Soft Bread Machine Whole Wheat Bread + Recipe Video

This bread machine whole wheat bread recipe is very easy. It helps you to create a soft whole wheat bread with natural fiber and nutrients. My delicious homemade whole wheat bread is perfect for breakfast toast and lunch sandwiches.

As you know, 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.

Recipe Sections

1. Ingredients
2. Instructions
3. Recipe Video
4. Helpful Tips

Recipe Rating 4.96 from 188 votes Featured Comment Kristen “Hey Bread Dad, this is the best whole wheat bread I’ve ever made in the bread machine, and I’m 71 years old, so have made bread a few times! Thank you for an easy, healthy, delicious recipe! I did use unsweetened soy milk in place of regular milk. It came out so good. It looked just like your picture!”

FYI – This bread is baked in your bread machine (and not in your oven). There is also a “how to” recipe video on this page if you want to watch how this recipe is made.

My recipe creates a SOFT whole bread because it uses a 50/50 blend of whole wheat flour and bread flour. The whole wheat flour provides the fiber & flavor whereas the bread flour provides rise & softness. Moreover, since this whole wheat bread recipe is done in a bread machine, it is simple & easy to make. This recipe takes me about 5-10 minutes to prepare and then the bread machine does most of the hard work (such as mixing, kneading & baking).

If you are looking for a 100% whole wheat recipe, you should try Bread Dad’s 100% Whole Wheat Bread Machine Recipe. However, be aware that it is not as soft as the bread machine whole wheat bread recipe on this page.

Whole Wheat Flour – Not Your Usual White Flour

FYI – For details on how to make a 1 lb version of this recipe (for small compact bread machines), please visit my 1 lb Bread Machine Whole Wheat Bread page.

Ingredients – Whole Wheat Bread Machine Recipe – 1.5 lb loaf

• 1 1/8 Cups – Milk (warm) – 259 milliliters – 1 1/8 cups of milk is equivalent to 1 cup and 2 tablespoons of milk. See the tips section below about using buttermilk to make an even softer bread.
• 4 Tablespoons – Unsalted Butter (sliced & softened) – 57 grams – If desired, you can replace the butter in this recipe with an equivalent amount of olive oil.
• 1 1/2 Cups – Whole Wheat Flour – 218 grams – Recipe based on using regular “supermarket” whole wheat flour and not freshly milled flour. See tips below.
• 1 1/2 Cups – Bread Flour – 180 grams
• 4 Tablespoons – Light Brown Sugar – 52 grams – If you prefer non-sweet whole wheat breads, you should use only 2 tablespoons of light brown sugar.
• 1 Teaspoon – Salt – 6 grams
• 1 Teaspoon – Bread Machine Yeast – 3.6 grams – Not active dry yeast

Ingredients – Whole Wheat Bread Machine Recipe – 2 lb loaf

• 1 1/2 Cups – Milk (warm) – 345 milliliters – See the tips section below about using buttermilk to make an even softer bread.
• 5 Tablespoons – Unsalted Butter (sliced & softened) – 71 grams – If desired, you can replace the butter in this recipe with an equivalent amount of olive oil.
• 2 Cups – Whole Wheat Flour – 290 grams – Recipe based on using regular “supermarket” whole wheat flour and not freshly milled flour. See tips below.
• 2 Cups – Bread Flour – 240 grams
• 5 Tablespoons – Light Brown Sugar – 65 grams – If you prefer non-sweet whole wheat breads, you should use only 2 tablespoons of light brown sugar.
• 1 1/2 Teaspoons – Salt – 9 grams
• 1 1/2 Teaspoons – Bread Machine Yeast – 5.4 grams – Not active dry yeast

Servings – Roughly 12 slices

Equipment Needed – Measuring cup & spoons, silicone spatula, oven mitts, cooling rack and a bread machine.

Video – How To Make Bread Machine Whole Wheat Bread

FYI – A short ad might play in front of the recipe video.

Instructions – For 1.5 & 2 lb Loaf Versions

• Bread machine settings – 1.5 or 2 pound loaf, light color and “basic/white” bread setting (not the whole wheat setting)
• Soften the butter in your microwave.
• Unplug your bread machine.
• Remove the bread pan from the unplugged 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.
• When the bread machine has finished baking the bread, unplug the bread machine. Remove the bread from the bread pan and place the bread on a cooling rack. Use oven mitts when removing the bread machine container (bread pan) as it will be very hot!
• Let the bread cool on the cooling rack for 1 to 2 hours before cutting.
• Please read the tips section below for extra information on how to make this recipe successfully & to avoid common bread machine mistakes.
• You also can watch my recipe video to “see” how to perform each recipe step.

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Bread Machine Whole Wheat Bread

• If you would like to make the dough in your bread machine BUT you want to bake the bread in your oven (in order to avoid the bread machine mixing paddle hole in your loaf, etc.), you should try out my Soft Whole Wheat Bread Recipe. It is the “oven-baked” version of the recipe on this page.
• For this recipe, you need to use the Basic/White bread setting on your bread machine. I recommend NOT using the “Whole Wheat” setting. Why? Because this bread is made from 50% bread flour. Moreover, I like to use the basic setting because it helps me to create a softer whole wheat bread (without a hard crust).
• FYI – The basic/white bread setting is usually setting 1 on most machines.
• However, if you want bread with a harder crust, you should use either the medium or dark color crust setting. You will get a darker & thicker crust versus the light color crust setting.
• The whole wheat setting is best for 100% whole wheat bread recipes (not recipes that are a blend of whole wheat flour & bread flour). The whole wheat setting usually has a longer rise time versus most basic/white bread settings. Whole wheat flour has less gluten than bread flour so it needs more time to rise.

• You should make my 1.5 lb version first (before making the 2 lb version) until you have a better idea of what your machine can manage. Some bread machines with a 2 lb capacity have lots of extra capacity in their bread pans whereas other 2 lb machines have very little extra capacity. Unfortunately, the height of loaves can vary due to incorrect ingredient measurements, the heat of the kitchen, different flours with different gluten levels, different bread pan sizes & shapes, etc. Therefore, it is always safest to start with the 1.5 lb recipe even if you have a machine with a supposed 2 lb capacity. You will be able to see how much of your bread pan is filled by a 1.5 lb loaf and then determine if your bread pan can handle a larger 2lb loaf.
• I have also added a page to Bread Dad with the Bread Machine Pan Sizes for a number of popular bread machines. This should help you to determine if your machine is capable of handling Bread Dad’s 1 lb, 1.5 lb or 2 lb recipes. For example, some bread machines with a “2 lb loaf capacity” are better suited for my 1.5 lb recipes (as they can’t handle my fluffy 2 lb recipes) and some are better with my 2 lb recipes (as their pans have lots of extra space).
• FYI – If you own a small compact bread machine, you should use my 1 lb Bread Machine Whole Wheat Bread Recipe. It is the 1 lb version of the recipe found on this page.

• This recipe is based on using regular whole wheat flour (from the supermarket) and NOT freshly milled flour. Recipes using freshly milled flour require more moisture than recipes using regular whole wheat flour. If you use freshly milled flour (instead of supermarket-type whole wheat flour) then your bread might come out too dry (if you are using this recipe). If you want to learn how to bake with freshly milled flour, you might like to read this Food & Wine article.
• Use relatively new 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 information on the benefits of whole wheat, you should read this American Heart Association article.
• 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). An airtight container and cold storage slow the oxidation (spoiling) of whole wheat flour.

• This recipe uses 50% whole wheat flour and 50% bread flour. This helps the bread to rise and creates an “airier” & softer bread while still providing lots of whole wheat fiber.
• Most kids don’t like the taste of whole wheat bread. However, since this is a milder & softer whole wheat bread, many kids (including my children) like this bread. FYI – You can also “trick” them by hiding the whole wheat bread in something like a nice grilled cheese sandwich!!!
• Recommended – Do not remove the bread flour from the recipe. Due to its higher gluten, the bread flour in this recipe improves the structure (airiness) of the bread. If you replace bread flour with oat flour, whole wheat flour or other lower gluten flours, you will have a much denser bread.
• Optional – If you want to create an EVEN SOFTER whole wheat bread, use buttermilk (instead of the milk called for in the recipe). Buttermilk is slightly acidic and this helps to “tenderize” the gluten in the bread flour. Buttermilk is a great way to soften homemade breads.

• Optional – If you are trying to cut down on saturated fat and want a healthier bread, you can replace the butter in this recipe with an equivalent amount of olive oil.
• Optional – One of our visitors suggested that people try premixing the wheat flour and bread flour. He stated “Combine the wheat and bread flour in a bowl and whisk before adding to the bread machine. It improved consistency in color and texture”. Thanks Mike for the suggestion!
• Optional – If you want to add a little crunch & extra fiber to this whole wheat bread, you can add a 1/4 cup of COARSE bulgur wheat or cracked wheat. Or you can add 1/4 cup of multigrain cereal. You need to use the multigrain cereal that consists of small chopped up grain seeds (and not large flat cereal flakes).
• Visitors – What do you like to add when making this bread? Buttermilk? Oats? Chopped nuts? Multigrain? Dried cranberries? Raisins? Something else? Please leave your ingredient thoughts & suggestions in the comment box below.
• Visitor variations – Suzette likes to substitute “50 grams of the whole wheat flour with golden flax seed meal and extra wheat bran simply to give the bread more pronounced flavor”, Saundra likes to add “seeds and nuts (toasted blanched almonds, pepitas, sunflower seeds, and a few crushed cashews)”, Nancy adds “add finely ground pecans”, Susan adds “buttermilk” to make an even softer whole wheat bread, etc.

• Do NOT use cold milk. 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 15-20 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.
• FYI – The ideal temperature for milk (and other liquids) used in most bread machine recipes is around 100-110 F.
• Optional – If you do not have or want to use dairy-based milks, you can use your favorite non dairy milk such as oat milk, soy milk, etc.

• Always use FRESH ingredients (e.g. bread flour and yeast) for the best results. Ingredients that have been sitting in the pantry for months can become stale or pick up weird smells & flavors.
• Try to keep your ingredients (e.g. flour) in airtight food containers in order to extend their shelf life. Airtight containers protect ingredients from moisture (in the air), pests, dust, slows oxidation, etc.
• Flour absorbs moisture from the air (if kept in an open bag and not an airtight container). This extra moisture throws off recipes and can lead to bread collapses, etc.
• Strange but true – Whole wheat flour absorbs moisture from the air faster than bread flour and all purpose flour. The bran in whole wheat flour is “hygroscopic” which means that it attracts and retains water. In contrast, bread flour and all purpose flour have very little bran. Bread flour and all purpose still absorb moisture from the air but at a slower rate than whole wheat flour.
• Although 99% of the time my recipes do not need any extra attention, I still like to check the dough in my bread machine after the first 4 or 5 minutes of mixing. Factors such as flour absorbing moisture from the air, a humid kitchen or minor inaccuracies in measuring ingredients can all affect the dough’s consistency. If the dough is looking too wet (semi-soupy), I add some flour (a little bit at a time) until the dough consistency looks correct. Check your bread machine’s instruction manual on how to do this safely & effectively with your specific machine.

• You should let your bread COMPLETELY cool down before slicing. If you try cutting bread while it is still warm, you will squash & compress the bread and interfere with the bread slowly releasing the steam/water vapor from the interior. Premature slicing can negatively impact the bread by making the bread more gummy. FYI – It can take 1 to 2 hours for a bread to completely cool.
• Do not overbake your sandwich bread!! As soon as the bread machine done, you should remove the pan from the machine and then remove the bread from the pan. This applies to most sandwich breads made with a bread machine but always follow the recipe’s instructions for the best results.
• Do not forget the bread & let it sit in the bread machine or pan after the machine has finished baking. The residual heat will continue to bake the bread, drying it out and the loaf will turn into a rock!!
• Cool your bread on a wire cooling rack. This type of rack allows moisture to escape via all the sides of the bread (including the bottom of the loaf). FYI – A lot of moisture escapes through the paddle hole in the bottom of the bread.
• If you place bread on a cutting board or plate to cool down, the bottom of the loaf will become soggy. The escaping moisture has nowhere to go and is trapped by the plate/cutting board. This means that the bottom of your bread just sits in the trapped moisture.

• If you do not have bread flour, you can use all purpose flour. However, be aware that a bread made with all purpose flour will NOT be as good as one made with bread flour. Most sandwich bread recipes use bread flour because it has more gluten than all purpose flour. This helps to add “structure” to the bread and capture more of the CO2 “bubbles” put out by the bread yeast. Thus bread flour breads tend to be fluffier than all purpose flour breads. If you make a bread combining whole wheat flour & all purpose flour, the loaf will come out denser than a bread made with whole wheat flour & bread flour.
• Moreover, since all purpose flour has less gluten than bread flour, breads made with all purpose flour do not hold together as well as breads made with bread flour. Gluten provides structural strength to bread. Breads made with all purpose flour will in general “crumble” and/or break more easily when sliced (versus breads made with bread flour).
• All purpose flour is better used to make banana breads, muffins, cakes, etc.

• Optional – If you are looking for a bread machine recipe that creates a 100% whole wheat bread (and contains no bread flour), you should try out my 100% Whole Wheat Bread Machine Recipe.
• Optional – If you prefer to use natural honey (versus more processed sugar), you should try making Bread Dad’s Bread Machine Honey Wheat Bread recipe.
• Optional – Or if you are looking for extra fiber, check out my High Fiber Bread Recipe. It is made with whole wheat flour and golden flaxseed meal.
• Optional – If you want a “crunchier” wheat bread, you might like to try my Bread Machine Cracked Wheat Bread. It is made with cracked wheat or coarse bulgur wheat.

• 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 (e.g. 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.
• Make sure NOT to confuse the 1.5 lb & 2 lb ingredient amounts (and accidentally transpose the ingredient amounts from the two lists)! Cough, cough… said with an embarrassed grin… I have made that mistake before!
• This recipe was made & tested with bread machines such as my Hamilton Beach and Zojirushi machines. However, for a review of the bread machines that I use to create my recipes, please visit my Best Bread Machines page.

• Once you have mastered basic bread machine bread recipes (like this bread), you might like to try some of Bread Dad’s more advanced bread machine bread recipes (e.g. 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.
• Having trouble with bread collapses & misshapen bread tops? Make sure to read Bread Dad’s article on Bread Machine Bread Collapses. It has reasons and solutions to potential bread collapses.
• If you start substituting ingredients (e.g. using different types of flour not called for in the recipe), you are experimenting and should not expect similar results to the recipe shown above.

• 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.
• If you have a problem with a bread machine recipe, please make sure that you are following the recipe exactly (e.g. using the correct bread machine settings), you are using the correct amount of an ingredient (e.g. don’t eyeball the measurements versus using a measuring cup or accidentally add a teaspoon when a tablespoon is called for), you are using the correct ingredients (e.g. bread machine yeast versus regular yeast or bread flour versus all purpose flour), etc. Please don’t “wing” things with recipes.
• 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.
• 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 (e.g. white bread or whole wheat bread) as these are more likely to work on your individual bread machine.

• If your bread comes out too dense, it is likely due to one of the following reasons; You are using old or stale yeast, using a cold refrigerator temperature liquid (which slows yeast growth), baking in a cold winter temperature kitchen (yeast likes kitchen temps of 75-80 degree F), using all purpose flour (versus bread flour as called for in the recipe), placing salt on top of or next to the yeast (salt kills yeast so it must be placed away from the yeast in the bread pan), etc. For more reasons, you should visit Bread Dad’s Why Is My Bread Machine Bread So Dense? page.
• Kitchen humidity can impact a recipe. A winter kitchen tends to be drier due to your heating system drying out the air. In contrast, a kitchen in the summer can be much more humid. This change in humidity impacts baking as flour can soak up humidity from the air. Therefore, you might have to add 1-2 teaspoons of liquid in the winter if the dough is looking too dry. Or you might have to add 1-2 teaspoons of flour in the summer if the dough is looking too wet. If your kitchen is very dry or humid, you might have to add even a little more (but start with 1 teaspoon at a time until you achieve the right consistency). Of course, excessive kitchen humidity or dryness can impact a recipe at any time during the year (not just in the summer & winter)!
• This is one of the reasons that people should store flour in an airtight container if they have already opened the flour package. The flour will pick up extra moisture from the air while sitting in the pantry and this can throw off recipes, spoil flavor, degrade shelf life, etc.
• Your kitchen’s temperature can also impact recipes. Dough will rise faster in a hot summer kitchen and slower in a cold winter kitchen. This can impact the rise of your bread.
• For information on other possible bread machine errors, please visit my Common Bread Machine Mistakes page.

• 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.
• I would recommend NOT reducing the salt in this recipe. You generally want to keep the salt-to-yeast ratio at a 1:1 basis in most bread recipes (1:1 based on teaspoons to teaspoons and NOT grams to grams). The salt moderates the growth of the yeast. If you cut the salt (and disrupt this 1:1 ratio), the yeast will grow faster than expected. In turn, this leads to more bread collapses (because the yeast rises too high and then craters in the middle) and/or results in “slack” less manageable dough. In addition, less salt will impact the flavor and browning of the bread.

• FYI – 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 (e.g. 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 your refrigerator or freezer. Just make sure the bottle is sealed tight (as yeast will deteriorate quickly if exposed to air, moisture and/or heat).
• If your dough is having trouble rising properly, you should check out my How To Test Yeast page. This yeast test will show you if your yeast is alive & active or dead/expired. It will save you from a few bread disasters!

• You can also use this homemade bread to make one of Bread Dad’s hot & toasty Grilled Cheese & Panini Sandwich Recipes such as air fryer grilled cheese, chicken paninis and ham & cheese paninis.
• My recipes are based on US ingredient measurements (e.g. US cups & tablespoons). However, as a courtesy to our European visitors, I have also included some very ROUGH European equivalents (e.g. grams & milliliters). Since I rarely use European measurements when baking, please let me know in the comment section below if any of the European ingredient measurements need to be changed (e.g. for XYZ ingredient, milliliters are more commonly used versus the grams information listed in the recipe).
• Before using your bread machine, you should always read the bread machine manufacturer’s instructions in order to use the bread machine effectively and safely.
• 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.
• If you are new to bread machines and you enjoyed this simple bread machine recipe, you might like to check out my page on Easy Bread Machine Recipes for Beginners.
• For more bread recipes, please explore Bread Dad’s Bread Machine Recipes or Homemade Bread Recipes sections.

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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 (e.g. 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.

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Reference Sources

1. Wikipedia, Bread Machine
2. Wikipedia, Dietary Fiber
3. Wikipedia, Whole Wheat Bread

Related Recipes

1. Bread Machine Banana Bread
2. Bread Machine Honey Wheat Bread
3. Bread Machine 100% Whole Wheat Bread
4. High Fiber Bread – Oven baked
5. Honey Oat Bread – Oven baked
6. Soft Whole Wheat Bread – Oven baked

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