Yummy Whole Wheat Bread

Whole wheat loaves have a reputation for baking up dense and heavy, but this bread machine recipe sidesteps that with one key ingredient: a little gluten flour. Stone-ground whole wheat is naturally low in gluten, so adding vital wheat gluten gives the dough the stretch and structure it needs to rise tall and stay soft rather than turning into a brick.

Honey does double duty, feeding the yeast for a good rise and lending a gentle sweetness that tames whole wheat’s slight bitterness while keeping the crumb tender.

The real appeal is the hands-off ease. Premix the dry ingredients, layer water, yeast, honey and the flour mix into the pan, and let the machine handle the kneading, rising and baking.

Pay attention to the order. Getting the yeast onto the water and the honey mixed in before the flour goes on top helps everything activate properly.

Kitchen Tips

• Do not skip the gluten flour. It is what keeps a 100% whole wheat loaf from baking dense and crumbly.
• Use lukewarm water, around 110°F (43°C). Too hot kills the yeast and too cold slows the rise.
• Choose the standard bread setting rather than rapid, so the dense whole wheat dough gets enough time to rise.

Variations

• Add a handful of seeds (sunflower, flax, sesame) or rolled oats for extra texture and fiber.
• Swap the honey for molasses or maple syrup for a deeper flavor.
• Stir in a little cinnamon and some raisins for a breakfast loaf.