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Bread machine whole wheat bread is a simple way to get a soft, tender 100% whole wheat sandwich loaf with just a few minutes of active work. No kneading, no shaping, no rise timers to watch.
This bread machine whole wheat bread recipe produces a soft, full-flavored 100% whole wheat sandwich loaf with no white flour at all. The crumb is tender enough for kids’ sandwiches and toast, sturdy enough to hold up to deli meats, and the whole thing takes about 5 minutes of hands-on prep.
I’ve tested this recipe in my Zojirushi Home Bakery Supreme, in a budget Cuisinart bread machine, and in smaller vertical-loaf machines. It works in all of them. The recipe card has both 2-pound and 1.5-pound amounts, with notes for 1-pound machines and for baking by hand in the oven.
It also works sugar-free. If you want a no-sugar whole wheat loaf, simply omit the maple syrup. The bread still rises fully and has plenty of flavor from the whole wheat itself, and while I’m a fan of the hint of sweetness the maple gives, it’s optional.
Full details in the Variations section below, along with soft, rustic, and half-and-half versions. If you’re new to bread machine baking and want a starting point, browse my full collection of bread machine recipes.
Why you’ll love this family favorite recipe!
I was hoping to up the nutritional content of our daily bread, so I started experimenting with whole wheat versions of my usual bread machine white bread and bread machine honey white bread. A lot of “whole wheat” recipes online are really transitional loaves with half white flour, and I wanted to go all in.
After some testing, this 100% whole wheat version won the family vote. The crumb is softened by a little olive oil, and a bit of maple syrup (optional) rounds out the flavor, so the transition from white bread to whole wheat was seamless even for my toddlers. My kids clean their plates every time, and I’m happy I didn’t have to sneak the whole wheat in a cup at a time. If you’re still warming up to whole wheat, try my Honey Wheat Bread as a transitional loaf first, then come back to this one when you’re ready.
Quick Look at the Recipe
- Makes: 1 loaf, about 10 slices
- Active prep: 5 minutes
- Total time: about 3 hours (whole wheat cycle)
- Loaf size: 2 lb (1.5 lb. and 1 lb. amounts in recipe notes)
- Machine setting: Whole Wheat cycle, medium crust (or Basic cycle with 1/2 tsp extra yeast if your machine has no whole wheat cycle)
- Flour: 3 1/2 cups whole wheat flour, no white flour needed
- Yeast: 2 tsp SAF instant, added to the dry ingredients
Ingredients for Bread Machine Whole Wheat Bread
The ingredient list for a good 100% whole wheat sandwich loaf is short. Whole wheat flour for the structure and flavor, a little olive oil for tenderness, a touch of maple syrup (or honey) for balance, plus salt, yeast, and water. No white flour, no dairy, no eggs. Also known as wholemeal bread machine recipe in the UK, or a whole grain bread machine recipe by readers who use the terms interchangeably.
The recipe is written for a 2-pound loaf, the default size on most modern bread machines, with 1.5-pound amounts in the recipe notes. To make a 1-pound loaf on a small machine, cut the 2-pound amounts in half.
Add the ingredients in two batches: liquid ingredients first into the bottom of the pan, then dry ingredients on top. This keeps the yeast dry until the cycle starts, which matters especially if you’re using the delay timer.
- Lukewarm water: The primary liquid. Warm to the touch but not hot; anything over 110°F starts killing the yeast. Water needs are slightly higher than for white bread because whole wheat flour absorbs more liquid.
- Olive oil: Softens the crumb, helps the loaf stay fresh for days, and gives a subtle flavor that complements whole wheat. Can substitute melted butter, avocado oil, or any neutral oil. Skip if you need oil-free (the loaf will be denser and firmer).
- Maple syrup: Adds subtle sweetness and helps feed the yeast. Can substitute liquid honey, agave, or an equal amount of brown sugar dissolved in the water. Gives great flavor, but can be omitted entirely for a no-sugar variant (see Variations below).
- Whole wheat flour: The foundation. Any brand of 100% whole wheat flour works. King Arthur Whole Wheat, Bob’s Red Mill, and store-brand whole wheat all produce similar results. See notes below on white whole wheat versus traditional (red) whole wheat.
- Salt: Essential for flavor, and it regulates the yeast so the bread rises steadily instead of over-rising and collapsing. Do not skip or reduce significantly.
- SAF instant yeast: The rising agent. SAF instant yeast is what I use (it works in both bread machine and oven recipes, and the 1-pound bulk bag is much cheaper than packets). Can substitute 2 1/2 tsp active dry yeast. For active dry yeast, dissolve in the water first and skip the delay timer.
The two main types of Whole Wheat Flour you’ll see at the store are traditional (red) whole wheat flour, and white whole wheat flour (or golden whole wheat, as some brands call it). Both are 100% whole grain, but white whole wheat is milled from a lighter variety of wheat and has a milder flavor and paler color. Either works in this recipe.
If you’re transitioning a family away from white bread, white whole wheat makes a softer, lighter-looking loaf that often goes over better with picky eaters. Traditional whole wheat has more of the classic “wheaty” flavor and a slightly heartier crumb.
In terms of yeast options, SAF instant yeast (bread machine yeast) goes with the dry ingredients, placed in a well on top of the flour. If you only have active dry yeast, use an extra 1/2 tsp and dissolve it in the water first, wait 10 minutes for it to foam, then proceed with the recipe. Do not use the delay timer with active dry yeast (it will die in the water).
If your machine does not have a whole wheat cycle and you need to use the basic cycle, add an extra 1/2 tsp of yeast to compensate for the shorter rise time.
How to Make Bread Machine Whole Wheat Bread
This is almost entirely a “set it and walk away” process. The main differences from a white bread machine recipe are a slightly wetter dough (whole wheat absorbs more water) and a longer rise time on the whole wheat cycle.
Step 1. Add the liquid ingredients to the bread pan first. Water, olive oil, then maple syrup. Pour the maple syrup over the oil and water, not directly on the pan, so it rinses off the measuring cup cleanly.
Step 2. Add the whole wheat flour on top of the liquid, covering it completely. Think of the flour as an island floating on top of the water. You want the yeast to stay dry until the machine starts kneading.
Step 3. Make a small well in the center of the flour and add the salt and yeast. Keep the salt and yeast on opposite sides of the well. Direct contact between salt and yeast can slow the yeast down.
Step 4. Select the Whole Wheat cycle and medium crust. If your machine does not have a whole wheat cycle, use the Basic or Basic White cycle and add an extra 1/2 tsp of yeast to compensate for the shorter rise time. A Cuisinart bread machine usually has a whole wheat cycle labeled clearly; a Zojirushi calls it “Whole Wheat” as well.
Step 5. Press start. The machine will knead, rise, and bake in one continuous cycle. The whole wheat cycle is usually about 20 to 30 minutes longer than the basic cycle because whole wheat flour needs extra time to hydrate and rise.
Step 6. Remove the loaf when the bake cycle finishes. Turn it out of the pan onto a wire rack. Let it cool completely before slicing, ideally at least an hour. Slicing hot bread tears the crumb and makes the slices gummy.
Recipe Tips
Watch the first 3 to 5 minutes of kneading on your first loaf. Whole wheat dough looks different from white bread dough. It should form a single shaggy ball that pulls away from the pan sides, but it will look a bit rougher and less silky than white bread dough. That is normal. If the dough looks bone-dry and is not coming together, add water 1 tablespoon at a time. If it looks soupy, add whole wheat flour 1 tablespoon at a time.
Use the whole wheat cycle if your machine has one. The longer rise time on a dedicated whole wheat cycle makes a noticeably taller, lighter loaf because whole wheat flour needs more time for the gluten to develop. If you are forced to use the basic cycle, the extra 1/2 tsp of yeast compensates but the loaf will still be slightly shorter than one made on the whole wheat cycle.
Cool completely before slicing. I know the warm-bread-with-butter temptation is real, but cutting into a hot loaf tears the crumb and turns slices gummy. Give it a full hour on a wire rack. If your top sank slightly, cooling upside-down on the rack can help the sides set up.
If the loaf comes out dense, check these three things. First, yeast age: yeast loses potency after about 6 months even in the fridge, so start with fresh yeast. Second, water temperature: hot water (over 110°F) kills yeast, use lukewarm water from the tap. Third, the machine cycle: whole wheat needs the whole wheat cycle or basic with extra yeast. See the Bread Machine Troubleshooting Guide for more help.
Variations
This recipe is the baseline for several popular variations. Each of these is a simple tweak from the base recipe:
- No-sugar whole wheat bread machine recipe: Omit the maple syrup entirely. The bread still rises fully and has plenty of flavor from the whole wheat itself. This is the version to make if you’re cutting sugar for health or dietary reasons. No other adjustments needed.
- Soft whole wheat bread machine recipe: Swap the olive oil for 2 tablespoons of melted butter, and replace 1/4 cup of the water with 1/4 cup of whole milk. The fat and dairy give the loaf a softer, pillowier crumb that’s closer to a supermarket whole wheat sandwich bread.
- Rustic whole wheat bread machine recipe: Reduce the maple syrup to 1 tablespoon and reduce the olive oil to 1 tablespoon. The loaf will be firmer, chewier, and more artisan in character. Great for thick slices with butter or cheese.
- Half-and-half whole wheat bread (half white, half whole wheat): Use 1 3/4 cups whole wheat flour and 1 3/4 cups bread flour (or all-purpose) in place of the 3 1/2 cups whole wheat. This is the transitional loaf many families use when switching away from white bread. Lighter crumb, milder flavor, taller rise. Also sometimes called a “light whole wheat” loaf. For another mid-whole-wheat option, see my Bread Machine Cinnamon Raisin Bread.
- Whole wheat with seeds or oats: Add up to 1/2 cup of rolled oats, flax seeds, sunflower seeds, or a mix (the “multigrain” approach). Reduce the whole wheat flour by 1/4 cup to compensate. For a closer-to-bakery loaf, try my Honey Wheat Oat Bread.
- Taller whole wheat loaf (with vital wheat gluten): Add 1 to 2 tablespoons of vital wheat gluten along with the flour. This adds extra protein to the dough, which strengthens the gluten network and gives a noticeably taller, lighter rise. Reduce the whole wheat flour by the same amount (so 1 Tbsp vital wheat gluten means 1 Tbsp less whole wheat flour).
Loved this recipe. It was the best whole wheat bread recipe for bread machine. Every other I’ve tried doesn’t rise well or it includes white AP flour. It was delicious, great for sandwiches.
FAQs
Yes. Simply omit the maple syrup and the bread still rises fully and tastes good. Whole wheat flour has enough natural sweetness that a no-sugar version is completely viable. Do not also reduce the yeast or salt; keep everything else the same.
The whole wheat cycle adds 20 to 30 minutes of extra rise time. Whole wheat flour absorbs water more slowly than white flour and the gluten takes longer to develop, so the longer rise gives you a taller, lighter loaf. If your machine doesn’t have a whole wheat cycle, use the basic cycle and add an extra 1/2 teaspoon of yeast to compensate.
Yes. Mix and knead the dough by hand or in a stand mixer for 7 to 10 minutes until smooth. Let it rise until doubled (about 90 minutes), punch down and knead briefly, shape into a loaf, and place in a greased loaf pan. Rise again for about 90 minutes until the dough is an inch above the pan rim. Bake at 375°F for about 35 minutes, then cool completely on a wire rack before slicing.
About 3 to 4 days at room temperature in a bread bag or wrapped in a clean dish towel. Do not refrigerate; refrigeration actually speeds up staling in bread. For longer storage, slice the whole loaf and freeze in a zip-top bag. Frozen slices toast straight from the freezer with no thawing needed.
Three likely causes. First, old yeast (yeast loses potency after about 6 months). Second, water that was too hot and killed the yeast (use lukewarm, under 110°F). Third, using the basic cycle without adding extra yeast, since the basic cycle has a shorter rise that whole wheat dough can’t complete. If your machine has a whole wheat cycle, use it. If not, use basic cycle with an extra 1/2 teaspoon of yeast.
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Bread Machine 100% Whole Wheat Sandwich Bread
Equipment
Ingredients
Liquid Ingredients (add first)
- 1 1/4 cups water, lukewarm
- 2 Tbsp. olive oil
- 1/4 cup maple syrup, or liquid honey
Dry Ingredients (on top of wet)
- 3 1/2 cups Whole Wheat Flour
- 1 1/2 tsp. salt
- 2 tsp. SAF Instant Yeast, or 2 1/2 tsp Active Dry Yeast
Instructions
- Add the liquid ingredients to the bread pan in this order: water, olive oil, maple syrup.
- Add the whole wheat flour on top of the liquid, covering it completely so the yeast stays dry.
- Make a small well in the center of the flour. Place the salt on one side of the well and the yeast on the other, so they aren’t in direct contact.
- Put the pan in the bread machine. Select the Whole Wheat cycle and medium crust. If your machine doesn’t have a whole wheat cycle, use Basic White and add an extra 1/2 tsp of yeast.
- Press start. Watch the first 3 to 5 minutes of kneading. The dough should form a single shaggy ball. If it looks bone-dry, add 1 tablespoon of water at a time. If it looks soupy, add 1 tablespoon of whole wheat flour at a time.
- Let the machine complete the full cycle (about 3 hours on the whole wheat cycle).
- Remove the loaf from the pan onto a wire rack. Let cool completely for at least 1 hour before slicing.
Notes
- 1 cup (240 ml) lukewarm water
- 1 1/2 Tbsp. (22 ml) olive oil
- 3 Tbsp. (45 ml) Maple syrup (or liquid honey)
- 2 2/3 cups (300 g) Whole Wheat Flour
- 1 1/8 tsp. (7 g) salt
- 1 1/2 tsp. (5 g) SAF instant yeast, or 2 tsp active dry yeast
- Dense loaf: old yeast, water too hot, or wrong cycle. Start with fresh yeast, use lukewarm water (under 110°F), and use the whole wheat cycle if your machine has one.
- Sunken top: too much liquid. Next time, hold back 1 to 2 tablespoons of water and watch the dough.
- Dough too dry during kneading: add water 1 tablespoon at a time through the kneading window.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I love all your recipes!
Thank you!
This was excellent. I subbed 2 tablespoons honey for the maple syrup and added 1 tablespoons of white bread flour proportionately to the whole wheat flour. This recipe is a keeper. Thank you
Perfect!