Whole Grain Bread Machine Recipe: My Go-To Loaf (Print Version)

Unlock the perfect Whole Grain Bread Machine Recipe. My easy, no-fail guide for a wholesome, delicious loaf every time. Say goodbye to store-bought!

# Recipe Info:

Prep Time: 5 Minutes minutes
Cook Time: 3 Hours 30 Minutes minutes
Total Time: 8 minutes
Servings: 12 Slices
Difficulty: Beginner
Cuisine: American Home Cooking
Dietary: Vegetarian

# Ingredients:

→ Base Liquids

01 - Warm Water (105-115°F): 1 1/4 cups
02 - Honey or Maple Syrup: 2 tablespoons
03 - Olive Oil: 2 tablespoons

→ Dry Ingredients

04 - Whole Wheat Flour: 2 cups
05 - Bread Flour: 1 cup
06 - Salt: 1 1/2 teaspoons

→ Leavening

07 - Active Dry Yeast: 2 1/4 teaspoons

→ Optional Add-ins

08 - Rolled Oats or Flax Seeds: 1/4 cup

# Instructions:

01 - First things first, get all your ingredients ready. It might sound silly, but trust me, having everything measured out before you start saves so much chaos. I’ve definitely had moments where I’m scrambling for the salt while the water is already in the pan. A little prep makes this Whole Grain Bread Machine Recipe a breeze, I promise!
02 - Pour the warm water, honey (or maple syrup), and olive oil into your bread machine pan. This is the base, and getting the liquids right is crucial for a perfectly hydrated dough. I always make sure the water is just right; too hot, and your yeast will be toast, literally! This step feels like setting the stage for something wonderful.
03 - Carefully layer the whole wheat flour and bread flour over the liquids. Try to make a little mound, and then sprinkle the salt on one side of the flour mound. This keeps the salt from directly touching the yeast until mixing starts, which is important. I sometimes get a bit messy here, flour everywhere, but it's all part of the fun of baking!
04 - Make a small indentation in the center of your flour mound – a little nest, if you will – and add the active dry yeast there. This is where the magic will happen! Don't let the yeast touch the water or salt just yet. It's like a secret little hideaway for it, waiting for its cue. I love seeing those tiny granules, knowing they're about to transform into something amazing.
05 - Place the bread pan into your bread machine, close the lid, and select the 'Whole Wheat' or 'Basic' cycle, usually for a 2-pound loaf. Then, just hit start! This is where the bread machine does its thing, kneading and rising. I didn't expect that first loaf to be so hands-off, honestly. Go on, enjoy a cup of coffee or tackle some laundry, your kitchen will soon smell incredible!
06 - Once the cycle is complete, carefully remove the bread pan from the machine. Invert the pan to release the loaf onto a wire rack to cool completely before slicing. This is the hardest part, because the smell is intoxicating! But seriously, let it cool; slicing warm bread can make it gummy. The crust should be golden brown, and it'll sound hollow when you tap it. Pure perfection!

# Notes:

01 - Always check your yeast's expiration date; old yeast is a recipe for a flat loaf.
02 - Flour measurement is key! Use the 'spoon and level' method, don't just scoop.
03 - Resist the urge to open the bread machine lid during the first hour of kneading/rising.
04 - For an extra chewy loaf, add 1 tablespoon of vital wheat gluten with the flours.

# Equipment Needed:

01 - Bread Machine
02 - Measuring cups and spoons
03 - Cooling rack
04 - Bread knife

# Nutrition (Per Serving):

Calories: 170-190 calories per slice
Total Fat: 3-4g
Total Carbohydrate: 30-35g
Protein: 6-7g

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