Almost Whole Wheat Bread

A Lighter Whole Wheat Loaf for the Bread Machine

Full whole wheat bread can come out dense and brick-like, especially in a bread machine. This recipe gets around that by going two-thirds whole wheat and one-third bread flour, which keeps the fiber but delivers the gluten structure for a soft, sliceable sandwich bread.

The instant potato flakes are the unexpected hero. They lock in moisture and slow staling, which is the trick behind potato breads tasting fresh on day three when other breads are toast-only. A quarter cup might look like an odd add, but it does as much work as the flour.

Gluten flour is the second insurance policy against density. Whole wheat flour has bran particles that cut gluten strands as they form, making rises sluggish; the extra gluten flour makes up for what the bran tears apart. Three teaspoons is enough to give the loaf the lift it needs.

Pro Tips

• Add ingredients in the order your bread machine specifies. Most want liquids first, then dry, with yeast on top away from the salt and water.
• Use the light crust setting as called out. Whole wheat browns faster than white, and a darker setting can scorch the crust.
• Cool fully on a rack before slicing. Hot bread compresses and tears under the knife.
• Store wrapped in a clean tea towel at room temperature for up to 3 days. Refrigeration speeds staling.

Variations

• Swap 2 tablespoons of honey or molasses for the sugar for a richer, slightly sweeter loaf.
• Add 2 tablespoons of sunflower seeds, flax, or sesame seeds for crunch and nuttier flavor.
• Stir in 1 teaspoon of vital wheat gluten if you can’t find gluten flour, the substitution is one-to-one.