Bread Machine Whole Wheat Bread

Soft Wheat Bread in a Bread Machine

If you've tried making wheat bread but ended up with a heavy, dense loaf, this recipe is for you.

I use a simple 50/50 blend of whole wheat flour and bread flour to make a loaf that's hearty enough to have that familiar wheat flavor, yet soft and tender enough for everyday sandwiches.

The bread machine does all the mixing, kneading, and first rise using the Dough cycle. I simply shape the loaf, let it rise one more time, and bake it in a regular loaf pan. The result is a soft sandwich loaf with a nicely browned crust—and all the convenience of the bread machine.

If you've been disappointed by dense whole wheat bread, I think you'll be pleasantly surprised by this recipe.

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Why You'll Love This Wheat Bread

Jump to Recipe

Soft Texture:  You'll love the soft, tender texture achieved by using half bread flour and half wheat flour.

Flavor:  The wheat flour, butter, and honey give this bread a homey flavor you will love.

It's Bread Machine Easy: This is a no-fuss recipe made even easier with the help of your bread machine.

Versatility:  Make either a loaf or rolls with this recipe.

Why I Use a 50/50 Flour Blend

I wanted a wheat bread that my family would actually enjoy for everyday toast and sandwiches.

Using half whole wheat flour gives the bread its familiar wheat flavor, while bread flour provides the gluten needed for a lighter, softer texture.

The result is a loaf that's hearty enough to taste like wheat bread without being dense or heavy.

50/50 Wheat Bread Recipe for a Bread Machine

This recipe makes one 2-pound loaf.

Ingredients

• 1½ cups warm water (75–85°F)

• 3 tablespoons butter, soft

• 2–3 tablespoons honey; I like 3 tablespoons

• 1½ teaspoons Morton Kosher Salt, or 1 teaspoon table salt
  

• 4 tablespoons powdered milk, for a deeper flavor profile

• 2 cups whole wheat flour, 240 grams, weighed

• 2 cups bread flour, 240 grams, weighed

• 2 teaspoons bread machine yeast

Instructions

1. Add the ingredients

Add the ingredients to your bread machine in the order the manufacturer recommends.

For my machine, I add the water, butter, honey, and salt first. Then I add the whole wheat flour, bread flour, and powdered milk. Finally, I make a small well in the flour and add the yeast.

Select the Dough cycle and start the machine.

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2. Check the dough- the poke test

This is one step I never skip. It's perhaps the most important step in the recipe.

During the first few minutes of kneading, the dough should come together into a smooth, soft ball that feels slightly tacky but not sticky.

If the dough is dry and crumbly, add water a teaspoon at a time.

If it's too wet, add bread flour one tablespoon at a time.

Learning to recognize the correct dough consistency is one of the best skills you can develop when using a bread machine. The video shows you how I fixed the dough when it was too sticky.

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3. Let the Dough cycle finish

After checking the dough, close the lid and let the bread machine finish the Dough cycle.

When it's done, the dough should be puffy and ready to shape.

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4. Shape the loaf

Turn the dough onto a lightly floured surface.

I like to grease my hands with a little olive oil when shaping the dough for the loaf pan.

Fold the dough onto itself, and place it seam-side down into a greased 9 × 5-inch loaf pan.

Cover the pan loosely (I like these beeswax covers) and let the dough rise until it looks puffy and has risen slightly, about an inch, above the rim of the pan. Watch the dough rather than the clock.  It usually takes between 30 and 45 minutes depending on the temperature in your kitchen.

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5. Bake

Preheat the oven to 350°F while the dough is rising.

Bake for 30–40 minutes, or until the loaf is golden brown and the center reaches about 190–200°F. Use an instant-read thermometer to check your loaf's internal temperature.

Remove the loaf from the pan and cool completely on a wire rack before slicing.  For a soft, buttery crust, brush the warm crust with butter.

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Why I Use the Dough Cycle

For me, it's the best of both worlds: the convenience of the bread machine with the appearance and texture of oven-baked bread.

Bread machines are excellent at mixing, kneading, and handling the first rise.

I prefer to shape the loaf myself and bake it in the oven because it produces a more traditional sandwich loaf with a beautifully browned crust.

I  also love having my hands in the process of bread baking.  I let my bread machine complete the tedious steps while I enjoy the shaping of the dough.

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Bread Machines are not dump-and-go appliances

Recipes are only a starting point.

Humidity, flour, and even the weather can affect how much liquid your dough needs.  That's why you must assess your dough's consistency early on in the bread-making process.

Look for a smooth dough ball that's soft and slightly tacky. Once you learn to recognize the right consistency, you'll get much more reliable results from your bread machine.

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Storing the Bread

Allow the loaf to cool completely before storing it.

Keep it wrapped in plastic or in an airtight bag at room temperature for several days.

For longer storage, slice the loaf and freeze it in a freezer-safe bag. You can remove individual slices and toast them straight from the freezer.

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Can You Bake Wheat Bread Completely in the Bread Machine?

Yes.

If you prefer, you can bake the loaf using your machine's Basic or White Bread cycle.

I prefer using the Dough cycle because it gives me more control over the final shape and crust, but either method works.

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Final Thoughts

I hope this wheat bread becomes one of your favorite everyday loaves. 

One of the biggest advantages of using a bread machine is that it takes care of the heavy lifting, the mixing, kneading, and the first rise. 

Once you understand what the dough should look and feel like, you'll get more consistent results from almost every bread recipe you make.

That's when you'll love your bread machine!

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The Wheat Bread Recipe

bread machine recipe

bread

American

Yield: 12

Author: Donna Urso

Bread Machine Wheat Bread

A delicious everyday bread, perfect for toast and sandwiches made in your bread machine.

Prep time: 5 MinCook time: 30 MinInactive time: 1 H & 20 MTotal time: 1 H & 55 M

Ingredients

• 1½ cups warm water (75–85°F)
• 3 tablespoons butter, soft
• 2–3 tablespoons honey; I like 3 tablespoons
• 1½ teaspoons Morton Kosher Salt, or 1 teaspoon table salt
• 4 tablespoons powdered milk, for a deeper flavor profile
• 2 cups whole wheat flour, 240 grams, weighed
• 2 cups bread flour, 240 grams, weighed
• 2 teaspoons bread machine yeast

Instructions

1. Add the ingredients to your bread machine in the order the manufacturer recommends. I add the water, butter, honey, and salt first. Then I add the whole wheat flour, bread flour, and powdered milk. Finally, I make a small well in the flour and add the yeast.
2. Select the Dough cycle and start the machine.
3. Check the dough- the poke test. During the first few minutes of kneading, the dough should come together into a smooth, soft ball that feels slightly tacky but not sticky. If the dough is dry and crumbly, add water a teaspoon at a time. If it's too wet, add bread flour one tablespoon at a time.
4. Let the Dough cycle finish
5. Fold the dough onto itself, and place it seam-side down into a greased 9 × 5-inch loaf pan.
6. Cover the pan loosely and let the dough rise until it looks puffy and has risen slightly, about an inch, above the rim of the pan. It usually takes between 30 and 45 minutes depending on the temperature in your kitchen.
7. Preheat the oven to 350°F while the dough is rising.
8. Bake for 30–40 minutes, or until the loaf is golden brown and the center reaches about 190–200°F. Use an instant-read thermometer to check your loaf's internal temperature.
9. Remove the loaf from the pan and cool completely on a wire rack before slicing. For a soft, buttery crust, brush the warm crust with butter.

Recommended Products

Bread Slicer Guide

Bread Machine

Kitchen Scale

Nutrition Facts

Calories

198

Fat (grams)

5 g

Sat. Fat (grams)

2 g

Carbs (grams)

34 g

Fiber (grams)

3 g

Net carbs

31 g

Sugar (grams)

4 g

Protein (grams)

7 g

Sodium (milligrams)

326 mg

Cholesterol (grams)

10 mg

Nutrional information is approximate.

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