How to Make Great Homemade Whole Wheat Bread with a Breadmaker

I make tons of stuff in my bread maker, but most of the time I use it to crank out delicious loaves of golden goodness for my family and daycare kids. Why not just serve the kids store bought bread? Click here to see my reasons.

My kids and family love my bread and hopefully they are grateful for the extra effort. I know their bodies are better off for it, health is so important. For me it’s totally worth the trouble.

Homemade bread is better for our bodies

I find baking in multiple batches and freezing the excess helps me keep on top of feeding 10 people a day here at Little Sprouts. I use the bread maker to mix my bread, but I take it out of the machine and put it in loaf pans to rise so I can bake more in a day. To me it looks nicer as well.

I have a wheat grinder and I purchase wheat berries from a local farmer and grind my own flour. Flour loses its nutrition quickly once it’s ground, so even if you can’t grind it yourself, store your unused flour in the freezer to help retain freshness.

Hard wheat is used for making yeast breads such as bread, rolls, buns, bagels and pizza crusts. Soft wheat is more of a pastry flour used for making sweet breads, muffins, cookies, crackers, pancakes and waffles.

Whole wheat is full of health benefits

If you are new to whole grains and want to break your family in slowly, you can start with half white flour and half wheat and slowly increase over time as your taste buds change. I recommend using unbleached flour as it retains more nutrients than bleached flour and contains less chemicals. Bleaching agents are not something you want to consume if you can help it.

Also, one more note, I use a low gluten wheat because I get organic wheat that has not been modified to produce more gluten like most wheat has. Most people like bread that is very light and fluffy, so if you want that texture with organic flour, you will have to add a tablespoon of vital wheat gluten to your flour. Gluten is the elastic substance in the flour that stretches when the yeast makes bubbles in the mixture so the bread will rise and become airy and soft.

Tried and true bread recipe

Here are my tried and true stand by recipes for most of what I make for my family and my Little Sprouts. When using a bread machine recipe, you just dump the ingredients in the machine in the order the recipe lists them. Also, make sure all of your ingredients are at room temperature. Set your yeast and eggs out ahead of time to let them warm up. When I mention warm water, I am talking about using the warmest water that will come out of your tap. It works perfectly for me.

Everyday Whole Wheat Bread
Regular whole wheat bread perfect for sandwiches or whatever you need a slice of bread for/
Write a review
  1. 1 Egg plus enough warm water to make one cup of liquid
  2. 1/8 C. olive oil
  3. 3 Tablespoons of raw sugar
  4. 1 1/2 teaspoons sea salt
  5. 3 C. whole wheat flour
  6. 1 1/2 teaspoons quick rising yeast
  1. Add ingredients in order above and process on dough setting until done.
  2. Take dough out and place in a greased loaf pan.
  3. Cover with a moist towel and let rise until double in size.
  4. Bake at 350 for 25 minutes.
  1. If using low gluten flour, add 1 Tablespoon of vital wheat gluten for a soft loaf.
Little Sprouts Learning

breadmaker wheat bread rising

wheat bread rising

whole wheat bread baking

whole wheat bread maker bread


Whole Wheat Dinner Rolls
Whole wheat dinner rolls.
Write a review
  1. 1 Egg plus enough warm water to make 1 1/2 cups of liquid.
  2. 1/4 C. Olive oil
  3. 1/2 C. Raw sugar
  4. 1/2 teaspoon salt
  5. 4 C. whole wheat flour
  6. 2 1/2 teaspoons quick rise yeast
  1. Put ingredients in bread maker in order listed above.
  2. Set bread maker to dough setting and let it mix until the cycle was complete.
  3. Remove dough from the maker and divide in half, then in half again and in half a third time. Take each segment and divide that into three more sections and roll sections into a ball. Place in a greased pan and cover with a damp towel.
  4. Let rise until double in size.
  5. Bake at 350 for about 20 minutes or until golden brown.
  1. If using low gluten flour, add 1 Tablespoon of vital wheat gluten for a soft loaf.
Little Sprouts Learning
Whole Wheat Hamburger or Hotdog Buns
Delicious bun recipe that can be shaped into multiple different types of buns.
Write a review
  1. 1 egg
  2. 1/4 C. warm water
  3. 6 oz. room temperature whole milk
  4. 1/4 C. room temperature butter
  5. 1/8 C. raw sugar
  6. 1 teaspoon sea salt
  7. 3 3/4 C. whole wheat flour
  8. 1 1/4 tsp. quick rising yeast
  9. 1 egg white, beaten for glazing top of buns
  10. Sesame seeds for top of buns
  1. Add ingredients to bread maker in order listed.
  2. Mix on dough setting until cycle is completed.
  3. Remove dough from bread maker and separate into 24 pieces.
  4. Roll dough into a ball and flatten into flat rounds with a rolling pin or roll dough into a long rope and flatten into hot dog bun shapes with a rolling pin.
  5. Place on a greased cookie sheet.
  6. Brush tops with beaten egg white and sprinkle with sesame seeds.
  7. Cover with a damp towel and let rise until double in size.
  8. Bake at 350 for 20 minutes or until golden brown.
  1. If using low gluten flour, add 1 Tablespoon of vital wheat gluten for a soft loaf.
Little Sprouts Learning
Whole Wheat Pizza Crust Dough
Whole wheat pizza crust adapted from Ree Drummond's pizza dough recipe.
Write a review
  1. 1 teaspoon quick rise yeast
  2. 1 1/2 C warm water
  3. 4 cups whole wheat flour
  4. 1 teaspoon sea salt
  5. 1/3 C. olive oil
  1. Sprinkle yeast over 1 1/2 cups warm water.
  2. Place whole wheat flour, salt, and olive oil in the bread maker.
  3. Pour in yeast/water mixture and mix on dough setting until cycle is finished.
  4. Coat a separate mixing bowl with a light drizzle of olive oil, and form the dough into a ball. Toss to coat dough in olive oil, then cover the bowl tightly with plastic wrap and store in the fridge until you need it.
  5. It's best to make the dough at least 24 hours in advance, and 3 or 4 days is even better, according to Ree!
  6. I also make it and freeze it.
  7. When you are ready to make your pizza, bring the dough to room temperature.
  8. Separate dough into two pieces.
  9. Roll piece into a ball and roll from the center out on a pizza stone until it reaches the desired size.
  10. Roll the edges of the dough to make a ledge to hold the toppings on.
  11. Top as desired.
  12. Bake at 450 until toppings are cooked and dough is golden brown.
  1. If using low gluten flour, add 1 Tablespoon of vital wheat gluten for a soft loaf.
Adapted from Ree Drummond
Adapted from Ree Drummond
Little Sprouts Learning
When the bread maker does all the work for you, it’s a snap to add whole grains to your family’s diet.  I encourage you to try it today!

Don’t forget to pin for later! 


Let's Get Real badge (3)







  1. Reilly says:

    Hi! How many loaves does the recipe make and is it the same directions if doubling or tripling?

    • This recipe is for one 1.5 pound loaf. The instructions would be the same if you have something that will mix more than one loaf at a time, most breadmakers just do up to 2 pounds. Thanks so much for asking!

  2. oh, yum! I love this post. We also use freshly ground wheat and it makes all the difference. Thanks for sharing at Simple Lives Thursday; hope to see you again this week.

  3. Candy Kloxin says:

    hey girl, what kind of bread maker do you have and where do you purchase the non gmo wheat berries and vital gluten? Thanks!

    • Hi Candy! Thanks so much for stopping by! I have a double loaf bread maker now that is Emeril brand, but I have had several from Walmart, just the $40 ones and I have had success with all of them. I get my wheat berries from the Oklahoma food Co-op from John’s farm in Fairview, ok. And I use hogsdon mill gluten from Walmart. Thanks so much for reading!

Leave a Reply

Your email address will not be published. Required fields are marked *