Bread Machine Honey Wheat Bread
Light Whole Grain, Perfect Every Time

Made with our organic Better Bread Flour, this honey wheat bread is a light, whole-grain loaf that bakes beautifully in a bread machine. We’ve tested this recipe over and over and developed a simple technique to help fresh stone-milled flour hydrate, rise, and bake into a tender, flavorful loaf.

Ingredients (1000 g loaf)

• Milk: 330 g (1 1/3cups +1 Tbsp)
• Oil: 50 g (1/4 cup)
• Honey: 70 g (1/4 cup) Decrease if you do not like sweeter bread
• Salt: 1 2/3 tsp (≈10 g)
• 1 Egg
• Better Basics Better Bread Flour: 500 g (4 cups)
• Vitamin C Powder: 1/8 tsp (not required, but makes bread less crumbly)
• Active Dry Yeast: 1 heaping tsp (see notes)

Instructions

1. Add Ingredients Except Yeast
   Place all ingredients into your bread machine pan in the order listed above, except for the yeast. Do not add the yeast yet.
2. Autolyse (Hydration Rest)
   Set the machine to the dough cycle and let it begin to knead. Once the flour and liquids are incorporated and you have a wet, shaggy dough, turn the machine off.
   Close the lid and let the dough rest for 15–30 minutes. This rest allows the whole grain flour to fully absorb water and develop structure.
3. Add Yeast & Bake
   After resting, turn the machine back on. Select the Whole Wheat setting, see the notes to compare your settings, choose a 1000 g loaf, and choose a medium crust.
   Add your yeast now. If your machine has an automatic yeast dispenser, turn it off and remove it if possible. Close the lid and press Start.

Tips for Success

• Hydration is key with fresh-milled flour. The autolyse rest makes a huge difference in texture and rise.
• If your loaf comes out dense, you can increase the water by 1–2 tbsp next time or reduce the yeast slightly. Dough should seem a bit wet and shaggy after the first mix.
• At higher elevations, consider reducing yeast by 1/4–1/2 tsp to prevent over-proofing. You can also decrease rise times by using custom settings. You want your loaf to only rise about 60/70% of the pan on the last rise.
• On the other hand, in lower elevations, add a bit more yeast to get a better rise!

Storage

Let the loaf cool completely before slicing. Store wrapped at room temperature up to 3 days, or freeze slices for longer storage.

Notes: Whole Wheat setting on the Nevetva Bread Maker for reference.
1000g Loaf
Total Time: 3:05
Stir:10 min; Rest:5 min; Stir:8 min; Rest:5 min; Stir:15 min; Rise: 42 min; 2nd Rise:50 min; Bake: 50 min.

Links
My Neretva Bread Maker
Vit C powder