Bread Machine Wheat Bread
I enjoy a nice hearty bread. This bread is indeed hearty, without being overwhelmingly so. This wheat bread recipe can be made with either on the basic or wheat setting.
Last Updated on March 10, 2024 – Originally Posted July 13, 2009
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Made a loaf of this wheat bread tonight. Came out great and will have to make at least 2 loaves tomorrow. This is going to be my new sandwich bread. Love it, thanks again! ~ Karl
We don’t have wheat bread very often at our house. (The Man of the House is not a fan.) However, I enjoy a nice hearty bread. So once in a while I go wild and make a loaf anyway. This bread is indeed hearty and has a nice flavor.
What Bread Setting to Use?
My Zo has settings for both basic (white) and wheat bread. This recipe has both wheat and white flour. You can use either setting for this recipe. (Learn more about what bread machines I own and recommend.)
Making Wheat Bread in the Bread Machine
This makes a two-pound loaf of bread. You can use either the basic or wheat setting with medium crust.
Follow the instructions that came with your bread machine in terms of which ingredients to put in the machine first. In my machine, I add the liquids first.
I advising checking on the dough after five or ten minutes of kneading. Open the top of the bread machine to see how the dough is doing. It should be a smooth, round ball.
It always helps to have an example. So here’s how spelt bread looks after being kneaded for awhile.
If your wheat bread dough doesn’t look right, not too worry!
If the dough is too dry add liquid a teaspoon at a time until it looks right. If it looks too wet, add flour a tablespoon at a time until it looks right.
Bread Machine Wheat Bread Recipe
Again, this makes a two-pound loaf of bread. You can use either the basic or wheat setting with medium crust.
1 1/2 Cup Water
2 2/3 Cup Bread Flour
2 Cup Whole Wheat Flour
2 Tbsp. Sugar
1 1/2 tsp. Salt
2 Tbsp Olive Oil
2 tsp Active Dry Yeast
Marsha, I am on a salt free diet and was wondering if you can make all the recipes without adding salt to the mix. I am new to bred making. Thanks
Salt is an often unappreciated ingredient in yeast bread. It controls the rate of yeast fermentation, strengthens gluten and adds to the flavor. I have one recipe that uses vinegar instead of salt, but I don’t think that works all the time.
I guess I may have missed something in that there are no eggs used in this recipe? Also, I use bread machine yeast, so does that adjust the amount? Thank you for your help!
Great questions! No eggs needed. And this page has the formula for switching back and forth from bread yeast to active dry yeast.
If you like a nutty wheat bread, add a 1/4 cup flaxseed or sunflower seeds (or mixed). Delicious!
I think that should be fine. Let me know how it turns out.
I want to comment on the VWG (vital wheat gluten) mentioned above. I live in Florida and buy bulk flour (25 lbs. bags) from Costco, which only carries Harvest Mills which has a protein level of only 9%. Fantastic for biscuits and pie crusts but terrible for bread! I researched how to add VWG to bring it up to AP and bread flour gluten levels, but nothing really worked until I found a calculator on line that calculates the amount VWG to add to any flour you have to raise it’s gluten level to where you need it. Just plug in the numbers: protein in your flour (check the label – it’s usually given for 1/4 cup so calculate it for 100 grams – Google a calculator), protein in your VWG (check its label and calculate it for 100 grams), target protein (check the Diva’s article or Google it), amount needed in grams for the recipe and it does the calculation. It has made ALL the difference in the world when it comes to my bread baking, especially when using my bread machine. Your recipes turn out perfect every time. To get the calculator go to: foodgeek.dk
Hi, I recently purchased a Zo BB-PAC20 and baked my first loaf. I followed the instructions closely and substituted whole wheat bread flour, that was the only deviation. The loaf is almost perfect, but the center is higher than the edges.is there something I can do to get a more uniform shape? The yeast is Red Star quick rise and the flour is Robin Hood bread flour. Being from the west coast of Canada we don’t have the choices of product that you have. Thank you.
Richard
Hi Richard, I think that the center is usually higher than the edges. To get a uniform shape you could go to Amazon and look for a Pullman Loaf Pan. Those make square loaves.
Before the machine goes into the bake cycle, open the lid and use a big wet spoon to level the top of the dough. The bread will come out with a perfect top. Hope that helps.
I’d like to bake spelt or Einkorn bread in my Zojirushi BB-CEC20 using the Home Made settings. Both Spelt & Einkorn need less kneading, more rise time. Can you give me the times for the Homemade Course for the bread machine please..
Have you tried using the wheat setting? I use the wheat setting for spelt bread and the bread turned out fine.
I have a 2 lb bread machine, but it advises not to exceed 3.5 cups of flour total. I’m using the advice on shrinking it to a 1.5 loaf and will see how it does.
That sounds smart. It could be a space issue (maybe more flour won’t fit) or maybe the paddles can’t effectively mix more flour than that.
Just found your website and have made the potato bread recipe in the buttermilk oatmeal recipe. They have turned out absolutely delicious! I am wondering if you can add other grains to your whole wheat recipe? Do you need to add additional liquid ? I was thinking I would add oats or perhaps some flax or sunflower seeds.
Thank you so much for the kind words about the site and the recipes. I’ve had people swap out some portion of white bread flour for another type of flour and the recipe still turned out. The sour milk rye bread recipe is an example of this. However, it’s really easy to totally throw a recipe off-kilter. So approach that process cautiously.
is bread flour the same as cake and pastry flour ? i have never seen bread flour in the stores. ty <3
Good question! Cake flour and bread flour are very different. Cake flour won’t work well in a bread machine. Here’s the scoop on different types of flour.
Hi Marsha!
Paula mentioned in her comment that the wheat bread was a bit on the heavy side. Do you think adding VWG would give it a lighter texture and more tender crumb?
I’m new to your site, having just discovered your wonderful sour milk bread recipe (so easy, only 5 ingredients!). I found it while searching for ways to use sour milk, and I’m so glad I did. I love my Zo, but it doesn’t get nearly enough use. You’re going to help me with that. Thanks!
That’s a great idea. For those not familiar with Vital Wheat Gluten, here’s more information.
Hi Dea, I haven’t used wheat flour before. If you do substitute oat flour for wheat flour in this recipe, I’d love to hear how it turns out.
Hi, I made the wheat bread recipe and it turned out really good! It’s a little bit on the heavy side BUT not as bad as the other recipes I’ve tried. Had to freeze them so not sure about the taste but they sure looked good! I used the dough cycle, cut the dough in half, put them in a small loaf pan, 8 x 8 x 4. So I was happy with them!
Hi! Just got the mini zo for Xmas (based on your review!) and was wondering do I just half everything for a one pound loaf of this?
Randy, Great question! It’s more complicated than you would think. This site gives some tips – http://www.breadmachinedigest.com/tips/converting-bread-machine-recipe-sizes.php
Hi Marsha, made a loaf of this wheat bread tonight. Came out great and will have to make at least 2 loaves tomorrow. This is going to be my new sandwich bread. Love it, thanks again!
Karl, thanks for the feedback. I’m so glad you like it!
What a wealth of information this is. Do you happen to have a recipe for a 1.5 loaf using fresh blueberries?
Sorry, no. That does sound yummy though!