100% Whole Wheat Bread

100% Whole Wheat Bread Machine

Baking 100% whole wheat bread in a bread machine can be tricky, often resulting in a dense, heavy loaf. But this recipe is specifically designed to overcome those challenges, producing a wonderfully soft, moist, and sliceable loaf with a rich, nutty flavor. The secret is in the ingredients and a few key techniques.

The Best 100% Whole Wheat Bread Machine Recipe (Soft & Sliceable)

This recipe creates a tender, well-risen loaf by using ingredients that support the structure of whole wheat flour. The addition of vital wheat gluten is the non-negotiable secret to achieving a light, airy texture instead of a brick. It's a healthy, delicious, and satisfying bread that's perfect for sandwiches and toast.

Yields: One 1.5 lb loaf Prep time: 5 minutes Machine Cycle: Whole Wheat or Basic (approx. 3-4 hours)

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Why This Recipe Works

• The Power of Vital Wheat Gluten: Whole wheat flour contains bran and germ, which interfere with gluten development, leading to a dense loaf. Vital wheat gluten is pure gluten protein. Adding it gives the dough the strength and elasticity it needs to trap the gas from the yeast and rise properly. This is the single most important ingredient for success.
• Perfect Hydration: Whole wheat flour is thirstier than white flour. This recipe uses a higher liquid ratio to ensure the flour is fully hydrated, which softens the bran particles and results in a much softer, less crumbly texture.
• A Touch of Sweetness and Fat: A small amount of honey (or maple syrup) not only adds a pleasant, earthy sweetness but also helps to tenderize the loaf and gives the yeast a little extra food. A touch of oil further softens the crumb and improves the shelf life.

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Ingredients

• 1 ¼ cups (300ml) warm water (110-115°F / 43-46°C)
• 2 tbsp honey or maple syrup
• 2 tbsp vegetable oil or melted butter
• 1 ½ tsp salt
• 3 ½ cups (420g) whole wheat flour
• 1 ½ tbsp vital wheat gluten (this is crucial!)
• 2 tsp active dry yeast (one standard packet)

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Instructions

1. Add Ingredients to the Pan: This order is important for most bread machines. Add the ingredients to your bread machine pan in the following order:

   • Warm water
   • Honey
   • Vegetable oil
   • Salt (place it in a corner of the pan, away from the yeast)
   • Whole wheat flour
   • Vital wheat gluten (sprinkle it evenly over the flour)
   • Yeast (create a small well in the center of the flour and pour the yeast in, ensuring it doesn't touch the liquid or the salt).

2. Select the Cycle: Place the pan securely in the bread machine. Close the lid and select the "Whole Wheat" cycle. If your machine doesn't have one, choose the "Basic" or "White" cycle, but be prepared for a longer kneading time. Select a "Medium" crust setting.

3. The "Dough Check" (Highly Recommended): After about 5-10 minutes of mixing, when the machine is in its kneading cycle, open the lid and check the dough. It should be a smooth, soft, and slightly tacky ball that pulls away from the sides of the pan.

   • If it's too wet and looks like a pancake batter: Add 1 tablespoon of whole wheat flour at a time until it forms a ball.
   • If it's too dry and won't come together, or is making a thumping sound: Add 1 teaspoon of warm water at a time until it comes together into a smooth ball.

4. Let the Machine Do the Work: Close the lid and let the machine run its full cycle. It will mix, knead, rise, and bake the bread.

5. Cool Completely: Once the cycle is complete, immediately remove the loaf from the pan and place it on a wire rack to cool completely. This is very important for whole wheat bread, as slicing it while warm can result in a gummy texture due to the high moisture content.

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Tips for Success & Variations

• What is Vital Wheat Gluten? You can find it in the baking aisle of most major supermarkets or online. It comes in a small box or bag and is an essential pantry item for anyone baking with 100% whole grain flours. Do not skip it!
• The Soaking Method (For an Even Better Loaf): For a superior texture, try this. Place the whole wheat flour and vital wheat gluten in the bread pan. Add the warm water and honey. Mix it lightly with a fork to form a shaggy dough. Let this mixture sit in the pan for 30-60 minutes before adding the remaining ingredients (oil, salt, yeast) and starting the cycle. This allows the bran to fully soften, resulting in a softer loaf.
• For a Better Crust: If you prefer a crisper, browner crust than the machine provides, use the "Dough" cycle instead. Once the dough is finished rising, remove it from the machine, shape it into a loaf, place it in a greased 9x5 inch loaf pan, and let it rise in a warm place for 45-60 minutes. Then, bake it in a preheated 375°F (190°C) oven for 30-35 minutes.
• Add Seeds or Nuts: For a delicious multi-grain bread, add 2-3 tablespoons of sunflower seeds, flax seeds, or chopped walnuts at the "add-ins" beep on your machine (usually during the final kneading cycle).
• Use Buttermilk: For a softer crumb and a slight tang, replace the warm water with 1 ¼ cups of warm buttermilk.

Enjoy your wonderfully soft, healthy, and delicious 100% whole wheat bread