Bread Machine Whole Wheat Bread

This bread machine whole wheat bread recipe helps you to easily create a soft & delicious whole wheat bread containing natural fiber and nutrients. Whole wheat flour is less processed than most white flours and thus loses less of its natural goodness during the milling process. Therefore, bread machine whole wheat bread has more natural fiber & nutrients than most white breads. Homemade whole wheat bread is perfect for breakfast toast and lunch sandwiches.

Bread Machine Whole Wheat Bread

Bread Machine Whole Wheat Bread

This whole wheat bread machine recipe is for health conscious adults… not for sugar craving kids!!! If you are looking for a fluffy white bread recipe, this is bread is not for you. Instead, you should try our buttery Bread Machine White Bread recipe. However, if you are looking to a hearty brown bread with lots of natural fiber then this bread machine whole wheat bread is perfect for you. For more on the benefits of whole wheat, you should read this American Heart Association article. Also see our flour picture below because it visually illustrates how whole wheat flour is less processed than regular white flour.

Since this whole wheat bread recipe is done in a bread machine, it is simple & easy to make. It should take you only 5-10 minutes to prepare and then you let the bread machine do the rest of the work. For more great recipes, please visit Bread Dad’s main Bread Machine Recipes section. You will also find a printable and “pin-able” recipe at the bottom of this page.

Whole Wheat Flour – Not Your Usual White Flour

Whole Wheat Flour for Bread Machine Recipes

Ingredients – Whole Wheat Bread Machine Recipe – 2 lb loaf

  • 1 1/2 Cups – Milk (lukewarm)
  • 4 Tablespoons – Unsalted Butter (sliced & softened)
  • 2 Cups – Whole Wheat Flour
  • 2 Cups – Bread Flour
  • 5 Tablespoons – Light Brown Sugar – If you prefer non-sweet whole wheat breads, you should use only 2 tablespoons of light brown sugar.
  • 1 1/2 Teaspoons – Salt
  • 1 1/2 Teaspoons – Bread Machine Yeast

Ingredients – Whole Wheat Bread Machine Recipe – 1.5 lb loaf

  • 1 1/8 Cups – Milk (lukewarm) – 1 1/8 cups of milk is equivalent to 1 cup and 2 tablespoons of milk
  • 4 Tablespoons – Unsalted Butter (sliced & softened)
  • 1 1/2 Cups – Whole Wheat Flour
  • 1 1/2 Cups – Bread Flour
  • 4 Tablespoons – Light Brown Sugar
  • 1 Teaspoon – Salt
  • 1 Teaspoon – Bread Machine Yeast

Servings – 12 slices

  • Equipment required for this recipe – Measuring cup & spoons, flexible spatula, oven mitts, cooling rack… and of course, a bread machine! Visit our “equipment store” if you are missing anything.

Bread Machine Whole Wheat Bread

Bread Machine Whole Wheat Bread

Instructions – Whole Wheat Bread Machine Recipe

  • For a 2 lb loaf, please use the 2 lb ingredient list and set the bread machine settings to 2 pound loaf, light color and “basic” bread options. For a 1.5 lb loaf, please use the 1.5 lb ingredient list and set the bread machine settings to 1.5 pound loaf, light color and “basic” bread options. FYI – Make sure not to confuse the 1.5 lb & 2 lb ingredient amounts and machine settings!
  • Unplug your bread machine. Remove the bread pan from the bread machine (so when you add the ingredients to the bread pan, they can not accidentally spill into the machine).
  • Pour the milk into the bread pan and then add the other ingredients. Place the bread machine yeast in last and the yeast should not touch the liquid or salt (until the bread machine is turned on and the ingredients start to be mixed together). Place bread pan (with ingredients) back into bread machine.
  • Plug in bread machine. Enter the correct settings (for either 1.5 lb or 2 lb loaf version) and press the “start” button.
  • After the bread machine has finished, unplug the bread machine and remove the bread pan. Use oven mitts when removing the bread machine bread pan because it will be very hot!
  • Remove the bread from the bread loaf pan and place the bread on a cooling rack. Let the bread cool down on the cooling rack for at least 30-60 minutes.
  • After removing the bread from the bread loaf pan, don’t forget to remove the mixing paddle if it is stuck in the bread. Use oven mitts as the mixing paddle will be very hot coming out of the bread machine. Or wait until the bread is completely cooled and then remove the mixing paddle.
  • In our Sunbeam bread machine, the baking takes about 3 hours for a 2 pound bread at the light color & basic bread settings (and about 2:53 hours for the 1.5 lb version). However, some machines can differ and you don’t want to be away from home when the bread machine “finished” alarm goes off! Your bread machine should show you the length of the baking time after you have entered the settings into the machine. This will allow you to know when to be in the kitchen in order to remove the bread.
  • Before using your bread machine, you should read the bread machine manufacturer’s instructions in order to use the bread machine effectively and safely.

If you liked this recipe, please leave a comment below & give us a 5 star rating. The recipe comment section is located at the bottom of this page. Your comments help us to improve & clarify our recipe instructions. Moreover, it is ALWAYS great to hear from someone who has enjoyed our recipes!!

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Tips – Bread Machine Whole Wheat Bread Recipe

  • The tips below are designed to help bread machine “novices” and those who haven’t touched their bread machine in years.
  • Most kids don’t like the taste of whole wheat bread. However, you can “trick” them by hiding it in something like a nice grilled cheese sandwich!!!
  • For this recipe, you need to use the “basic” bread setting on your bread machine. Do not use the “whole wheat” setting.
  • If you have a smaller bread machine, you should try the recipe for 1.5 lb version first. A 2 lb bread loaf can be too big for a small bread machine. If you are uncertain about your bread machine “loaf capacity”, please start with the 1.5 lb version.
  • Make sure not to confuse the 1.5 lb & 2 lb ingredient amounts and machine settings! Cough, cough… said with an embarrassed grin… I have made that mistake before!
  • Use FRESH whole wheat flour or your bread will taste strange (or even bad). Whole wheat flour has been refined less than all-purpose flour or bread flour. This means whole wheat flour has more of its natural bran and germ. Wheat bran & germ are rich in natural oils. Unfortunately, the presence of these oils also means that whole wheat flour is faster to spoil than all-purpose flour or bread flour.
  • Whole wheat flour can spoil quickly (turn “rancid”) when left in your pantry at room temperature. Whole wheat flour does not last nearly as long as all-purpose flour or bread flour at room temperature. Whole wheat flour generally only lasts for 2-3 months at room temperature in the pantry. In contrast, white flour can last for 6-12 months at room temperature.
  • For longer-term storage, whole wheat flour should be stored in the freezer or refrigerator in an airtight container (in order to prevent any moisture from reaching the flour).
  • This recipe uses 50% whole wheat flour and 50% bread flour. This helps to the bread to rise and creates an “airier” & softer bread while still providing lots of whole wheat fiber.
  • If you are looking for 100% whole wheat bread, you should try out our 100% Whole Wheat Bread Machine Recipe.
  • Optional – Sprinkle some multigrain or old fashioned oat flakes on top of the dough after the final kneading (and before the baking cycle commences) if you want to make your finished bread to look even more “natural”. However, don’t put your hands inside your bread machine & always wear oven mitts. Read your bread machine manual to see how & when this is done with your specific machine.
  • When adding the yeast, it should be placed in a position that is separate from the salt (i.e. placed on opposite sides of the bread pan). Close contact with salt can kill or slow the growth of the yeast. I like to make a small “divot” on top of the flour in order to hold the yeast (separate from the salt & liquid) before the bread machine starts mixing the ingredients. Looks sort of like a flour volcano with a yeast crater in the middle.

 

  • If you don’t put in the exact measurements (esp. for the flour & liquids) or your kitchen is too hot/cold/humid, the mixture might be too dry or too wet when the bread machine is kneading the dough. If the mixture is too dry, you can try adding a couple of tablespoons of water (or milk) and see if that corrects the issue. If the mixture is too wet, you can try adding a couple tablespoons of flour. FYI – The mix shouldn’t look like a desert or soup after roughly five minutes of kneading. It should look like a nice ball of dough.
  • The main problem with using regular milk is that people tend to use cold refrigerated milk and this can slow the yeast growth. Try to use lukewarm milk (or instant powdered milk mixed into lukewarm water). If the milk is just coming out of the refrigerator and thus is too cold, I like to put the milk in my microwave for 20 seconds in order to warm it up. However, you should also be aware that the milk/water should not be too hot because very hot milk/water can kill the yeast.
  • Once you have mastered basic bread machine bread recipes (like this bread), you might like to try some more advanced bread machine bread recipes (i.e. French bread or Italian bread). In these recipes, the bread machine will still do the hard work of kneading the dough but you will have to shape the bread by hand.
  • If you have a problem with a bread machine recipe, please make sure that you are following the recipe exactly (i.e. using the correct bread machine settings), you are using the correct amount of an ingredient (i.e. don’t eyeball the measurements versus using a measurement cup or accidentally add a teaspoon when a tablespoon is called for), you are using the correct ingredients (i.e. bread machine yeast versus regular yeast or bread flour versus all purpose flour), etc. Please don’t “wing” things with recipes.
  • Be aware that some bread recipes may differ slightly between different types of bread machines. Therefore, please read your bread machine manufacturer’s  instructions for basic bread recipes (i.e. white bread or whole wheat bread) as these are more likely to work on your individual bread machine.
  • This recipe uses bread machine yeast (instant yeast). It does NOT use “active dry” yeast. Bread machine yeast and instant yeast are not the same as active dry yeast. Bread machine yeast and instant yeast are added directly to the recipe’s ingredients. In contrast, active dry yeast must be activated in water/milk before being added to a recipe’s ingredients. If you try to use active dry yeast for this recipe, it is much less likely to work properly (as the recipe instructions & leavening time is based on the use of bread machine yeast). Examples of yeast that can be used for this recipe include Fleischmann’s Bread Machine Yeast, Fleischmann’s Instant Yeast, Saf Instant Yeast, Red Star Instant Yeast, etc. You should not use active dry yeasts for this recipe such as Fleischmann’s Active Dry Yeast, Red Star Active Dry Yeast, etc.

 

  • If you haven’t used your bread machine or bread maker in a long time, please buy some new bread machine yeast before making your bread. Old yeast can die or lose its potency and this will lead to bread that does not rise properly. Bread machine yeast is not likely to be viable if it has been sitting in your pantry for years.
  • Bread machine yeast loses its potency over time. Generally, bread machine yeast lasts for only 3-4 months after you have opened the bottle. However, if the yeast is exposed to air & moisture (i.e. the bottle not sealed tight) or exposed to higher temperatures, the yeast will expire even more quickly.
  • Once you have opened the bottle that contains the bread machine yeast, the yeast will last longer if you store the bottle in the refrigerator or freezer. Just make sure the bottle is sealed tight (as yeast will deteriorate quickly if exposed to air, moisture and/or heat).
  • Bread machine yeast in a bottle that has never been opened should last until the bottle’s “Best If Used By” date… but only if the bottle has been stored properly (i.e. in a refrigerator, freezer or in a dark, dry & cool spot in the pantry) and the bottle remains unopened.
  • You can visit our instructional videos section if you want to watch videos that provide information on common bread machine and bread making problems & solutions.
  • Always wear oven mitts/gloves when dealing with a bread machine. The bread pan and the rest of the bread machine can get very hot during the baking process. This means that the bread pan and bread machine is likely to be very hot when you attempt to remove a baked good from the bread machine and/or bread pan.
  • Visit Bread Dad’s main Homemade Bread Recipes or Bread Machine Recipes sections for many more easy bread recipes.

If you liked this recipe, please leave a comment below & give us a 5 star rating. The recipe comment section is located at the bottom of this page. Your comments help us to improve & clarify our recipe instructions. Moreover, it is ALWAYS great to hear from someone who has enjoyed our recipes!!

Reference Sources

Whole Wheat Bread Questions

What type of fiber is in whole wheat bread?

Whole wheat bread usually has a decent amount of insoluble fiber. In contrast, breads such as oatmeal bread have more soluble fiber. According to Wikipedia, insoluble fiber “Speeds the passage of foods through the digestive system” and “Adds bulk to the stool, which alleviates constipation”.

How long does whole wheat flour last in the pantry?

Whole wheat flour generally only lasts for 2-3 months at room temperature in the pantry. In contrast, white flour can last for 6-12 months at room temperature. Whole wheat flour has more natural oils because it is less processed than “white” flours (i.e. all-purpose flour or bread flour). Unfortunately, these natural oils spoil quickly. Therefore, whole wheat wheat flour spoils more rapidly than all-purpose flour or bread flour. If you want to extend the life of whole wheat flour, it should be stored in the refrigerator or freezer.

Related Recipes

Whole Wheat Bread Machine Recipe
Print Recipe Pin Recipe
5 from 57 votes

Bread Machine Whole Wheat Bread

This bread machine whole wheat bread recipe helps you to easily create a soft & delicious whole wheat bread containing natural fiber and nutrients. Whole wheat flour is less processed than most white flours and thus loses less of its natural goodness. This whole wheat bread recipe allows you to create 1.5 lb and 2 lb versions. For more great bread recipes, please visit Bread Dad (BreadDad.com).
Prep Time5 mins
Cook Time3 hrs
Total Time3 hrs 5 mins
Course: Breakfast, Lunch, Sandwich
Cuisine: American
Keyword: bread machine wheat bread, bread machine whole wheat bread, bread machine whole wheat bread recipe, bread machine whole wheat recipe, bread maker whole wheat bread, whole wheat bread machine, whole wheat bread machine recipe, whole wheat bread maker
Servings: 12 Slices
Calories: 219kcal
Author: Bread Dad

Ingredients

Bread Machine Whole Wheat Bread - 2 lb Version

  • 1 1/2 Cups Milk (lukewarm)
  • 4 Tablespoons Unsalted Butter (sliced & softened)
  • 2 Cups Whole Wheat Flour
  • 2 Cups Bread Flour
  • 5 Tablespoons Light Brown Sugar
  • 1 1/2 Teaspoons Salt
  • 1 1/2 Teaspoons Bread Machine Yeast

Bread Machine Whole Wheat Bread - 1.5 lb Version

  • 1 1/8 Cups Milk (lukewarm)
  • 4 Tablespoons Unsalted Butter (sliced & softened)
  • 1 1/2 Cups Whole Wheat Flour
  • 1 1/2 Cups Bread Flour
  • 4 Tablespoons Light Brown Sugar
  • 1 Teaspoon Salt
  • 1 Teaspoon Bread Machine Yeast

Instructions

  • For a 2 lb loaf, please use the 2 lb ingredient list and set the bread machine settings to 2 pound loaf, light color and “basic” bread options. For a 1.5 lb loaf, please use the 1.5 lb ingredient list and set the bread machine settings to 1.5 pound loaf, light color and “basic” bread options. FYI – Make sure not to confuse the 1.5 lb & 2 lb ingredient amounts and machine settings!
  • Unplug your bread machine. Remove the bread pan from the bread machine (so when you add the ingredients to the bread pan, they can not accidentally spill into the machine).
  • Pour the milk into the bread pan and then add the other ingredients. Place the bread machine yeast in last and the yeast should not touch the liquid or salt (until the bread machine is turned on and the ingredients start to be mixed together). Place bread pan (with ingredients) back into bread machine.
  • Plug in bread machine. Enter the correct settings (for either 1.5 lb or 2 lb loaf version) and press the “start” button.
  • After the bread machine has finished, unplug the bread machine and remove the bread pan. Use oven mitts when removing the bread machine bread pan because it will be very hot!
  • Remove the bread from the bread loaf pan and place the bread on a cooling rack. Let the bread cool down on the cooling rack for at least 30-60 minutes.
  • After removing the bread from the bread loaf pan, don’t forget to remove the mixing paddle if it is stuck in the bread. Use oven mitts as the mixing paddle will be very hot coming out of the bread machine. Or wait until the bread is completely cooled and then remove the mixing paddle.
  • In our Sunbeam bread machine, the baking takes about 3 hours for a 2 pound bread at the light color & basic bread settings (and about 2:53 hours for the 1.5 lb version). However, some machines can differ and you don’t want to be away from home when the bread machine “finished” alarm goes off! Your bread machine should show you the length of the baking time after you have entered the settings into the machine. This will allow you to know when to be in the kitchen in order to remove the bread.
  • Before using your bread machine, you should read the bread machine manufacturer’s  instructions in order to use the bread machine effectively and safely.

Notes

This is a Bread Dad recipe and may not be copied or reproduced. This recipe is copyright protected under the US Digital Millennium Copyright Act.
Legal Disclaimer
 
Nutrition estimate based on the 2 lb. loaf recipe. The nutritional information is provided using recipe tools such as WP Recipe Maker. These figures should only be considered as an estimate. They should not be construed as a guarantee of accuracy given visitors may use different serving sizes, ingredients, etc. See our legal disclaimer for additional nutrition disclosures.

Nutrition

Serving: 1Slice | Calories: 219kcal | Carbohydrates: 36g | Protein: 7g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 307mg | Potassium: 156mg | Fiber: 3g | Sugar: 7g | Vitamin A: 168IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 1mg

If you liked this recipe, please leave a comment below & give us a 5 star rating. Your comments really help us to improve & clarify our recipe instructions. Beginning bakers learn a lot from your baking suggestions, ideas & recipe variations. We also love to hear from people who have enjoyed our recipes!!!

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