100% Stone Ground Whole Wheat Bread from the Bread Machine

A hands-off bread machine recipe makes it easy to get a freshly baked loaf of homemade whole grain bread.  This recipe for 100% stone ground whole wheat bread from the bread machine is perfect for sandwiches, toast, or with a simple smear of butter for a snack.

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Votes: 155
Rating: 3.02
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Servings 16 servings
Prep Time 5 minutes
Cook Time about 2 hours
Submitted By Bob's Red Mill Natural Foods
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 155
Rating: 3.02
You:
Rate this recipe!
Servings 16 servings
Prep Time 5 minutes
Cook Time about 2 hours
Submitted By Bob's Red Mill Natural Foods
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Add all ingredients in the order listed or as suggested by your bread machine cycle and process on the basic wheat bread cycle according to the manufacturer's directions. Let loaf cool for 15 minutes before slicing.
Recipe Notes

Makes one 1-1/2 lb loaf.

Products Used in this Recipe
Recipe Comments

9 thoughts on “100% Stone Ground Whole Wheat Bread from the Bread Machine

  1. Heather

    Not sure if I did something wrong or not. Used a bread machine, loaf dipped down in the middle, after taking out to cool, the crust became very hard in just a few minutes before I sealed it up. Any thoughts or suggestions? Thanks! I’m new at this.

    Reply
    1. Recipe Specialist

      It sounds as if your bread loaf lacked gluten development. If you try this recipe again, to ensure proper development, use the whole wheat bread setting. This setting will have a longer kneading period.

      Reply
  2. Saph

    Something is seriously wrong with this recipe but i can’t tell what. i always add 1 tablespoon of vital wheat gluten per cup of flour. so that is the only modification to this recipe that I tried today. The taste is great. love it. However, the bread came out flat as in a pancake. i made it on a dough setting and then shaped and let it rise again, then baked in the oven for 25 minutes at 375F. as i said, tastes great, but looks meh.
    btw, i used Bob’s Red Mill gluten and whole wheat flour, purchased the day before.

    Reply
    1. Recipe Specialist

      When bread rises and falls flat, the likely culprit is over-proofing or under-baking. To reduce this quality, cut the second rise time back. If your bread is fully baked, don’t worry about baking it for a longer period of time. However; if you notice that the center is slightly doughy, increase the bake time. Tapping on the bread loaf and listening for a hollow sound will indicate doneness.

      Reply
    1. recipe specialist

      Hi Summer,
      We haven’t tested this recipe using those adjustments, but if you would like to substitute for the Vital Wheat Gluten, I may suggest using a small amount of Soy Lecithin (1 Tablespoon) or similar for improved rise and texture. Xanthan Gum should not be needed however as the protein/gluten in the flour should provide good structure and texture. Using Ginger Powder and Apple Cider Vinegar in small amounts may help with improved rise, but may also contribute to the flavor of the bread depending on how much is added.

      Reply
  3. Jenna Logan

    So strange, I have not had one problem with this recipe and love it! I leave out the gluten as I do not want any extra. I am shocked so many people have issues.
    I use: 1 1/2 c milk to substitute powdered milk.

    Reply
    1. recipe specialist

      Hi Karen,
      If you want to replace the water in the recipe with milk, just make a substitution of the same amount- replace the water called for with milk cup for cup. No further adjustments should need to be made, but this may change the flavor and texture of the bread a bit.

      Reply

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