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Kalyn's Kitchen

Bread Machine Recipe for 100% Whole Wheat Bread with Oats, Bran, and Flax Seed

This Bread Machine Recipe for 100% Whole Wheat Bread with Oats, Bran, and Flax Seed makes one of my favorite bread machine breads, perfect for a cold February day! And this bread like 100% whole wheat flour, oats, and minimal sugar is South Beach Diet Phase Two, low-glycemic, vegan, and dairy free! Use Bread Recipes to see more like this one.

PIN Bread Machine Recipe for 100% Whole Wheat Bread with Oats, Bran, and Flax Seed!

Bread Machine Recipe for 100% Whole Wheat Bread with Oats, Bran, and Flax Seed found on KalynsKitchen.com

I spent weeks on a quest to create South Beach Diet friendly bread using my Oster Bread Machine, and  this Bread Machine Recipe for 100% Whole Wheat Bread with Oats, Bran, and Flax Seed was the winner! Previously I’d made South Beach friendly bread in the bread machine using a mix, but this time I wanted to make bread from scratch using all whole wheat flour, very minimal sugar, and a fair amount of fiber. The 100% Whole Wheat Bread you see above is the winning recipe, after seven earlier versions and a lot of helpful suggestions from bloggers, relatives, and a parent from school!


Bread Machine Recipe for 100% Whole Wheat Bread with Oats, Bran, and Flax Seed found on KalynsKitchen.com

My Bread Machine Recipe for 100% Whole Wheat Bread started with white whole wheat flour, which is a whole grain flour made from a white variety of wheat. This flour can be substituted for white flour in many recipes. (Read more about White Whole Wheat flour on the King Arthur Flour site.)You can use whole oatmeal, but I like the flavor of oats but not the look of oatmeal flakes in the bread, so I grind oatmeal in the food processor. (I keep this in the freezer and often use it in recipes instead of bread crumbs.)

Follow directions for your bread machine, but in my machine you add the liquid ingredients first. I combined the lukewarm water, agave nectar, olive oil, and a tiny bit of brown sugar before I put it in the machine. (I use the measuring spoon to stir, eliminating the need to dirty another spoon.) I mixed white whole wheat flour, ground oatmeal, wheat bran, flaxseed meal, vital wheat gluten, dough enhancer, and salt in advance, so it was ready to pour in as soon as I added the liquid.

When you make bread in a machine, you need to watch during the first mixing and make sure the bread forms a ball like this. Depending on the humidity where you live, you may need to add more water or flour (one tablespoon at a time) during this initial mixing. I thought this Bread Machine Recipe for 100% Whole Wheat Bread was completely a winner! Serve this tasty bread hot, of course!

More Bread Recipes with White Whole Wheat Flour:

White Whole Wheat and Oatmeal Irish Soda Bread from Kalyn’s Kitchen
Whole Wheat Greek Yogurt Banana Bread ~ Aggie’s Kitchen
Low-Sugar and Whole Wheat Pumpkin Banana Bread ~ Kalyn’s Kitchen
Honey Whole Wheat Rolls ~ That Skinny Chick Can Bake
100% White Whole Wheat Bread with Olive Oil ~ Kalyn’s Kitchen

Bread Machine Recipe for 100% Whole Wheat Bread with Oats, Bran, and Flaxseed Meal

This Bread Machine Recipe for 100% Whole Wheat Bread with Oats, Bran, and Flax Seed makes one of my favorite bread machine breads, perfect for a cold day!

Ingredients:

Dry Ingredients – Mix in a bowl:

  • 2 cups White Whole Wheat Flour
  • 1 cup ground rolled oats (oatmeal ground in a food processor, or use 1 cup whole oatmeal)
  • 1/3 cup wheat bran
  • 2 T flaxseed meal
  • 2 T vital wheat gluten
  • 1 T dough enhancer
  • 1 tsp. salt

Wet Ingredients and sweeteners – Mix in measuring cup:

  • 1 1/3 cup lukewarm water
  • 1 T olive oil
  • 1 T agave nectar
  • 2 tsp. brown sugar
  • 2 tsp. yeast (I used Red Star Active Dry Yeast, not a special yeast for bread machines.)

Directions:

  1. Follow directions for your bread machine.
  2. In my Oster Bread Machine I put the liquid in first, followed by the dry ingredients I mixed in the bowl.
  3. Then I make a small well in the flour and put the yeast in that. I used the whole wheat setting on the machine.
  4. Watch bread while it goes through the first mixing cycle, and if it doesn’t form a ball you may need to add either more flour or water, 1 tablespoon at a time. The dough should make a firm ball and be only slightly sticky.
  5. If you’re going to be taking photos of the bread for your food blog, you may want to take the dough out of the machine right before the final rise and gently fold sides under to make a loaf with a smooth top. When I didn’t do that, I still had a tasty bread but the top wasn’t as well-shaped.
  6. My bread machine takes 3 hours 40 minutes for the whole wheat cycle. Bread is delicious hot or cold, and also makes great toast.

Notes:

I used the following dry ingredients for this recipe: White Whole Wheat Flourrolled oatswheat branflaxseed mealvital wheat glutendough enhancer.

Recipe created by Kalyn.

All images and text ©

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Bread Machine Recipe for 100% Whole Wheat Bread with Oats, Bran, and Flax Seed is a great choice for phase 2 or 3 of the South Beach Diet. I wrote an earlier post on Choosing the Right Bread for the South Beach Diet, which might be informative. This bread is too high in carbs for traditional low-carb diets.

Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Nutritional Information?
If you want nutritional information for a recipe, I recommend entering the recipe into this nutrition analyzer, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.

Bread Machine Recipe for 100% Whole Wheat Bread with Oats, Bran, and Flax Seed found on KalynsKitchen.com

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89 comments on “Bread Machine Recipe for 100% Whole Wheat Bread with Oats, Bran, and Flax Seed”

  1. This seriously sounds like my dream loaf of bread! I can’t wait to give it a try!

  2. Hi Kalyn – Thanks so much! I have been having whole grain breads for quite sometime now – buy it from the local bakery. But really really have been wanting to make my own whole grain bread – thanks for the wonderful inspiration…

  3. Thanks very much, it should be very delicious, I like whole wheat, too, just cann't to do it for my family.

  4. My dough is in the bread maker. I discovered that I didn't have any wheat bran, but since I was grinding my own wheat, I am hoping there will be enough bran still in there to make up for it. My family loves our usual wheat bread recipe, but I'm always happy to try out a new one! Thanks.

  5. I think dough enhancer makes a big difference with bread that uses while wheat flour; I would try it with that. (Just google, can order it online I'm sure.)

  6. Kalyn, thanks for the recipe! I know I must have done something wrong because when my machine was at the "rise" stage, the dough was mostly clumped over on one side and seemed too wet. I added some more flour and it turned out all right but I think not as good as it was supposed to. I am using a Zojirushi and I put it on the whole wheat cycle and I did not add dough enhancer.

    Should I get some of that? Anything standing out to you as problematic? Thanks again!

  7. Stacey, so glad you liked it!

  8. This is one of the best whole wheat breads that I have made and I've tried tons of them. It has a nice soft texture. I used wheat germ instead of bran and honey instead of agave nectar because that's what I had here.

  9. Sorry, but I wouldn't know how to tell you to make this without a bread machine. It might work if you know the procedure, but I haven't made bread that way and can't provide any help.

  10. I just discovered your blog. Thanks for all the good recipes. I would like to try the 100% whole wheat bread with oats, brand and flax seed. Can I make it without a bread machine. I gave mine away

    February 25, 2011

    new

  11. I used Google Translate to read the previous message:

    Greetings from Sweden what a wonderful food blog will try to cook some recipes. anita birgitta

    Thanks Anita Birgitta, and welcome.

  12. hälsningar från sweden vilken underbar mat blogg ska prova att laga några recept. anitabirgitta

  13. Thanks Rose. Not 100% sure if this is what you're asking, but I just loosely scoop out the 2 tsp. brown sugar.

  14. question…do you use packed brown sugar?? enjoy your site!

  15. Michelle, that's great. So glad the recipe is working for you.

  16. I contacted Robin Hood regarding their bread flour and it is indeed 100% whole wheat bread flour and not a blend! 🙂 I made another loaf with agave and brown sugar with the additions of dry milk and soy lecithin in place of enhancer and it turned out beautiful! Thanks again for a great recipe.

  17. Michelle, from what I can tell from their website, that flour looks like it would be okay. I wouldn't worry too much about the honey in a whole loaf of bread, but I'd use agave nectar if you have it.

  18. I'm in Canada, so I can't get white whole wheat flour. I use Robin Hood's Best for bread whole wheat flour. http://www.robinhood.ca/product.details.asp?pid=197&prodcid=44

    I just looked at the ingredients listed and it says whole wheat flour, ascorbic acid, and other names to enhance dough. I am hoping that it is 100% whole wheat. I will contact Robin Hood to ask. I bought it out of curiosity way before SBD. (I love trying different products).

    Thanks for the honey update! The book I borrowed from the library was pretty old and I think it mentioned honey sparingly but it doesn't matter, as I only had a sliver of bread while my 3 kids and hubby ate the whole loaf yesterday! Will try make another one today with agave. 🙂

  19. Michelle good to know that it will work with regular whole wheat flour. Is "whole wheat bread flour" 100% whole wheat (I haven't heard of that before and if it's a blend of white flour and whole wheat flour as many breads use that claim to be whole wheat, that wouldn't be good for South Beach.)

    The latest book lists honey under "Phase Two Foods to Avoid or eat Rarely" so I wouldn't use it in the bread if it was me.

  20. This bread is wonderful! I just wanted let you know that whole wheat bread flour works in place of white whole wheat. I didn't have gluten and dough enhancer, so I added 1 Tbsp dry skim milk powder and 1 Tbsp soy lecithin granules to the bread machine. I was bad and used 1.5Tbsp butter and 3 Tbsp honey in place of olive oil and sweeteners. I will try olive oil and agave next time. Is honey is OK if used sparingly for phase 2? Thanks for sharing such a great recipe!

  21. Sara, I haven't used whole flax seed, but I'd be tempted to put it in the food processor and grind a little.

  22. I think I will try this without the dough enhancer. I have flax seed but not flaxseed meal. Do you think that I could substitute?

  23. The bagels turned out wonderful. I used the directions from http://www.breadmachinedigest.com/recipes/dough-recipes/5050-bagels.php with your recipe. I would send your a picture of them but I am not sure how to do that.

  24. Jan, glad you liked it. I don't know anything about making bagels, but I'd love to hear how it turns out.

  25. I made this recipe on Sunday with my new Mother's Day bread machine and it was awesome! Today I am going to try making bagels with it 🙂

  26. Very interesting! I haven't tried that but I like the sound of it.

  27. We've been using a mix of about 70/30 whole wheat flour with almond meal in our bread machine and the bread comes out wonderfully soft and moist. We're still experimenting!

  28. EB, I think both those ingredients really add to the rising with the 100% whole wheat flour. The good news is you only use a small amount, so after you buy them you can make lots of bread!

  29. I did it without the wheat gluten and dough enhancer as I didn't have either and was tired of running to the store for ingredients I knew I didn't have, then ingredients I thought I had but didn't….. Big ol' Fail. Not a good thing. Oh well, another trip to the store!

  30. I honestly have no idea if the recipe will work without the dough enhancer. It's something that aids in rising for whole wheat bread flour. The one I have lists whey, soy milk, soy lechithin, modified corn starch, vitamin C powder, and citric acid for ingredients.

    You're welcome to link to the recipe, thanks.

  31. Thank you for this recipe I am going to make it soon. I had a questions though, if I don't have the dough enhancer can I just leave it out or is there a substitute? After looking on line for what are the ingredients(in the substitute) I would prefer not to add it.

    Thank you again and great recipe.

    P.s and may I link this recipe to my blog?

  32. Wow, thanks for the nice feedback. I do think that the word will continue to grow in favor of low-glycemic eating. My own doctor asks me regularly for business cards and recommends this way of eating to many of his patients.

  33. I just wanted to add another comment about this great recipe. Thank you Kalyn for introducing me to agave nectar. Wow, this stuff is fabulous. I am using it in our sweet tea now with great results. Oddly enough, I am noticing that not a lot of folks are aware of these low-glycemic, low-carb options for food preparation. My endocrinologist definitely is not! She is not even aware of Stevia. Your website is a wonderful resource for those of us doing the South Beach-type eating plan. Keep up the great work!

  34. Pugmom, glad it worked for you! I need to make some around here too.

  35. I just made this bread today and it turned out great. I didn't have any dough enhancer (could not find any locally) but it was still a great bread. Very dense and chewy and flavorful. Will try to find the dough enhancer next time around but definitely will make again.

  36. Pat, I'm not sure how you would make it a 2 pound loaf, but I'd assume you can just add 1/3 more of each ingredient and it would make a slightly bigger loaf. You'd have to experiment to see how it works. I'm not much of a baker so I can't tell you if you would increase each ingredient equally, but I'd love to hear how it works if you try it!

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