Vegan Bread Machine Whole Wheat Bread

Total time3 hr 10 min

Prep time10 min

Cook time0 min

Let your bread machine do the heavy lifting on this one — whole wheat flour and a touch of vital wheat gluten team up for a loaf with real structure and a soft, springy chew, not the dense brick whole wheat bread can sometimes turn into. Everything goes into the pan in order, with the yeast tucked into its own little well so it activates right on cue during the kneading and rise. The Whole Wheat cycle handles the timing for you, and that 1.5 lb loaf comes out deep golden on top with a hollow-sounding thump on the bottom when it's ready. Let it rest on a wire rack for a full hour before slicing so the crumb sets properly instead of gumming up under the knife. It's a straightforward, from-scratch loaf that turns out great for sandwiches or toast, and it's a solid pick for a plant-based bread rotation.

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Ingredients

12 servings

1 ⅛ cups warm water (80–90°f / 27–32°c)
2 tbsp unsalted butter, softened
Country Crock Dairy Free Plant Butter Made With Olive Oil Miyoko's Creamery Plant Milk European Style Salted Butter, 8 oz Earth Balance Vegan Buttery Sticks Violife 100% Vegan Unsalted Plant Butter Country Crock Dairy Free Plant Butter with Avocado Oil
See all
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
2 tbsp honey
Chef's tip
Use the same amount. Maple syrup is a little thinner and less sticky than 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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