Wholemeal Bread – Bread Machine Recipe

Wholemeal Bread

Wholemeal Bread

If you have a bread machine there is no excuse to not make your own homemade bread. It’s easy, and if you follow this recipe, you’ll end up with a beautiful light-textured wholemeal loaf that’s also a great source of fiber.

You may have to slice it yourself, but you can’t find anything in the stores like this. It’s great for sandwiches or toasted.

It keeps well too, even without the preservatives that most store-bought bread has. I’ve left mine out for 3 days, and it’s still moist and delicious.

Ingredients:
3 teas dry active yeast
1-1/2 cup warm water
2 teas brown, raw or rapadura sugar
1 teas salt
1 T oil
2 T gluten flour
3 cups wholemeal flour
1/4 cup oat bran (if you don’t have oat bran use wholemeal flour instead)

Instructions:
Measure all the ingredients into the bread maker, in the order listed or according to your bread maker’s instructions.

Set the bread maker to the whole wheat cycle, 750g loaf, with a medium crust and press start. Note the time in the display window and just make sure you are there to take the bread out when it’s finished.

Makes a 750g loaf

Baker’s Notes:
My favorite way to eat this is toasted, with butter and honey, or homemade plum jam with apple and cinnamon. As an accompaniment to soups it’s beautiful just toasted with butter or avocado.

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26 Responses to “Wholemeal Bread – Bread Machine Recipe”

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  1. Rosemary Button says:

    Looks a great recipe and would like to try it but am never sure how cups convert to grams. Can you help?

    • Eat Healthy says:

      Hi Rosemary, I can help! I just got kitchen scales about 3 weeks ago. I’ll weight up the amounts and post them to this recipe first. I also want to start a page that has conversions between the two. There is a recipe book I love, but all the measurements are in weights (the author is from the UK, like you, so I guess weighing is a popular method there?), that’s why I finally got scales. But I was wishing there was a conversion table of common ingredients – so now I can make my own! I also realized that for some bulky ingredients, like Brazil and macadamia nuts it’s going to be so much more accurate to weight them. So it will be a bit more work for me, but I’m going to try either including both measurements in my recipes, or having a conversion table to make it easy.

      I’m going to start selling dried organic herbs and spices grown in our garden very soon, so the scales will come in handy for that too.

      Thanks so much for asking, and I will weight up the ingredients and post them back here soon. If you’re subscribed to the comments you’ll get an email when I have posted them.

  2. keisha says:

    You just made me so hungry :) LOL

    But seriously, great post. I’m gonna try this.

  3. Alisha says:

    What size loaf is this spose to make?

    • Donna says:

      Thanks for asking Alisha, I didn’t realize I had left the size out of the recipe. It makes a 750g loaf. I’ll add the size to the original post too.

  4. bethany says:

    i have this homework to do for food techand it is about different breads but i dont know how much a wholemeal loaf weighs. can you help?

    • Donna says:

      Hi Bethany. It’s hard to answer that question because it really depends on the type of wholemeal bread you make. Many commercial manufacturers pump a lot of air into their wholemeal bread, so for the same size loaf that type of bread is going to weigh less than a really hearty, homemade loaf. Homemade loaves in a breadmaker the weight depends on the size of loaf you choose to make. Typically these come in 750g or 1kg sizes.

  5. Toni Andrews says:

    Hi

    What does T stand for in the wholemeal bread recipe,I am going to buy a bread machine,and was looking for a Wholemeal recipe, is this abbreviation related to bread makers only?

    Thanks
    Toni

  6. Mrs. Andrew says:

    Hi what type of oil do you use and what is gluten flour? Thanks

    • Donna says:

      Hi Mrs Andrew. Any type of good quality oil will do. I usually use olive oil. Gluten in the protein component of wheat. Some types of wheat are higher in gluten than others, and gluten flour has a very high concentration of gluten – I’m not sure how they make it. In bread, pizza or bagel dough recipes it increases the elasticity of the dough.

  7. Wanda says:

    For those who can’t eat gluten, is there a substitute for the gluten flour? Also, can this recipe be used for a bread pan, baked in the oven? I don’t have a bread machine.

    • Donna says:

      Hi Wanda. I don’t have a suggestion for replacing the flour in that recipe, but I’m going to be posting more gluten free recipes on the site. Gluten/wheat does not go well in my body either. I have found a great recipe book for grain-free baking in case you’re interested. They use almond flour and coconut flour. Nourished Kitchen Guide to Grain-free, Dairy-free Baking, Sweets and Treats

      • Wanda says:

        Thank you for the response. Also, can this recipe be used for a bread pan, baked in the oven? I don’t have a bread machine. I’ve seen several on Amazon with good and bad reviews. Which one do you recommend?

        • Donna says:

          Yes bread makers can be hit and miss. I actually used mine mostly for kneading the dough because the bread usually came out better when I hand shaped it and baked it in the oven. You could definitely make it in a bread pan, or shaped into a round loaf and baked in the oven.

  8. Desmond says:

    1-1/2 cup warm water means 1 to 1/2 cup warm water or 1 and 1/2 cup warm water?
    Able to change the measurements to ml and grams?

    • Donna says:

      One and a half cups warm water. That’s 355 ml. I’m not sure what it is in grams.

      • eric says:

        Hi if you can get hold of the Australian women’s weekly cook book there is a conversion chart at the back of the book. I tried to paste it with this e-mail but it would not paste.

        The recipe sounds great, I have a bread maker but not done whole meal bread, my last two batches I made came out looking like whole meal, the flour I used was supposed to be strong white, I think it was a mixture. I thought it was my machine, made a batch this morning with a different flour and that was OK. I know you have to change timings and ingredients so will watch my recipes.

        I am a chef, so work with many pastry recipes and ingredients, and enjoy experimenting.

  9. Jack says:

    1 1/2 cups of water weigh 337 grams on my scales.

  10. Bohemian says:

    Out of curiosity, do you think it would be important to use the sugars you suggested? We’ve only got granulated sugar, sadly.

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