Mushroom Free Bread Machine Whole Wheat Bread
There is something deeply satisfying about pulling a golden, hearty loaf out of a bread machine, especially when you know exactly what went into it. This whole wheat loaf gets its structure from vital wheat gluten and its gentle sweetness from honey, resulting in a slice that's tender, nutty, and just rich enough from a touch of softened butter. Store-bought whole wheat breads can be a minefield of unexpected additives and shared production lines, so baking your own is the cleanest way to stay in control of every ingredient. The bread machine does all the heavy lifting — kneading, rising, and baking — while you get on with your day. Once that cycle finishes and the loaf comes out deep golden brown and hollow-sounding when tapped, the hardest part is waiting the full hour before slicing so the crumb sets properly. It's the kind of everyday bread that earns a permanent spot in your weekly routine, whether you're building sandwiches, making toast, or just tearing off a warm chunk straight from the rack.
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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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