Marti's Whole Wheat Bread

Whole wheat bread has a reputation for turning out dense and heavy, like a doorstop. This loaf dodges that fate with a half cup of gluten flour, which gives the dough the stretch and lift that 100% whole wheat flour can’t manage on its own.

A cup of plain yogurt is the second secret. Its acidity tenderizes the crumb and lends a faint tang, while honey sweetens the loaf and helps it brown to a deep, golden crust.

The beauty is the method: everything goes into the bread machine, you press start, and the machine handles the mixing, kneading, rising, and baking. No floury hands required.

One thing worth watching: use warm, not hot, water. Too hot and you’ll kill the yeast before it can work; lukewarm wakes it up gently.

Kitchen Tips

• This makes a big batch, so divide it to fit your bread machine’s capacity (most top out around 4 cups of flour).
• Don’t skip the gluten flour; it keeps a whole wheat loaf from baking up dense and crumbly.
• Use warm water around 110°F (43°C); hotter water kills the yeast.
• Let the loaf cool fully before slicing so the crumb sets and doesn’t gum up.

Variations

• Stir in a handful of sunflower seeds, oats, or cracked wheat for extra texture.
• Swap the honey for molasses or maple syrup for a darker, deeper flavor.
• Add a couple tablespoons of ground flaxseed for a nuttier, fiber-rich loaf.