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    Home » All Recipes

    100% Whole Wheat Bread Machine Recipe

    Oct 29, 2020 · 85 Comments

    Jump to Recipe

    Easy 100% whole wheat bread recipe. Soft and tender with a mild, sweet flavor. Great for toast with jam and butter. Also excellent for grilled cheese. This bread loves sharp cheese. Bread machine recipe.

    Whole wheat loaf cooling on a wire rack.

    So you want to make whole wheat bread in your bread machine? 

    Excellent. Me too!

    I love whole wheat bread but my prior attempts at a 100% whole wheat loaf in the bread machine were lackluster. The bread came out dense, heavy, and a bit dry. 

    But I was inspired by the success of my bread machine sandwich bread recipe. (Which inspired my bread machine cinnamon raisin bread recipe.) If I could make tender, flavorful white bread, why not try a 100% whole wheat loaf. 

    Why You’ll Love This Whole Wheat Bread

    • It’s delicious with an impressive rise. A whole wheat loaf that’s soft, tender, and flavorful? Yes! Unlike many whole wheat recipes, this loaf isn’t dense and heavy. It rises high with a tender and flavorful crumb.
    • It’s 100% whole wheat. Many “whole wheat” bread recipes are a blend of whole wheat and white flour. This recipe uses all whole wheat.  
    • It’s easy to make. A bread machine makes this recipe a snap to make.
    • It’s light with a mild sweetness. Is this bread amazing eaten as toast with butter and jam? You bet! But it’s also fabulous as the base for a grilled cheese sandwich. This bread loves sharp cheese!
    • It makes your house smell amazing. This is such a “little-big” thing that I love about this bread. When it bakes, your house smells amazing. There’s something about the nutty aroma of whole wheat flour that kicks the bread baking aroma up a notch.  

    Ingredients for Bread Machine Whole Wheat Bread

    • Whole Wheat Flour. This recipe was developed with King Arthur Flour’s whole wheat flour. The protein content of whole wheat flours can vary from brand to brand. If you use a flour with less protein, the loaf might not rise as high. 
    • Yeast. Both instant or active dry work in this recipe. I prefer baking bread with instant yeast because it’s more reliable than active dry yeast.  
    • Salt. Salt adds flavor and controls yeast growth. Use table salt, not Kosher salt. 
    • Granulated Sugar. Many recipes for whole wheat bread use honey. Since I don’t always keep honey in the house, I used granulated sugar. If you prefer honey, follow the directions below for replacing it in the recipe.
    • Milk and Half and Half. A combination of milk and half and half are used to keep the loaf soft and tender. If you’ve made my sandwich bread or cinnamon raisin bread recipe, you’ll notice this recipe calls for more milk and half and half. That’s because whole wheat flour requires more hydration. If the recipe doesn’t contain enough liquid, the bread comes out dry.
    • Butter. Adds tenderness and flavor.

    Whole wheat slice of bread on plate.

    How to Make Whole Wheat Bread in a Bread Machine

    Note: Bread machines vary from maker to maker. This recipe requires a machine that has a two pound capacity. Follow the directions that come with your bread machine. This is a basic method. 

    1. Use a 1 1/2 to 2 pound bread machine. This recipe requires a large bread machine. 
    2. Select the “basic” program. Bread machine programs vary by manufacturer. For this recipe, it’s best to use the “basic” program. You’re looking for something similar to this:
      Preheat 20 to 30 minutes (If your machine doesn’t have a preheat option, warm the liquid ingredients)
      First Knead: about 18 minutes
      First Rise: about 45 minutes
      Second Rise: about 20 minutes
      Third Rise: about 45 minutes
      Bake Time: 60 minutes
    3. Layer the ingredients. Add the milk, half and half and butter. Then add the flour and salt. Finally, sprinkle the yeast on top of the dry ingredients. 
    4. Skip the keep warm. If possible, remove the bread from the machine as soon as the baking cycle completes. The keep warm cycle can overbake the bread–causing the texture to be dry.
    5. Cool on a wire rack. Remove the loaf from the pan and place it on a wire rack to cool. This keeps the crust crisp and the center soft. And be sure to let the bread to cool for at least 20 minutes before slicing.
    Whole wheat loaf cooling on a wire rack.
    4.98 from 37 votes
    Print

    Whole Wheat Bread Machine Recipe

    Soft and tender whole wheat bread machine recipe. Made with 100% whole wheat flour.
    Prep Time 5 minutes
    Cook Time 3 hours 20 minutes
    Servings 1 loaf

    Ingredients

    • 3 ½ cups (450 grams) whole wheat flour, see note
    • 3 tablespoons (35 grams) granulated sugar, see note
    • 1 ½ teaspoons salt
    • 1 cup plus 1 tablespoon (255 grams) milk
    • ½ cup (100 grams) half and half
    • 3 tablespoons (42 grams) softened butter, salted or unsalted
    • 1 ½ teaspoons instant yeast or active dry

    Instructions

    1. Whisk together the flour, sugar, and salt in a small bowl.
    2. Place the ingredients into the pan of a 1 ½ to 2-pound bread machine in the order recommended by the manufacturer.

    3. Select the program for basic white bread. Press Start. When the cycle completes, remove the pan from the machine.
    4. Remove the bread from the pan, sometimes this requires a shake to get the bread out of the pan. Set the loaf on a wire rack to cool.
    5. Store, in a bread box, bread bag or well wrapped on the counter for 4 days, or freeze for up to 3 months.

    Recipe Notes

    Whole Wheat Flour
    This recipe was developed with King Arthur Flour’s whole wheat flour.

    Granulated Sugar
    If you prefer honey in your whole wheat bread, replace the sugar with 1 ½ tablespoons of honey.

    Milk and Half and Half
    Use lukewarm milk and half-and-half if your bread machine does not have a preheat cycle.

     

    Reader Interactions

    Comments

    1. Connie J Bamford says

      August 30, 2024 at 2:37 pm

      Can you use whole grain and whole wheat flour?

      Reply
      • Elizabeth says

        September 03, 2024 at 11:14 am

        Yes to whole wheat flour! Not sure what you mean by whole grain. Let me know 🙂

        Reply
    2. Betty says

      November 30, 2024 at 4:30 pm

      5 stars
      Excellent.
      Removed some whole wheat and added 1/4 wheat germ and 1/4 cup of ground flax seed. Rolled in oats and baked in my oven 375 F. for 40 mins. Perfect

      Reply
    3. rick says

      January 23, 2025 at 2:55 pm

      All professional bakers measure by weight not volume. Yet all the bread recipes i find, including this one, measure by volume.
      Simply using a chart to convert volume to weight doesn’t work very well as different types of flour have different density so the formula is unreliable at getting the correct ratio of grams of liquid to grams of flour.
      Would be wonderful if you would perfect a recipe using weight measurements. This yields consistent results every time.

      Reply
      • Elizabeth says

        January 23, 2025 at 4:59 pm

        I’m confused by your request. The weight is listed for every ingredient except the yeast.

        Reply
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    Elizabeth Barbone

    Elizabeth Barbone is the founder and recipe developer behind Cook Fast, Eat Well. A food writer for over 15 years, she's built a reputation for creating easy recipes that work.

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