Bread Machine Honey Wheat Bread

bread maker honey wheat bread sliced on a cutting board

4.86 from 55 votes

Bread Machine Honey Wheat Bread

This recipe for Bread Machine Honey Wheat Bread makes a light, fluffy and flavorful 1.5 pound loaf using the whole wheat setting. It can be baked in the bread maker or in the oven. Use it for deli-style sandwiches, toast, grilled cheese and more!

Prep Time5

Cook Time4 20

Total Time4 25

Course: Side Dish

Cuisine: American

Diet: Low Fat, Vegetarian

Keyword: bread machine honey whole wheat bread, bread machine recipes, honey wheat bread recipes

Servings:

Calories: 201kcal

Author: Kristina Tipps

Equipment

Ingredients

1 ⅛ cup water warmed to 115°F
2 tablespoon extra virgin olive oil
3 tablespoon honey
1 teaspoon salt
2 cups whole wheat flour
1 cup bread flour
½ tablespoon vital wheat gluten optional
2 ¼ teaspoon yeast active dry, instant or bread machine
seeds for topping optional

Instructions

Add the ingredients in the order listed to the bread maker pan. *The ingredients are listed in the order that Cuisinart machines require them to go. Check your brand's manual for the correct order to add ingredients. If it differs, add them in the order that your manual states.
Select the whole wheat bread setting. Choose the 1.5 lb loaf size and your preferred crust color. During the first kneading cycle, frequently check on the dough. If it's crumbly, add more warm water 1 tablespoon at a time until it's sticky yet pliable. If the dough appears too wet, add more bread flour 1 teaspoon at a time. *Depending on the crust color, the cycle will take between 4 hours 15 minutes and 4 hours 40 minutes.
MACHINE BAKE: After the last rise and before the bake cycle begins, brush the dough lightly with milk and sprinkle on the seeds (optional). When baking is complete, turn off the bread machine. Remove the bread pan and the bread immediately. Cool on a wire rack completely before slicing.
OVEN BAKE: If baking in the oven, remove the dough from the bread pan immediately after the last knead. Reshape into a rectangle and place on a floured baking sheet or put into a loaf pan. Cover with a towel and let rise 40 minutes or until doubled in size. Transfer to an oven preheated to 350°F. Bake for 35-40 minutes, until the loaf sounds hollow when tapped. Remove bread from the baking sheet immediately and let cool completely before slicing.

Notes

Storing: keep in a bread box, linen bread bags or plastic storage bags for up to 3 days. Keep in the freezer for up to 6 months.

Nutrition