Honey Wheat Bread (Bread Machine)

This honey wheat bread machine loaf is the kind of recipe that earns its keep on a Tuesday morning. You dump six ingredients in the pan, hit start on the light setting, and walk away. The kitchen smells incredible by lunch. The honey gives it a subtle floral sweetness and helps the crust brown into a deep mahogany.

The key here is the gluten flour. Two tablespoons of vital wheat gluten makes the difference between a dense, brick-shaped 100% whole wheat loaf and one that rises tall with a soft, sliceable crumb. Without it, whole wheat just doesn’t have enough gluten development to hold a proper rise.

Layer the wet ingredients first, then the flour, then make a small well on top for the yeast. This keeps the yeast away from the salt and water until the machine starts mixing, which protects the rise.

Use the light crust setting. Honey caramelizes fast and the crust will turn too dark on medium or dark settings.

Kitchen Tips

• Use room-temperature water (not cold straight from the tap). Cold water slows the yeast and the loaf may not finish rising in time.
• Check the dough ball about 5 minutes into the knead cycle. It should be tacky but not sticky. Add a tablespoon of flour or water to adjust.
• Cool the loaf completely on a wire rack before slicing. Hot bread is gummy in the middle.

Variations

• Swap honey for maple syrup for a deeper, less floral sweetness.
• Add ½ cup of oats and ¼ cup of sunflower seeds for a multigrain version.
• Replace 1 cup of whole-wheat flour with white whole wheat for a milder, lighter-colored loaf.