Whole Wheat Bread

  • 1-2/3 cups warm tap water
  • 2 tablespoons oil
  • 1/3 cup sugar
  • 2 teaspoon salt
  • 4-2/3 cups whole wheat flour
  • 2 teaspoons active dry yeast

Measure the ingredients into the bread pan in the order listed. Make a well in the flour and sprinkle the yeast into it. Set the machine to it’s Whole Wheat Cycle. On my machine this lasts for 3 hours and 40 minutes. Press Start, and let the machine work it’s magic. Remove the cooked bread from the pan after baking and allow it to cool before slicing.

This recipe makes a Basic Whole Wheat Bread, just sweet enough to taste good, but not too sweet. If you prefer whole wheat bread over white, this is the recipe you’ll find yourself eating day in and day out. I like this in peanut butter jelly sandwiches, and grilled cheese sandwiches. Great for lunchboxes.

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jacki - June 27, 2009

why does my wholemeal bread rise beautifully but sink when cooking?any ideas?

Kendra - August 16, 2009

Sounds like you’re letting it rise too high, Jacki…

Bonnie - December 11, 2009

My bread machine whole wheat bread always, always, ALWAYS falls (and yes, I’m shouting!) It’s so frustrating. I’m not “letting” it rise too high–I’m letting the bread machine do its thing on the whole wheat setting. This has happened over the lives of two different bread machines, too. I’m just getting the idea, though, that we don’t need to be slaves to the machine. We can manually push the button to start baking the bread before it falls, at least with my latest machine, or we can even take the dough out of the machine after the first rise, let it rise in a loaf pan or on a cornmeal-dusted peel and bake it on a pizza stone, etc., in the oven. Look in other recipes for temp and time. Also I just read that internal temp of finished bread should be 190 to 200. Just google “internal temperature of bread” if you decide to wing it.

Carrie - December 23, 2009

I have this problem also (the bread falling). I started adding vital wheat glouten. It helps sometime, I have heard that if you decrease the amount of yeast by about 1/4 teaspoon that it will not fall. I tried that and the bread turned out too heavy. You might want to try it.

christina - June 30, 2010

In the bread machine I always add a teaspoon of wheat gluten and use 1/2 bread flour and 1/2 whole wheat flour.If I want all whole wheat I do it by hand for the best results.

Sarah - July 11, 2010

Made this for the first time today (first time using a bread machine). It came out very dense. What the heck did I do wrong?

Katrina - July 27, 2010

Hi, I have been making whole grain whole wheat bread for several years now and grinding my own wheat. The only bread machine that I have found to hold up to build enough gluten in the wheat is a Zojirushi. They can sometimes be found at Sam’s Club online at the best price I’ve found around $200.00. The cheaper machines tend to not make soft enough loaves or end up burning up the motor trying to knead it. Hope this helps.

GrannyBeth - July 28, 2010

Most of the issues with bread machines, I think, are due to two things — the sequence ingredients are put into the machine, and the horrible flour that is available today. I have a used bread machine that makes good bread and we can’t do without it. The only problem with it is the blade hole that’s left on the bottom of the loaf.

I noticed a few years ago that the quality of our flour had dropped drastically. And, it really doesn’t matter what brand of flour is bought, it’s all bad stuff and now is outrageously priced. If you’ve noticed, you cannot make good biscuits anymore either and lots of people are getting sick with gallstones from too much calcium in that nasty flour. That’s because sheetrock is being put in the flours.

American wheat is now sent overseas to be milled and the standards are very low. Everyone should be raising cane about this mess. Unless you know a farmer who is raising wheat you can buy from, you will not get good flour. When using home ground whole wheat, I would suggest adding white flour or grind up a little batch of rolled oat or rice flour to add the whole wheat to ease up some of the gluten or buy whole wheat berries that don’t have so much gluten. You are so lucky to have good gluten!! But it does create some issues for sure. When you are lucky enough to find good flour, then you’ve got to hunt for an affordable wheat grinder. But keep smiling. It’s all worth it.

I now have to add extra ingredients to my bread to get good bread and wonder now if it’s economical to even make homemade bread. I continue making it because homemade is so much healthier. One of the extras I add is baking powder in addition to my yeast. As well, I always put liquids in first, then the dry ingredients. I sift all my dry ingredients together before they go into the machine. You can also finish off your bread in the oven rather than the machine and the loafs are more “normal”.

Around here I just can’t do without my kitchen machines. Without them I wouldn’t have the time to cook and am thinking of getting a second bread machine. One is really not enough around here. Right now I’ve been looking at soy milk machines and their outrageous prices and trying to figure out if soy milk can be made in a bread machine. Cows milk is very expensive in our area.

Anyway, everyone needs to start complaining to our Washington elected officials about that rotten flour and the outrageous prices for that awful stuff. Things won’t change until we force the issue with complaints. But the important thing is not to give up on your bread making.

My husband is a quadriplegic and we have a huge family — some of whom have lost their jobs due to the economy. We now help feed 5 extra families on the same money we used to spend just on ours. As well, Grandkids are having to move in with us for a while. So, I know it’s really hard for families right now. I scramble with all this every day to make do — and all of this translates to more home cooking from scratch, and providing more grains, beans and rice to the meals (and figuring out how to make fake meat too and how to cheat on good Jasmine rice which this bunch loves). But you just keep going no matter what, and keep looking for ways to do what has to be done. We have hens and a goose for eggs, a small orchard of fig trees — and lost some of our hens to a killer dog, lost the first crop of figs to a bad storm, and lost our grain supplier who could no longer compete with overseas milling.

Oh, also some of the feed stores are now selling twice cleaned grains now. Those are the ones people can eat. Just make sure none of the grains you buy have chemistry or hormones, or other filth. I wouldn’t feed filth to my family OR my animals, so I always demand clean grain. And if you buy soy beans to make milk or tofu, make sure the beans haven’t been parched. (I sorta got off topic here — sorry).

Hope this helps you gals a little. Keep smilin’! Everything will work out.

Phyllis - October 3, 2010

I have tried my bread maker 3 times now. The bread rise but is weight and heavy.

What could be the problem? Should sugar, salt, milk powder and butter be added into the pan before or after adding flour?

Judy - November 4, 2010

When I have bread that has fallen it is usually because there is not enough flour in my dough. Even in a bread machine this can be a problem. I go by the feel of the dough even in the bread machine. It should be smooth to the touch and not sticky, and it should spring back when you press on it with your finger. Kneading bread dough by hand encourages the development of gluten that will make your bread rise better. Anyways, try adding a little bit more flour to the dough in your bread machine. It doesn’t matter what kind of flour, white or whole wheat is fine. Do it a little at a time and check the texture of the dough after each time to feel if it is the right texture. If it is, stop adding flour and just let the machine finish its course. Hope I have helped you. Judy

Nina - November 11, 2010

I think EVERYONES wheat bread falls. I’m really glad I pulled up this site. I was just beating myself up over not being able to get the bread to turn out. It rises BEAUTIFULLY and stays that way until the very end of the bread machine cycle. Then the top falls. It tastes fine. It’s texture is fine. I will try gluten… I am also considering trying all the different baking cycles… what the heck, can’t get too much uglier. If anyone has any suggestions… I’m game!

    Tony - August 7, 2011

    I found that my bread machine lets my dough rise for too long. It also has an automatic third mixing cycle for mixing in fruit and nuts . This is uneccessary and interferes with the second rise. After the second mix cycle which is right after the first rise time, I reset my machine, remove the mixing bade and if i chose to, mix any dry ingredients by hand inside the pan. This stops the third mixing cycle and since you remove the bade, there’s no big whole in the bottom of your loaf afterwards. Then I set my own timer for the second rise time, about 30 minutes. When your loaf is as high as you like, select the bake cycle. Keep in mind that the dough will continue to rise once you start to bake so don’t let it rise too high as the yeast air pockets wil break the surface causing the top to sink and big wholes to form on the inside. I have also found that the bake cycles are too long. I set mine to a medium crust and stop the machine after 45 minutes of baking. This makes for a perfect crust that’s not to soft and not too hard and crispy. Once it’s done I take it out immediately and dump it onto a damp piece of cheesecloth, wrap the corners over the bottom and flip it over to cool. This will help maintain moisture in your loaf and keep it fresh as well as soften a hard crust to ease cutting. If it’s humid, no need to dampen. How long your loaf stays fresh is a matter of the moisture level. If its too dry when you store it, it will turn stale, if its too damp it will mold. Cheesecloth is perfect for maintaining that balance.

Anne - November 26, 2010

I have a Zojirushi so that’s the only bread machine I’m familiar with, but when bread rises and then falls, it’s often because the rising time is too long. I program in “homemade” settings which allow me to determine the rising times. On the Zoji, for whole wheat that I’ve ground myself (and will keep doing, thank you, GrannyBeth!), the first rise is 45 minutes, the second is 20-30 minutes, and I don’t use the optional third rise. If your bread rises well and then falls, try checking your bread machine manual; see if there’s a chart of rising times and if it’s possible to change them.

don - March 20, 2011

1-2/3 cups warm tap water
2 tablespoons oil
1/3 cup sugar
2 teaspoon salt
4-2/3 cups whole wheat flour
2 teaspoons active dry yeast

Using a ONEIDA,Model #OBM1018 breadmaker and used the above recipe. My bread rises excellant, is nice and brown but when I pull it from the machine the lower 2/3’s is wet and the loaf is heavy. The top is just right.

Any suggestions?

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