Reviewed: Sep. 15, 2006

I don't know what happened. I followed this recipe to a "t" and my bread turned into a brick. It didn't rise at all. I ended up trying this recipe a few more time, try various suggestions from reviews, and it still did not come out good. I won't be making it anymore.

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ELAINAM

Cooking Level: Expert

Living In: San Diego, California, USA

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Reviewed: Sep. 5, 2006

I LOVED this recipe. I did it all by hand (no bread machine or mixer), and it took me 2 tries to get it right, but it turned out really good eventually. If you also need to do it by hand, click here to see my adaptation of it: http://www.southbeach-diet-plan.com/forum/viewtopic.php?p=743538

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ANONYMOUS_COOKER

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Reviewed: Jun. 17, 2006

not the best brown bread ive had, but definately ok. got quite dry towards the end of the day.

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Sunflower1

Cooking Level: Expert

Home Town: Mansfield, Nottinghamshire, England, U.K.

Living In: Milton Keynes, Buckinghamshire, England, U.K.

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Reviewed: Jun. 11, 2006

My family, (especially my husband), really enjoyed this recipie. When I make this they will just eatthe bread after it is cut and cooled down.

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Carol

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Reviewed: Jun. 4, 2006

Tried it, liked it. Didn't raise as well as I hoped and was denser than I hoped. Very good taste and simple to put together.

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BEGINA

Cooking Level: Expert

Home Town: State College, Pennsylvania, USA

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Apr. 5, 2006

I have never been able to make bread! Even with a bread machine. And I love good bread. I followed TajMomHal's suggestion. I put all the dry ingredients into my Hamilton Beach Mixer. Instead of sugar I used Splenda. I added 1/4 cup Wheat Gluten. Added the marjorine and the water. Let rise for an hour. Then let it rise for another hour and baked for 33 minutes at 350 degrees. I thought it might be a fluke that it turned out so good, but this is my second loaf. This is fantastic. Thank you so much for this recipe. My family loves it.

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Butterkup

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Reviewed: Mar. 27, 2006

Very easy! Healthy too. I didn't have the dry milk powder, so I used low fat milk instead of water. Perfect.

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JENNYBEND

Cooking Level: Beginning

Home Town: San Mateo, California, USA

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Reviewed: Mar. 16, 2006

I added 3 tsp gluten, as suggested and it rose just fine.

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PRAIRIEMOMMY

Cooking Level: Expert

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Reviewed: Feb. 9, 2006

This recipe was so excellent. It didn't rise as much as I thought it was going to, however the loaf is round enough to make great sandwiches! I was so amazed at how moist and soft the bread was, it wasn't tough in the slightest! I will definately be making this recipe again. And the great thing is that I used vegan alternatives, and it still turned out PERFECT!

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jell

Cooking Level: Expert

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Reviewed: Jan. 26, 2006

Moist, dense, and delicious. I didn't use a bread machine though, I let the dough rise for an hour after kneading and half an hour after shaping and baked it at 350 F for 35 minutes.

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Maryam

Cooking Level: Intermediate

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Reviewed: Jan. 18, 2006

Very good even my fussy eater likes it.

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QUITOSLADY

Cooking Level: Intermediate

Home Town: Holly, Michigan, USA

Living In: Ypsilanti, Michigan, USA

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Reviewed: Dec. 5, 2005

Well My second go round of baking this bread came out much better.. I added 3 teaspoons of Gluten, this time it did rise but did not come out pretty like a loaf of bread is suppose to.. It does taste very good and I will make this recipe again.

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EibhlinYah

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Reviewed: Oct. 28, 2005

I use this recipe all the time. I makes a wonderful loaf of bread! Ü

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SYNDEELYNN

Cooking Level: Expert

Living In: Apple Valley, California, USA

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Reviewed: Oct. 14, 2005

I tried this recipe today with no bread machine or mixer or anything...just my hands. The loaf came out delicious. My picky children loved it, and my husband who hates wheat bread from the store loved it too. I was very surprised. Thank you for sharing.

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ruthiemorinigo

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Reviewed: Aug. 1, 2005

I really loved this recipe.At first I was worried when it looked like it wasn't going to rise all the way but then I figured out-it's about a 1 lb loaf recipe. It came out really great. The ingredients were the sinmplest recipe I had found. I did use brown sugar instead of white and conola soft margarine. the old recipe I use to use called for honey and molasses. This I figured has less calories. It is a really light and non-bitter wheat bread.

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PDagg

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Reviewed: May 24, 2005

This bread was perfect. Considering it's made with 100% whole wheat flour, it's hard to believe it was so soft, light and fluffy with such a light crust.

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JENNIFER72_00

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Mar. 20, 2005

This bread turned out excellent! I let in mix and raise in my bread machine and then raised it for another hour.Baked it at 350 degrees for 30 minutes. My kids loved it with honey butter. Yummy!

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LISAREC

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Manchester, New York, USA

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Reviewed: Mar. 7, 2005

This is the easiest and the best whole wheat bread recipe.My boyfriend asked me "never buy bread again"... every one raves when i make it- even my teenagers love it. I use brown sugar, powdered soy milk , and olive oil it is perfect!!!

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JESSIEJANES

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Reviewed: Feb. 7, 2005

This is a good whole wheat bread, however I think I would like it more if I substituted the sugar with honey since I prefer honey wheat.

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Lisa

Living In: Houston, Texas, USA

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Reviewed: Jan. 16, 2005

I'm not sure what happened when I tried this recipe. It rose well and looked perfect, but collapsed in baking. I couldn't eat it. I need to try it again and see if I messed up with an ingredient.

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Nikki

Cooking Level: Beginning

Home Town: Denver, Colorado, USA

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Good 100% Whole Wheat Bread

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