Whole Grain Bread Machine Recipe: My Go-To Loaf (Print Version)
Master a delicious Whole Grain Bread Machine Recipe! Get warm, homemade bread with minimal fuss. Perfect for beginners and busy kitchens, tried and tested!
# Recipe Info:
Prep Time: 10 Minutes minutes
Cook Time: 3 Hours 30 Minutes minutes
Total Time: 13 minutes
Servings: 12 Slices
Difficulty: Beginner
Cuisine: American Home-Style
Dietary: Vegetarian
# Ingredients:
→ Dry Goods
01 -
1 ½ cups (180g) whole wheat flour
02 -
1 ½ cups (180g) all-purpose flour
03 -
2 ¼ teaspoons (1 packet) active dry yeast
04 -
1 ½ teaspoons salt
→ Wet Ingredients
05 -
1 ¼ cups (300ml) warm water (105-115°F / 40-46°C)
06 -
2 tablespoons honey (or maple syrup)
07 -
2 tablespoons olive oil (or melted butter)
# Instructions:
01 -
First things first, get all your ingredients out and measured. I always lay them out on the counter, a little ritual before diving in. It helps me avoid those "oops, forgot the salt!" moments. Feel the flours, check the yeast date – it's like prepping your little bread baby for its big journey! This step, for me, sets the whole tone for a successful bake.
02 -
Now, pour your warm water, honey (or syrup), and olive oil (or butter) into the bread machine pan. I always do wet ingredients first; it just feels right and helps the dry stuff mix better. This is where I sometimes get a little messy, a drop of honey on the counter, but hey, that's real cooking, right? It’s the start of that wonderful bread-making journey.
03 -
Next, carefully add the flours on top of the wet ingredients. Then, make a little well in one corner for the salt and another, separate well for the yeast. This separation is key, honestly. Direct contact between salt and yeast can hinder its activation. I've seen sad, flat loaves when I just dumped everything in. Don't be like past me!
04 -
Pop the pan into your bread machine, close the lid, and select the "Whole Wheat" or "Basic" cycle (if your machine has a whole wheat setting, use that!). Choose your crust color – I usually go for medium. Press start! The machine will do its thing, and soon, your kitchen will smell absolutely divine. It’s the best part, that set-it-and-forget-it magic of this Whole Grain Bread Machine Recipe.
05 -
While it's mixing and kneading, peek in if you can! You want the dough to form a nice, smooth ball. If it looks too dry and crumbly, add a teaspoon of water; if it's too sticky, a teaspoon of flour. I didn't expect that I'd become a dough whisperer, but here we are! The aroma that starts to waft through the house during the bake cycle? Pure heaven, honestly.
06 -
Once the cycle finishes, carefully remove the bread pan from the machine. I always use oven mitts because that pan is hot! Gently shake the loaf out onto a wire rack to cool completely before slicing. This is the hardest part, resisting that warm, fresh smell, but cooling helps the crumb set. Trust me, it’s worth the wait for the perfect slice of your homemade bread.
# Notes:
01 -
Always check your yeast expiration date! A dead yeast means a flat loaf, learned that the hard way.
02 -
Don't peek too much during the rise cycle. Letting out the heat can make your bread collapse, oops.
03 -
Measure your flour by weight if you can; it's so much more accurate than volume for baking.
04 -
Brushing the warm loaf with melted butter right after baking gives a super soft crust.
# Equipment Needed:
01 -
Bread Machine
# Nutrition (Per Serving):
Calories: 200
Total Fat: 5g
Total Carbohydrate: 35g
Protein: 7g