Light Whole Wheat Bread

This bread machine loaf hits the practical sweet spot for whole wheat bread. A roughly half-and-half ratio of bread flour to whole wheat flour gives you the fiber and nutty character of whole grains without the dense, brick-like texture pure whole wheat loaves often produce. The blend rises higher and holds its shape better in the bread machine pan.

Honey is the only sweetener, which adds floral complexity beyond plain sugar and helps the crust brown to a deeper color as it bakes. A splash of vegetable oil keeps the crumb tender and gives the bread better shelf life. Use it for sandwiches that need to hold up to wet fillings, toast it for breakfast, or slice and freeze portions for grab-and-go bread when you do not want to bake again all week.

Kitchen Tips

• Add the ingredients in the order your bread machine specifies (usually wet first, dry next, yeast last on top).
• Use the basic or wheat cycle. The fast cycle does not give whole wheat dough enough time to develop gluten properly.
• Use room-temperature water for steady yeast activity. Hot tap water can kill the yeast, while cold water slows the rise to a crawl.
• Check the dough during the first knead. If it looks too dry, add water a little at a time. If too wet, sprinkle in flour the same way.
• Cool fully on a rack before slicing. Whole wheat bread sliced warm tears at the crumb.

Variations

• Stir a handful of rolled oats or seeds into the dough for extra texture and visible specks.
• Substitute molasses for the honey for a darker, more rustic loaf.
• Add a small handful of raisins or chopped dates for a sweeter breakfast bread.