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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Reviewed: Feb. 12, 2007

This is our family's ONLY bread recipe! It is wonderful! Sometimes I do decrease the honey, but mostly, just as it calls for.

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docsfarm

Cooking Level: Expert

Living In: Spokane, Washington, USA

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Reviewed: Feb. 12, 2007

I reduced the amount of all-purpose flour to 3 cups and it came out very light, not dense at all. Everyone in the house ate it up. Yummy!

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Maggie

Cooking Level: Intermediate

Home Town: Stillwater, Minnesota, USA

Living In: Missoula, Montana, USA

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Reviewed: Feb. 10, 2007

This is most wonderful recepe, my whole family loves this bread. I took a reviewers advice and used 2/3rd cup of honey first. next time 1/2 cup of honey. both ways are excellent.

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Polly B

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Reviewed: Jan. 29, 2007

A GREAT MOIST BREAD, EVEN THE NEXT DAY.

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Shannon R.

Cooking Level: Intermediate

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Reviewed: Jan. 19, 2007

I tried it twice following the recipe and both times it was too dense and floury tasting. Requires longer cooking time than stated. Won't try again.

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Mel

Cooking Level: Beginning

Living In: Sydney, New South Wales, Australia

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Reviewed: Jan. 14, 2007

I made this recipe using the exact above instructions, except I added an additional 1/3 of a cup of honey due to other people's comments. It turned out very well. The bread is very soft and chewey and wholesome. This is a denser bread not for those who like wonderbread style bread. It did take a while for it to raise though. This could have been my problem using old yeast. I would recommned adding a little bit more salt as well. Overall a very good wheat bread.

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Justin

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Reviewed: Jan. 3, 2007

This bread is very dense but good. After reading the previous reviews, I doubled the honey and added another 1/2 teaspoon of salt. I also used bread flour instead of all-purpose flour because that is what I had on hand. I also mixed and kneaded this by hand so it was a lot of work but well worth it.

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foodie77

Cooking Level: Expert

Living In: Houston, Texas, USA

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Reviewed: Dec. 16, 2006

This is the first bread I ever made. It came out really good, but I had to cook it longer for than what the recipe called for...but that may have just been my oven it's old. It is really good though!

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Tonie

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Reviewed: Dec. 11, 2006

I got great family reviews from my kids and husband who used this bread for days after Thanksgiving for turkey sandwiches, even the loaf I tried to freeze and save for later. I added another 1/2 c. of honey because we love sweet wheat breads. Thanks!

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Josey

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Reviewed: Nov. 26, 2006

This was an ok recipe. Mine turned out a bit dry, and tasted a little yeasty. That was probably my fault for not proofing the yeast long enough. The bread had a pretty good overall taste. I didn't have enough honey and i'm sure it would have tasted better with more.

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Maggie

Cooking Level: Intermediate

Living In: Plymouth, Minnesota, USA

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Reviewed: Oct. 19, 2006

This bread was great. My husband and I loved it. Other reviewers had said something seemed to be missing, and I think I found it. I added I package of maple and brown sugar instant oatmeal to the recipe... really good. You may have to add less flour. Otherwise, I made it just the same. Very good.

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Kara G.

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Reviewed: Oct. 13, 2006

Pretty good. It seems like it would be a good "blank canvis" type of recipe for another flavor. Not sure what to add though...

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ChickenNoodle

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Reviewed: Sep. 13, 2006

The bread is very easy to make and the texture is wonderful. However, the taste is bland. I was excited to make this since it got such rave reviews, but I'm a little disappointed. I now have 2 loaves of bland bread. I guess I'll make a bread pudding or something with it. On a positive note, I think it's a wonderful "base" recipe to add flavorings too.

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Melanie

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Reviewed: Aug. 8, 2006

Wow! I made a few changes to this recipe and the bread turned out beautiful and absolutely delicious!! I made the following changes: 1/2 C. honey, instead of the 5 C. all purpose flour I used 4 C. bread flour and 1 C. 7 Grain Oats. Wonderful recipe!

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SHMANESSA8

Cooking Level: Intermediate

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Reviewed: Aug. 5, 2006

This bread was my favorite so far. My kids and husband loved it too. I used only fresh ground whole wheat (no other flour)and it came out light and fluffy. It was great for sandwiches.

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Pam

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Reviewed: Jul. 30, 2006

EXCELLENT!!! I doubled the honey, messed around with the wheat to white ratio, kneaded it for another minute after punching it down, let it rise MUCH longer than the recipe says... it was all wonderful. The one in the loaf pan is still in the oven, but I made a couple smaller loaves on my stone and they are great!!! Fantastic texture!

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Lys

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Reviewed: Jun. 25, 2006

I've only made homemade bread a few times and I didn't know which suggestions to follow so I followed this recipe exactly as written and my bread came out perfect. My husband said it was the best he's had and almost ate the entire loaf in one sitting. I mixed and kneaded it by hand which was probably more work, but the end result was worth it. Thanks for the recipe!!!

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klgalo

Cooking Level: Intermediate

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Reviewed: May 11, 2006

This is the #1 best wheat bread I have ever made. It's fantastic in EVERY way!!!

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TIMCRAFT

Cooking Level: Expert

Home Town: Normal, Illinois, USA

Living In: Peoria, Illinois, USA

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Reviewed: Apr. 21, 2006

this is a great bread - the texture is just like store bought and it's really easy to make. ***** 5 stars = "the best" I read that some people said it took too long to rise - i use to have that problem with baking my own bread, too - but i don't anymore - all you have to do is let it rise in a warm oven - i put my at 50-degrees C. for 45 minutes for the first rise and 30 minutes for the second rise. it's turns out perfect every time. this recipe also doesn't use egg or milk - it's super tasty, too - hmmm mmm good!

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