Soy Free Bread Machine Whole Wheat Bread
Whole wheat sandwich bread is one of those staples that sounds simple but can be surprisingly tricky to find without hidden additives lurking in the ingredient list. Store-bought loaves often sneak in soy flour, soy lecithin, or soybean oil as softeners and shelf-life extenders, which makes the bread aisle a frustrating place to shop. This recipe keeps things refreshingly clean — just warm water, butter, honey, salt, whole wheat flour, vital wheat gluten, and yeast, with nothing you can't pronounce or trace back to a soy source. The vital wheat gluten is the secret weapon here, giving the dense whole wheat flour the extra structure it needs to rise beautifully and produce a satisfying, chewy crumb. You load everything into the bread machine pan in a specific order, let the Whole Wheat cycle do its thing, and come back to a deep golden loaf that sounds hollow when tapped — the universal sign of bread done right. Cooling it fully before slicing is genuinely worth the patience, because it keeps the crumb from compressing into a gummy mess. Once you've got a warm, honey-kissed slice ready for butter or your favorite sandwich fillings, you'll wonder why you ever bothered with the store-bought version.
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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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