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Honey Whole Wheat Bread for the Bread Machine

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Honey Whole Wheat Bread for the Bread Machine is a firm, sweet loaf of whole wheat bread, unbelievably delicious for soups, sandwiches, and toast. It’s my all-time favorite bread machine recipe.

Sliced loaf of Bread Machine Honey Whole Wheat Bread

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But if you don’t have a bread machine, I’ve also included directions for baking this bread in the oven as well.

Bread Machine Options

I was given a bread machine for our wedding (now lots of years ago) and but for a few years, have always had one on hand.

While I’ll always love making my own loaf in the oven, the convenience of a bread machine is such a pleasure for busy days, weekends… or when your efforts are elsewhere.

If you’re in the market for a new bread machine — or just tempted, here are some great machines.

Bread Machines

Unsliced Whole Wheat Bread with a Bread Machine in the Background

Bread Machine Honey Whole Wheat Bread Ingredients

Specific ingredient measurements are in the recipe card at the very bottom of this post.

  • Olive oil or vegetable oil
  • Honey or maple syrup
  • Whole wheat flour
  • All-purpose flour
  • Salt
  • Instant yeast

Ingredient Notes

Flour: I’m using a combination of whole wheat flour and all-purpose flour for rising and texture.

Instant Yeast: Be sure to use instant yeast instead of active dry yeast. I like to purchase “Bread Machine Instant Yeast” in a jar I keep in the refrigerator.

Can I Use 100% Whole Wheat Flour?

Absolutely. The bread will be denser and will not rise as high. To help, you can add an optional 1 tablespoon Vital Wheat Gluten with the flour for a higher rise.

If you’re making the bread by hand, you might like to take a look at our 100% Whole Wheat Bread Recipe.

Sliced Bread Machine Honey Whole Wheat Bread

How to Make Bread Machine Honey Whole Wheat Bread

Follow the manufacturer’s instructions for your particular bread machine.

Step 1: Measure the flour

I like to spoon the flour into a measuring cup and then sweep off the excess with a knife.

Step 2: Add ingredients into the bread machine

Add the ingredients into the bread machine in the order listed in the recipe below.

Step 3: Program the bread machine and bake

Program the machine according to the manufacturer’s instructions for basic whole wheat bread; press Start.

Once baked, remove the bread from the machine and let cool on a rack before slicing.

Making the Bread by Hand

Mix the ingredients in a large bowl or in the bowl of a stand mixer.

Once the dough comes together, knead it until smooth; about 8 minutes. Place the dough in a greased bowl, cover, and let it rise in a warm spot until doubled; 1 to 1 1/2 hours.

Then, deflate the dough and shape to fit a greased 8 1/2″ x 4 1/2″ loaf pan. Let the dough rise one more time, covered, until doubled; about 1 to 1 1/2 hours.

Bake in a preheated 375°F oven for 35 minutes. Remove the bread from the oven, invert onto a rack to cool before slicing.

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Slice of Bread Machine Honey Whole Wheat Bread with butter and coffee.
Sliced loaf of Bread Machine Honey Whole Wheat Bread

Honey Whole Wheat Bread for the Bread Machine

Yield: 1 loaf
Prep Time: 5 minutes
Cook Time: 1 hour 15 minutes
Additional Time: 2 hours
Total Time: 3 hours 20 minutes

Honey Whole Wheat Bread for the Bread Machine is a firm, sweet loaf of whole wheat bread, unbelievably delicious for soups, sandwiches, and toast. It's my all-time favorite bread machine recipe.

Ingredients

  • 1 ¼ cup lukewarm water
  • 2 tablespoons olive oil or vegetable oil
  • 1/4 cup honey or maple syrup
  • 2 ½ cups whole wheat flour
  • 1 cup all-purpose flour
  • 1 ½ teaspoons salt
  • 1 ½ teaspoons instant yeast

Instructions

  1. Measure the flour by spooning it into a measuring cup, then sweeping off the excess with a knife.
  2. Add the ingredients into a bread machine in the order listed in the recipe above. Program the machine, according to your manufacturer's instructions for basic whole wheat bread; press Start.
  3. Remove the bread from the bread machine and invert onto a rack to cool before slicing.

Notes

Bread Machine 100% Whole Wheat

  • To use 100% whole wheat flour, add 3 ½ cups whole wheat flour (instead of a combination of whole wheat and all-purpose flour). You may also want to add 1 tablespoon Vital Wheat Gluten for a higher rise.

To Make the Bread by Hand:

    Mix the ingredients in a large bowl or in the bowl of a stand mixer.

    Once the dough comes together, knead it until smooth; about 8 minutes. Place the dough in a greased bowl, cover, and let it rise in a warm spot until doubled; 1 to 1 1/2 hours.

    Then, deflate the dough and shape to fit a greased 8 1/2″ x 4 1/2″ loaf pan. Let the dough rise one more time, covered, until doubled; about 1 to 1 1/2 hours.

    Bake in a preheated 375°F oven for 35 minutes. Remove the bread from the oven, invert onto a rack to cool before slicing.

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5 Comments

  1. Update: My above comment stated I included the gluten during the add stage. This was incorrect. I added it with the flour. Patty

    1. Hi Patty! Thank you so much for taking the time to let us know how you liked the bread and the steps you took. Your tips are spot on and super helpful to everyone!

  2. I used this recipe in my new Cuisinart (Non Convection) Bread Machine. It was so much better than other WW recipe I attempted. The dough was quite tacky. I had to add only 1 Tabs. of WW four. The other recipe I had tried called for an extra .5 cup of all purpose flour. During the “ADD” mode I added only 1 or 2 Tabs. of gluten, 3/4 cup of raisins and 2-3 Tabs. of ground flax seed. I used the two lb. loaf setting because I wasn’t sure which setting was recommended.
    I used Bob’s WW flour and unbleached AP flour. I forgot to take out the paddles and just left the machine to do it’s thing. The loaf was small but absolutely perfect! I think less flour and the addition of the gluten made all the difference in the moisture and texture. I’ve used a Bosh Bread Machine and freshly ground red wheat flour and this loaf was just as good!
    Thank you!!! Patty in Idaho

    1. Hi Jenny, I have used both the 1.5lb loaf size and the 2.0lb loaf size. Generally, though, I use the 2.0lb loaf size.

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