I've been making this loaf for the past week-and-a-half -- it sure doesn't last very long around here. I pretty much follow the recipe and it comes out perfect, every time. I do tweak the recipe slightly. I have no shortening so I substitute that with butter. Also, I add 1.5 tsp of vital wheat gluten per cup of whole wheat flour. Sometimes I will use molasses in place of the honey if we are looking for a sandwich loaf. My wife finds the honey too sweet for that purpose. I will be looking no further for a regular wheat recipe. Thanks for posting!

Reviewed On: Oct. 23, 2009