The reviewer gave this recipe 5 stars. This recipe averages a 4.19 star rating.
Reviewed: Oct. 29, 2009
I made this bread with the instructions from the gal who used her Kitchen Aid mixer and couldnt believe that it used half the usual yeast and still was awesome.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.19 star rating.
Reviewed: Sep. 26, 2009
I don't own or use a bread machine. Made this whole wheat bread with a stand mixer and oven. I proof the yeast first, then combine all the ingredients and let stand for 20 minutes. I then do a quick mixer knead, oil the top and cover, and let it rise for four hours. Baked at 450 until golden brown. Flavor improves to store-bought with addition of 1-4tb of vital wheat gluten. No problems making it without a bread machine.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.19 star rating.
Reviewed: Sep. 15, 2009
Very nice, mine fell a little, but maybe because I peeked! Very nice flavor and texture. It disapeared in a hurry.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.19 star rating.
Reviewed: Aug. 26, 2009
This was a tasty loaf, although mine fell a bit just as it was about to start the baking cycle. Just to mention that Whole Wheat Honey Bread on this site is also a pure w/wheat recipe and works incredibly well in the bread machine.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.19 star rating.
Reviewed: Aug. 24, 2009
Awesome. Perfect. Great smell to wake up to in the morning.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.19 star rating.
Reviewed: Aug. 21, 2009
This bread was not like any wheat bread I've made before!!Everyone loved it. I did use a few modifications:1. I used 1 1/4 C of warm 1% milk 2.Used 2 1/4 c whole wheat flour(all I had) and 1 C bread flour 3. replaced white sugar with brown sugar 4. used dough cycle, let rise 1 hr, then baked about 37 mins @ 350. Thanks will make again and again
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Cooking Level: Expert

Home Town: West Warwick, Rhode Island, USA
Living In: Center Barnstead, New Hampshire, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.19 star rating.
Reviewed: Jul. 8, 2009
It came out wonderful, light, fluffy. I added ground golden flax and sunflower seeds for nutrition, substituted soy milk for powdered milk, soy margarine and added some honey. It was so good we ate it plain or with a little soy butter. I've tried other whole grain and multi grain recipes which ended up hard or heavy. This one is a winner.
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The reviewer gave this recipe 1 stars. This recipe averages a 4.19 star rating.
Reviewed: May 21, 2009
Is it just me? I cannot figure out how to make this bread rise. It's just awful. It doesn't even fill the bread pan of the bread machine after hours of rising. I'm disappointed. I want this to work. I tried gluten like other reviews said, I've tried it all. It's just a small hard loaf. :(
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.19 star rating.
Reviewed: May 4, 2009
Consistency of the bread is solid. While in the abm, the top of loaf fell, but otherwise perfect all around. Excited this is a simple straightforward recipe that does not ask for all purpose flour. Way to go.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.19 star rating.
Reviewed: Apr. 28, 2009
It really is good! As recommended, I added a 1/4 cup of wheat gluten. I also don't have powdered milk, so I just substituted 1/4 cup of 1% milk with 1 cup water.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.19 star rating.
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Reviewed: Apr. 7, 2009
This bread was excellent. I used canola oil instead of margarine, honey instead of white sugar and added 1/4 flaxseeds.
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Photo by Fit&Healthy Mom

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.19 star rating.
Reviewed: Apr. 1, 2009
This fabulous! Easy to double and it freezes really well! If you don't have a bread machine make sure you knead it really, really well. Also, make sure you let it rise long enough (45 minutes - 1 hour). I was in a hurry once and put it in too soon and it split a little on the side. Still was yummy, just not as pretty! I also add Gluten and I also add ground up flax seeds. Thanks!
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Cooking Level: Intermediate

Home Town: Spokane, Washington, USA
Living In: Round Rock, Texas, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.19 star rating.
Reviewed: Mar. 27, 2009
I followed the recipe except didn't have milk powder. It rose well, baked up nice but has a nasty bitter after taste...any ideas?
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The reviewer gave this recipe 5 stars. This recipe averages a 4.19 star rating.
Reviewed: Mar. 18, 2009
Always turns out great. I use honey instead of sugar. It is now a favorite in our home.
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Cooking Level: Beginning

Home Town: Morenci, Michigan, USA
Living In: Richards Bay, Kwazulu-Natal, South Africa

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The reviewer gave this recipe 4 stars. This recipe averages a 4.19 star rating.
Reviewed: Mar. 15, 2009
Good, dense bread. Smells and looks great! (I substituted a TBsp of cream for the powdered milk, but otherwise just the same)
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Cooking Level: Intermediate

Living In: Norman, Oklahoma, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.19 star rating.
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Reviewed: Jan. 25, 2009
Very nice ww bread. I added 3 tbs of vital wheat gluten to help it rise. I used the dough only feature of my bread machine then placed in a loaf pan to rise and bake. I didn't let it rise too much; I have a tendency to forget and let my loaves over rise a bit, so I kept an eye on it. I baked it when it had risen out to the sides of the pan and a bit over the pan. I baked at 375 for about 45-50 minutes; this time and temp seems to work best with my oven. Thanks for the recipe!
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Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA
Living In: Dumfries, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.19 star rating.
Reviewed: Jan. 24, 2009
This is the best whole wheat bread recipe I've tried. I prefer a loaf shape for easier sandwiches and French toast, so I used my bread machine's dough cycle, then turned the dough into a loaf pan. I let it rise for an hour in a warm oven, then baked it at 350° for 45 minutes. It rose and baked perfectly, wasn't flat or heavy at all - thanks so much for sharing this recipe!
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.19 star rating.
Reviewed: Jan. 18, 2009
whole wheat bread inside perfect delicious... but why hard on the bottom? is cause of bread machine? or too long cook?
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The reviewer gave this recipe 5 stars. This recipe averages a 4.19 star rating.
Reviewed: Jan. 18, 2009
Seriously good bread. I've made this twice so far. Both times I added gluten so it wouldn't be dense as whole wheat bread can come out. And the second time I replaced the sugar with honey. That second time was beyond awesome. I almost ate the whole loaf myself. I spread peanut butter on top a slice and fell in love.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.19 star rating.
Reviewed: Jan. 11, 2009
I bake artisan breads for a living in a wood fired brick oven. But sometimes I like to use my inside oven. I ground the wheat I used in this recipe, and did also add 1/4 cup vital wheat gluten per others suggestions. Other than that this is a very good recipe and turned out great. Five Stars all the way--very easy recipe if one follows the instructions!
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Cooking Level: Professional

Home Town: Grapevine, Texas, USA
Living In: Muenster, Texas, USA

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