Whole Wheat Spice Bread Machine Mix

When you want a hearty homemade loaf without measuring nine different dry ingredients every single time, this Whole Wheat Spice Bread Machine Mix does the job nicely. It blends whole wheat flour, warm baking spices, brown sugar, raisins, and dry milk into one ready-to-use jar mix so all you have to add on baking day is warm water, oil, vanilla, and the yeast packet.

The finished loaf is lightly sweet, gently spiced, and sturdy enough for toast, breakfast, or an afternoon slice with butter. Since this is a dry mix, it also makes a practical make-ahead pantry staple right alongside Whole Wheat Oatmeal Bread Machine Mix and other Homemade Bread Machine Mixes.

Ingredients

Layer these dry ingredients in a jar or vacuum-seal bag:

• 1 1/2 cups all-purpose flour
• 1 1/2 cups whole wheat flour
• 1 1/2 tablespoons dry milk
• 2 tablespoons brown sugar
• 3/4 teaspoon salt
• 1/2 cup raisins
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon ground ginger

Place these in a small baggie on top of the mix:

• 2 1/2 teaspoons active dry yeast

When you’re ready to bake, add these to the bread machine pan first:

• 1 1/4 cups very warm water
• 2 tablespoons vegetable oil
• 1 1/2 teaspoons vanilla

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Assemble the Mix

1. Measure the all-purpose flour, whole wheat flour, dry milk, brown sugar, salt, raisins, cinnamon, nutmeg, and ginger into a jar or vacuum-seal bag.
2. Seal the container tightly so the mix stays dry and the spices keep their flavor.
3. Place the active dry yeast in a separate small baggie and set it on top of the dry mix rather than mixing it directly into the jar.
4. Label the container with the baking directions so nobody has to play detective later.

Keeping the yeast separate helps protect it from moisture and from direct contact with the salt during long storage. For best quality, store the sealed mix in a cool, dry place out of direct light.

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Bake in the Bread Machine

1. Pour 1 1/4 cups very warm water, 2 tablespoons vegetable oil, and 1 1/2 teaspoons vanilla into the bottom of the bread machine pan.
2. Add the full jar of dry mix on top of the liquids.
3. Sprinkle the yeast from the baggie over the top.
4. Set the machine to the Regular, Basic, or Wheat cycle with a light or medium crust setting, whichever you prefer.
5. Let the bread bake completely, then remove the loaf from the pan and cool it on a rack before slicing so it doesn’t turn gummy in the middle.

This mix makes an estimated 1 1/2-pound loaf, which usually gives you about 12 slices, depending on how thick you cut it. If your machine has a fruit-and-nut signal, add the raisins then instead of packing them into the mix. That gives you more even distribution and keeps them from settling into one stubborn little pocket.

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Helpful Tips

• Use very warm water, not hot water. If the water feels hotter than a warm bath, back it off a bit. Water that’s too hot can weaken or kill the yeast before the bread even gets started.
• Measure flour with a light hand. Too much flour makes a dense loaf, especially with whole wheat in the mix.
• Watch the dough in the first few minutes. If it looks dry and crumbly, add 1 tablespoon water at a time. If it looks like batter, add 1 tablespoon flour at a time.
• Expect a slightly heartier texture. Whole wheat flour and raisins make this loaf more substantial than plain white sandwich bread, which is sort of the point.
• For more reliable structure, adding a little vital wheat gluten can help whole grain bread rise better. King Arthur Baking recommends about 1 tablespoon per cup of whole grain flour in yeast bread recipes when you want extra lift in whole wheat loaves, which is useful if your machine tends to produce shorter breads with whole grain mixes: bread machine whole grain baking guidance.

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Variations

• Swap the raisins: Use chopped dried apples or dried cranberries if you want a different sweet note. Keep the amount the same so the dough balance stays reasonable.
• Change the spice profile: Add a pinch of cloves or allspice for a deeper holiday-style loaf.
• Make it less sweet: Reduce the brown sugar slightly if you want a more savory breakfast bread.
• Try a richer flour blend: If your machine struggles with dense whole wheat doughs, bread flour can replace the all-purpose flour without changing the basic method.

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Storage

Dry mix storage: Store the sealed jar or vacuum-sealed bag in a cool, dry pantry for up to 6 months for best quality. That’s a practical estimate based on the shorter quality life of whole wheat flour, which loses freshness faster than white flour because it contains the bran and germ. Keep the yeast packet dry and separate until baking day.

Baked bread storage: Once baked and fully cooled, keep the loaf tightly wrapped at room temperature for about 2 to 3 days for best texture. You can refrigerate it, but that tends to dry bread out faster than most people enjoy.

Freezer storage: For longer storage, freeze the cooled loaf or individual slices in an airtight freezer bag for up to 3 months. Thaw at room temperature or toast slices straight from the freezer.

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Serving Suggestions

This bread is excellent toasted with butter, honey butter, or cream cheese. It also works well beside soup, as breakfast toast, or for slightly sweet turkey sandwiches if you like a little contrast without going full bakery-cafe prices.

For another sturdy whole grain option, pair it with Whole Wheat Oatmeal Bread Machine Mix in your pantry rotation so you’ve got both a plain everyday loaf and a spiced loaf ready to go.

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💸 Budget101® Price Breakdown: Whole Wheat Spice Bread Machine Mix

🛒 Walmart Grocery List

• All-Purpose Flour, 5 lb
• Whole Wheat Flour, 5 lb
• Instant Dry Milk, 25.6 oz
• Light Brown Sugar, 32 oz
• Table Salt, 26 oz
• Raisins, 12 oz
• Ground Cinnamon, 2.37 oz
• Ground Nutmeg, 1.5 oz
• Ground Ginger, 1.5 oz
• Active Dry Yeast, 4 oz
• Purified Drinking Water, 1 gallon
• Vegetable Oil, 48 fl oz
• Pure Vanilla Extract, 2 fl oz

Not sure exactly what this batch costs you per serving? Here’s how to break down the real cost of any recipe so you know before you shop.

Frequently Asked Questions about Whole Wheat Spice Bread Machine Mix

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🖨️ Print-Friendly Whole Wheat Spice Bread Machine Mix

Whole Wheat Spice Bread Machine Mix

Article or recipe authorAuthor: Melissa 'Liss' Burnell

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preparation timePrep 10 minutes mins

total timeTotal 10 minutes mins

This make-ahead bread machine mix creates a lightly sweet whole wheat raisin loaf with cinnamon, nutmeg, and ginger. It yields an estimated 12 slices, with an estimated total batch cost of $3.05 and about $0.25 per serving.

ServingsServings 12 slices

CourseCourse bread

CuisineCuisine American

Budget101 Price BreakdownApprox Cost: $3.05

Ingredients

1/21x2x

• ▢ 1 ½ cups all-purpose flour
• ▢ 1 ½ cups whole wheat flour
• ▢ 1 ½ tablespoons dry milk
• ▢ 2 tablespoons brown sugar
• ▢ ¾ teaspoon salt
• ▢ ½ cup raisins
• ▢ 1 teaspoon cinnamon
• ▢ ½ teaspoon nutmeg
• ▢ ½ teaspoon ground ginger
• ▢ 2 ½ teaspoons active dry yeast
• ▢ 1 ¼ cups very warm water
• ▢ 2 tablespoons vegetable oil
• ▢ 1 ½ teaspoons vanilla

Equipment

1 quart jar or vacuum-seal bag

Small baggie for yeast

Measuring Cups

Measuring Spoons

bread machine

Instructions

Prevent Sleep Mode Prevent Sleep Mode

1. Layer the all-purpose flour, whole wheat flour, dry milk, brown sugar, salt, raisins, cinnamon, nutmeg, and ground ginger in a jar or vacuum-seal bag.
2. Place the active dry yeast in a separate small baggie and set it on top of the mix.
3. To bake, pour the very warm water, vegetable oil, and vanilla into the bottom of the bread machine pan.
4. Add the full jar of mix and top with the yeast from the baggie.
5. Set the bread maker to the Regular, Basic, or Wheat cycle with a light or medium crust setting.
6. Remove the loaf when finished and cool completely before slicing.

Recipe Size Alteration

💡 If you altered the ingredients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cook time.

Notes

Estimated yield is 1 loaf or about 12 slices.
Prep time is an estimate based on measuring, packing, and labeling the mix.
Cook time is listed as 0 minutes because the original recipe provides no machine cycle length and the publishing format requires a single cook-time field.
Store the dry mix in an airtight container in a cool, dry pantry for up to 6 months for best quality.
Store baked bread tightly wrapped at room temperature for 2 to 3 days, or freeze for up to 3 months.

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