | 2 tsp | 1 tbsp | 4 tsp |
| Instant or bread machine yeast | 1 1/2 tsp | 2 tsp | 2 1/2 tsp |
This flour weighs about 120 g per cup, a little less than bread flour, so weigh it if you can. Active dry yeast also works: use about 25 percent more and keep it out of direct contact with the liquid.
How do you make whole wheat bread in a bread machine, step by step?
- Pour in the water, then add the oil, honey and salt. Liquids always go in first.
- Spoon in the flour and the vital wheat gluten, and level it so it covers the liquid.
- Make a shallow dip in the center and add the yeast. Keep it dry until the paddle starts.
- Select the whole wheat cycle, pick the loaf size and a medium crust, then press start.
- Check the dough about 5 minutes into kneading. It should be a smooth, slightly tacky ball. Dry and cracked? Add water 1 teaspoon at a time. Smearing on the pan walls? Add flour 1 tablespoon at a time.
- Keep the lid closed for the rise and bake so the loaf does not sink.
- Cool the loaf on a wire rack for at least 30 minutes before slicing.
If you want the same method with white flour, our basic white bread recipe for a bread machine has the matching amounts and a softer, lighter crumb.
Use the whole wheat cycle
The whole wheat setting adds a longer rest and rise than the basic cycle. That time lets the bran soak up water and soften, which gives a taller loaf. If your machine has no such setting, use the basic cycle and expect a denser slice.
Can you use 100% whole wheat flour in a bread machine?
Yes, as long as the dough is hydrated enough. The loaf will be shorter and denser than white bread, with a nutty flavor, which most bakers find a fair trade.
Three changes help most: add a little extra water, use the whole wheat cycle and stir in 1 tablespoon of vital wheat gluten per 3 cups of flour. If the result is still too heavy, replace up to a third of the flour with bread flour. Old yeast and scooped flour are the other usual causes of a dense loaf.
How do you get fluffy whole wheat bread?
A fluffy loaf comes from hydration, gluten and temperature. Weigh the flour, because a scooped cup can pack in 20 percent more flour and make a dry, brick-like loaf. Keep the dough slightly tacky, use fresh yeast and add the honey and oil, which soften the crumb and help the crust brown.
Yeast starts to die: 120°F
Cold liquid slows the rise, and water above about 120°F can kill the yeast. Aim for 80 to 90°F, and stay at the cool end on a hot day.
Fresh whole wheat flour matters
The germ in whole wheat flour contains oils that turn stale faster than white flour. Old flour smells bitter or like crayons and bakes up flat. Store it in the freezer if you bake less than once a week.
What is the best whole wheat flour for making bread?
The best choice is fresh, finely ground flour labeled for bread making, with a protein level close to bread flour. Stone-ground flour gives more flavor; finely milled flour gives a lighter, softer loaf.
White whole wheat, made from a lighter wheat variety, is milder and a good pick for a family sandwich loaf. It is still whole grain, so swap it in cup for cup.
What is the best recipe for whole wheat bread?
The best recipe matches your flour and your machine, and the 1.5 lb column above is a reliable starting point: 3 cups flour, 1 1/4 cups water, 2 tablespoons honey, 2 tablespoons oil, 1 1/2 teaspoons salt and 2 teaspoons yeast.
From there, change one thing at a time. Swap the honey for maple syrup or brown sugar, replace half the water with warm milk for a softer slice, or add 1/4 cup of oats or seeds at the add-in signal for a hearty texture.
Is it cheaper to make your own whole wheat bread?
Usually, yes. One loaf takes about 3 cups of flour and small amounts of yeast, honey, oil and salt, and you can buy those staples in larger quantities. The saving grows if you bake weekly and freeze the extra slices.
Homemade bread has no preservatives, so slice and freeze what you will not eat in 2 to 3 days. Toast slices straight from the freezer.
Next in this series: How to Make Pizza Dough in a Bread Machine (Easy Recipe)
Recipe card
Ingredients
- 1 1/4 cups water (80 to 90°F)
- 2 tablespoons vegetable oil or melted butter
- 2 tablespoons honey
- 1 1/2 teaspoons salt
- 3 cups whole wheat flour (about 360 g)
- 1 tablespoon vital wheat gluten (optional)
- 2 teaspoons instant or bread machine yeast
Steps
- Pour the water into the bread pan, then add the oil, honey and salt.
- Spoon in the whole wheat flour and the vital wheat gluten, if using, and level the top so it covers the liquid.
- Make a shallow dip in the center of the flour and add the yeast, keeping it away from the salt and liquid.
- Select the whole wheat cycle, the 1.5 lb loaf size and a medium crust, then press start.
- Check the dough after about 5 minutes of kneading: it should be a smooth, slightly tacky ball. Add water 1 teaspoon at a time if dry or flour 1 tablespoon at a time if it sticks to the pan walls.
- When the cycle ends, tip the loaf onto a wire rack and cool for at least 30 minutes before slicing.
Frequently asked questions
Can you use whole wheat flour in a bread machine?
Yes. Choose the whole wheat cycle, which kneads, rests and rises longer than the basic cycle so the bran can soften. Expect a denser, nuttier loaf than white bread, and add a little extra water because whole wheat flour absorbs more.
Can I make bread with 100% whole wheat flour?
Yes. Replace the bread flour in a white loaf with whole wheat flour, raise the water slightly and use a little more yeast. A tablespoon of vital wheat gluten helps the loaf rise higher and keeps the crumb from turning heavy.
How do you get fluffy whole wheat bread?
Weigh the flour, keep the dough slightly tacky, add honey and oil, and use the whole wheat cycle. A tablespoon of vital wheat gluten and fresh yeast add height. Let the loaf cool before slicing so the crumb sets.
What is the best whole wheat flour for making bread?
Fresh, finely milled whole wheat flour labeled for bread, with a protein level near that of bread flour, gives the best rise. Store it in the refrigerator or freezer, because the germ oils go stale faster than white flour.
Is it cheaper to make your own whole wheat bread?
Usually, yes. A loaf uses about 3 cups of flour plus small amounts of yeast, honey, oil and salt. The saving grows if you bake weekly, buy flour in larger bags and freeze slices.