Whole Wheat, Flax & Honey Bread Machine Bread

"This makes a flavourful light whole wheat bread that my fussy youngest son even likes."
photo by radmusic photo by radmusic
photo by radmusic
photo by radmusic photo by radmusic
Ready In:
3hrs 45mins
2 lb. loaf




  • Add the ingredients in the order listed and sprinkle the ground flax over top. I use the whole wheat, 2 lb, and light crust settings and make the bread overnight so it's fresh first thing in the morning. I have also added a 1/4 cup of sunflower seeds sprinkled over top of the flaxseed.

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  1. Wow! This bread is fabulous! First of all, I was so glad that it really was 100% whole wheat. Many of the recipes aren't. I used 1 cup 1% milk and 1/3 cup water since I did not have powdered milk. I used 1 tsp salt, but otherwise followed the recipe as written. It has a hearty, nutty flavor yet it is tender and slices up beautifully. My bread maker has been gathering dust, but no longer! Thanks for the wonderful, healthy recipe.
  2. I have been looking for a 100% whole wheat bread for my bread maker for a while and I'm so glad I tried this. This is the most amazing bread I've tried.....so soft and tender. I also used 1% milk instead of water(as I did not have milk powder) and 1 tsp of salt. The first time I forgot to add lemon juice and realized it does make a difference when I made this bread the second time. The bread was much softer and kept better. I guess it takes the place of ascorbic acid crystals which is a dough conditioner added to many recipes.<br/>Thanks so much for posting!
  3. I call it beautiful! It has the delightful crunch of a biscuit, and a soft chewy interior with a heady yeast flavor that reminds me of my 'overnighted' oatmeal dough (I tinker with letting dough rise...a long time). This is superb, and the flavor is addicting. :)
  4. Mmm, this is great. Used two 100% whole wheat flours (hard red and white wheat) and white balsamic vinegar rather than lemon juice (no lemons on hand). Because I knew I would be tossing in a half cup of chopped walnuts, I went with walnut rather than olive oil. Added 4 tsp vital wheat gluten with Vitamin C, just to ensure a good rise with the extra nuts and 100% wheat flour. It turned out beautifully-- nice fine crumb that would be great for sandwiches. Just had some with my egg white omelet for breakfast. I would desperately like to eat more of it but will have to exhibit a little self-control and wait until I get hungry again!
  5. Very yummy bread, nice a soft. Sweet but not too sweet for savory fillings. Thanks for the recipe



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