This may not be a surprise to you, but I grind my own wheat into flour. I’ve been doing it for about 6 months and I just love the way my breads, muffins, scones, pancakes, waffles…anything that requires flour tastes! The only drawback to freshly ground wheat is that for 6 months I’ve been getting bricks for bread when I’ve tried making it in my bread machine.
What makes a “great” loaf of bread? It depends… but definitely not one that is so dense it has a brick like texture. Height is important too. It’s hard to compete with fluffy store bought bread; so fluff is another important thing to consider when having kids. One of the main reasons for making my own bread is that I get to control the ingredients… so in order to achieve a store-bought texture, height, and fluffiness without added chemicals… it can be very difficult. Then they say that baking is a science… they are not kidding!
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I used to have a $50 machine that worked fine but all I could do (at most) was 50% whole wheat loafs; otherwise, I would have bricks for bread. When I purchased my Nutrimill grain mill, I was determined to make 100% whole wheat bread only using the fresh flour. The ONLY way to achieve that was by baking the loafs in the oven. The process does take a bit longer and requires a bit more work; but eventually, we’ve achieved great loafs of bread. The only problem: the oven heats up my kitchen!
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In July, I purchased the Zojirushi Bread Machine (I had been eyeing it for months!). I was determined to achieve a 100% whole wheat loaf with freshly ground flour in spite of the mixed reviews and many discouraging posts about this online. Sadly, the bricks continued to come out of the bread machine. How could a $250 bread machine with two paddles that everyone LOVES not be able to do this? Very frustrating to say the least.
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For months, I’ve searched the internet for recipes and custom programs to set my bread machine to bake the perfect loaf. The Zojirushi Bread Machine has a “Homemade” setting which allows you to alter the settings to suit your taste. I am happy to report that the perfect loaf came out today!
Custom Settings:
Preheat—18 min.
Knead—20 min.
Rise 1—45 min.
Rise 2—50 min.
Rise 3—off
Bake—38 min.
Keep warm—off
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- 1 ½ cups hot water
- 2 tsp. salt
- 3TB oil
- ¼ cup honey
- 4 ½ cups fresh milled flour
- 1 tsp. gluten
- 1 Tbs. Yeast
- Bake on programmed settings.
- Make sure paddles are in place.
- Add water, salt, oil, honey, top with flour, gluten then yeast in the pan of the bread machine.
- Select your cycle and bake!
39 comments
Awesome, I have that same machine. But I don’t grind my own flour. Do you think the recipe would work with store-bought wheat flour?
You can only “try” and see. most likely. making anything with fresh ground flour is quite difficult. you can ‘sift’ it as you pour it in..
How many pound loaf is that? I have a Panasonic Breadmaker with 1.5; 2; and 2.5 pound loaf settings. I just bought a nutrimill and I would like to try your recipe.
[...] but nearly all the food I make is unprocessed. He asked me to talk about making the change to grinding my own wheat and contribute a good recipe with [...]
I think it’s about a 2lb loaf. You may want to add extra gluten to your panasonic breadmaker. -just a thought. all bread machines are different, but I have found that the whole wheat loaf setting isn’t enough. custom setting is the way to go.
[...] I make scones, honey whole-wheat bread, waffles, pancakes, pizza dough, pita bread, focaccia, and 100% whole wheat bread in my bread machine (during hot summer months).Another benefit? Pizza night is the best entertainment for our friends [...]
I made a loaf last night just had BLTs this is the best recipe for 100% whole wheat bread. Ive tried many recipes and came out with a brick . This is my go to recipe for bread soooo goood. Thank you for all your work.
James,
My pleasure! I’ve had some complaints about the 1TB of yeast for this recipe vs the traditional 2 1/4tsp when made in the oven. But you know what? We can’t have everything! The convenience of the bread machine is worth the extra yeast for me! Glad it turned out great!
Just made a second loaf came out the same sssssoooooo ggggooood again thanks for all your work the best bread I have had . To everyone follow this recipe you will have the best 100% whole wheat bread ever.
Awesome! I’m glad this continues to prove my hard trial and errors were worth it!
Thank you for this recipe! I just have one question. You are using 4 1/2 cups fresh milled flour…….. what are you using? Red winter and red spring? So excited to try this.
Lisa, I have hard red wheat. I mill it to the finest setting -what some user manuals call it ultra fine for pastry or cakes. I like the powdery texture much better like that for all my baking. I also store it in the freezer. Hope that helps!
I have the nutrimill and like you have been trying to get the perfect whole wheat recipe. My bread maker does not let me set my own settings so I just ordered the breadmaker that you have on line. I have one question, what is the exact type of yeast you use, I have fleishmans quick rise and bread machine yeast but not surfe if they will be good enough. Can you tell me brand name and exact wording on package, if there is a wrong one to buy I buy it.
Thanks so much fr doing all the head work to figure this out, can’t wait to use it. Would appreciate any other Whole Wheat recipes you have perfected.
Colleen,
I know the feeling you have of trying out every recipe and yeast! I use Fleishman’s Instant dry yeast. I buy the 1lb package at Sam’s club. If you don’t have a sams you can buy it at kingarthurflour.com I used to buy this one http://www.kingarthurflour.com/shop/items/saf-red-instant-yeast-16-oz but since i found it at sam’s it’s not half the price! At Sam’s club it’s this one http://bit.ly/wrH4AY either one will work fine!
Check out the pancake recipe on this blog. it’s called the pacake aficionado post. they are fantastic. I”ll be sharing some recipes soon! go ahead and subscribe!
Thanks so much! I really appreciate your help.
I have ha the dame problem. I even tried kneading it in my mixer first and it really looked like it was going to work this time lol. Nope, no such luck. It rose, then when it started to bake it just collapsed on me. Did you have the same experience in your other bread machine? What is the model # on your Zojirushi? Thank you so much for sharing your knowledge.
Oh Man!! I tell you that I make two loafs a week with this exact setting! I’ve also had dozens email me that it works for them. My Zo is the BB-CEC20. what exactly happens when you do it in your Zo? it sinks? can you try to add more time on the second rise? Also, where do you live? is altitude a problem for you?
hi there! i don’t have a bread maker, nor the budget to purchase one, so is this the same recipe you used when you baked it in your oven? thanks!
Hi Keri! I love Laura’s from Heavenly Homemaker’s recipe http://heavenlyhomemakers.com/how-to-make-whole-wheat-bread-tutorial . Until you come up with your own, she has some great resources in her site. She doesn’t use a bread machine either. I’ve used her recipe many times before although I don’t use the butter she has. I love, however, her step by step pics and her kneading video. Her sourdough recipe comes out great too.
OK – I know this blog post is old, but it is new to me! I just found it today and I have a couple of questions about the bread….I am thinking about getting a Zoj and wondered if it was really needed – I have a Sunbeam electric bread maker…and never get good bread from it. Do you think it is the recipe that does it or the combination of the recipe with the custom settings? I had heard rave reviews on the Zoj and how the bread was perfect every time. I grind my own wheat – and am a coordinator for a grain coop in my area – but can’t make yeast bread
Also, what type of wheat are you using hard red or white or soft white?
Hi Hope! First, let me start by saying that the Zo people have not paid me to write the post or to tell you what I am about to write. So it is, my humble opinion. The Zo is THE BEST bread machine I’ve ever owned (I’ve had 3 previous ones that I gave away -should have bought this one first). If you grind your own wheat, you need a machine with TWO paddles, hands down. Other bread machines that have a single paddle can’t handle the stress of kneading the dough enough to stretch out the gluten and give the dough elasticity. That said, I love the custom settings. I have a custom setting for whole wheat with fresh ground flour (it’s different that the standard whole wheat setting) and another programmed for gluten free bread. Yeast bread with fresh wheat is not that difficult when you make it by hand and bake on the oven. check out the link I posted to heavenlyhomemakers to Laura’s honey whole wheat bread she makes in her oven. that recipe comes out great every time.
Being a full time working mom of 3 kids, I opt for my bread machine. yes, i use a little bit (ok twice as much) more yeast but you can’t beat the convenience. I’ve been using hard white because that’s what I ordered most in our last shipment (still have 200lbs to go through lol) but this recipe will work for any wheat you grind.
Okay I have owned a Zo breadmaker for 6 months and make 2-4 loaves a week. I have owned 3 or 4 other machines and this is by far the best one. It makes better bread, it is the right size, shape, height. It saves us in just the fact that our bread is a more “normal” size of bread. I just bought a Nutrimill and some wheat this week. I googled to find a recipe for bread that using fresh ground wheat. I was so excited to find your site and this recipe. You use the same machines as I do and can’t wait to try the recipe. I have not been using gluten instead I have been adding some bread flour to my loaves previously, but since I am switching to fresh ground I might need to start using it. What do you use? Brand, type, where do you buy it? Any help would be appreciated.
Thank you ! I have one further question – I have seen comments about the new zo and how the pan has handles and the top heats and does not shut off when it is opened. Also, a lot of references to uneven loaves with light tops…what do you think about the new vs old…are those features really necessary? I don’t want to spend the extra $$ for something that will not be that big of a difference…but I don’t want to be only a little more $$ away from having what I need
Hi Kathy!
Let me know how it comes out! 
I buy my yeast at sams. You’ll see the type on a comment above. As far as gluten goes I use either Bob’s red mill (mainly because I can get a big bag) and store it in the freezer. I also purchase my gluten in bulk at whole foods in the bulk section if I need it and I happen to go there. It’s 50mintues away! Walmart and some other groceries have Bob’s red mill brand
Hi Laura! Great post… I too grind my own wheat and have a Zo! One question… Is there a reason why you add the salt and gluten after the flour? I have always put them underneath with the water, oil, and honey. Just curious… Making my first loaf with your recipe now…
I’ll let you know how it turns out.
When I read the Zo instructions that’s how it told me to do it. I can’t tell you the scientific reason but I am sure there is one! The only thing that comes to mind is… what if you left the yeast and water mixture sit there overnight (since you can program your machine to start later) and then the bread didn’t rise? How did your loaf come out?
DELICIOUS flavor! My family loves the recipe! One tip for you… My first loaf ‘fell’ a bit on top (like yours in the picture above), but on my second try, I reduced the second rise time to 43 minutes, and it had a nice, rounded top! (Yeast should always go on top… And shouldn’t be mixed with salt directly, so if you do add the salt after the flour, I would sprinkle it around the edges so it isn’t touching the yeast! I put the salt and gluten with the water, below the flour, and the yeast in top…)
Hi Kori! thanks for mentioning the salt thing! I am editing this post as we speak because the thing is that I always put the salt in the water to make sure it doesn’t touch the yeast! crazy. Thanks for the tip on reducing the time on the 2nd rise. will try to day and then adjust recipe if needed. Thank you!
Thanks for the recipe – I’ve used an old bread machine before and always had bricks for whole wheat bread. I just purchased a Zojirushi machine and this was my first loaf in it – it turned out much better than any bread machine whole wheat I’ve made. However, the bottom inch to inch and a half of the bread still came out pretty dense – any ideas on how to prevent that? Longer second rise, or?
I don’t have a grain mill and probably won’t be getting one anytime soon, so I’m trying to adapt this recipe to store bought flour, in this case I used king arthur white whole wheat. I sifted it into measuring cups to try and mimic the lightness of fresh milled flour (at least i would guess it’s “fluffier”), and ended up with 17.10 oz of flour for 4 1/2 cups volume. Would you, by chance, have a scale you could measure your flour with, as a starting point? Thanks!
Hi Steve! If you are using store bought whole wheat bread just use the whole wheat standard settings for the Zo. When you grind it at home it’s denser. check out this link http://www.zojirushi.com/recipes/whole-wheat-bread. let me know if it’s useful… I won’t be baking until late next week -between Thanksgiving and company over… whew! Let me know if that link helps you… otherwise I will try to get a hold of a scale and weigh it. I’m not sure that the issue is in the measurements as much as the settings. That link gives you both. Thank you!
I recently purchased a Nutrimill and bought grain. Since I own a Zojirushi, I have made this recipe 5 times and it is perfect! I did reduce the yeast after the first time, because my bread fell a little, though the taste was great!
This is absolutely awesome!
Thank you Renee! I have reduced the amount of yeast myself.. but for most first comers it’s fool proof -almost.
Are you not concerned with the Teflon pans and the gas it gives off when baking your bread in this machine??
Yes, it is a concern… but i have to pick my battles. when I make the bread in the oven, i often line my pans with parchment paper. this allows me to not have to grease them and the food comes out wonderfully.
There are two Zojirushi bread machines the bb-pac20 and the bb-cec20. I can’t decide which is better. Any thoughts?
Diana, I don’t know that there is that much difference to warrant the higher price. I have the white one (cec20) and it does all that i need and more. It’s totally up to you.
The Instructions for this recipe seems to be cut off. I only see part of step 1 and nothing more:
“Place in order in the pan to the bread machine, making sure the paddles are in place:”
There must be more to this recipe than that, isn’t there?
Thanks.
One more question: I have’t decided whether to make the investment to grind my own wheat yet. You mentioned that you use hard red wheat — Where do you get the wheat to grind? Thanks.
Cynthia -so sorry! I updated the recipe with the printer format and the plugin cut it off! I edited the recipe tonight. I use hard red wheat because that is what I was able to get but you can also get winter white. If your family is used to store bought whole wheat get winter white. you can find it online on amazon, at whole foods in the bulk section (plus you get a discount) or check out Azure Standard and see if you are in their route.