What's the secret to making it soft & fluffy?
 

I have a bread maker that I use for my whole wheat bread & I have a recipe that I really like. When I cut it warm, just out of the bread maker it is pretty soft. The only problem is the day after I bake my bread I put it in the fridge it is no longer soft & seems to be a lot heavier. Even warming it in the microwave doesn't really help soften it up much.

Does anyone have a good (easy) recipe for a bread maker for whole wheat bread that is soft & fluffy & will stay that way? My recipe calls for part wheat flour & part white flour.
Here are the ingredients I use in my bread:
1 1/4 cups water
3 T. honey
1 1/2 T. vegetable oil
1 2/3 cups white flour
1 1/2 cups wheat flour
1 1/2 t. salt
2 1/4 t. active dry yeast (or fast rising)

Any help would be appreciated!

This is one of the reasons why I don't make wheat bread often. But I'm going to suggest trying white flour labeled as "soft winter wheat".

Us Northerners can't buy soft flour in our stores, and this is why our biscuits turn out like hockey pucks. But I discovered I can buy soft winter wheat flour from Amazon, and when I use it my biscuits turn out soft and fluffy. Give it a try and report back, please. Can't wait to hear what your results are! 😁

I have found that my bread isn't as good if I refrigerate it. Might try not. It may not work either.

I refrigerate it because it doesn't have any preservatives in it & will go bad before I can eat it up.
I think I'll contact King Arthur Baking Company & see what they say about this.

Bread should not be refrigerated. It causes it to dry out. It should last for days at room temperature. Have you tried freezing some of it? Maybe leave half the loaf at room temperature and then when your done unfreeze the other half?

The problem isn’t your recipe it is your storage.

I agree with Quilting Raven. That is why every kitchen used to have a 'bread box' on the counter. Our parents' and grandparents' home made bread didn't have preservatives either. I make a batch of buns every couple of weeks--leave out enough for two days and freeze the rest, thawing as needed.

Someone told me to sift the whole wheat four and white flour several times before using to make whole wheat bread fluffy. I don't bake with whole wheat so I never tried it. I don't know if it stays soft and light. I'm sure if any one knows it will be the crew at King Arthur.

[QUOTE=Peckish;
Us Northerners can't buy soft flour in our stores, and this is why our biscuits turn out like hockey pucks. But I discovered I can buy soft winter wheat flour from Amazon, and when I use it my biscuits turn out soft and fluffy. Give it a try and report back, please. Can't wait to hear what your results are! 😁[/QUOTE]

Can you share the brand? I looked and there were several.

Yep, don't refrigerate bread. It actually is better to freeze it. I just slice it before freezing and just take out the slices a bit before I use it. Can toast it or even just let it sit for a bit covered with wax paper or something to keep it from drying out while thawing.

It didn't matter as long as it was soft winter wheat. I tried 3 different brands and all of them turned out well.