Reviewed: Nov. 15, 2008

This was well worth the work. By mistake I used white sugar instead of brown and it still taste great. My son loved it, best bread ever he said. I divided the dough up and then froze half of it. This would be a great side to bring to a dinner or give to friends. I never usually make bread but this is worth it!!

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Marcia

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Reviewed: Nov. 13, 2008

Fabulous doesn't even begin to cover it! I made this bread today for my son's birthday dinner in 2 days thinking that if it flops I have time to find another recipe. I think instead, I'll have to bake another batch that morning. I have a favorite frozen whole wheat bread dough that I purchase from a local grocer whenever I am in the mood to bake bread. NEVER AGAIN! What a feeling to know that I can make bread with out cheating! And, I know everything that's in it. I chose to use 5 cups of whole wheat flour and 7 cups of unbleached white because our family prefers wheat bread. I also shaped the dough into Italian loafs since spaghetti is on the menu for my son's party. This recipe is great and looks and tastes just like the wheat bread dough I always used to get. At least try this recipe once. You'll be glad you did!

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Bethdezz

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Reviewed: Nov. 10, 2008

Used stone ground whole grain flour for the whole wheat and did not cut up the oatmeal and used walnut oil for vegetable oil. Only did 1/3 of the recipe and cooked one loaf and have another in the freezer for later. This makes a pretty light loaf. Thanks for sharing.

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grampnana

Cooking Level: Intermediate

Living In: Shreveport, Louisiana, USA

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Reviewed: Oct. 28, 2008

A staple in our home. I've substituted all the flour for unbleached whole wheat flour with great results as well as substituting all sugar for white sugar. Such an easy recipe for getting 6 loaves out. I freeze the loaves after I shape them and thaw in the fridge, let it rise an hour more and bake as directed.

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CHELLEOXFORD

Cooking Level: Intermediate

Home Town: San Jose, California, USA

Living In: Manteca, California, USA

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Reviewed: Oct. 27, 2008

This bread was pretty good. Nothing incredible, just really good, basic bread. We're having to cut costs and this recipe helps, plus homemade bread is wonderful. I mixed mine in my Kitchen Aid and it went well - though I recommend doing a minute or two of hand kneading to mix in all the little bits. Made just one loaf and a whole bunch of buns that I made in muffin tins. Next time I want to add some herbs & spices, or maybe some seeds for different tastes. But as is it makes very good sandwich bread. Also good if you make thick slices and make into garlic bread.

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Heidi V

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Reviewed: Oct. 24, 2008

I have been using this recipe exclusively for quite awhile. I rarely buy store-bought bread anymore. My 12-year-old daughter made it a couple times too. Once she miss-read the recipe and added over 4 cups of oats and panicked! I told her just to add less flour and it would work itself out. It did and it was fantastic! Very hearty with the extra oats! Perfect recipe though it takes longer than 3 hours to make including cooking time.

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~Angie~

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Glasgow, Montana, USA

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Reviewed: Oct. 14, 2008

Baked this today and messed up ending up with an underdone loaf but the taste was so good I didn't care that it was underdone and couldn't stop eating! Now that I know what I did wrong, I'll definitely make this again and if all goes well it will probably turn out really soft and fluffy.

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Chua

Cooking Level: Beginning

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Reviewed: Oct. 13, 2008

I am new to this site and i have never baked bread before but wanted to try. I don't have a bread maker so i did this by hand. I followed everything to the point(except i made bigger loves of bread) and ended up with 4 loaves instead of 6. Well as i waited for it to bake in the oven i could smell fresh bread throughout the house(but was still wondering if it was going to taste good) oh my goodness i was so surpised at how delicious this tasted and the fact that i had made it. Very easy directions to follow and wonderful tasting bread, taste ALOT better than any regular bread i have tasted. Thank you for sharing this recipe. Definately going to be making this more often.

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Marilyn

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

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Reviewed: Oct. 3, 2008

My first bread with whole wheat flour (3rd bread ever) that didn't end up heavy as a rock. It was like somebody else made it! I used honey to prime the yeast and halved the recipe.

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Kitt

Cooking Level: Intermediate

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Reviewed: Sep. 20, 2008

I've been baking bread for 30 years and this is the best bread i have ever made. My husband and kids love it. The texture and taste is wonderful

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Kim Baker

Cooking Level: Professional

Home Town: Prairie Du Chien, Wisconsin, USA

Living In: Mineral Point, Wisconsin, USA

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Reviewed: Sep. 19, 2008

I've yet to actually rate anything on here but this recipe I had too! OH MY GOODNESS! Seriously. THe only thing I did differently was add alittle honey to the recipe. My family ate it up in less then two days flat. I only made enough for two loaves that time, this time around going to make the whole six loaves. Its awesome!

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nikki

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Reviewed: Sep. 3, 2008

I've been trying in vain to make bread that is fluffy and does not taste like saltines for a while now, and I finally succeeded in graduating past that with this recipe. I did not have bread flour and only had one pack of dry yeast so I thirded the recipe. I added some vital wheat gluten to normal white flour as a previous reviewer recommended, and I added a squeeze of honey into the flour as well. I guess where I went wrong in the past is that I didn't let the bread rise in the bread pan. I did that this time and now I have DELICIOUS, fluffy, thick, slightly chewy, filling bread. I plan to use this recipe for bread for now on... eating fresh homemade bread with butter and honey is more of a delight to me than homemade cookies with milk.

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Anowyn

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

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Reviewed: Sep. 3, 2008

I cut mine to two loaves. Slightly disappointed because it didn't rise as well as it should have the second time(sat for two hours and only as high as a banana bread), but I baked it anyway and while it is flat and I can't make sandwiches of it, it is still very good and I hope next time is better!

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limecoconut

Cooking Level: Expert

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Reviewed: Aug. 31, 2008

GREAT recipe. I have been cooking bread for only about 2 months now and this recipes is the best one yet. My kids love it and I made them there own small loafs. Great recipes.

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Jennifer & Donnie

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Reviewed: Aug. 28, 2008

Hm, this bread is pretty good. I used white whole wheat flour in place of the bread flour, and halved the recipe. Ended up with 8 dinner rolls and one big loaf. Just polished off three rolls as dinner, so hey, I guess I can't complain, lol. I did the whole thing by hand, and used about 1/2C less flour than called for. The bread was very sticky, and I sort of plopped it into the pan to rise -- not so much in the way of "shaping." The rolls and the loaf all rose beautifully, and the bread has a very delicate crumb. Not bursting with complex wheaty/nutty flavor or anything, but as a mild sandwich bread I imagine it'll be pretty tasty.

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MUSICFOROXYGEN

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Reviewed: Aug. 21, 2008

This was my very first time baking bread ever. My 10 and 13 year old helped me knead it, it was fun for us to do! I read all of the reviews prior to even buying the ingredients and with such rave reviews I though how can I go wrong?! I added the honey option instead of brown sugar. I halfed the recipe and made two large loaves and 12 cinnamin buns...absolutely incredible... I really don't ever want to purchase store bought bread again, this bread is so delicious and I love that fact that you can substitute the brown sugar for all natural honey...way healthier. Thank you so much for posting this recipe!

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newbee

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Reviewed: Aug. 11, 2008

Simply fabulous! I made this bread for the first time and it turned out really great. I used instant dry yeast, and substituted the sugar with honey as suggested by other reviewers. Will definitely be making it again soon. Thanks J. Drury and your mother for this great recipe.

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June MSG

Cooking Level: Beginning

Living In: Kota Kinabalu, Sabah, Malaysia

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Reviewed: Aug. 10, 2008

I'm pretty new to bread-making, so I was glad this turned out so well. I wasn't sure how long to knead (I don't have a Kitchenaid), and wheat dough is sticky to work with. I was afraid I was working in too much flour, so I only kneaded for 5 minutes or so. I did have to throw out the first batch because the oil I used was old, and the bread tasted rancid (luckily I had cut the recipe in half). In the next batch I substituted margerine for the oil, and added about 1/4c honey for a little more sweetness. I might try some of the other suggested variations too next time. One more comment - I don't think the recipe as written makes 6 loaves (unless they are very small). I made two normal-sized loaves from 1/2 of the recipe. Yummy good.

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MANOMES

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Santa Clarita, California, USA

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Reviewed: Aug. 5, 2008

This bread fell while baking. I've been baking breads for about 2 years now and while not every loaf has turned out perfectly, I've never had a loaf come out of the oven shorter than when I put it in.

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