Whole Wheat Yeast Bread Baking Series:
Part I – Why Me and Why You
Part II – Ingredients
Part III – Technique
Part IV – Recipes

Whole Wheat Bread in a Bread Machine

I have to start with a shout out to my original post on this. The comments are packed with helpful info, though most of the content is now more clearly laid out in this series. There is a cost breakdown of each ingredient, which may be helpful to some.

With 5 minutes of measuring ingredients and 1:55 total time in the machine, I get this beauty:

You can too, but to replicate my exact results you may need to tweak things for YOUR bread machine (or buy the one I use), and there are a few unusual ingredients you’ll need to chase down.

For my family, it’s absolutely worth it to get fresh, healthy, 100% whole grain bread whenever we want it.

Here’s how:

4 c. whole wheat flour
2 TBS wheat gluten
1/2 tsp dough conditioner
1 1/2 tsp salt
2 1/2 TBS canola oil (use half unsweetened applesauce)
2 TBS honey
1 3/4 c. warm water
1 TBS yeast (scant)
Explanation of ingredients

Put all these, in order and without the yeast, into the bread pan of your bread machine. Put the bread pan into the machine and select “Quick Bake” “XL” “Light” and press start. Then measure the yeast into the handy yeast dispenser at the top.

Those instructions are for the Panasonic YD-250 bread machine. Many other machines require the wet ingredients first, and dry next, with yeast sprinkled on top. Check your manual, and consider using a quick setting that comes closest to 2 hour total time. The whole wheat settings tend to push 5 or 6 hours, and end up with a thick, heavy crust that I don’t love.

You’ll find more details in Ye Olde Post

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