Mustard Free Bread Machine Whole Wheat Bread
There is something deeply satisfying about pulling a golden, fragrant loaf out of a bread machine, and this whole wheat version delivers every single time. Warm water, honey, and a touch of butter come together with hearty whole wheat flour and vital wheat gluten to create a loaf that's soft inside with a beautifully browned crust. For anyone navigating mustard sensitivities, store-bought breads can be a minefield — many commercial whole wheat loaves contain mustard flour or mustard seed as a hidden additive, so baking your own is genuinely the safest move. Every ingredient here is straightforward and easy to verify, giving you full control over what goes into every slice. The vital wheat gluten is the secret weapon, boosting the structure of the dough so the finished loaf has that satisfying chew you'd expect from a bakery loaf. Let it cool on the rack for a full hour before slicing — it's hard to wait, but the crumb sets up beautifully and rewards your patience.
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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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