If you’re looking for a quality, homemade loaf of whole wheat bread that takes very little effort I’ve got you covered! It tastes great and needs no milk powder, like many other recipes require.

I feel that bread machines are a very overlooked appliance, and really only know about them because my mom had a few different ones that she used occasionally while we were growing up. They definitely felt like a hot commodity in the 90s! Now, you can find them pretty easily at most thrift stores, I got the one pictured here for I think $8? And I’ve already made so many loaves with it! (I do suggest you plug them in at the store you’re at to make sure they turn on.)

Though I love making bread by hand, it can sometimes be cumbersome or inconvenient to make sure to knead at intervals and keep your eye on the dough while it goes through its series of rises. A bread maker takes all the guess work out of it, which is great if you’re busy.

Now, I will say that I had a 1.5-lb loaf that was my go-to when I had a vertically-oriented-pan bread maker, but once I got my hands on a horizontal one I knew it was time for a 2-lb. Of course, it wasn’t as simple as just scaling the recipe, because the loaves turned out good but a little on the drier side. So, then I added more water and ended up with what I like to call “bootleg pan de Cristal“. In true goldilocks fashion, I finally got what I wanted: a crumb that’s not TOO tight, with some moisture without going overboard, and bread that’s great for sandwiches and toasting.

Substitutions + tips:

• Warm water – while the bread maker does have a low warming setting for proofing, I like to get a jumpstart on it with water that’s about 80-90F.
• Cane Sugar – I’ve also used the same volume measurement of maple syrup and agave nectar for this and they both work great.
• Olive oil – other, more neutral oils will also work here.
• Whole wheat flour – obviously this is a whole wheat loaf so there is whole wheat flour in it, I prefer this to whole wheat pastry flour as it’s more coarse.
• Bread flour – if you do not have this higher-protein flour on hand, all-purpose flour will also work but I would add 1 tablespoon of vital wheat gluten to help with the texture and crumb of the loaf.
• Instant yeast – this is preferred for bread makers as you do not have to bloom the yeast beforehand, like you do with active dry yeast.
• Seeds – though I didn’t add any in the loaf shown in the photos, typically I add raw sunflower or pumpkin seeds to this loaf for added texture. They also tend to break up slightly in the kneading process so the size changes a bit. You could also add rolled oats for a similar effect.
• Storage – because it’s so dry in Las Vegas, once the loaf is cooled fully I put it in a large zip-top bag and store it in the fridge, eating it within 1 to 2 weeks (but have definitely held onto some for longer). If you store it on the counter, it will last up to 4 or 5 days.

If you love recipes like this, check out the ones below:

• Crusty Apple Cranberry Dutch Oven Bread
• Spiced Pear Bread
• Carrot Top Herb Cornbread