Easy Wheat Bread Machine Dough Recipe

Enjoy baking a tasty loaf of homemade sandwich bread with this easy-to-follow sprouted wheat bread machine dough recipe. In this post you will learn how to make an easy, more nutrient-dense, sugar-free bread option the whole family will love.

Have you been searching for a more nutritious, less sugary, and more satisfying option from store-bought bread? This easy sprouted wheat bread machine dough recipe uses honey for sweetness in place of sugar so it still satisfies even picky eaters. It will also keep your bread from getting too dense, like many whole wheat recipes can do.

Super simple to make whether you’ve been baking for decades or just starting out. This bread dough recipe is very forgiving, which makes it less daunting to try. Using a mixture of super sprouted wheat flour and all purpose flour allows for a light and fluffy bread that is oh so good for sandwiches or with just some butter spread across it. Just throw all the ingredients into your bread maker, and let it do its thing while you spend your time cooking dinner, cleaning house, or playing with your kids.

3 Reasons to love this bread recipe:

1. Satisfaction: It is so satisfying and rewarding to make your own bread from scratch. This easy sprouted wheat bread machine dough lends even more satisfaction in knowing all the ingredients that are in your bread.
2. Healthier: Making bread from scratch allows you to keep out all the chemicals, preservatives, and added sugar that store-bought bread is full of.
3. Versatility: This bread is great for so many things. My family uses it for sandwiches, grilled cheese, French toast, garlic bread, and so much more.

Is sprouted wheat bread really healthy?

Sprouted wheat flour retains many of the nutrients, protein, and fiber that are stripped from white flour. Additionally, it has a lower carb content, so with the combination of a low carb content and high fiber content it is slow to raise blood sugar levels.

Does sprouted wheat have gluten?

While sprouted wheat flour still contains gluten, it has been shown to potentially reduce gluten by up to 47% which can make it more tolerable for the body to digest. (Source)

Easy Sprouted Wheat Bread Machine Dough

Ingredients

• 1 1/2 cups warm water
• 2 Tbsp milk (or milk substitute)
• 2 Tbsp oil (I use avocado or olive oil, but you could use vegetable or canola)
• 2 Tbsp honey
• 1 Tbsp molasses
• 1 tsp sea salt (or Himalayan pink salt)
• 2 1/2 cups sprouted wheat flour (I use Lindley Mills, Inc Super Sprouted Wheat Flour)
• 1/2 cup all-purpose flour
• 2 tsp active dry yeast

Instructions

1. Heat 1 1/2 cups of water (Don’t overthink this, I just use slightly hot tap water and it’s fine. Never had a problem with my dough rising)
2. Put all the ingredients in the order above into the bread machine (DON’T STIR, just dump it in) Milk, oil, honey, molasses, salt, wheat flour, all-purpose flour. Before adding the yeast, make a little well in the flour, then pour the yeast into it. (You don’t want the yeast to touch any of the other ingredients below the flour yet.)
3. Set your bread machine on dough setting, and let it make the dough for you. Now you can relax or get other housework or cooking done while you wait.
4. Once the dough is done (my machine takes 1 1/2 hours), use a spatula to scoop the dough into a loaf pan. (I use this one to make a nice long loaf more sandwich size)
5. Let the dough rise in the pan for about 30 minutes, until it’s nearly doubled in size. Near the end of the time be sure to preheat your oven to 350F.
6. Bake your loaf in the oven for 30 minutes.
7. After you take the loaf out of the oven, set the pan on a hot pad on the counter to cool a little. Before too long, go ahead and take the loaf out to finish cooling on a plate or cutting board, this keeps the bread from continuing to cook while in the hot pan.

*Tips

• If you don’t have time to let it rise, just go ahead and bake it earlier, it won’t hurt it. Again this is a forgiving recipe.
• Store in an airtight container or bag for up to a week for best results. You can also freeze the loaves for 3-5 months. Tip: When you take them out of the freezer, place a dry paper towel inside the bag to absorb the excess moisture to keep your bread from getting soggy on the bottom and hard on top.
• You do NOT want to double the dough recipe in the machine, it will overflow and make a mess.

Wheat Bread Machine Dough Substitutions

So I use molasses in place of traditional brown sugar in order to keep the added sugar count lower, brown sugar has 31% more calories than molasses. I also like that molasses in that it is a source of iron and potassium and has more Vitamin B6 and thiamine. If you don’t like molasses (although, you really can’t taste it once the bread’s been baked) or don’t have any on hand, you can use 2 tablespoons of brown sugar in place of the 1 tablespoon of molasses that I use in the recipe.

You can use any kind of oil, traditionally in many recipes you’ll find canola or vegetable oil is used. I have tried to stop using these oils and have been using strictly avocado or olive oil for my cooking and baking. Again, use what you have on hand, it won’t affect the recipe.

The honey is also optional, but gives the bread a light sweetness to it.

You can use any kind of flour for this recipe, but know that depending on what you use, you may have to adjust the amount of flour you use. If you want to stick with wheat flour only and not use the 1/2 cup of white flour, that’s totally fine, too. I will say that that 1/2 cup helps the bread not be quite so dense.

Making the wheat bread machine dough in the machine

If you are wanting to skip the steps of having to take the dough out, let it raise, and bake it in the oven, you can skip all that and just let it bake in the bread machine on the Wheat Bread setting (3 hours). You will have a hole in part of your bread from the metal paddle, and it will be the shape of the machine bowl, but it will cut down on the more hands on if you’re busy. If it’s summer and you don’t want to have the oven heating up your house, it’s also a good option.

Other Bread Recipes

Nana’s Southern Buttermilk Biscuits (coming soon)

Easy Quick Rolls (coming soon)

The Best Banana Bread Recipe

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EASY WHEAT BREAD MACHINE DOUGH RECIPE

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Cook Time 2 hours hrs

Servings 16 slices

Calories 55 kcal

Ingredients

  

• 1 1/2 cups warm water
• 2 Tbsp milk or milk substitute
• 2 Tbsp oil I use avocado or olive oil, but you could use vegetable or canola
• 2 Tbsp honey
• 1 Tbsp molasses
• 1 tsp sea salt or Himalayan pink salt
• 2 1/2 cups sprouted wheat flour I use Lindley Mills, Inc Super Sprouted Wheat Flour
• 1/2 cup all-purpose flour
• 2 tsp active dry yeast

Instructions

 

• INSTRUCTIONS
• Heat 1 1/2 cups of water (Don’t overthink this, I just use slightly hot tap water and it’s fine. Never had a problem with my dough rising)
• Put all the ingredients in the order above into the bread machine (DON’T STIR, just dump it in) Milk, oil, honey, molasses, salt, wheat flour, all-purpose flour. Before adding the yeast, make a little well in the flour, then pour the yeast into it. (You don’t want the yeast to touch any of the other ingredients below the flour yet.)
• Set your bread machine on dough setting, and let it make the dough for you. Now you can relax or get other housework or cooking done while you wait.
• Once the dough is done (my machine takes 1 1/2 hours), use a spatula to scoop the dough into a loaf pan. (I use this one to make a nice long loaf more sandwich size)
• Let the dough rise in the pan for about 30 minutes, until it’s nearly doubled in size. Near the end of the time be sure to preheat your oven to 350F.
• Bake your loaf in the oven for 30 minutes.
• After you take the loaf out of the oven, set the pan on a hot pad on the counter to cool a little. Before too long, go ahead and take the loaf out to finish cooling on a plate or cutting board, this keeps the bread from continuing to cook while in the hot pan.

Notes

TIPS
If you don’t have time to let it rise, just go ahead and bake it earlier, it won’t hurt it. Again this is a forgiving recipe.
Store in an airtight container or bag for up to a week for best results. You can also freeze the loaves for 3-5 months. Tip: When you take them out of the freezer, place a dry paper towel inside the bag to absorb the excess moisture to keep your bread from getting soggy on the bottom and hard on top.
You do NOT want to double the dough recipe in the machine, it will overflow and make a mess.

Keyword sprouted wheat bread, wheat bread

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