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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Reviewed: Sep. 4, 2006

This was fantastic!!! Ok, I didn't use the egg powder (it grosses me out) and I used 1 pkg. of rapid yeast. They are so light and with a perfect texture. I shaped them into 6 large rolls and they're the perfect size for sandwiches.Also, I cover them with a dish towle after they come out of the oven to keep the crust soft. I'm makeing another batch for tonights BBQ and shaping them into hot dog and hamburger rolls. I just added more oil, water and flour to the recipe but not more yeast. We'll see how they come out.

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