Reviewed: Jan. 11, 2005

Love this bread! We don't eat many sandwhiched on bread, usually rolls, but I did make PB&J french toast with this and it was wonderful! This is a great loaf you can throw together quickly to acompany dinner, we have it with homemade soup or pasta dishes often. Thanks flute!

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Amy Sancrant

Cooking Level: Expert

Home Town: Monroe, Michigan, USA

Living In: Adrian, Michigan, USA

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Reviewed: Dec. 29, 2004

Excellent recipe. I baked this breadk tonight and it's all gone except for one slice. My breadmaker tends to make the crust too hard for my family so I baked it in my bread machine on the basic bread cycle and took it out about 15 minute before the "buzzer" went off. It turned out excellent.

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ADK757

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Reviewed: May 16, 2004

I made this recipe without the use of a bread machine. Leaving it rise 1 hour for the first rising, and after shaping, another hour, baking it for 33 minutes at 350 degrees and it was really good. This was made in a Kitcheaid mixer with all the dry goods in first then the margerine, and the water last. I left the machine run until it was entirely pulled together, about 6 minutes. This was a real easy recipe taking no time at all, and oh so worth the time. Yum. Thanks.

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TAJMOMHAL

Cooking Level: Expert

Living In: Angola, New York, USA

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Reviewed: Mar. 29, 2004

I've been having trouble with 100% whole wheat bread recipes but this rose beautifully and is light. I'm impressed. I don't have a bread machine but the food processor worked just fine.

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LESLEYANNFAITH

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Reviewed: Feb. 19, 2004

I really like this bread. I thought I'd have to be giving the recipe an unfavorable review, after trying 2ce and having utter failures. Then I discovered that our yeast was old, and should have been kept refrigerated. So I tried again, with new yeast. Excellent results. I did modify the recipe slightly: I used 1/2c white flour and 2 1/2c of whole wheat (based on some other reviewer's comments). I also used approximately 1/4c of Sugar Cane Syrup, reducing the water by the same amount and the sugar to 1/2 of what the recipe calls for.

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SKYWIRELYNX

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Reviewed: Feb. 19, 2004

Wonderful! I let the bread machine do the work and I then baked this in the oven. (I like bread better that way.) I've been looking for a 'soft' 100% whole wheat recipe and NOW I've found it. Thank you!

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LEAH B STEWART

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Reviewed: Oct. 12, 2003

I didn't do this in a bread machine, and mine didn't turn out very dense at all. However, I made some changes that probably influenced my result. First, I used 1/2 T. gluten. I also replaced 1.5 c. whole wheat flour with 1 c. rye and 1/2 c. bread flour. I really like the moist and soft texture. Thanks Flute!

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MACKALLEN

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Reviewed: Aug. 21, 2003

We love this recipe. It has been delicious and worked beautifully every time I have made it. I lost the recipe and was glad when the friend who originally gave it to me shared it with me again.

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BFISHER5560

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Reviewed: May 19, 2003

Mine turned out moist, but a little dense. It was very good alone, but too overpowering for a sandwich. My kids loved it!

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XYZWYATT

Cooking Level: Intermediate

Living In: Nashville, Tennessee, USA

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Reviewed: Mar. 20, 2003

After setting and rising, it collapsed and was dense and heavy. I wont be making this again, and im looking for another wheat recipe.

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CRISPYSTUFF

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Reviewed: Mar. 3, 2003

This recipe, no matter how delicious, is badly written. My daughter is a novice baker and needed more instruction, such as rising time and baking temperature. This read as not much more than a list of ingredients.

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GAMBINOBUG

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Reviewed: Mar. 3, 2003

This recipe turned out perfectly for me! I used it for my husbands lunches and he loved it!

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CHRISTINAANNE22

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Reviewed: Feb. 19, 2003

This was an easy recipe to follow,but the bread didn't rise right. It kind of fell and got a hard crust on it. My husband loved it though.

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MELKLLN30

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Reviewed: Dec. 19, 2002

I tried this recipe and found it to be heavy and dense. This recipe doesn't work well in my bread machine.

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FRIENDLYSUN1

Cooking Level: Professional

Home Town: Toronto, Ontario, Canada

Living In: Shelburne, Nova Scotia, Canada

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Reviewed: Sep. 13, 2002

I cheated the first time I made this, and used 2 cups of whole wheat flour, and 1 cup of unbleached white. It was so delicious, I have not tried it any other way, nor have I made any other kind of bread in my machine. It's moist, light, and slices great for toast and sandwiches. My 3 year old loves it. You have to try this one!!!

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ABBYS MOM

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Reviewed: Mar. 15, 2002

This recipe looks fantastic.....I'm making it right now - but I'm going to also add 1/4 C GLUTEN for a better rise and fluffier bread. You can find gluten at any health store and some grocery stores in the baking isle where flour is. When you bake bread w/ 100% WHOLE WHEAT FLOUR, you're missing out on the gluten which is found in white flour....so it's best to add it for a nice fluffy high risen bread! Thanks for the recipe....also....*if I had honey* (which I'm out of!) I would omit sugar and replace w/ honey instead (same amts). -Sharon

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SBDEVENEY

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Reviewed: Dec. 28, 2001

It may be the baker here :), but this turned out really dense. I was going to use it for sandwiches, but it was not the right texture. May try again...

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GINNYG

Cooking Level: Professional

Home Town: Vallejo, California, USA

Living In: Los Angeles, California, USA

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Reviewed: Sep. 28, 2001

After so many problems with Whole Wheat Bread a big THANK YOU "Flute" for this recipe! A delicious, moist loaf, I will be using this recipe often!

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ANDREAJOY

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Reviewed: Sep. 16, 2001

This bread is always in my house. It's very easy to make and makes great toast and sandwiches. Thanks Flute!

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JALPERS

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Reviewed: Jun. 9, 2001

This makes a really nice loaf.A lovely texture and taste.It will be a regular in this house, thank you.

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WIGGLECAT

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Good 100% Whole Wheat Bread

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