High Fructose Corn Syrup Free Bread Machine Whole Wheat Bread
Whole wheat sandwich bread is one of those things that sounds simple but gets complicated fast the moment you start reading store-bought labels. Most commercial loaves sneak in high fructose corn syrup as a sweetener, even the ones marketed as wholesome or hearty. This recipe keeps things honest — a touch of real honey does the sweetening, and every other ingredient is exactly what it sounds like: whole wheat flour, butter, salt, water, and yeast. The bread machine does all the heavy lifting, from kneading through the full rise and bake, so you're not hovering over a mixing bowl or guessing at dough texture. Vital wheat gluten gives the loaf the structure it needs to rise properly with 100% whole wheat flour, which can otherwise turn out dense and crumbly. The result is a deeply golden, hearty loaf with a tight, satisfying crumb that holds up beautifully for sandwiches or toast. Just make sure you let it cool the full hour before slicing — the patience is genuinely worth it.
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Learn more →Ingredients
12 servings
- 1 ⅛ cups warm water (80–90°f / 27–32°c)
- 2 tbsp unsalted butter, softened
- 2 tbsp honey
- 1 ½ tsp salt
- 3 cups whole wheat flour
- 2 tsp vital wheat gluten
- 2 ¼ tsp active dry yeast (1 standard packet)
Instructions
- 1
Add the ingredients to the bread machine pan in the order listed: water, butter, honey, salt, whole wheat flour, vital wheat gluten, and yeast. Keep the yeast separate from the salt by making a small well in the center of the flour and adding the yeast there.
- 2
Insert the pan into the bread machine, select the Whole Wheat cycle, choose a 1.5 lb loaf size, and set the crust to Medium. Press Start and allow the machine to complete the full cycle, including kneading, rising, and baking — typically 3 to 3 hours 30 minutes total.
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