BREAD MACHINE RECIPES: November 2025

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)

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.

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)

Instructions

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).
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.
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.
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.
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.

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

BREAD MACHINE Buttermilk Bread

Here’s a wonderful Bread Machine Buttermilk Bread recipe — soft, slightly tangy, and perfect for sandwiches or toast. 🥖✨

It combines the rich flavor of with the convenience of your for an easy, reliable loaf every time.

🍞 Bread Machine Buttermilk Bread

Ingredients (1½ lb loaf):

¾ cup buttermilk, warmed to room temperature
2 tablespoons butter, softened
2 tablespoons honey (or sugar)
1 teaspoon salt
2 ¼ cups bread flour
½ cup whole wheat flour (optional — or use more bread flour for a lighter loaf)
2 ¼ teaspoons (1 packet) active dry yeast or bread machine yeast

🧡 Instructions

Step 1: Add ingredients to bread machine

Add ingredients to the bread pan in the order recommended by your machine manufacturer.

(Usually: liquids first, then dry ingredients, and yeast last on top.)

Make sure the yeast does not touch the liquid until the machine starts mixing.

Step 2: Select your settings

Choose the Basic (White Bread) or Sandwich setting.

Select Light or Medium crust, depending on your preference.

Press Start and let the machine do its work!

Step 3: Cool and slice

When baking is complete, carefully remove the loaf from the pan.

Let it cool on a wire rack for at least 20–30 minutes before slicing.

This helps the crumb set and prevents tearing.

🌿 Optional Add-ins & Variations

Add 1 tablespoon of oats or flaxseed for a rustic texture.

Swap honey for for a different flavor.

For a richer loaf, use 3 tablespoons of butter instead of 2.

🥛 If You Don’t Have Buttermilk

You can easily make your own substitute:

Mix ¾ cup milk + 2 teaspoons lemon juice or vinegar.

Let it sit for 5 minutes until slightly curdled — then use as buttermilk.

❤️ Why You’ll Love This Bread

Soft, moist texture with a tender crumb

Slight tang from the buttermilk — adds depth and flavor

Stays fresh longer than regular white bread

Perfect for sandwiches, toast, or dinner sides

Bread Machine Dinner Rolls

Bread Machine Dinner Rolls

Using a bread machine to make dinner rolls is the ultimate kitchen hack. You get all the wonderful flavor and texture of homemade rolls with the machine doing all the hard work of mixing and kneading. This recipe creates incredibly soft, fluffy, and buttery rolls that are perfect for any occasion.

Easy & Perfect Bread Machine Dinner Rolls

This recipe is designed for success. The bread machine creates a perfectly soft and elastic dough, and then you shape the rolls for a final rise and bake in your oven. This two-step process gives you the convenience of the machine and the beautiful, golden-brown finish of an oven-baked roll.

Yields: 12-15 rolls Prep time (Machine): 5 minutes Rise time (Machine): ~1.5 hours (on Dough cycle) Shaping & 2nd Rise: 45 minutes Bake time: 15-20 minutes

Why This Recipe Works

The Bread Machine Does the Work: It precisely controls the temperature and mixing action, developing the gluten perfectly to create a strong, elastic dough that rises beautifully. This takes all the guesswork out of kneading.
An Enriched Dough: The addition of milk, butter, and a little sugar creates a tender, rich crumb. These ingredients interfere with gluten formation just enough to make the rolls soft and cake-like rather than chewy like a bread loaf.
The Two-Stage Rise: The first rise in the machine develops the complex flavor of the yeast. The second rise, after shaping, is what creates the light, airy, and pillowy texture we all love in a dinner roll.

Ingredients

1 cup (240ml) warm water (110-115°F / 43-46°C)
1 large egg, separated (yolk goes in the dough, white is reserved for the wash)
3 tbsp unsalted butter, softened
3 tbsp granulated sugar
1 tsp salt
3 cups (360g) bread flour (or all-purpose flour, bread flour will give a chewier, softer result)
2 ¼ tsp active dry yeast (one standard packet)

Instructions

Phase 1: Making the Dough in the Bread Machine

Add Ingredients to the Pan: This order is important for most machines. Add the ingredients to your bread machine pan in the following order:
- Warm water
- Egg yolk
- Softened butter
- Sugar
- Salt
- Bread flour
- Yeast (create a small well in the center of the flour and pour the yeast in, ensuring it doesn't touch the wet ingredients).
Select the Cycle: Place the pan in the bread machine. Select the "Dough" cycle and press Start.
Check the Dough: After about 5-10 minutes of mixing, open the lid and check the dough. It should be a soft, slightly tacky ball that pulls away from the sides of the pan.
- If it's too sticky: Add 1 tablespoon of flour at a time until it forms a ball.
- If it's too dry or won't come together: Add 1 teaspoon of warm water at a time until it comes together.
Let the Cycle Complete: Let the machine run its full Dough cycle, which will include mixing, kneading, and the first rise. This typically takes about 1.5 hours.

Phase 2: Shaping and Baking the Rolls

Preheat and Prepare: About 30 minutes before the dough cycle is done, preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper.
Punch Down and Divide: Once the cycle is complete, lightly flour a clean surface. Remove the dough from the machine and punch it down gently to release the air. Divide the dough into 12-15 equal pieces. A kitchen scale is great for this, but you can do it by eye.
Shape the Rolls: Take one piece of dough and pull the edges underneath, pinching them together to form a tight, smooth ball. Place it on your prepared baking sheet, seam-side down. Repeat with the remaining pieces, placing them about 1-2 inches apart.
The Second Rise (Proofing): Cover the baking sheet loosely with a clean kitchen towel or plastic wrap. Place the pan in a warm, draft-free spot (like an oven that is turned off but has the light on) for 30-45 minutes, or until the rolls have doubled in size and are puffy.
Prepare for Baking: In a small bowl, lightly beat the reserved egg white with 1 teaspoon of water. This is your egg wash.
Bake to Perfection: Gently brush the tops of the risen rolls with the egg wash. This will give them a beautiful, shiny, golden-brown crust. Bake for 15-20 minutes, or until the rolls are deep golden brown on top and sound hollow when tapped.
Cool: Remove the baking sheet from the oven and let the rolls cool on the pan for a few minutes before transferring them to a wire rack to cool completely (or serve them warm!).

Tips for Success & Variations

Make-Ahead Rolls: You can prepare the rolls a day in advance! After shaping them and placing them on the baking sheet, cover the pan with plastic wrap and refrigerate them. The next day, let them sit at room temperature for about an hour to warm up and finish their second rise before baking as directed.
Cheesy Garlic Rolls: After shaping the rolls, brush them with melted garlic butter and sprinkle with grated Parmesan cheese before the second rise. Omit the egg wash.
Herb Rolls: Add 1-2 teaspoons of your favorite dried herbs (like rosemary, thyme, or an Italian blend) to the flour in the bread machine pan.
Whole Wheat Version: Substitute up to half of the bread flour with whole wheat flour. The rolls will be a bit denser but still delicious.

Enjoy the incredible aroma and the praise that will surely follow these amazing homemade rolls

Buttermilk Oat Bread

Here’s a wholesome and flavorful Buttermilk Oat Bread recipe — soft, hearty, and perfect for breakfast or sandwiches. 🍞✨

🥣 Buttermilk Oat Bread

Ingredients:

1 ½ cups buttermilk, warmed (about 110°F / 43°C)
2 tablespoons honey (or brown sugar)
2 tablespoons unsalted butter, melted
2 ¼ teaspoons (1 packet) active dry yeast
1 ½ cups rolled oats (plus extra for topping)
2 ¾ to 3 cups all-purpose flour (or half whole wheat flour for a heartier loaf)
1 ½ teaspoons salt

🧡 Instructions:

Step 1: Activate the yeast

In a large mixing bowl, combine the warm buttermilk, honey, and yeast.
Let it sit for 5–10 minutes, until it becomes foamy and bubbly — this means the yeast is active.

Step 2: Mix the dough

Add the melted butter, oats, and salt to the yeast mixture.
Stir in 2 cups of flour to form a sticky dough.
Gradually add the remaining flour, a little at a time, until the dough comes together and is soft but not sticky.

Step 3: Knead the dough

Turn the dough onto a floured surface and knead for about 8–10 minutes, until smooth and elastic.
- (If using a stand mixer, knead with a dough hook for 5–6 minutes.)

Step 4: First rise

Place the dough in a lightly oiled bowl, turning it once to coat.
Cover with a clean towel or plastic wrap and let rise in a warm place for 1 to 1½ hours, or until doubled in size.

Step 5: Shape and second rise

Punch down the dough and shape it into a loaf.
Place it in a greased 9x5-inch loaf pan.
Brush the top lightly with melted butter or milk, then sprinkle a few rolled oats on top.
Cover and let rise again for 30–45 minutes, until the dough has risen slightly above the rim of the pan.

Step 6: Bake

Preheat your oven to 375°F (190°C).
Bake the bread for 30–35 minutes, or until the top is golden brown and the loaf sounds hollow when tapped.
(Optional: Cover with foil after 25 minutes if it browns too quickly.)

Step 7: Cool and serve

Remove the bread from the pan and cool on a wire rack before slicing.
Brush with a little melted butter for a soft, glossy crust.

🍯 Tips & Variations

For extra texture: Add ¼ cup chopped nuts or sunflower seeds to the dough.
For a sweeter version: Use ¼ cup brown sugar instead of honey.
No buttermilk? Make your own by mixing 1 ½ cups milk + 1 ½ tablespoons lemon juice or vinegar. Let it sit for 5 minutes before using.

💛 Why You’ll Love It

This Buttermilk Oat Bread is soft, slightly nutty, and subtly tangy from the buttermilk. The oats add texture and heartiness, making it perfect for toast, sandwiches, or just with butter and jam. It stays moist for days and freezes beautifully.