Shredded-Wheat Bread

Here’s a bread machine recipe that’ll have your kitchen smelling like a bakery with roughly five minutes of actual work.

A crumbled shredded wheat biscuit adds nutty texture and extra fiber to a whole wheat dough sweetened with honey, brown sugar, and a spoonful of applesauce. The applesauce does double duty here: it adds moisture and a subtle fruitiness while keeping the crumb soft without any added fat.

Dump everything in the machine, press start, and walk away. An hour later you’ve got a warm, hearty loaf with a slightly sweet, wheaty flavor that’s leagues beyond store-bought.

Baking Tips

• Crumble the shredded wheat well. Break it up into small pieces so it incorporates evenly into the dough. Big chunks won’t hydrate properly.
• Check the dough after 10 minutes. Peek in during the kneading cycle. If it looks too dry, add water a teaspoon at a time. Too sticky, sprinkle in a little more flour.
• Use room temperature water. Cold water slows yeast activation. Lukewarm (around 110F) gets things moving.