Reviewed: Apr. 11, 2008

WOW!!! Great recipe. I did add a little bit more honey than in the recipe. The texture is very soft and moist. This was exactly what I was looking for.

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forpeepsakes

Cooking Level: Expert

Living In: Lapeer, Michigan, USA

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Reviewed: Apr. 7, 2008

These were so good and easy to make. They also freeze very well. I LOVE this recipe!

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Denise

Cooking Level: Intermediate

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Reviewed: Mar. 30, 2008

Turned out great! Nice big loaves that stayed fresh for days & didn't dry out. Great for sandwiches & french toast! My family loved it. Older son ate a whole loaf in one day! I did have trouble adding all of the regular flour though & stopped at about 4 1/3 cups, & did add about 2 tbsp. flax seed. Thanks I will be making it every week!

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Angelfire

Cooking Level: Professional

Home Town: Buffalo, New York, USA

Living In: Albuquerque, New Mexico, USA

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Reviewed: Mar. 30, 2008

I have to give this recipe 5 and a half stars. This was my first time making any kind of bread. I read at least 40 reviews to get different perspectives. I followed all the directions to the tee. I made sure to have all my things together so I could move along smoothly. I used a baby thermometer to make sure my water was 110 degrees. I know this sounds absurd but I just had a baby and I have at least four new ones sitting around the house. I was really scared that the water would be too hot or not hot enough. I waited about two minutes to add the honey. I added the flour one cup at a time. It was easy to stir when I added the three cups of wheat flour. Once I got to the third cup of all purpose flour I started to worry that I was stirring it too much. So I transferred the mixture to my stand mixer with the dough hook. I added the last two cups of flour and let it knead for 10 minutes. I am glad I decided to put the dough in a gigantic plastic bowl to rise instead of leaving it in the mixing bowl because it would not have fit once it rose. I cut my oven on pre heat and cut it off after two or three minutes. Just enough to get it warm. I sutck the dough in to rise. After punching the dough down I made to loaf shapes and put them in the greased pans. I needed the oven to begin to pre heat for baking so I put them in the microwave this time. I didnt cut it on just stuck them in there. It took 30 minutes for them to rise again. To my surprise when I took them

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Shonna

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

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Reviewed: Mar. 16, 2008

Very Good. My first time making bread that didn't come in a box. Great recipe for beginners like me!

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Sam84jo

Cooking Level: Intermediate

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Reviewed: Mar. 15, 2008

Very good! I halved the recipe to make one loaf and adapted to my bread machine by putting the water, honey and oil in first, then the flours and salt, and yeast last. Ran it on the dough cycle and let it rise in a loaf pan. Brushed the top with melted butter for a tender, brown crust. Nice flavor and texture!

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Christine M

Cooking Level: Intermediate

Home Town: Hopedale, Massachusetts, USA

Living In: Holden, Massachusetts, USA

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Reviewed: Mar. 8, 2008

Wow. That bread is fantastic! I'm going to make this recipe a staple around our house. I used 1/2 cup of honey, and it was a very subtle flavor, I also increased the salt by 1/2 tsp and exchanged one cup of white flour for another of wheat. I had to allow for very long rising times since it's winter - they were a full inch above the pan when I put the in the oven. The result is a beautifully fluffy texture that's full of flavor. I just made this a second time, and added a 1/2 cup of quick oats. This made for a heartier texture, great for sandwich bread!

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Sara

Cooking Level: Expert

Home Town: Roanoke, Virginia, USA

Living In: Pulaski, Pennsylvania, USA

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Reviewed: Jan. 26, 2008

Very good bread. It was easily halved to use in my bread machine, and it came out nice and soft. Bf liked it, which means I will probably make it again because he's not a big fan of wheat bread. I did use a 1/2 c more of wheat flour, modifying the amount of white flour in response.

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Reviewer:

pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

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Reviewed: Jan. 25, 2008

This was good bread. Very sweet when the honey was doubled as others recommended. I would have given it 5 stars had I not tried another honey wheat bread from this site. It was much better.

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SheriA1975

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Reviewed: Dec. 25, 2007

My husband and kids absolutely loved this bread - nice light texture for a whole wheat bread. I found it too sweet, certainly too sweet for sandwiches.

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CAIRB

Cooking Level: Expert

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Reviewed: Dec. 5, 2007

Excellent ... I added 3 Tbsp of gluten, 1/4 Cup wheat germ, changed flour to 3 Cups wheat and remaining 3 Cups white.

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maibach98

Cooking Level: Expert

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Reviewed: Oct. 26, 2007

This recipe was really easy and tasty. I've never made bread before and this turned out perfect. They only thing I will change next time is to substitute some more of the white flour for whole wheat. It says on the wheat flour bag that you can use substitute half wheat flour for white. So next time instead of 5 white cups, I think I'll do 2.5 of each in addition to the wheat that is already int he recipe.

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Melissa

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Laie, Hawaii, USA

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Reviewed: Oct. 16, 2007

Fantastic. I did 1.5 times the honey and it turns out fantastic. One of the loaves made some of the best sandwich bread have ever eaten; another loaf I added walnuts to and it was superb. Great recipe!

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The Shiz

Cooking Level: Intermediate

Living In: Sapporo, Hokkaido, Japan

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Reviewed: Sep. 8, 2007

This is my first attempt at baking in many years, so I followed the recipe exactly, except I used bread flour instead of a/p flour. I also weighed my ingredients (metric) instead of using the cup measurements. This bread is great - chewy and light, with a hint of sweetness. Great recipe!

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Clare

Cooking Level: Intermediate

Home Town: Hopkinsville, Kentucky, USA

Living In: Chicago, Illinois, USA

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Reviewed: Jul. 5, 2007

I made this for my dad after he had surgery and he looooved it. My husband devoured the other loaf. My dad couldnt stop talking about how good it was! He ate the whole loaf warmed up and with apple butter. Cooking it was easy. I only had 2 7x3 inch pans so i greased a muffin tin and made about 6 honey wheat muffins....those are yummy too!!

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kater1212

Cooking Level: Intermediate

Home Town: Richland, Washington, USA

Living In: Pasco, Washington, USA

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Reviewed: May 25, 2007

I thought this was great recipe! I was not able to use all the flour that it called for, but it came out great!

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HEATHCORA

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Reviewed: Apr. 13, 2007

This was a great recipe, I doubled the honey as suggested in an earlier review and it was an absolute hit. A definite 'pass-it-on' kind of recipe.

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robin

Cooking Level: Expert

Home Town: Negaunee, Michigan, USA

Living In: Gwinn, Michigan, USA

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Reviewed: Mar. 7, 2007

I used less flour than the recipe called for. I let it rise longer than stated and I added fresh grated orange rind and it turned out wonderfully! I kneaded by hand and it was work, but definitely worth it.

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lisa

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Reviewed: Mar. 4, 2007

For a novice bread maker, this recipe was A+. I ended up with two good looking and tasty loaves that had a light texture and crumb. I will definitely use this recipe again. My only change was to use 3 1/2 cups, not 5, of ap flour.

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TABLESPOON

Cooking Level: Intermediate

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Reviewed: Feb. 14, 2007

As suggested by others I doubled the honey which gave the bread a wonderful sweet flavor. However, I would not double the honey if you plan on using the bread for sandwiches, etc. It's a great breakfast/snack bread. One reviewer complained that this bread was yeasty and I have to agree; this didn't bother me but it might bother others.

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Lovetoeat

Cooking Level: Intermediate

Home Town: West Milford, New Jersey, USA

Living In: Wayne, Nebraska, USA

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