Reviewed: Dec. 15, 2004

My family really enjoyed this bread. I disagree about it needing extra honey. We found it sweet enough. Thank you for the wonderful recipe.

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RHEA1

Cooking Level: Expert

Living In: Green Bay, Wisconsin, USA

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Reviewed: Dec. 4, 2004

If you follow the recipe as is, this recipe tastes just ok. As far as ease of prep work and ingredients, it is a great recipe. I will make again, but double the honey like many before me have suggested. Just wanted to try the original first. I needed to butter it to make it taste better and I hate to put butter on a fresh homemade bread.

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JESSIE6381

Cooking Level: Intermediate

Home Town: Corcoran, Minnesota, USA

Living In: Raleigh, North Carolina, USA

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Reviewed: Oct. 3, 2004

This has become my standard bread recipe. I really enjoy making it. I will add ground flax seeds every once in a while.

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nsquared

Cooking Level: Expert

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Reviewed: Sep. 17, 2004

This is a wonderful never fail whole wheat bread recipe which is lighter than most. I have tweaked it a bit. In addition the the whole wheat flour, I also use rye flour, ground flax seed, some whole flax seed, oatmeal and cracked red wheat. Then I don't use as much white flour and have a very healthy, fiber rich multi-grain bread. You can use whatever grains you have on hand. It's still a light and wonderful bread.

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VALREADS

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Granger, Indiana, USA

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Reviewed: Sep. 2, 2004

Yay! First "coolish" day since the winter, so I can make this bread again!! I have made this almost weekly during fall/winter since finding this recipe last summer. I use a teensy bit more honey, just enough that it's a barely sweet bread. It's great just ripped apart into chunks, great as breakfast toast, great for sandwiches...you name it! I also whip up about a stick of softened butter and a few "squirts" of honey to spread on slices :)

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STELLBLU

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Reviewed: Aug. 13, 2004

Great recipe, we really enjoyed it, made 1/2 into bread and other into dinner rolls, they were a hit! Will use this one regularly!

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MAMAMIRIAM

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Reviewed: Feb. 1, 2004

Very good..I made one loaf and the other half in to rolls.

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CSONION

Cooking Level: Expert

Home Town: Little Rock, Arkansas, USA

Living In: Grand Prairie, Texas, USA

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Reviewed: Jan. 9, 2004

Another fab recipe folks! For my christmas buffet, I used half this recipe to make a boule(bowl) to hold my spinach dip, and with the other half, I made 4 long baguettes for dipping. This bread freezes well in any shape, and is extra tasty with honey butter. It toasts up well too! But, you have got to try a grilled cheese on this honey wheat bread! Make and enjoy!

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a pinch of this..

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Reviewed: Oct. 11, 2003

Excellent bread and very easy to make, even for someone new to baking, like me.

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NewBaker

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Reviewed: Sep. 17, 2003

Everyone was right - this is a great bread! In the past I've had problems with the dough being too chewy and dense inside. Not a problem with this recipe. I halved the recipe because I wanted to use the dough setting on my bread maker and bake in the oven. In doing so I left the amount of honey called for the same as we like a sweeter bread. The only thing I did not like was the top of the bread browned to a dark, deep color. I think this may have been due to the large amount of honey in it and not intended as the original recipe was written.

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Sweet Pocahontas

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Reviewed: Sep. 7, 2003

This is a VERY good bread recipe that works equally well sliced thin for sandwiches or sliced thick and buttered right out of the oven. If you prefer your honey wheat bread to be really sweet, go ahead and use twice the honey, but if you prefer a lovely, subtle bread just leave it alone. I've made this several times and it always comes out perfectly.

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KITTENWITHAWHIP

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Reviewed: Jul. 28, 2003

Darn good bread!!!! Make this now and double the honey too. Great Meghan, we LOVED it!!!!

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Jun. 10, 2003

Wow this bread turned out great! I had only one loaf pan so I used a muffin pan as well and they made excellent rolls. I think maybe next time I'll add a little more honey, maybe doubling, for a stronger honey taste. But I will definately keep this recipe!

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SMOOSHCRICKETS

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Reviewed: Mar. 31, 2003

This recipe turned out perfectly! I used the dough cycle on my bread machine to mix the dough (make sure your bread machine is big enough to handle the two loaves). I also added more honey. Then I shaped, let rise and baked the loaves as stated in the recipe. Excellent!

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DIANE H.

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Reviewed: Feb. 1, 2003

The bread turned out perfectly, even under less than ideal conditions. It was crusty, with just a touch of sweetness. I'm making more after just three days!

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MALAIKA79

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Reviewed: Aug. 10, 2002

Great recipe. Every time I make it, the two loaves are gone within a day. We like it with double the amount of honey. The only suggestion is to make sure you cook it in a freshly heated oven. Don't try baking it after cooking something else in a higher temperature. Even if you reduce the temperature, the oven is still too hot and the outside of the bread cooks faster than the inside, therefore making a doughy inside. I'm fairly new at bread baking and have found this to be an easy and tasty bread.

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MAYDEC0921

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Reviewed: Jul. 27, 2002

this was my first attempt at yeast bread and it worked deliciously. I added a little extra honey.

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ewchoi

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Reviewed: Jul. 11, 2002

I made this bread for my mom today. My entire family loves it and for a first time bread maker, it was pretty easy. Delicious!

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SUSAN RIZK

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Reviewed: May 2, 2002

So far I really enjoy making the bread. I am always making white bread for my family, but this is the first time I have made wheat bread and my family loves it. I have just been told that I will have to make more soon lol. This is a great recipe. A keeper

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KITCHENWITCH38

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Reviewed: Apr. 6, 2002

I have been trying to make delicious loaf of bread forever. I finally got it right with this recipe. The honey adds just enough sweetness.

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TARALUANA

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