quite good- even though my bread machine decided to go on strike. i'd say this recipe is "foolproof" but after reading some 'expert' reviews, i'd have to retract that, lol. i did add a touch more flour due to uncharacteristic high humidity in my area and i did add 1/4 C of VWG . i think next time i might add a pinch more salt and an extra generous squeeze of honey because this bread was just a bit bland. all in all, its a perfectly fine recipe and a good base recipe for tinkering with.

Very good bread. I had some leftover in the coffee pot this a.m., so I used it in the place of the water. I thought if it's good in pumpernickel, it's got to be good in wheat. Also added about 1/4 cup sunflower kernels, 1 TB gluten. Turned out nicely. makes wonderful toast.

I added wheat gluten to this recipe and it just was plain blah!! Won't be making this again.

Completely fell. I followed the recipe to a T. This should not have happened. Very grr.

Best loaf of whole wheat bread I've ever personally made. It was delicious straight out of the oven (I used the machine for the dough cycle, then baked it at 350 for about 35 minutes) and it was delicious over the next couple of days as toast in the morning. Still dense, but it was soft in the same respect. I eliminated the milk powder since I didn't have any, added a bit more water as well as some wheat gluten. Thanks, I'll be making this one again!

This is a tasty bread, but not quite what I was looking for. I made it the first time as written, and wasn't thrilled with the rise or the flavor. So as suggested by some reviewers, I swapped out 1/4 cup of honey for the sugar and added an additional 1/4 cup of flour to pull the dough together. I added 4 tsp of gluten to aid in rising, and this bread still won't rise high enough to use for sandwiches. It's also a bit dense for my taste. My search for a fluffy wheat bread continues.....

okay! I am a bread failure and I just succeeded with this recipe! WooHoo! I subbed out real milk in place of the water and dry milk and used real butter! mmmmm Just made sandwiches with it and my almost 6 year old declared it "perfect".

Good, will be making this again.

I tweaked this a little. I used: 1 1/2 teaspoons active dry yeast 1/4 c. gluten 3 cups whole wheat flour 1 1/2 teaspoons salt 1 1/2 tablespoons honey 1 1/2 tablespoons butter 1 1/4 cups warm milk This is the first loaf of bread I've ever made, and it was great. The only change I'll make next time is I will use the light crust setting. (I set it on medium crust the first time.)

Soft and tender slices. Did use 2 c. ww flour and 1 c. white flour. Used honey instead of sugar. Will make again. Great toasted also.

Very nice results without honey. I also added wheat gluten (1 TBSP) with good results.

My husband loved it, and he eats about a loaf of this bread every week. I did add 1/4 cup gluten, and added the dry ingredients to the foamed yeast in my kitchen aid. I let the machine knead the dough for at least 5 minutes so it is light yet dense enough to use in sandwiches. The loaves do not rise very high though, but it's still very good. Thank you!

Ok if you don't have a REALLY good bread machine beware! This dough was SO solid it sounded like it was ripping the "heart" out of my new $500 professional grade bread machine! It was having SUCH a hard time mixing it that I unplugged it immediately and threw the chunk of "cement" away. I followed the recipe EXACTLY. I will not try this again!

I just made this and and it was really good. It didn't raise as much as I would have liked, but I don't always have the best luck. It did taste great and wasn't as heavy as other wheat breads that I have tried. I used olive oil and 1/4 cup honey in place of the sugar and added some wheat gluten. I always use my machine to mix dough and then bake in the oven. I will definitely try this one again.

This was my first ever bread machine loaf and it was perfect. I usually don't eat the heel but that was the best part! I will definitely be making this again.

This recipe baffles me. There is nothing in it to help the bread to turn out light, nothing in it to avoid the dense loaves that are common with homemade 100% whole wheat bread. Most people used gluten, but even though I did, mine just doesn't rise high enough or turn out light enough. I have tried increasing the yeast amount and other things (I also proofed my yeast.) I use fresh ground white whole wheat. I really liked it the first time, and have made it several times, but I just wish it would rise HIGHER and have more appeal once the "fresh out of the oven" appeal is gone. My boys eat this all right, but even though they only eat whole wheat bread, this is not their favorite.