The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Whole Wheat Bread Texture

Dasme2004's picture

Whole Wheat Bread Texture

I have a Zojirushi mini breadmaker which makes 1 lb loaves. I have had great succes with various white bread (bread flour) recipes. I am in need of a whole wheat bread recipe that produces a loaf that is soft and light with "holes" like some loaves made with breadflour. I have produced loaves that are soft but still dense.  Ingredients have included honey and vital wheat gluten, potato flakes, milk, and eggs --in different recipes.  Will I be able to achieve that kind of result with this machine?  I understand that the use of whole wheat flour makes the bread dense.  Since this machine does not have a whole wheat cycle and you cannot pause or make any adjustment to the cycles, would I need to just mix the dough in the machine, take it out and let it rise, and then bake it in the oven? I think that increasing the rising time might help.  However, before I try this, I'd like to hear from the experience of others. Does anyone have a recipe/method that produces the result that I am looking for?  I'd appreciate any advice you could provide.

AW's picture

for my recipe for Whole Wheat Sandwich bread. It's good. Promise. I don't know if it will work in your bread machine but if you do try it, let me know how it turns out.


zpak's picture

This is a good loaf..

100% Whole Wheat Bread
For 1 1/2 lb. bread machine 
1 1/4 cups water 
2 tablespoons olive or vegetable oil 
1/4 cup honey or maple syrup 
3 cups 100% White Whole Wheat 
1 tablespoon vital wheat gluten 
1 1/2 teaspoons salt 
1 1/2 teaspoons instant yeast 

Put all of the ingredients into the bread pan in the order listed.
Program for basic white bread, and press Start.

ananda's picture


I think you should contact this TFL member.


It's right next to your post at the moment!

Best wishes


melbournebread's picture

I found what improved my bread texture the most was using a preferment.  You can read about the technique in a few threads on this forum, including the "improving bread machine bread" thread.  The principal is simple, you mix a bit of (wheat) flour, water and yeast the day before, cover and leave on the bench or fridge overnight.  You break it up and add it to the dough in the machine the next day (subtracting the same amount of flour/water/yeast from the recipe) and the mature preferment improves the texture, flavour and keeping qualities of your bread. 

teefay's picture

I just posted ths recipe on the blog but here it is again. I use it all the time and it's great.



100% Whole Wheat Bread for Bread Machine

-----REGULAR LOAF-----

1 cup Water
2 1/2 cups Wheat bread flour
1 1/4 tablespoons Dry milk
1 teaspoon Salt
1 1/2 tablespoons Butter
1 1/4 tablespoons Honey
1 tablespoon Gluten
2 teaspoons Molasses
1 1/2 teaspoons Fast-Rise yeast *** OR ***
2 teaspoons Active-Dry yeast

-----LARGE LOAF-----

1 1/2 cups + 2 tb Water
3 3/4 cups Wheat bread flour
2 tablespoons Dry milk
1 1/2 teaspoons Salt
2 tablespoons Butter
2 tablespoons Honey
1 1/2 tablespoons Gluten
1 tablespoon Molasses
2 1/8 teaspoons Fast-Rise yeast *** OR ***
3 teaspoons Active-Dry yeast

The trick to making 100% whole wheat bread in your machine is an extra knead,
which gives the yeast and gluten a second chance to create a lighter loaf.

When your first knead cycle is completed, simply reset the machine and start again.
Some manufacturers produce home bakeries with a whole wheat cycle;
if your machine doesn't have one, this start- again method works as an easy


The gluten gives the whole wheat flour the structure necessary for a good loaf.
If your market doesn't stock wheat gluten, try your local health food store.
Remember the extra knead. It's especially important in 100% whole wheat bread.
Because of the extra knead, use this recipe only on the regular bake cycle.

diah's picture

Teefay what happen if I do not add gluten in my whole wheat loaf. Will it be ok or not. What is the different  between AP flour and whole wheat flour. I have never try baking using whole wheat flour.