Peanut Free Bread Machine Whole Wheat Bread
Whole wheat sandwich bread from scratch sounds like a weekend project, but this bread machine method does all the heavy lifting for you. The combination of honey and butter gives the loaf a subtle sweetness and a tender crumb, while the vital wheat gluten helps the dense whole wheat flour rise into something genuinely light and sliceable. Store-bought whole wheat loaves can be a minefield of shared-facility warnings and hard-to-read labels, so baking your own means you know exactly what went into every slice. Just layer the ingredients into the pan in the right order, select the Whole Wheat cycle, and walk away while the machine handles the kneading, rising, and baking. The result is a deep golden loaf that sounds hollow when tapped — that satisfying thump is your cue that it's done. The hardest part is waiting the full hour before slicing, but it's worth it for a clean, fluffy crumb that holds up beautifully to sandwiches, toast, or a generous smear of butter.
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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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