Easy Whole Wheat Bread Maker Recipe: My Go-To Loaf! (Print Version)

Easy Whole Wheat Bread Maker Recipe! Get warm, homemade bread with zero fuss for busy days. My simple guide for a perfect, healthy loaf every time.

# Recipe Info:

Prep Time: 5 Minutes minutes
Cook Time: 3 Hours minutes
Total Time: 8 minutes
Servings: 12 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Bread Base Essentials

01 - 1 ½ cups (360ml) warm water (105-115°F)
02 - 2 ½ cups (300g) whole wheat flour
03 - 1 ½ cups (180g) all-purpose flour

→ Sweetness & Seasoning

04 - 2 tablespoons honey
05 - 1 ½ teaspoons salt

→ Yeast & Leavening

06 - 2 teaspoons active dry yeast

# Instructions:

01 - Okay, so first things first for this bread, get your warm water and honey into the bread maker pan. This is crucial! I always double-check the water temperature with a thermometer now because I've learned the hard way that yeast is a diva. You want it just right, like a warm bath. It should feel good to your finger, not hot, not cold. This sets the stage for happy yeast, honestly.
02 - Next, carefully layer in your flours right on top of the liquids. Try not to mix them in yet – we're building a little flavor mountain here! Then, add the salt to one corner of the pan and the yeast to another, away from the salt and water initially. I used to just dump everything in, and oops, sometimes the yeast would get too much salt too soon, which is a no-go for rising. This layering trick really makes a difference, to be real.
03 - Pop the pan into your bread maker, close the lid, and select the "Whole Wheat" or "Basic" cycle, usually for a 2-pound loaf. Press start! The machine will do its thing, mixing, kneading, and proofing. This is where the magic happens, and honestly, the house starts smelling incredible. That warm, yeasty aroma, oh my goodness! I love peeking in during the kneading cycle, watching the dough come together. Sometimes it’s a bit messy, but that’s part of the charm, right?
04 - Now, just let the bread maker work its wonders. It'll go through a couple of rises, and you'll see your dough grow beautifully. Then, the baking cycle kicks in. The smell intensifies, and trust me, it’s going to be hard to wait! I always set a timer for about 15 minutes before it’s done, just so I can be ready for that warm, fresh bread moment. The anticipation is half the fun with this homemade loaf.
05 - Once the cycle finishes, carefully remove the bread pan from the machine. My bread maker pan gets super hot, so oven mitts are a must, hon! Immediately tip the loaf out onto a wire rack to cool completely. I know, I know, it’s tempting to slice into it right away, but letting it cool helps the internal structure set. I've sliced too early, and it was a bit gummy, oops! Patience is a virtue here, my friend.
06 - Once it's cooled (or mostly cooled, if you just can't wait like me!), slice it up with a serrated knife. Listen for that crusty sound! The inside should be soft, airy, and full of that wholesome whole wheat goodness. It’s perfect with butter, jam, or for sandwiches. Honestly, there's nothing better than a fresh slice of this bread. It's a little piece of homemade heaven!

# Notes:

01 - Always measure your flour by weight, not volume, for the best results – trust me, I learned this the hard way!
02 - This bread stays fresh for about 3-4 days at room temp in an airtight container, but honestly, it never lasts that long in my house!
03 - Ran out of honey once? Maple syrup works too, but it gives a slightly different flavor profile. Not bad, just different!
04 - Toasted with a little butter and jam? Pure heaven. Don't skip the toasting, it brings out the nutty flavor.

# Equipment Needed:

01 - Bread Maker
02 - Measuring cups and spoons
03 - Thermometer (optional but recommended)
04 - Wire rack
05 - Serrated knife

# Nutrition (Per Serving):

Calories: 175
Total Fat: 2.5g
Total Carbohydrate: 35g
Protein: 6g

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