Seed Oil Free Bread Machine Whole Wheat Bread
Whole wheat sandwich bread is one of those things that sounds simple but can be surprisingly hard to find in a clean, straightforward form. Most store-bought loaves are loaded with canola, soybean, or sunflower oil to extend shelf life, which makes them a non-starter if you're avoiding industrial seed oils. This recipe keeps things refreshingly honest — real butter, honey, whole wheat flour, and a touch of vital wheat gluten are all you need to get a beautifully structured, hearty loaf. The vital wheat gluten is the quiet hero here, giving the dense whole wheat flour enough elasticity to rise properly and hold a soft, sliceable crumb. You just layer everything into the bread machine pan, set the Whole Wheat cycle, and let the machine handle the kneading, rising, and baking from start to finish. The result is a deep golden loaf with a slightly nutty sweetness from the honey and a satisfying chew that store-bought bread rarely delivers. Let it cool fully before slicing and you'll be rewarded with clean, even slices that are perfect for toast, sandwiches, or just eaten warm with a little extra 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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