Recipe by CHEWLY
"A tasty, nourishing whole wheat bread that's easy to make."
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active dry yeast
whole wheat flour
I've followed this recipe twice now, and I am quite pleasntly pleased with the results! The first time through was my first experience making bread and was fotunate enough to read the comments suggesting to make only one loaf. It turned out rather small but the taste was exceptional! The second time though, i made a few modifications (doubling the recipe, adding a little more yeast, giving it more rising time, topping it with sesame seeds and butter, and adding a little molasses) and the results were beyond exceptional!
I strongly urge anyone who trys this recipe to first double it, and second to give it a little more rising time. You won't be dissapointed!
It was easy to put together and the taste was good. I didn't have 8x4 pans, so I was hoping to make a rather big 9x5 (since the recipe said it would yield two). So I was a bit disappointed that it made a 9x5 at half the normal size of bread (yes, it doubled in size twice). So I would recommend doubling the flours.
I've worked as a the bread maker for an Italian Restaurant and as Pastry Chef for another popular bakery in my area. I was looking for a simple, no frills, use-everyday recipe and this is it. You can get recipes like this in baking text books, but who wants to buy the whole book. Next time I will go ahead and add the touch of extra honey. My kids are going to love me in the morning!
I took the warning and made this as one loaf originally, but we're going through it so quickly I'm now doubling the recipe to have two loaves. I also give it extra time to really rise well. (Ideally, I mix it up well in advance and then leave it for a few hours before baking.) As a result, its become the staple bread in our house and our dinner guests have been duly impressed by such great homemade bread.
This bread is not a two loaf receipe, unless you have really tiny pans. The secret to rising and getting nice fluffy bread is to wait until it doubles. Putting it in a warm (not hot) and moist environ is a big help in getting it to rise better. Course using good (new) yeast also helps.
Very good recipe. I used brown sugar instead (can't imagine whole wheat bread without it) and didn't bother with the egg wash. It came out nice and soft inside, brown crust and held up well for sandwiches. Only made 1 loaf though. But I will save this recipe and use again.
Used whole wheat and white bread flour. Had great loft and texture. Not too dense. Ppl really need to be careful with the amount of flour they put in the mix when they make it. Just because a recipe calls for three cups, doesn't mean you will need to put all three in.... A lot depends on the quality/type of ingredients you are using and how dense you like your bread... Often times, a dense bread is simply a product of adding too much flour. Anyway, took me a while to figure that out so thought I'd pass that nugget of info on to others who may not know.... take it or leave it. As for this recipe.... the taste was BLAND! I followed the ingredient list and did not add/substitute anything - even though I had read the reviews. So piece of advice, unless you like really bland bread you might want to add the recommended couple tablespoons of honey or subbing the white sugar for brown.
This recepie was pretty good. I made an additon to the recipe. I added 2 tablespoons of honey. It was not too sweet. It just added a little more flavor. Thanks for the recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Classic Whole Wheat Bread
Serving Size: 1/15 of a recipe
Servings Per Recipe: 15
Amount Per Serving
** Calories: 112
** Calories from Fat: 15
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