Oct 3, 2011
This post may contain affiliate links. Please read our disclosure policy.
This may not be a surprise to you, but I grind my own wheat into flour. I’ve been doing it for about 6 months and I just love the way my breads, muffins, scones, pancakes, waffles…anything that requires flour tastes! The only drawback to freshly ground wheat is that for 6 months I’ve been getting bricks for bread when I’ve tried making it in my bread machine.
What makes a “great” loaf of bread? It depends… but definitely not one that is so dense it has a brick like texture. Height is important too. It’s hard to compete with fluffy store bought bread; so fluff is another important thing to consider when having kids. One of the main reasons for making my own bread is that I get to control the ingredients… so in order to achieve a store-bought texture, height, and fluffiness without added chemicals… it can be very difficult. Then they say that baking is a science… they are not kidding!
I used to have a $50 machine that worked fine to make loaves with traditional bread flour. All I could add, at most, was ¼ of it whole wheat. Any more than that and I would get bricks for bread.
When I purchased my Nutrimill grain mill, I was determined to make 100% whole wheat bread only using fresh flour. The ONLY way to achieve that was by baking the loaves in the oven. The process does take a bit longer and requires a bit more work, but eventually, we’ve achieved great loaves of bread. The only problem: the oven heats up my kitchen!
Once, I purchased the Zojirushi Bread Machine, it all changed (in 2010). The programmable option allowed me to create a “program” for whole-wheat bread, one that I’ve been using since!
So I began to test this option since I was determined to achieve a 100% whole wheat loaf with freshly ground flour despite the mixed reviews and many discouraging posts about this online. Sadly, the bricks continued to come out of the bread machine. How could a $250 bread machine with two paddles that everyone LOVES not be able to do this? Very frustrating to say the least.
For months, I’ve searched the internet for recipes and custom programs to set my bread machine to bake the perfect loaf. The Zojirushi Bread Machine has a “Homemade” setting which allows you to alter the settings to suit your taste. I am happy to report that the perfect loaf came out today!
Note: The only adjustments I made were to the baking cycle. I don’t know if there is a way to adjust the machine temperature or not. I leave it in its default temperature.
I am only familiar with programming Zojirushi Breadmachines, not other brands.
Here are the custom settings:
Rise 1—45 min.
Rise 2—50 min.
The custom program can be set according to your Zojirushi’s Bread Machine instruction manual -each model is slightly different.
100% Whole-wheat In My Bread Machine!
- 1 ½ cups hot water
- ½ teaspoon salt
- 3 tablespoon oil
- ¼ cup honey
- 4 ½ cups fresh milled flour
- 1 teaspoon gluten
Make a small well in the middle of the flour and place:
- 1 tablespoon yeast
- Bake on programmed settings.
- Make sure paddles are in place.
- Add water, salt, oil, honey, top with flour, gluten then yeast in the pan of the bread machine.
- Select your cycle and bake!
I have my first loaf going from this recipe, hard white milled on the pastry setting of my Wonder Mill. I followed it exactly except I weighed out 560g wheat berries, ground them and did not measure after that. I’m going with the 38 minute bake time and 251 minutes start to finish but it seems a little short compared to other recipes for my Zogirushi Home Bakery Virtuoso. If it seems under done I’ll finish off in my wall oven. Thanks! I will update with results
tried this morning and it was great!
made my own whole wheat bread in the machine using this recipe!
Kay Nolan Beard
I used Bob’s gluten power and mine didn’t rise all the way and was very dense. I’ve ordered what you use and may try adding an egg?
I would follow your machine’s directions in this case. Bread is a bit of trial and error, as weather, humidity, and more play at the end results. Adding an egg to the recipe won’t harm it but it will not help it rise.
I just tried your recipe and my bread was dense but still good. Could you tell me what you used for gluten? So far I have only found gluten flour and vital wheat gluten flour.
I use vital wheat gluten like this one.
Thank you so much for sharing as I’ve been pondering whether I could get a good loaf of bread out of my Zojirushi if I started grinding my own wheat berries.
I was searching for a recipe to bake bread from sprouted wheat berries. (No luck on that one, yet.)
But I do have a suggestion to make. If you can get your hands no some duck eggs, that could make a huge difference. I haven’t tried your recipe with them, yet, but I have with other recipes.
If I add 2-3 duck eggs to any recipe, the bread rises so high that it hits the top of the bread machine!
So I had to cut the amount of flour in the recipe back TWICE to keep the loaves from rising so high they hit the top window.
I usually bake either all King Arthur bread flour (which was recently on sale on SwansonHealth at the lowest price I’ve ever seen and may still be OR 1/3 wheat, 1/3 All-purpose white flour and 1/3 bread flour (all King Arthur organic).
Brilliant suggestion. The added protein from the eggs helps the gluten in the flour rise. Thank you for sharing.
I ground my own red hard wheat and added an egg. I’ve never had a fresh ground loaf that could pass as sandwhich bread, but this just changed that! Excellent recipe – will absolutely be my go to!
I’m excited to try your recipe but I don’t mill my own flour, if I use store bought does it still need the gluten? Thanks!
If you use white flour (all-purpose) or bread flour, you do not need the gluten added. If you plan on purchasing whole-wheat flour at the store, you will need the added gluten. I hope this helps!
Made this tonight and came out great! I’m so thankful cause I was starting to question my purchase of the Zoj since my first 2 loaves from their recipes came out so-so. I used unsifted King Arthur organic 100% ww flour and 1 packet of yeast (which says it’s about 2.25 tsp) and no problems! Thank you!
I”m so glad you are happy with it now Heidi!!
I see that you have a homemade setting for gluten free bread. Can you share this and a recipe?
Hi Jessie. I do not have a gluten free bread machine recipe. I haven’t found one that yields a good loaf in the machine. I usually bake one by hand because it’s a single step of mix and bake. I use Bob’s Red Mill Bread mix: http://amzn.to/2ktCiPn I hope this helps! 😉
I just stumbled upon this recipe today and decided to give it a go. I also mill my own flour (Blendtec Kitchen Mill) and have a 2lb Zojirushi (Virtuoso) bread machine. Sadly, my loaf turned out half-risen and very dense anyways 🙁
I programmed the machine the way you suggested, put the ingredients in the machine and let ‘er rip. However, when I was adding the ingredients I couldn’t help but wonder what type of wheat (hard/soft/red/white) did you use? I have hard red and hard white but the hard red has already been opened so that’s what I went with. What grind did you use? I went with medium-fine, as I usually do with bread flour. What type of yeast did you use? I had rapid-rise and bread-machine yeast but assumed you probably meant the latter so that’s what I went with. What type of oil did you use? I had medium heat refined coconut oil so that’s what I used, although I doubt the type of oil used would make much of a difference in a bread. What type of salt did you mean? I used plain old iodized table salt although I do have uniodized coarse sea salt, so again I just didn’t know what to do in this situation. You may have already answered some of these questions in the hundreds of comments following your recipe but I don’t have all day to sift through them. Maybe you could revise your recipe to specify some of these components? PLEASE?
Hi, I’ve used both hard white and soft white. I always grind it to the finest grind possible. I use olive oil although what you use doesn’t matter. Rapid rise is fine and the salt doesn’t matter. it’s all part of the chemical process. Enjoy
Many thanks for all your hard work & sharing the details. I set my Zo w/ your exact custom settings. I ground Einkorn wheat in my Wondermill & made the bread. Mine came out a bit dense & gummy (although still edible). I weigh my flour to cut down on error (130g/cup), so I used 585g for this recipe. I wonder if I should adjust the flour amount? But I wouldn’t have a clue which way to adjust it? Thanks for any help, and thanks for your website!!!
I would try to adjust it down to 550g and mill it at finest setting. Start there.
P.S. I did not use fresh milled flour, and subbed about 3 cups unbleached white flour, 1 c. whole wheat flour, and 1/2 cup ground flax meal. Also didn’t have the gluten, but it turned out delicious w/ all the above modifications. Just purchased more whole wheat flour, so going to try it as written. Thanks again!
Thank you so much!!! Have had our Zo for many years, but could never get a good loaf (the crust was always too hard). Tried your recipe, and bingo! Hurrah! Can’t thank you enough! Didn’t have enough whole wheat flour, so subbed some ground flax meal, unbleached white– turned out great. Thanks again for sharing your ‘tricks.’ So grateful! Blessings to you!
Hi there, I have just made a grain mill purchase and am looking for a bread machine like yours. I am anxious to try your recipe. My dilema, though, is that my husband is diabetic. I’m wondering will this recipe work with less honey? If so, how much can I get away with? thank you. Debbie
You only need a little honey or sugar to activate the yeast. you can reduce it to 1 tablespoon for a whole loaf.
If I wanted to try a couple loaves with 1/2 Organic Unbleached White Flour would everything else in the recipe stay the same? What should I change if anything? Thank you. I’m so glad I found this site. I had a Zo like yours before and sold it for $40 because I couldn’t do anything with it that was worth eating. I’m at it again though.
I had great success with this recipe and the custom program you provided for the bread machine (minor modifications). I have the same machine and miller, so this worked out great. I also sifted 1/3 of the flour, added an egg (removing 1/4 cup water), and added 1/4 tsp powdered ginger. Ginger is suppose to “start” the yeast faster, the egg (lecithin) helps to catch the gas bubbles, and of course the sifting removes a bit of the fiber. Grinding it to the finest setting really improved the texture. Thank you for all your work!
Hello will be trying your recipe but I use sprouted flours/ any idea if this will work?
I have a Zo and have ruined four loaves so far 🙁
I am sorry. I have not tried this with sprouted flours.
I’m sorry, I have model BB PAC20
Tried it a couple of days ago. Good texture, a little heavy but moist and delicious. Will try to tweak it by adding a touch more gluten flour. Hopefully that will help “lighten” the loaf a little.
I’m glad you enjoyed it!
Thank you for your recipe. I have the exact bread machine as yours. First three attempt were fails. Didn’t have the gluten so thought maybe that was reason for fails. Tried again with the gluten and was better but still sank in the middle when it started baking. I am trying your suggestion of cutting 2nd rise to 40 minutes. Will let you know how it goes. My question is about the gluten. You call for 1 tsp. the package my gluten came in said 1 Tbsp per 1 cup of flour. If it sinks again, could this be the reason? I LOVE this machine and am determined to make it work!
The bread came out MUCH better this time. Your suggestion of cutting the 2nd rise time to 40 minute made the difference, however it still sank a little on one side. I mentioned, above, about the amount of gluten and am wondering if I should increase that to a tablespoon? Or further lower the
2nd rise time?
Don’t you just love people that get a great recipe,then don’t follow it and then complain that the recipe doesn’t work?
Hi, does your Zoj machine have a gluten free setting? I noticed when looking on Amazon that the PAC20 version does, but I didn’t see a gluten free setting on the panel of the CEC20. Just doing some research before I buy–Thanks!
My CEC20 does not. I programmed my own GF setting (the one in Zo’s website)
Which Zojirushi bread maker do you have? apparently different Zojirushi bread makers have different temperatures they rise at, some user adjustable, some not ( I think )
see this article http://www.healwithfood.org/bread-machine-review/top-breadmaker-custom-programs.php
I just got the Breville custom loaf and the temps are adjustable, but, of course, I have no idea what to set them to. lol.
How to grok the science of 100% whole wheat bread without becoming a master baker? I have a 7 month old and a super intense 3 year old. dont have time
I own a CEC-20. I am sorry I am not familiar with other bread machines. I never adjusted baking temperature.
Can you explain why the the ingredients call for “hot” water when the machine is set to preheat for 18 minutes. I’m concerned that the dough will get too warm. What are your thoughts on this?
Often times the preheat settings are not enough to heat the water through and activate the yeast. I start with warm not “hot” water.
First of all, I’d like to thank you very much for your course. I began making bread in my Zo bread machine with bleached flour and it worked fine. Then I switched to unbleached and it started cranking out bricks. I tried a lot of things but nothing worked until I found your recipe and gave it a shot. I had read that unbleached flour needed a longer rise time but didn’t know how long. Anyways, your course and recipe works like magic. My question is, do you have a course for making white bread? Would the course that you have written for whole wheat work for white as well or are the rise times different?
This isn’t a course. These are just the settings that work best.
Sorry, that’s what I meant. Do you know if the settings work for white bread as well? I know that, according to the manual, the white bread uses a three-part rise (I think the whole wheat does too in fact). Your two-part (ie first and second rise) method works well for whole wheat, I was just wondering if you had experienced the same thing with white bread. I would suspect that my white bread needs a longer rise but I don’t know how long.
Thanks again for all your help. It is really appreciated.
Stu, for white bread making, I recommend you use the manufacturer’s recipe and directions. A really nice loaf comes out.
I’ve tried the manufacturer’s settings with my unbleached flour and it made a brick. I think I’m going to try your settings and see what it does – maybe I’ll need to make adjustments, I don’t know. It seems a good place to start.
thanks for the link to this recipe! I’m definitely putting the bread machine on my Christmas list! 🙂
btw, I normally just buy the 100% whole wheat pastry flour as I don’t grind my own I hope that will work! Should I still use the custom setting?
In the mean time, I’m going to use the link you shared in the comment above and bake them in the oven 🙂
I would add half of the added gluten to this recipe. depending on the machine, the traditional whole wheat cycle might work with store bought wwpf. when you grind your own, it tends to be heavier and thus the need for a custom setting.
Thanks again Laura! Hopefully, it’ll be the same bread maker as yours come Christmas 😉
Just found this recipe and like you have been hunting around for years for a recipe for my Zoj that isn’t delicious out of the machine and a veritable brick when it cools. Thanks a million for this. My family is in love. My husband can believe how soft this bread stays after it has cooled. Softer than any white bread recipe we’ve ever made. My mom came to visit and I had to make her a loaf that she could take home to my dad.
I am thrilled that your family enjoyed the recipe!
Okay…I read all the comments, but I’m still not sure. I have already ground organic whole wheat flour, so is there a way to adjust the measurement so I don’t have to sift it to mimic the fresh-ground flour ?
I use freshly ground flour in this recipe.
Yay! I was so glad to find your blog. I had all but given up hope for fabulous fresh bread from my Zojirushi!
After several tests, I have made a few alterations to your (yummy) recipe and custom settings. I thought I’d share here for others who may also live at higher elevations (we’re at 3,500 ft.).
Add in order listed:
1 5/8 cups hot water
1 teaspoon salt
¼ cup honey
¼ cup oil
4 ½ cups fresh-milled flour (hard white wheat)
¼ cup ground golden flax
1 teaspoon vital wheat gluten
Make a small well in dry ingredients and add:
1 Tablespoon instant yeast (saf-instant)
Custom homemade settings:
Preheat: 18 min
Knead: 20 min
Rise #1: 45 min
Rise #2: 20 min*
Rise #3: OFF
Bake: 1hr, 10min
* The elevation where we live is 3,500. I reduced the second rise time because my bread would rise, then fall.
thank you so much for sharing your higher elevation settings! I live below sea level (new orleans) so my settings work for flat lands! LOL. Thank you!!
Laura, I am so thankful that I found this recipe. I love the consistency of the bread (not a brick). However, the top of my loaf collapses inward every time. I’m at approx 1150 ft in elevation and I’m using the BB-PAC-20. Should I change my 2nd rise time or fluctuate the gluten to try and resolve this? Thanks so much.
Chris, this this article. I am going to assume your loaf comes out like the one on the right ;). If so, cut down your second rise to 40min and let me know the results. A sunken center just means that the rise has gone too far (typically). Let’s start there. Let me know the results. BTW. Never open your bread machine to do the finger test. Opening the lid brings down the inside temperature by 25-30 degrees. Altitude will always affect a loaf, so you just have to give a few test runs. At least it’s edible while you test! Laura
Yes Laura, that’s exactly what happens with mine. I’ll reduce my 2nd rise and report back next baking cycle.
Thank you for this recipe! I am so impressed with the texture of this bread – exactly what I was looking for. I find the taste to be quite salty though. I did not grind my own wheat as I don’t have a wheat grinder. Could the salty taste be from the amount of salt, my store bought flour, the amount of yeast, or something else entirely? Just looking for a little guidance before I tweak my recipe. Seriously a great recipe though – thank you for the cycle suggestion times.
big typo Alex. the 1/ was missing from 1/2 teaspoon. My bad! you are correct. with 2 teaspoons it might the a bit salty! I apologize.
This recipe sounds awesome! I have a Breadman Plus bread machine in which I can not adjust my settings. Do you have any idea what setting I would use to get close to this recipe using my bread machine?
This will not work on a bread machine if the settings can’t be adjusted (that I know of). Sorry!
Hey there ! I wonder if you dont mind I ask you a question. I dont know where else do go. I recently purchased organic stone ground 100% whole wheat flour. I just finished my whole wheat (red fife flour) and wanted to try a different type of whole grain. Usually I do 3 cups flour and 1 1/4 cup liquids for any type of whole-grain flours. No-fail and no gluten needed. BUT this flour is weird LOL. As its mixing, it looks fine, all in one ball. As it rests. . lets say 10 minutes into resting, you see you shape of ball disappearing into a big blob. Its soooooo sticky to touch. Yesterday, I reduced liquids to 1 cup (most of the time, I use 1 cup liquid for 3 cup white flours) but still was super sticky and barely had a rise. What do you suggest or think from your experience? I definitely do plan on trying your recipe this week. I just feel so defeated right now 🙁
I am so sorry I can’t help you since I don’t’ know the entire recipe. With different flours your 3 cups to 1 1/4 cup of liquid will not be a standard measurement. My suggestion is to find a specific recipe that will work for each of your flour mixes.
Hi! Thanks so much for the post. I have tried tons of recipes for my Zoj with fresh ground wheat and got nothing but bricks. While this recipe turned out better I did not get a good risen loaf. What crust setting do you have it on? I will try again, might mess with the bake time a little or the second rise. Thank you so much for your time.
I don’t know if you are at high altitude or not, so I would suggest you add 8-12 min on second rise. start there. 🙂
Do I have to use the gluten in the recipe?
Jennifer, for the bread machine yes. 100% ground wheat isn’t strong enough to rise on its own without it in a bread machine.
Thank you for recipe. Trying to do the same with my Breville. Please, what the temperature on each settings? Thx
I am sorry I can’t help you with the temperature settings. The machine doesn’t give me that. The internal bread temperature is around 200degrees F.
Yes, I followed the directions for the settings. Maybe the Zoj baking cycle is broken? We live in Maryland so its not the altitude. You mentioned previously (i think) that you use the finest setting on the milling machine. I use the bread setting.
I use the finest setting. I find that for breads and baked goods to perform well I like it best at pastry flour consistency.
I’m having a bit of a challange. I used 1/2 fresh milled hard red wheat and 1/2 hard white. Followed your instructions and the middle of the loaf caved in. What could be the problem? I have a Zojurushi.
Did you change the settings as described? I’m not sure. this recipe works for me and a few thousands people all the time!
By the way, according to my Breadman manual, I should have used the 2 lb and of course whole wheat settings, but my bread is always way too hard when I do. Thanks again.
I’ve been grinding my wheat and trying to get an acceptable 100% whole wheat loaf in my bread machine. I’ve experimented with different versions of the same thing with various results – had lots of trouble with the bread falling after rising beautifully. I tried your recipe without the gluten because I didn’t have any, and it fell about half as much as it normally does. I can’t control the timing on my Breadman, so tonight I followed recipe exactly using 1.5 lbs and White Light setting and it came out absolutely perfect for the first time! I hope it wasn’t a fluke because I’m very excited. Just wanted to say thank you for posting your recipe.
so glad this worked for you! I know the Breadman doesn’t have settings that can be adjusted, but all in all… I’m so glad you were able to play with the pre-programmed ones and make it work!
I’ve just recently started baking my own bread and was wondering what is the best way to store it?
Plan on homemade bread having a counter life of 2 days. Otherwise, in the fridge 4-5 in the freezer 3 months. If you are going to freeze, slice it first. 🙂
I wanted to read your article and comments, but the font is so light it is difficult to read. I recommend changing to a black for us older folks.
thank you for your feedback.
Two questions, does this make a 2 lb loaf amd also do you know if anyone has used the KAF white whole wheat successfully?
Love your site!!
you can absolutely use KAF white whole wheat for this recipe. The recipe is designed to make 100% whole wheat bread in a bread machine, something that is nearly impossible most of the time.
Let me know how it turns out!
One more question: I have’t decided whether to make the investment to grind my own wheat yet. You mentioned that you use hard red wheat — Where do you get the wheat to grind? Thanks.
The Instructions for this recipe seems to be cut off. I only see part of step 1 and nothing more:
“Place in order in the pan to the bread machine, making sure the paddles are in place:”
There must be more to this recipe than that, isn’t there?
Cynthia -so sorry! I updated the recipe with the printer format and the plugin cut it off! I edited the recipe tonight. I use hard red wheat because that is what I was able to get but you can also get winter white. If your family is used to store bought whole wheat get winter white. you can find it online on amazon, at whole foods in the bulk section (plus you get a discount) or check out Azure Standard and see if you are in their route.
There are two Zojirushi bread machines the bb-pac20 and the bb-cec20. I can’t decide which is better. Any thoughts?
Diana, I don’t know that there is that much difference to warrant the higher price. I have the white one (cec20) and it does all that i need and more. It’s totally up to you. 🙂
Are you not concerned with the Teflon pans and the gas it gives off when baking your bread in this machine??
Yes, it is a concern… but i have to pick my battles. when I make the bread in the oven, i often line my pans with parchment paper. this allows me to not have to grease them and the food comes out wonderfully.
I recently purchased a Nutrimill and bought grain. Since I own a Zojirushi, I have made this recipe 5 times and it is perfect! I did reduce the yeast after the first time, because my bread fell a little, though the taste was great!
This is absolutely awesome!
Thank you Renee! I have reduced the amount of yeast myself.. but for most first comers it’s fool proof -almost. 🙂
Thanks for the recipe – I’ve used an old bread machine before and always had bricks for whole wheat bread. I just purchased a Zojirushi machine and this was my first loaf in it – it turned out much better than any bread machine whole wheat I’ve made. However, the bottom inch to inch and a half of the bread still came out pretty dense – any ideas on how to prevent that? Longer second rise, or?
I don’t have a grain mill and probably won’t be getting one anytime soon, so I’m trying to adapt this recipe to store bought flour, in this case I used king arthur white whole wheat. I sifted it into measuring cups to try and mimic the lightness of fresh milled flour (at least i would guess it’s “fluffier”), and ended up with 17.10 oz of flour for 4 1/2 cups volume. Would you, by chance, have a scale you could measure your flour with, as a starting point? Thanks!
Hi Steve! If you are using store bought whole wheat bread just use the whole wheat standard settings for the Zo. When you grind it at home it’s denser. check out this link http://www.zojirushi.com/recipes/whole-wheat-bread. let me know if it’s useful… I won’t be baking until late next week -between Thanksgiving and company over… whew! Let me know if that link helps you… otherwise I will try to get a hold of a scale and weigh it. I’m not sure that the issue is in the measurements as much as the settings. That link gives you both. Thank you!
Never mind the above, it’s 19.20 oz (ounce) of coarse whole-wheat flour
Hi Laura! Great post… I too grind my own wheat and have a Zo! One question… Is there a reason why you add the salt and gluten after the flour? I have always put them underneath with the water, oil, and honey. Just curious… Making my first loaf with your recipe now… 🙂 I’ll let you know how it turns out.
When I read the Zo instructions that’s how it told me to do it. I can’t tell you the scientific reason but I am sure there is one! The only thing that comes to mind is… what if you left the yeast and water mixture sit there overnight (since you can program your machine to start later) and then the bread didn’t rise? How did your loaf come out?
DELICIOUS flavor! My family loves the recipe! One tip for you… My first loaf ‘fell’ a bit on top (like yours in the picture above), but on my second try, I reduced the second rise time to 43 minutes, and it had a nice, rounded top! (Yeast should always go on top… And shouldn’t be mixed with salt directly, so if you do add the salt after the flour, I would sprinkle it around the edges so it isn’t touching the yeast! I put the salt and gluten with the water, below the flour, and the yeast in top…)
Hi Kori! thanks for mentioning the salt thing! I am editing this post as we speak because the thing is that I always put the salt in the water to make sure it doesn’t touch the yeast! crazy. Thanks for the tip on reducing the time on the 2nd rise. will try to day and then adjust recipe if needed. Thank you!
Okay I have owned a Zo breadmaker for 6 months and make 2-4 loaves a week. I have owned 3 or 4 other machines and this is by far the best one. It makes better bread, it is the right size, shape, height. It saves us in just the fact that our bread is a more “normal” size of bread. I just bought a Nutrimill and some wheat this week. I googled to find a recipe for bread that using fresh ground wheat. I was so excited to find your site and this recipe. You use the same machines as I do and can’t wait to try the recipe. I have not been using gluten instead I have been adding some bread flour to my loaves previously, but since I am switching to fresh ground I might need to start using it. What do you use? Brand, type, where do you buy it? Any help would be appreciated.
I buy my yeast at sams. You’ll see the type on a comment above. As far as gluten goes I use either Bob’s red mill (mainly because I can get a big bag) and store it in the freezer. I also purchase my gluten in bulk at whole foods in the bulk section if I need it and I happen to go there. It’s 50mintues away! Walmart and some other groceries have Bob’s red mill brand 🙂 Let me know how it comes out! 🙂
OK – I know this blog post is old, but it is new to me! I just found it today and I have a couple of questions about the bread….I am thinking about getting a Zoj and wondered if it was really needed – I have a Sunbeam electric bread maker…and never get good bread from it. Do you think it is the recipe that does it or the combination of the recipe with the custom settings? I had heard rave reviews on the Zoj and how the bread was perfect every time. I grind my own wheat – and am a coordinator for a grain coop in my area – but can’t make yeast bread 🙂 Also, what type of wheat are you using hard red or white or soft white?
Hi Hope! First, let me start by saying that the Zo people have not paid me to write the post or to tell you what I am about to write. So it is, my humble opinion. The Zo is THE BEST bread machine I’ve ever owned (I’ve had 3 previous ones that I gave away -should have bought this one first). If you grind your own wheat, you need a machine with TWO paddles, hands down. Other bread machines that have a single paddle can’t handle the stress of kneading the dough enough to stretch out the gluten and give the dough elasticity. That said, I love the custom settings. I have a custom setting for whole wheat with fresh ground flour (it’s different that the standard whole wheat setting) and another programmed for gluten free bread. Yeast bread with fresh wheat is not that difficult when you make it by hand and bake on the oven. check out the link I posted to heavenlyhomemakers to Laura’s honey whole wheat bread she makes in her oven. that recipe comes out great every time.
Being a full time working mom of 3 kids, I opt for my bread machine. yes, i use a little bit (ok twice as much) more yeast but you can’t beat the convenience. I’ve been using hard white because that’s what I ordered most in our last shipment (still have 200lbs to go through lol) but this recipe will work for any wheat you grind. 🙂
Thank you ! I have one further question – I have seen comments about the new zo and how the pan has handles and the top heats and does not shut off when it is opened. Also, a lot of references to uneven loaves with light tops…what do you think about the new vs old…are those features really necessary? I don’t want to spend the extra $$ for something that will not be that big of a difference…but I don’t want to be only a little more $$ away from having what I need 🙂
hi there! i don’t have a bread maker, nor the budget to purchase one, so is this the same recipe you used when you baked it in your oven? thanks!
Hi Keri! I love Laura’s from Heavenly Homemaker’s recipe http://heavenlyhomemakers.com/how-to-make-whole-wheat-bread-tutorial . Until you come up with your own, she has some great resources in her site. She doesn’t use a bread machine either. I’ve used her recipe many times before although I don’t use the butter she has. I love, however, her step by step pics and her kneading video. Her sourdough recipe comes out great too.
I have ha the dame problem. I even tried kneading it in my mixer first and it really looked like it was going to work this time lol. Nope, no such luck. It rose, then when it started to bake it just collapsed on me. Did you have the same experience in your other bread machine? What is the model # on your Zojirushi? Thank you so much for sharing your knowledge.
Oh Man!! I tell you that I make two loafs a week with this exact setting! I’ve also had dozens email me that it works for them. My Zo is the BB-CEC20. what exactly happens when you do it in your Zo? it sinks? can you try to add more time on the second rise? Also, where do you live? is altitude a problem for you?
I have the nutrimill and like you have been trying to get the perfect whole wheat recipe. My bread maker does not let me set my own settings so I just ordered the breadmaker that you have on line. I have one question, what is the exact type of yeast you use, I have fleishmans quick rise and bread machine yeast but not surfe if they will be good enough. Can you tell me brand name and exact wording on package, if there is a wrong one to buy I buy it.
Thanks so much fr doing all the head work to figure this out, can’t wait to use it. Would appreciate any other Whole Wheat recipes you have perfected.
I know the feeling you have of trying out every recipe and yeast! I use Fleishman’s Instant dry yeast. I buy the 1lb package at Sam’s club. If you don’t have a sams you can buy it at kingarthurflour.com I used to buy this one http://www.kingarthurflour.com/shop/items/saf-red-instant-yeast-16-oz but since i found it at sam’s it’s not half the price! At Sam’s club it’s this one http://bit.ly/wrH4AY either one will work fine!
Check out the pancake recipe on this blog. it’s called the pacake aficionado post. they are fantastic. I”ll be sharing some recipes soon! go ahead and subscribe!
Thanks so much! I really appreciate your help.
Thank you for this recipe! I just have one question. You are using 4 1/2 cups fresh milled flour…….. what are you using? Red winter and red spring? So excited to try this.
Lisa, I have hard red wheat. I mill it to the finest setting -what some user manuals call it ultra fine for pastry or cakes. I like the powdery texture much better like that for all my baking. I also store it in the freezer. Hope that helps!
I made a loaf last night just had BLTs this is the best recipe for 100% whole wheat bread. Ive tried many recipes and came out with a brick . This is my go to recipe for bread soooo goood. Thank you for all your work.
My pleasure! I’ve had some complaints about the 1TB of yeast for this recipe vs the traditional 2 1/4tsp when made in the oven. But you know what? We can’t have everything! The convenience of the bread machine is worth the extra yeast for me! Glad it turned out great! 🙂
Just made a second loaf came out the same sssssoooooo ggggooood again thanks for all your work the best bread I have had . To everyone follow this recipe you will have the best 100% whole wheat bread ever.
Awesome! I’m glad this continues to prove my hard trial and errors were worth it!
How many pound loaf is that? I have a Panasonic Breadmaker with 1.5; 2; and 2.5 pound loaf settings. I just bought a nutrimill and I would like to try your recipe.
I think it’s about a 2lb loaf. You may want to add extra gluten to your panasonic breadmaker. -just a thought. all bread machines are different, but I have found that the whole wheat loaf setting isn’t enough. custom setting is the way to go.
Awesome, I have that same machine. But I don’t grind my own flour. Do you think the recipe would work with store-bought wheat flour?
You can only “try” and see. most likely. making anything with fresh ground flour is quite difficult. you can ‘sift’ it as you pour it in..
I have had my Zojirushi bread machine for at least ten years, and it has produced beautiful loaves of whole wheat bread. I use the King Arthur Whole Wheat Flour.