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Fat-Free Whole Wheat Bread for Bread Machines

September 18, 2015 By Susan Voisin 122 Comments
Disclosure: This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Privacy Policy.

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This Fat-Free, Quick, and Vegan Bread Machine Whole Wheat Bread has a Secret Ingredient

I was in graduate school the first time I made bread. Years before I became vegetarian, I was trying on vegetarianism as a weight-loss diet and cooking vegetarian dishes out of a popular cookbook of that era. For some reason, the book’s authors recommended cooking whole wheat bread in 2-quart cans, the kind juice comes in, and I followed that advice. (With what we know today about BPA, I shudder to think what leached into that bread.)

In those early days of my bread making, there was no white whole wheat flour, no vital wheat gluten, no bread machine, just me and my muscles and the most basic whole wheat flour, and the tube-shaped loaves I created were better suited for weight lifting that eating. My bread made even avowed bread-lovers like my parents run the other way when they’d see me stagger up their driveway with a basketful of heavy, brown cylinders.

But that was a long, LONG time ago, and I’ve learned a few things since then.

First of all, I let my new bread machine do all the kneading, shaping, and even baking (in a rectangular pan, thank you very much). And I’ve learned that white whole wheat flour makes a much lighter loaf than traditional whole wheat flour and that vital wheat gluten helps trap more air bubbles so the bread rises higher. Finally, thanks to a tip by Philippa Sonnichsen, a reader of this blog, I found that one small substitution makes an even better loaf of whole wheat bread. And that secret ingredient is…

This Fat-Free, Quick, and Vegan Bread Machine Whole Wheat Bread has a Secret Ingredient

…bean broth. Or aquafaba, as people have started to call it. It’s simply the liquid in a can of beans or the broth that’s created when dried beans, usually chickpeas, are cooked. As it turns out, the liquid that most of us have been pouring down the sink can be whipped into meringues and used to replace eggs in lots of recipes. If you want to see some amazing uses of aquafaba, check out the Facebook group where I first learned about it.

We’ve been told for years to rinse the liquid off our canned beans (because it tastes bad, because it contains too much salt, because…), and though I do use the liquid from a can of chickpeas in my Hummus in the Blender, I was really reluctant to go much farther with aquafaba. The meringues and other desserts made with it depend on sugar to hold their shape once they’re whipped, so I couldn’t see any healthy uses for bean water. But when Philippa wrote to tell me that chickpea broth was improving the quality of her homemade bread, I just had to give it a try.

First I substituted it for the water in the bread I’d been making with a blend of whole wheat flour and bread flour, and it was a definite improvement. Then I decided to put it to the test in 100% whole wheat bread, and I was amazed. The whole wheat bread was almost identical in height to the bread made with a blend of flours, and though its texture was a little denser, the difference was hardly noticeable.

I used the liquid from two cans of chickpeas in the following recipe, which gave me about 1 2/3 cups of aquafaba. I topped it off with water to get the full amount of liquid needed for the recipe. (I used the chickpeas to make 3-Minute Chickpea Salad.) The chickpeas I had were salted, so I reduced the amount of salt in the recipe to account for that.

Fat-Free, Quick, and Vegan Bread Machine Whole Wheat Bread
5 from 18 votes
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Fat-Free Whole Wheat Bread for Bread Machines

Nut Free
Soy Free
This recipe should work in machines that will make a 2-pound loaf of bread. For best results, add the ingredients in the order suggested in your machine’s manual.
Prep Time 10 minutes
Cook Time 2 hours 25 minutes
Total Time 2 hours 35 minutes
Servings 12
Author Susan Voisin

Ingredients

  • 1 7/8 cups water or chickpea broth (aquafaba)
  • 4 2/3 cups white whole wheat flour
  • 4 tablespoons vital wheat gluten
  • 2 tablespoons sugar
  • 1 1/2 teaspoon salt (1 tsp. if salted aquafaba is used)
  • 2 1/2 teaspoon rapid rise yeast (2 tsp. active dry yeast if quick cycle is not used)
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Instructions

  • Place the water or chickpea broth in the bread machine’s pan. Add the remaining ingredients in the order listed (or as recommended by your bread machine’s manufacturer.) Make sure the yeast doesn’t come into contact with the liquid by placing it in a shallow well at the top of the ingredients.
  • Choose either a quick-bake whole wheat cycle (use 2 1/2 tsp. rapid rise yeast) or a regular whole wheat cycle (use 2 tsp. active dry yeast). Press start. Remove bread when baking is complete. Bread will slice best if allowed to cool first.

Notes

Make sure all ingredients are at room temperature.
Stir flour before measuring. Use nesting measuring cups and spoon flour into cups until over the top. Level by sweeping across the top with a knife.
Bread will slice better after it’s cooled.
Variation
To make an even lighter loaf, you can substitute bread flour for part of the whole wheat flour. Use these proportions:
1 2/3 cups water or aquafaba
2 2/3 cups white whole wheat flour
2 cups bread flour
1 tablespoon vital wheat gluten
2 tablespoons sugar
1 1/2 teaspoon salt (1 tsp. if using aquafaba)
2 1/2 teaspoons rapid rise yeast (2 tsp. active dry yeast if using regular cycle)
Preparation time: 10 minute(s) | Cooking time: 2 hour(s) 25 minute(s)
Number of servings (yield): 12
Nutrition (per serving): 134 calories, 6 calories from fat, <1g total fat, 0mg cholesterol, 221.5mg sodium, 154.6mg potassium, 27.6g carbohydrates, 4.4g fiber, 1.7g sugar, 6.5g protein.
Makes approximately 12 slices. Nutrition data is for one slice.
Nutrition Facts
Fat-Free Whole Wheat Bread for Bread Machines
Amount Per Serving (0 g)
Calories 134 Calories from Fat 5
% Daily Value*
Fat 0.6g1%
Sodium 221.5mg10%
Carbohydrates 27.6g9%
Fiber 4.4g18%
Sugar 1.7g2%
Protein 6.5g13%
* Percent Daily Values are based on a 2000 calorie diet.

Nutritional info is approximate.

Course Bread
Cuisine American, Vegan
Keyword bread maker, easy, whole wheat
Have you made this recipe?Mention @SusanFFVK and tag #fatfreevegankitchen in your photos on Instagram.
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If you’d rather not use chickpea broth, I understand, and the recipe will still make a great loaf of bread. But if you give aquafaba a try–in this recipe or any bread recipe–leave a comment to let me know what you think.

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This FatFree Vegan Bread Machine Whole Wheat Bread has a Secret Ingredient.

Susan

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Filed Under: Bread, Recipes Tagged With: Chickpea Recipes

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Reader Interactions

Comments

  1. Chris

    October 12, 2017 at 5:37 am

    Hi Susan! I was gifted a bread machine yesterday and would love to try your recipe. If I sub homemade date paste for the sugar and omit the salt, would it affect the result? I’m not a baker and have never made bread before, so I hope it’s ok to ask =). Thank you!

    Reply
    • Susan Voisin

      October 12, 2017 at 9:14 am

      I’m always happy to answer questions. The salt probably can be omitted, though it’s used to control the rising of the bread, as well as the flavor, so it might affect the uniformity of the loaf a little. Date paste will probably be okay in such a small amount, though if the bread turns out gummy, that may be why.

      Reply
      • Chris

        October 12, 2017 at 4:51 pm

        I forgot I actually have date sugar, so I’ll probably use that instead of date paste. And for the salt, I will use half. I’ll report back! Thank you again Susan <3.

        Reply
    • Loretta Solsbery

      May 17, 2020 at 4:45 pm

      I wanted to know the same thing. I try not to eat sugar, fat, or salt.

      Reply
      • Loretta Solsbery

        May 17, 2020 at 4:47 pm

        I wished I would have said I try not to eat processed sugar; I eat fruit sugar, like date paste.

        Reply
        • D. Goldstein

          January 11, 2021 at 3:47 pm

          You will not be eating the sugar. The yeast eats the sugar and makes carbon dioxide that makes the bread rise. I use date sugar when appropriate but in this case I think you want processed sugar so that the yeast is happy.

          Reply
    • Cindy souders

      November 25, 2020 at 5:32 pm

      I love how this turned out… making again tomorrow for Thanksgiving dinner.

      Reply
  2. Diana Locki

    January 30, 2018 at 5:58 am

    I just made this bread, and it came out as promised. Thank you for sharing this recipe. I was looking for a whole wheat bread recipe for my machine for a while now, and I found it. Next, I will experiment with adding flax and seeds.

    Reply
  3. Jenny Addison

    February 11, 2018 at 11:05 pm

    Wow. I’m impressed! I just put this recipe in my Zojirushi and for once, it made a pretty dang good mostly whole wheat loaf! Since I don’t have any gluten at the moment, I made the loaf with 2 2/3rds whole wheat flour and 2 cups all purpose flour. I was afraid 100% WW without gluten would be too dense, or not raise well. I sifted both before I measured them. I also put the dough thru an extra knead cycle to help release more gluten since I didn’t add any but I feel this would do very well with a regular knead if the gluten was added.

    I’d like to try this recipe with more whole wheat flour, so I’ll be making it a few times this week, increasing the WW and decreasing the AP until it either stops making good bread, or bakes the perfect 100% whole wheat loaf!

    Pros:
    THIS CRUST THO. So crunchy! Much yum!
    Moist, light and not too sweet like some whole wheat recipes.
    Nice sized loaf!
    Worked well with pinto bean aquafaba and water to make it 2 7/8ths cups

    Cons:
    Aquafaba isn’t always available, so I don’t know how it would work with only water.
    The top still fell in slightly, a problem I have consistently with whole wheat breads in this machine.
    Crust was SO crunchy it was difficult to get out of the pan/stuck on the paddles!

    Reply
  4. Ducky

    February 19, 2018 at 11:49 am

    I’m sure this is sacrilege, but would it hurt to add a little oil or butter?

    Reply
    • Susan Voisin

      February 19, 2018 at 2:53 pm

      I don’t know. I’ve never made it with oil and designed it to be made without it.

      Reply
  5. Suzanne Goodenberger

    March 6, 2018 at 1:30 pm

    After using your bread machine for awhile how do you store it(Bread box) Do you freeze it? If so How? Do you have any other Esselyton approved bread/dough recipes I just bought your recommended bread machine but am frustrated that I don’t have recipes I can use forRsselyton diet. THANK YOU@

    Reply
  6. Carla

    April 7, 2018 at 1:59 am

    I’m sorry but I had to laugh at the ‘struggling up the driveway with my heavy brown cylinders…lololol. AND THIS IS ONLY BECAUSE I had the same experience and I’m sure my attempts were worse. I baked wild yeast sourdough breads, yes, and they were just horrible. Seriously get your description of better for weightlifting, sigh. We tried to eat these…just couldn’t…and when I finally threw them out Honest To God the garbagement refused to take them. Apparently heavy weight triggers something that says you have I don’t know ‘construction detritus’ or something?…b/c they really believed I had bricks in there and refused to take the garbage can two weeks in a row!!! I finally threw them individually or a couple at a time. 🙁 Oh my gosh! We have all been there!!!!!! Love your apt descriptions and delightful sense of humor!! Looking forward to trying this recipe. 🙂 Carla

    Reply
  7. Deirdre Hulihan

    May 13, 2018 at 9:37 pm

    Thank you for your website. Thanks for all of your recipes. I’ve been alternating between the whole wheat bread recipe in the Cuisinart bread machine book and the one in the Oster bread machine book with some success, but this is the best, the tallest, and the most even whole wheat loaf I’ve ever made. It’s delicious. It’s a keeper. Sorry to report that the Cuisinart leapt off the counter while kneading and self-destructed last year. The Oster mad me very happy today.

    Reply
  8. E. preisman

    September 16, 2018 at 1:56 pm

    Hello and thank you….
    An always problem(!)….can the salt be reduced?
    Thank you

    Reply
    • Susan Voisin

      September 16, 2018 at 2:12 pm

      You can probably reduce it by half without affecting the texture of the bread.

      Reply
  9. Janet

    December 9, 2018 at 4:56 am

    Susan… you’re sure is my favorite. I don’t think I would have survived with this WOE when I started 4yrs ago without your recipes! I’m going to make this bread today but I’m don’t have white whole wheat, just regular whole wheat flour and whole wheat pastry flour. Why do you use WHITE whole wheat…. and does it matter?

    Reply
    • Susan Voisin

      December 9, 2018 at 10:02 am

      Thanks for your kind words, Janet! I use white whole wheat because it has a lighter flavor than regular whole wheat, but it doesn’t matter which one you use, especially if you like whole wheat flour. I hope you enjoy the bread!

      Reply
  10. Deborah

    May 5, 2019 at 12:33 pm

    Made this twice in one day,(with homemade unsalted aquafaba) 2nd batch decreased (sea)salt to 1tsp. Added 1/4 c dried cranberries, 2T whole flax seeds. Perfect rise. Also forgot to say in 1st comment, baked on 80 min quick bread cycle. I find that if you remove the bread shortly after it’s done the crust will be hard but if you unplug the machine when done, keep lid closed and let it sit in and cool completely the crust will soften and the bread will firm up very nicely. Also wanted to ask, is the 4TBSP gluten supposed to be 4tsp? As the recommended is usually 1tsp per cup of flour?

    Reply
    • Susan Voisin

      May 5, 2019 at 12:36 pm

      Great tip on letting it sit in the machine! I actually do use 4 tablespoons of gluten. It might work with less, but I haven’t tested it,

      Reply
  11. Jennifer

    May 22, 2019 at 4:33 pm

    My dough looks so dry! Is that normal?

    Reply
    • Susan Voisin

      May 22, 2019 at 7:51 pm

      No, that doesn’t sound right. How did it come out?

      Reply
      • Anisha

        April 14, 2020 at 2:07 am

        Hi,
        Can you please let me know which bread machine do you use?
        Anish a.

        Reply
        • Susan Voisin

          April 14, 2020 at 8:10 am

          I have a Zojirushi. This is the current model: https://amzn.to/2xkAxfD

          Reply
  12. Allyson

    June 5, 2019 at 5:51 pm

    Hello! I just got a bread machine and excited to try your recipe with aquafaba. I am a bit confused on the active dry yeast and hoping you can help! I have to add water to the active dry yeast before I put it in, no? If so, then should I still add it last or should I add it with the liquids in the beginning? Thank you so much if you can help!

    Reply
    • Susan Voisin

      June 5, 2019 at 9:40 pm

      No, please don’t get the yeast wet! Don’t add water to it. Put it on the top of the flour so that it isn’t touching the water.

      Reply
  13. Marie

    July 16, 2019 at 9:40 pm

    Hello. New bread machine for us and I was looking for a fat-free, salt-free, vegan recipe…and you are pretty darn close…thanks! I realize that all of the ingredients participate in the bread chemistry beyond just being a flavoring, so I wasn’t sure where to start. I love your aquafaba tip and will try that soon!
    P.S.
    Yes, I read Laurel’s Kitchen too! It will forever hold a place in my heart 🙂

    Reply
  14. Sue Gilmore

    August 27, 2019 at 10:05 am

    Is vital wheat gluten necessary for bread machine recipes?

    Reply
  15. Mary O.

    September 2, 2019 at 4:24 pm

    I am very excited to have found this oil free bread recipe. We used the “dough” cycle and made hamburger buns from it for lentil sloppy joes. I used the Aquafaba but only had whole wheat pastry flour. So I replaced 2T flour with extra vital wheat gluten. The dough was easy to work with and the buns turned out great. I will try this as a loaf next time and use the correct flour. Thanks Susan for all the great recipes.

    Reply
  16. Charlotte Mauritsson

    September 8, 2019 at 3:34 am

    Hello
    Thank you for a great recepie
    Would it be possible to make it in the oven? (i dont have room for a bakningmaschine)
    😊

    Reply
    • Susan Voisin

      September 8, 2019 at 9:18 am

      Yes, I would just find a recipe for whole wheat bread and follow the instructions and times for it.

      Reply
  17. Anne

    September 21, 2019 at 12:34 pm

    I agree. I always use the Bean Juice in my bread and tortillas. I also cook rice and Pasta in it. It is great stuff! ❤

    Reply
  18. Raquel

    September 29, 2019 at 9:40 am

    Do you know the proportions for making this bread in a 1.5 pound bread machine?

    Reply
    • Susan Voisin

      September 29, 2019 at 9:58 am

      I don’t. But I think if you multiply each ingredient amount by .75, you could get the correct amounts.

      Reply
      • Raquel

        September 30, 2019 at 10:19 am

        I multiplied each ingredient by .75 and the bread turned out great! Good brown crust and spongy texture on the inside. I used whole wheat flour instead of white whole wheat flour so I was surprised it came out so light and spongy. Thanks!

        Reply
  19. Nichole

    October 12, 2019 at 7:25 am

    Thanks for posting this! I made it last weekend and it’s easily the best sourdough
    100% whole wheat bread I’ve ever had.

    Even thought your recipe is from a few years ago, I thought you might be interested
    in a couple references I browsed recently and used to make some changes,

    I used 150 grams of rye sourdough starter instead of baker’s yeast, but both could
    be used together… long fermentation times without proceeding to level where alcohol
    cycle dominates (3 – 6 hours total at 95F) should help increase the bioavailability
    of nutrients in the bread and reduce the final acrylamide.

    I used cantaloupe to feed the beneficial LAB bacteria in the starter and chose it
    because it’s one of the fruits with more sucrose than fructose and galactose.

    I used sprouted wheat berry flour to increase the bioavailability of nutrients in
    the wheat.

    Thanks again! Delicious!
    -Nichole

    Here are the references:

    …”Significantly less AA {acrylamide) was formed in the asparagine−sucrose model system as compared to the model systems with glucose or fructose.” from:
    “Kinetics of Acrylamide Formation and Elimination during Heating of an Asparagine−Sugar Model System” by Claeys, Vleeschouwer, and Hendrickx
    Published in J. Agric. Food Chem.200553269999-10005
    Publication Date:November 24, 2005
    https://doi.org/10.1021/jf051197n
    https://pubs.acs.org/doi/pdf/10.1021/jf051197n

    “Guidance for Industry Acrylamide in Foods”
    https://www.fda.gov/regulatory-information/search-fda-guidance-documents/guidance-industry-acrylamide-foods
    Issued by the U.S.A. Office of Food Safety

    Reply
    • Nichole

      October 12, 2019 at 7:31 am

      I forgot to add that I added a dusting of 0.3 grams calcium sulfate dihydrate to the surface of the dough
      just before baking. That adds an absorbable form of calcium and inhibits more acrylamide formation.

      🙂 – Nichole

      Reply
      • Nichole

        November 24, 2019 at 1:47 pm

        Thanks again for the recipe! I made another variant of it this weekend, but added ground chia seeds to it for the healthy omegas. I think the recipe can be used in a bread machine (my original goal in finding your recipe), but I still prepare it outside of one and bake it in an oven with dutch-oven baking dish.

        42 grams of rye sourdough starter, 1/4 cup wheat gluten, 270 grams of sprouted bean water, 400 grams of sprouted hard wheat berries grounded, 60 grams of cantaloupe blended, 45 grams of chia seeds grounded.
        Fermented for 3 hours, then for 2.5 hour with half hour intervals to knead once in each of 4 directions (can exclude the kneading instead).
        Then dusted lightly with calcium sulfate dihydrate (can dust with salt and spices too and not impede the fermentation or rising at this point). Baked in covered dish (dutch oven) at 470F for 15 minutes, then uncovered at 470F for 15 min, then 350F for 45 min. The fermentation and baking directions are ones I derived from recipes on 2 other web sites devoted to sourdough breads.

        The protein rich bean water from your recipe does seem to strengthen the dough. The proportions you suggest are just right for a difficult heavy whole grain bread. I altered them for the addition of the very absorbent grounded chia seeds..

        Thanks,
        Nichole

        Reply
        • Nichole

          November 24, 2019 at 2:04 pm

          Forgot to add that I recently bought your book, Vegan Holiday Kitchen, and am looking forward to using it. I wouldn’t have found it without your web site (this one). Hoping such foods like your recipes are easier to find in restaurants and stores one day soon.
          Happy Holidays!
          -Nichole

          Reply
  20. Asi

    January 5, 2020 at 11:08 am

    Susan I wanted to know is it 1 and 7/8 cup of Aquafaba? Which would be 1 and 3/4 cup plus 2 tablespoons? I look forward to your reply Thanks

    Reply
    • Susan Voisin

      January 5, 2020 at 12:44 pm

      Yes, that’s it exactly.

      Reply
  21. Ch

    April 1, 2020 at 2:48 am

    Fantastic Recipe! Perfect Bread! I am amazed, never had such a wonderful fluffy loaf with 100% whole wheat flour. Thank you so much for sharing!

    Reply
  22. Josie Talbot

    July 20, 2020 at 3:15 pm

    Like you I had tried to make bread in the 1970’s and I made bricks no one could eat. With Covid -19 I knew the people who where delivering our food did not have the time to read read labels. So a bread machine made sense. The first machine I got just wasn’t strong enough to make a two pound loaf and our attempt resulted in a cow patty. I finally got a Zojirushi and I made a loaf with your recipe and the results where great. The bread rose so much that when I toast it I have to run it over to get both the top and bottom toasted. Thank-you!

    Reply
  23. Josie Talbot

    August 9, 2020 at 2:17 pm

    Susan,
    I have been using your whole wheat bread recipe for a few weeks now and I get a prefect loaf every time. My husband had been wanting some Rye bread so we gave it a try. I replaced half the whole wheat flour with rye flour and added caraway seeds when the add in jingle played. And the results where great. The loaf did not rise as much as the whole wheat loaf does but it still a great loaf.

    Reply
    • Susan Voisin

      August 9, 2020 at 3:03 pm

      Thanks for letting me know! My husband loves rye bread, so I’ll have to make it for him.

      Reply
  24. Renea Sparks

    October 16, 2020 at 9:47 am

    Can I substitute liquid stevia for the sugar?

    Reply
    • Susan Voisin

      October 16, 2020 at 10:12 am

      The sugar is there to feed the yeast, and stevia won’t do that. You could try just leaving it out and see how it does.

      Reply
  25. Rachel

    January 12, 2021 at 6:08 pm

    This was excellent! Hands down the best no-oil, low fat loaf I’ve ever made. I used aquafaba sourced from 2 cans of garbanzo beans and a little water to make up the balance, and 3 teaspoons of rapid rise yeast, My bread machine is an Oster. I used the 2 pound Express cook setting and it took an hour. Loaf came out soft with a soft and chewy crust.

    Reply
  26. Linda

    January 25, 2021 at 1:39 pm

    Hi there,

    I would LOVE to make this bread in the oven (I don’t have a bread machine), but I’m confused as to how to go about it. Do you have instructions that don’t require one?

    Thanks so much!

    Reply
  27. Colleen

    February 21, 2021 at 4:53 pm

    Just made this using Great River Organic seven grain bread flour blend. It was PERFECT.

    Thank you!

    Reply
  28. Mary Ellen

    March 19, 2021 at 1:49 pm

    I was just gifted a bread maker from our Buy Nothing group and was so disappointed to find that nearly every bread recipe included oil. This is a delicious loaf of bread. I do follow the ingredients for the whole wheat and bread flour version and my family loves it. Aquafaba to the rescue again!

    Reply
  29. Angela Spielbusch

    August 20, 2021 at 10:04 pm

    I made the recipe with water and needed to add 6 tbsp because it was dry during the kneading cycle. I use regular wheat cycle and dry active yeast. It turned out wonderful. It has a nice rise! I am very pleased with this bread! Thank you so much!

    Reply
    • Angela Spielbusch

      August 21, 2021 at 7:03 am

      I also took the advice and let it sit in the machine for 10 minutes to cool. It did make the crust softer. Glad I tried it! I may let it sit a little long or all the way cooled down next time to see if it is even softer crust!

      Reply
  30. Lindsay Parks

    October 19, 2021 at 11:44 am

    I was ready to make this bread this morning, but don’t have vital wheat gluten. What happens without adding that to the recipe?

    Reply
    • Susan Voisin

      October 19, 2021 at 1:49 pm

      It probably won’t rise as high, but you might not even notice a difference. Just use extra flour instead.

      Reply
  31. John Smith

    February 25, 2022 at 3:04 pm

    Hi. I never baked anything before, but I want to try baking my own bread. I’m going to buy everything that I need such as an $80 Oster bread maker, bread knife since my paring knife is probably too dull, linen bread bags (although I am unsure about them because 17×11″ seems too big for a small loaf so maybe I should look for smaller ones, and nesting measuring cups and spoons since I only have one glass measuring cup and no teaspoons. I have a question about your recipe though. I get that the flour should be leveled in the measuring cups. But what about the other ingredients such as the yeast, gluten, and sugar? Should those be level too? Or slightly rounded? Or really rounded? I have no idea. I think maybe slightly rounded? I wanted to ask you since it’s your recipe. Thank you for your recipe, by the way. I can’t wait to give it a try.

    Reply
    • Susan Voisin

      February 25, 2022 at 3:54 pm

      Level everything. Good luck!

      Reply
  32. John Smith

    March 7, 2022 at 8:25 pm

    Sorry, I hate 1.5 slices before I remembered to take a picture. https://i.imgur.com/MeILXOo.jpg Thank you. It’s very tasty. I am not sure what to do after taking it out of the breadmaker. Do I wait a while for it to cool down before slicing? I read that it finishes cooking while cooling down. Do I only slice as much as I need or do I slice it all at once? Anyway, it’s terrific. Too bad it won’t last long. I can see myself eating it all in 30 minutes.

    Reply
    • Susan Voisin

      March 7, 2022 at 10:12 pm

      Technically you’re supposed to let it cool before slicing, but I’ve never managed to do that. It’s so good warm! But do let it cool before storing. Wrap it tightly to keep out air. I don’t think it matters much whether you slice it all at once or as needed, though it might stay a little fresher uncut.

      If you don’t think you’ll eat it within a day or two, freeze it. Again, I’ve never managed to do that.

      Reply
  33. Katie

    July 9, 2022 at 11:10 am

    Why am I supposed to use the rapid whole wheat bread cycle instead of the regular whole wheat bread cycle? Is there any benefit besides the time?

    Reply
    • Susan Voisin

      July 9, 2022 at 5:55 pm

      You have the choice of using the quick or the regular cycle depending on the type of yeast you use.

      Reply
  34. Kathy

    October 11, 2022 at 4:29 am

    I was recently gifted a bread machine and thankfully found your recipe because I am WFPBNO which makes it difficult (and expensive) to find bread. In the past I never had luck making whole wheat bread in the bread machine but this recipe is spot-on! I used regular whole wheat flour (not white whole wheat flour) and aquafaba, and the loaf is perfect but HUGE so next time I will try your suggestion of multiplying by .75 to get a 1.5# loaf. The taste and texture are wonderful.
    Great recipe!

    Reply
    • Kathy

      October 26, 2022 at 4:24 pm

      Just a quick update: I multiplied by 0.75 for a 1.5# loaf and it turned out perfect! Also I used aquafaba from a batch of kala chana (black chickpeas) that I cooked and that added a nice depth of flavor. I can’t imagine trying any other bread recipe after this. It is perfect!

      Reply
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Welcome to My Kitchen!

Susan VoisinI'm Susan Voisin, and I love creating delicious whole foods plant-based dishes with no added oil. Be sure to follow me on Facebook and Instagram.
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All of my recipes are vegan, dairy-free, and fish free. To find recipes free of other allergens, click on an icon below.

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Fall Favorites

Pasta Fagioli with Cranberry Beans and Kale

Pasta Fagioli with Cranberry Beans and Kale

Vegan Pumpkin Bread Pudding

Vegan Pumpkin Bread Pudding

Spaghetti Squash Pesto Lasagna

Spaghetti Squash Pesto Lasagna

Lentil Soup with Coriander and Cumin from FatFree Vegan Kitchen

Lentil Soup with Coriander and Cumin

See More Fall Favorites

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Nutritional information is approximate and is not guaranteed to be 100% accurate. This site has no affiliation with Weight Watchers™️ and cannot guarantee accuracy of Points™️.

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