Reviewed: Nov. 6, 2009

I very much like the texture and the size of the loaves this recipe yields, but I found it to be bland even after upping the honey and salt as recommended.

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STARRCHILDE

Cooking Level: Intermediate

Living In: Louisville, Kentucky, USA

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Reviewed: Oct. 26, 2009

I made this 2 weeks' ago but forgot to rate it. I also increased honey to 1/2 cup and increased salt to 1 1/2 tsp as per comments by others. Being a 1st timer in bread making, I somehow ended up in using more than 5 cups of flour to knead dough in order that it no longer sticks. Despite my inexperience, bread still came out nice and yummy, though not as fluffy as I had used more flour than called for when kneading the dough. Good simple and healthy recipe!

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LilyLoves2Cook

Cooking Level: Intermediate

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Reviewed: Oct. 24, 2009

This came out amazing! I also substituted a cup of wheat flour for one cup of the white and it came out with the great bread texture. I used 1/4 c honey and 1/4 c agave nectar and it still was perfect. I am making it again this morning!

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Jenn

Cooking Level: Intermediate

Home Town: Waynesboro, Pennsylvania, USA

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Reviewed: Oct. 19, 2009

Perfect sandwich bread. Like others, I doubled the honey and the flavor in the finished product was still mild. I also used an egg wash to get a more golden crust. When I needed croutons I cubed some of this bread and it worked perfectly and had a great flavor.

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NineDays

Cooking Level: Beginning

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Reviewed: Sep. 23, 2009

This. Bread. Is. Great. I am a homeschooled high school student, so I have a very busy schedule. I bake this bread in the morning, and let it rise until noon--it works out great and lets me get some school done. I added about 1/2 cup more honey than the recipe said, since it tasted too "wheaty" to my elementary school aged siblings. I also added 2 teaspoons of salt to slow the yeast down and make the bread rise slower so I could do other things. My family loves it fresh out of the oven for deli sandwiches!

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Skilletfan09

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Reviewed: Aug. 8, 2009

I thought this bread was very good overall. It has a nice flavor and is simple to put together. I do feel like it's missing something though. I just recently tweaked it a bit, I increased the honey to 1/2 cup and replaced the oil with unsalted butter. It came out fabulous with a softer crust.

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Shannon C Butler

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Reviewed: Aug. 3, 2009

Very good wheat bread. Easy to make. Will make again and again.

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Carol V.

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Reviewed: Jul. 25, 2009

nice taste and texture and easy to make. kids love it.

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ThanksgivingTwinsMom

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Reviewed: Jun. 27, 2009

Very good wheat bread recipe. I halved the recipe and changed only the amounts of each flour. 1/12 cups wheat and 2 cups white. I think I will add more honey next time as it really didn't have much of a flavor, it had a fresh taste though. Thanks for the recipe.

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LpnLab

Cooking Level: Intermediate

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Reviewed: Jun. 11, 2009

This recipe incredible. First started making this 5 or 6 years ago and then stopped making homemade bread. Once I got married I found myself pulling out this old well worn recipe and family loves it! Since I originally did this, I substitute the all purpose flour with bread flour and use extra virgin olive oil in place of vegetable oil. The difference in the rise is phenomenal! I give loaves to friends and family and they love to toast it and add butter and honey as toppings. Between this one and others found at this site, I don't buy bread in the store anymore.

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Laura

Home Town: Hurst, Texas, USA

Living In: Phoenix, Arizona, USA

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Reviewed: May 11, 2009

It was very dry and crumbly. Even when I made it the second time around instead of kneading the dough with my hands I did it in the bread machine and it still came out bad. I don't know if I did any thing wrong, but I do know that I won't be making this bread ever again. It needs something to hold it together better.

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ExtraordinaryGrace07

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Reviewed: Apr. 28, 2009

YUM!! For other hard-core bread-bakers, these are large loaves - use your big pans because they bust out of medium ones. And good luck having any left by the time they cool!

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Loaves & Fishes

Cooking Level: Expert

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Reviewed: Apr. 16, 2009

Pretty good. Did step one in the bread machine (with a half recipe).

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lisaxmarie19

Cooking Level: Intermediate

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Reviewed: Mar. 14, 2009

This will be my new go-to wheat bread recipe. It's a very simple recipe with no milk or eggs. It's a light fluffy loaf rather than a heavy dense loaf. Perfect for sandwiches. I had to change the recipe to fit what I had on hand. The only changes I made was using 3 C King Arthur White Whole Wheat Flour, 3 C Bread Flour (I didn't need the whole 7 C of flour), and added 3 TB Vital Wheat Gluten to get a wonderful rise. This bread is fabulous! I love that it’s low sodium!

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CLS

Cooking Level: Intermediate

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Reviewed: Mar. 12, 2009

This was my first EVER time making bread and I used this recipe. It was so simple and I really enjoyed making it! The bread came out perfectly and tasted SO GOOD, I was thrilled. It took a lot more flour than I expected, that's for sure... ;)

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Momo-the-baker

Cooking Level: Beginning

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Reviewed: Mar. 1, 2009

This was my first time making bread, so I prepared myself for failure, but this bread turned out amazing! Yummo! However I made a few changes, partly because I had to! I thought my kitchen aid would explode! I could only use 3 1/2 cups of flour. I also increased the honey to a 1/2 cup and substituted applesauce for the oil. It did take about 25-30 extra minutes to rise. Anyways, regardless of almost killing my kitchen aid with so much flour, this bread was absolutely delicious!! It boosted my confidence for making bread!

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Misty Darnell

Cooking Level: Intermediate

Home Town: Gurnee, Illinois, USA

Living In: Round Lake Beach, Illinois, USA

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Reviewed: Feb. 25, 2009

I made this the other day for the first time. I did as so many reviewers suggested and used 1/2 cup of Honey and 1 cup or Whole Wheat Flour and about 3.5 cups of All-Purpose in the second flour addition. My first rise was beautiful, and while my second rise never got anywhere near the top of the pan, it still tasted wonderful. I hope that next time I'll have better luck with the rising (it was cold in my house, boo) but even though its a bit "heavy" it still makes a great piece of toast. Thanks for the recipe!

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vtelf03

Cooking Level: Expert

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Reviewed: Feb. 22, 2009

This is a very easy bread for anyone to make. I did increase the honey to 1/2 cup as others had suggested as well as added 1/2 t salt to recipe. The bread tasted great with butter and applebutter but is a touch too sweet for sandwich bread. When I make this again I will try the recipe as it is written.

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patnunemaker

Cooking Level: Intermediate

Home Town: Winchester, Kentucky, USA

Living In: Plymouth, Indiana, USA

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Reviewed: Feb. 19, 2009

This was really good with the changes that I made. Instead of adding a 1/3 of a cup of honey, I doubled that to 2/3 cup. I also added 1/2 cup of wheat germ. I think that it wouldn't have been so good if I just used 1/3 cup of honey but that is just me.

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joee

Cooking Level: Beginning

Home Town: Noorvik, Alaska, USA

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Reviewed: Jan. 23, 2009

The first time I made this I didn't like it much, until I realized that my wheat flour was old. I made it again and it was MUCH better. Always make sure that your wheat flour hasn't been sitting in the cupboard too long!

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bonnerherd

Cooking Level: Intermediate

Home Town: Gunnison, Utah, USA

Living In: Grand Junction, Colorado, USA

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