Reviewed: Dec. 26, 2009

Awesome basic recipe to start with.

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Reviewed: Dec. 14, 2009

Nice light texture and the whole wheat adds a nice nuttiness. Made with Kitchenaid mixer for the dough and then rose/shaped by hand. Very small recipe, made 6 dinner rolls (baked at 350 degrees for about 20 minutes). Plan on doubling or tripling the recipe next time! I think this is a nice basic recipe that you could add flavors onto depending on what you are using the bread for, this could easily become either savory or sweet. Skipped the optional egg substitute, used olive oil for my vegetable oil, 1 T. maple syrup instead of 2 T. white sugar, didn't have bread flour or rapid rise yeast so just used all purpose flour and regular yeast in same amounts.

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doestreich

Cooking Level: Intermediate

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Reviewed: Nov. 28, 2009

Absolutely did not work for me at all, very disappointed, this was about 1/2 the size of my normal bread machine loafs.

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Veda

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Reviewed: Nov. 20, 2009

My 13-month-old daughter has had major issues with gaining weight, so I decided to make some whole wheat bread since it has more calories in it then the airy loaves in the store. This recipe is DELICIOUS!! I didn't have honey on hand, so I tried my luck on this recipe and am glad. I also didn't add the powdered egg, and I put my bread machine on rapid cycle so it would be ready faster. Make sure you check the dough a minute in like it suggests--I had to add about 2 tbsp of water. The bread is ooey, gooey, and OH SO GOOD! It'll be hard to save it for my daughter instead of eating it all myself!

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marybeth1583

Cooking Level: Intermediate

Living In: Oklahoma City, Oklahoma, USA

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Reviewed: Nov. 4, 2009

Came out great but small. I doubled the quantities to get a loaf that held through the day

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food-anati

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Reviewed: Oct. 31, 2009

Delicious loaf of bread; however, it came out small. I may try doubling next time. Definitely a keeper nonetheless.

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Amy K.

Cooking Level: Intermediate

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Reviewed: Sep. 17, 2009

Pretty good, I used a real egg and then 3/4 cup of water minus the volume of the egg (if that makes sense). Very easy!

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jamie

Cooking Level: Intermediate

Home Town: Omaha, Nebraska, USA

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Reviewed: Apr. 24, 2009

With equal parts of while and whole wheat flour, this is definitely mislabeled.

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Valerie

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Reviewed: Apr. 24, 2009

This is a good recipe for sandwich bread and toast. I have made it many times now as we use our bread machine weekly to make bread for our lunch sandwiches. I do not add the optional egg mix, I use olive oil instead of vegetable oil.

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Jenny Bruenger

Cooking Level: Intermediate

Home Town: Shawnee, Kansas, USA

Living In: Mission, Kansas, USA

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Reviewed: Feb. 17, 2009

This makes verrrrry yummy and nutritious bread. I did not use the egg powder because I didnt have any, and I used shortening instead of the veggie oil. For the flour, I used half all purpose, half whole wheat bread flour. It was great!!!

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palmer

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Reviewed: Dec. 3, 2008

This was truly easy and tasty. Did not use the egg substitute (didn't have any) and used 1 1/4 tspn active dry yeast (didn't have rapid rise) and it turned out light yet with a firm texture. My little one's ate is straight out of the breadmaker! And went back for seconds!

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msgrozzy

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

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Reviewed: Oct. 13, 2008

Stalking Pomp: This is very easy to mix up. It did take awhile to raise. I did not get the light and airy bread others got but it was still good. I used "White Whole Wheat" (that way the kid does not know) hehe... I will make this again, I might try just a bit more yeast and double it so I get a larger loaf of bread. Thanks

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Cheesecakemama

Cooking Level: Intermediate

Home Town: Chillicothe, Ohio, USA

Living In: Fort Wayne, Indiana, USA

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Reviewed: Oct. 12, 2008

I had to make this twice because the dog grabbed the first loaf. So, I tried again. I used the breadmaker to make the dough then took it out and baked at 350 for about 35 minutes. I didn't use the egg substitute--didn't have any--and had to add about 1/2 c flour to the mix. It turned out a very light whole wheat loaf with good flavor. I didn't use wheat gluten and didn't really need any, although it did take a while to rise. Still, with patience this makes a very light loaf. Thanks!

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pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

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Reviewed: Oct. 1, 2008

hi, can anyone shed some light on baking this bread w/o a bread machine? i don't have one so i'm not sure how long or how hot the oven should be. i baked at 170*C for 20 mins but it was a bit wet inside so i baked for another 10 mins. texture not nice but the taste is great!

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strudels

Cooking Level: Beginning

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Reviewed: Aug. 24, 2008

This was SO good! I almost gave up on my bread maker. The last few breads have caved in. I decided to try this one after hubby had a health scare (really high blood pressure). We need to change our eating habits. I used 1 egg white for the powdered egg, 1 T splenda & 1 T sugar, added flax & vital wheat gluten - 1T. Wonderful!!! Even hubby said it was delicious. I have noticed my machine seems to only work on rapid rise so that is the setting & yeast I used for this one.

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Scotdog

Cooking Level: Intermediate

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Reviewed: Aug. 10, 2008

Perfect 1 pound whole wheat loaf. I used AP flour instead of the bread flour, and whole wheat pastry flour instead of the whole wheat flour. We live at 4600 ft. so I add an additional 2 tbsp. of water and used slightly less than 1 tsp. yeast to keep the loaf from falling. The result was a very light and airy bread. Will definitely use this recipe often!

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ali la

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Reviewed: May 16, 2008

A nice light loaf. Best whole wheat recipe I've used yet. I added 4tsp of vital wheat gluten, though.

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registered99

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Reviewed: Apr. 9, 2008

Finally! I did it! I made a whole wheat bread that came out correctly. Thanks to the poster of this recipe. I didn't use my breadmaker as it's broken, so I kneaded it in my Kitchenaid Mixer w/the kneading attachment. First for 8 minutes, let rise for 50mins, then knead again for 8 minutes and let rise for 30mins, then cut and shape into 3 pieces and let rise again with a wet towel for 20mins. Stuck it into a preheated 375 oven for 20 minutes. Voila!! Perfect small baguettes for lunch.

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CRISPYSTUFF

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Reviewed: Apr. 2, 2008

the is by far the best recipe for bread machine. i was scared that the loaf will be too big for my small machine but it was just perfect. i did however make some changes i used 10 g of sugar and i added some dried herbs thyme , oregano and basil for extra flavouring. i really reccomend this recipe .. oh also i didnt need to add extra flour or water. i am sure this will be a keeper (^ ^)b

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kuzucooks

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Reviewed: Aug. 29, 2007

This was my 2nd loaf of bread and I love it! My dh and 22 mt old love it as well. I will definitely be making it again. I love the smaller loaf. It makes it so much easier to cut and get thinner slices. Thanks for a great recipe!

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Kathy

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Easy Whole Wheat Bread

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