Reviewed: Apr. 11, 2012

FIRST TIME I TRIED IT, I MADE BUNS - I ADDED 1/4 CUP GLUTEN AND FOUND THEM DRY. RE-TRIED TODAY MAKING BREAD AND SUBBING OLIVE OIL FOR MARG, HONEY FOR SUGAR AND REPLACING 1/4 CUP FLOUR WITH GLUTEN - TURNED OUT EXCELLENT!

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Reviewer:

CynLynn

Reviewed: Mar. 11, 2012

I love this bread!! I do use 1/2 regular whole wheat flour and 1/2 white whole wheat flour, but that is just my preference. I like to use my bead maker for dough, but prefer to bake in the oven. Thanks to the other reviewer who mentioned to let it rise for 45 minutes, then bake for 25-30 mins at 350.

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Reviewer:

margaretj5

Reviewed: Mar. 9, 2012

Doubled and made in the kitchen aid. Let knead for 7 minutes on medium. Did need all the flour. Next time I'll do this at 1.5 the size since it really warmed up the kitchen aid with the big dough and I'll make it in an 8x4 and a 9x5 instead of two 9x5's. Thanks!

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Reviewer:

CookingInSeattle

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

Reviewed: Feb. 20, 2012

I have tried MANY whole wheat recipes and this is, by far, the very best. Nice and moist with a great taste and better yet I can make it in my bread machine. Thank you so much !!!!!!!!!

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Reviewer:

DORIS

Cooking Level: Expert

Home Town: New City, New York, USA

Living In: Walton, New York, USA

Reviewed: Jan. 26, 2012

I love the texture and moistness of the bread, but I could taste the salt. Maybe I mis-measured, but will make with less next run. I am enjoying a chicken sandwich on it now!

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Reviewer:

RESAR

Cooking Level: Intermediate

Reviewed: Jan. 22, 2012

Light and fluffy? More like a 5# brick! I've been baking bread since the early 90's so this is not my first loaf. I've gone on the South Beach diet recently and wanted to make a 100% whole grain bread. This recipe sounded good. Well it's not which was apparent the moment the kneading got under way. It was just a big clump. I nearly doubled the amount of water to the mix and that turned out to still be insufficient. I've put a picture of what this looked like coming from the bread machine also. It was horrifically dense (despite using the vital wheat gluten as others suggested) and it didn't even taste good. Simply not enough liquid in it. I would make with caution especially if using a bread maker.

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Reviewer:

Baker_37

Reviewed: Jan. 16, 2012

the only change I made was 1 cup white bread flour and 2 cups whole wheat instead of the 3 whole wheat. I also used butter instead of margarine. Turned out perfect!!

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