Whole Wheat Bread for the Zojirushi

This is a tested-and-true whole wheat loaf for Zojirushi bread machines, but the recipe works in most home bread machines on the basic white bread setting. Six ingredients, honey for natural sweetness, and a third cup of cornmeal for textural interest and a subtle yellow tint to the crumb.

Layer the ingredients in the exact order specified. Bread machines are particular about this. Wet ingredients first (water, honey, salt) so they don’t sit against the yeast and start fermenting before the kneading starts. Flour and cornmeal go on top to keep the yeast dry until the machine begins its cycle.

Tap the pan firmly to level the dry ingredients before sprinkling the yeast in the center. A flat surface gives the yeast a stable bed away from the moisture below. The center placement is important because that’s where the kneading arm pulls from first.

The basic white bread setting is the right choice, not whole wheat. Counterintuitive but true. The basic cycle has a longer first rise that whole wheat dough actually benefits from, especially in this recipe where honey provides enough food for the yeast without slowing it down.

Remove the loaf as soon as the complete light flashes. Leaving it in the machine produces a soggy, steamed bottom crust. Cool completely on a wire rack before slicing, even though it smells incredible. Hot whole wheat bread tears under a knife.

Pro Tips

• Pull out the kneading rod with hot pads while the loaf is still warm. It’s much harder to remove from a cooled loaf.
• Use fresh whole-wheat flour. Stale whole wheat tastes bitter and produces dense loaves.
• A teaspoon of vital wheat gluten added to the flour gives a higher rise and chewier crumb.
• Store sliced loaf in a paper bag at room temp for two days, then refrigerate or freeze.

Variations

• Stir in a quarter cup of toasted sunflower seeds or flax seeds at the beep for added texture.
• Swap honey for maple syrup for a different sweetener profile.
• Add a tablespoon of oats on top of the dough before baking for a rustic finish.