Loggers Bread- Bread Machine

Loggers bread is a Pacific Northwest hearty whole-grain bread named for the lumberjacks who used to power through it for breakfast. This version is built for the bread machine on the dough cycle, then shaped into rolls or a loaf for the final rise and bake. The flour blend (one cup whole wheat, half a cup oat flour, one and a half cups bread flour) is what gives the bread its dense, satisfying chew without going brick-heavy.

The sweetener stack is the recipe’s signature. Applesauce, brown sugar, honey, and molasses all get layered in, each contributing a different note: applesauce keeps the crumb moist for days, brown sugar adds caramel depth, honey feeds the yeast and adds floral notes, and a single teaspoon of molasses gives the loaf its faintly bittersweet darkness. Together they balance the natural bitterness of whole wheat flour beautifully.

Powdered buttermilk is the small but significant addition that most home bakers skip. The acid tenderizes the gluten, the milk solids enrich the crumb, and you don’t have to keep fresh buttermilk on hand. Three tablespoons goes in with the dry ingredients and rehydrates with the cup of water.

Pro Tips

• Add ingredients in your bread machine’s recommended order. Most call for liquids first, then dry, then yeast last.
• Use the dough cycle and finish baking in the oven if you want true rolls or a free-form loaf shape.
• Bread flour, not all-purpose, is essential. The extra protein gives this hearty loaf the structure to support the heavy whole grains.
• Brush the tops with milk or a beaten egg before baking for a glossy crust.

Variations

• Stir in a half cup of sunflower seeds or rolled oats for extra texture.
• Add a teaspoon of cinnamon to the dry mix for a faintly spiced loaf.
• Substitute pumpkin puree for the applesauce in fall.
• Add raisins or dried cranberries for a sweeter breakfast loaf.