Cracked Wheat-Honey Bread

This bread machine loaf keeps things simple: two flours, a spoonful of honey, and the machine does the rest. The blend of bread flour and whole wheat flour gives you a loaf with more character than plain white but without the dense heaviness of 100% whole wheat.

Honey adds a subtle sweetness that pairs naturally with the earthy whole wheat flavor. It also helps the crust brown and keeps the crumb moist longer than sugar would. Warm milk activates the yeast faster and helps the dough come together smoothly during the initial mix cycle.

Pro Tips

• Add ingredients in the order your bread machine manual recommends. Most machines want liquids first, then dry, with yeast on top.
• Check the dough ball after 5 minutes of kneading. It should be smooth and slightly tacky. Add a tablespoon of flour or water if needed.
• Use the basic or whole wheat cycle, depending on your machine. The whole wheat cycle gives a longer rise that develops more flavor.
• Slice only after the loaf has cooled completely. Cutting warm bread compresses the crumb and makes it gummy.

Variations

• Stir in a handful of sunflower seeds or flaxseeds at the mix-in beep for added crunch and nutrition.
• Replace the honey with maple syrup for a slightly woodsy sweetness.
• Add a tablespoon of rolled oats on top before the bake cycle starts for a rustic crust.