Bread Machine 100% Whole Wheat Bread with Oats, Bran, and Flax
This recipe for Bread Machine 100% Whole Wheat Bread with Oats, Bran, and Flax makes my favorite bread machine bread. And if you like the idea of making healthy bread at home in the bread machine, you have to try this recipe!
PIN Bread Machine 100% Whole Wheat Bread with Oats, Bran, and Flax!
I spent weeks on a quest to create 100% whole wheat bread using my Oster Bread Machine (affiliate link), and this Bread Machine 100% Whole Wheat Bread with Oats, Bran, and Flax 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 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! This was a tasty healthy bread recipe, but if you want low-carb bread check out Low-Carb Gluten-Free Almond Flour Savory Bread.
How to Make Bread Machine 100% Whole Wheat Bread with Oats, Bran, and Flax:
(Scroll down for complete recipe with nutritional information.)
- My bread started with White Whole Wheat Flour (affiliate link), which is a whole grain flour made from a white variety of wheat. This flour can be substituted for white flour in many recipes.
- 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 used the measuring spoon to stir, eliminating the need to dirty another spoon.)
- I mixed white whole wheat flour, ground oatmeal, wheat bran, flaxseed meal (affiliate link), vital wheat gluten (affiliate link), dough enhancer (affiliate link), 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 was completely a winner! Serve the tasty bread hot, of course!
More Bread Recipes with White Whole Wheat Flour:
- White Whole Wheat and Oatmeal Irish Soda Bread
- 100% White Whole Wheat Bread with Olive Oil
- Sugar-Free Whole Wheat Pumpkin Muffins
- Sugar-Free Whole Wheat Brownies
- Sugar-Free Whole Wheat Chocolate Zucchini Bread
Bread Machine 100% Whole Wheat Bread with Oats, Bran, and Flax
This Bread Machine 100% Whole Wheat Bread with Oats, Bran, and Flax makes delicious homemade bread, 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.)
Instructions
- Follow directions for your bread machine.
- In my Oster Bread Machine (affiliate link) I put the liquid in first, followed by the dry ingredients I mixed in the bowl.
- Then I make a small well in the flour and put the yeast (affiliate link) in that. I used the whole wheat setting on the machine.
- 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.
- 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.
- 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 Flour, rolled oats, wheat bran, flaxseed meal, vital wheat gluten, dough enhancer (affiliate links).
Recipe created by Kalyn.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 136Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 202mgCarbohydrates: 23gFiber: 4gSugar: 2gProtein: 6g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Bread Machine 100% Whole Wheat Bread with Oats, Bran, and Flax is a great choice for phase 2 or 3 of the original South Beach Diet. This bread is too high in carbs for traditional low-carb diets.
Find More Recipes Like This One:
Use Bread Recipes to find more ideas 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.
91 Comments on “Bread Machine 100% Whole Wheat Bread with Oats, Bran, and Flax”
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!
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!
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!
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.
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?
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.
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!
Pugmom, glad it worked for you! I need to make some around here too.
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.
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!
Question – How do you make this a 2lb. loaf?? Love it!!!
Anonymous, the link in this post goes to the store in Utah where I buy it; you can order it online from them. I think there are also a lot of recipes for it online if you want to try googling it. I know most of the ingredients are things you can buy separately. The one from Kitchen Kneads has whew, soy milk, soy lechithin, modified corn starch, vitamin C powder, and citric acid. It helps the whole wheat to rise and keeps the bread softer, but I’m guessing the recipe will still work without it. (If anyone tries that, let us know.)
Anonymous, thanks so much for the nice thoughts. I liked the slightly sweet version of Irish soda bread too, but my dad liked the more soda-tasting one a lot last year.
Hi Kalyn,
Thanks to your wonderful recipes my husband and I have lost 15 pounds each since January 3rd, 2009. I search your blog daily for recipes to use and make sure I have the ingredients on hand. I like the Irish Soda Bread with Agave Nectar much better than the first recipe without it. I enjoy every meal and really appreciate the ease of South Beach using your recipes has helped our success. Thank you.
Where do I find dough enhancer? I looked in three stores in the baking section and in Trader Joe’s and wasn’t able to find it.
I don’t calculate nutritional information. One reason I chose South Beach was because you didn’t have to keep track of that kind of thing, so if you want that information you will have to calculate it yourself.
hi, do you know the nutritional info for the bread? thank you.
Amanda, I don’t really know how this will turn out with regular 100% whole wheat flour, but I’d love to hear about it if you give it a try.
Hi Kalyn! I’ve recently started reading your blog and am loving it, thank you for all the inspiration. I also recently started the SB diet, I’m about to finish Phase 1. I’m wondeirng if the 100% whole wheat flour would be ok to use in place of the white wheat flour? or does it make the bread too dense? looking forward to trying it! Thank you! -Amanda
Victoria, great to hear that it worked without the dough enhancer because I bet you’re not the only one who can’t find it. I’m going to order some online, because I’m almost out myself. Over the weekend I worked on a variation of the recipe with cracked wheat, will post that soon. Good luck on the diet. It really does work if you stick with it!
Victoria, great to hear that it worked without the dough enhancer because I bet you’re not the only one who can’t find it. I’m going to order some online, because I’m almost out myself. Over the weekend I worked on a variation of the recipe with cracked wheat, will post that soon. Good luck on the diet. It really does work if you stick with it!