Reviewed: Oct. 15, 2009

FROM A NOVICE BREAD MAKER IT TASTED GREAT BUT IT DID NOT RISE MUCH ON THE SECOND RISING WHAT DID I DO WRONG, AND IS THERE ANY WAY TO MAKE IT LIGHTER LIKE STORE BOUGHT BREAD INSTEAD OF BEING SO THICK

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bruce

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Reviewed: May 27, 2009

There were no complaints around the table and your bread was gone quick, so we really liked it. Thank you for putting it in here.

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Linda Grein

Cooking Level: Intermediate

Living In: Norwalk, California, USA

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Reviewed: Mar. 25, 2009

I tried this recipe twice. The first time, the result was very dense. I customized the recipe by using only 1 cup of wheat flour with 3-4 cups of bread flour. I also proofed 2 pkgs of yeast in 1/2 cup of water. I used 1 2/3 cups of warm milk, 2 tbsp of oil, 2 tbsp of honey and 2 tsp of salt. All of that yielded about 2 loaves. They didn't rise as high as the bread in the picture, but they were light and fluffy with a touch of wheat-ness! Great recipe over all. Easy to make.

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MrsEmpress00

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Reviewed: Mar. 11, 2009

Wow! what a great recipe. This is my first time making bread by hand. Bread came out moist and with a nice crust. I didn't have some things so I substituted some ingredients. I used extra virgin olive oil instead of vegetable oil (same amount). I used lactaid milk because I'm lactose intolerant, and I replaced all the flour with 3 cups of whole wheat flour because I try to stay away from white flour. Baking time was perfectly right. Next time I will probably leave it in he oven for another 10 minutes to draw out some moisture and then it will be better for sandwiches. But GREAT recipe!!!

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haliport

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Reviewed: Feb. 19, 2009

This recipe is very close to the one my mother used to make as I was growing up. I keep thinking I'm going to mess it up but after 8-10 times it just keeps coming out better than ever. I've use unbleached white bread flour with unbleached white wheat flour or unbleached whole wheat flour. No matter which I use it always comes out so good I just have to cut a slice while it's still hot and slather it with butter. YUM! I do add about an extra tablespoon of honey....everything else as stated.

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Teresa

Cooking Level: Intermediate

Home Town: Richmond, Virginia, USA

Living In: Hollywood, Florida, USA

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Reviewed: Jan. 28, 2009

A very tasty bread, but didn't hold its shape too well for tuna salad sandwiches. I would make it again.

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blueberry_chica

Cooking Level: Expert

Home Town: South Haven, Michigan, USA

Living In: Houghton, Michigan, USA

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Reviewed: Jan. 18, 2009

I've attempted this recipe twice, and have not been satisfied with the results. I'm not sure what I'm doing wrong, but I don't put all the white flour in as the dough gets to feeling very heavy while kneading, and it rises well, and yet I still end up with a very dense loaf.

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Iphy

Cooking Level: Intermediate

Living In: Cincinnati, Ohio, USA

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Reviewed: Jan. 13, 2009

This is a great recipe for a single loaf of bread. Easy to make with ingredients that I have in the pantry. Great for all-purpose bread!

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Bogie

Cooking Level: Expert

Home Town: Stuttgart, Arkansas, USA

Living In: Little Rock, Arkansas, USA

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Reviewed: Nov. 7, 2008

I like the taste, but I think I may need to add hot water to the yeast. I followed the directions as they are written but the loaf didn't rise as much as it should have. It's still good though! I'll make this again with a couple revisions.

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Brandi-Lee

Cooking Level: Intermediate

Home Town: New Westminster, British Columbia, Canada

Living In: Surrey, British Columbia, Canada

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Reviewed: Oct. 10, 2008

Great recipe, thank you for sharing.:o)

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Kelly

Cooking Level: Expert

Living In: Ames, Iowa, USA

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Reviewed: Jun. 22, 2008

I've made a couple of breads this year, and this may have been the first time I ever used yeast and did the rise/punch/rise steps. I've actually made this bread four times now, I think - not because I love it, but because I now have the recipe on hand. It's an okay bread, but maybe I'm not a good judge of honey wheat breads. I live at about 6200 feet, and used all the flour, but I could probably have used even more - the dough wound up a bit sticky while kneading it. It took almost twice as long to rise, too. The 35-minute time was maybe a minute or two too short for me - the loaf was a teensy bit moist in the center. The results were a bit dense, and crumbled a little when slicing (as another reviewer mentioned), and I couldn't really detect the honey flavor. However, I should say that I made a loaf for The Woman I Love, and she loved it (5 stars, I think).

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SPOOTY

Cooking Level: Intermediate

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Reviewed: Jun. 7, 2008

I've never baked bread before and this was a great recipe--really simple and not very time-consuming. And the bread is tasty! (Plus it got a seal of approval from the roommates!) I'll use this again for sure.

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brokegradstudent

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Reviewed: Jun. 2, 2008

Rises nicely. Excellent texture. Best wheat bread recipe I've tried

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CindyS

Cooking Level: Expert

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Reviewed: Apr. 17, 2008

this bread rose incredibly high. i doubled the recipe and got two fat loaves. i added about 1/4 cup each of ground flax and wheat germ and it turned out great. i also made it in my kitchenaid mixer with the dough hook. it didn't need hand kneading with this method

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bellabirthing

Cooking Level: Expert

Home Town: Lewistown, Montana, USA

Living In: Belgrade, Montana, USA

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Reviewed: Mar. 17, 2008

Way too dense. Barely rose at all. I think there was way too much flour.

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XENA1441

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Reviewed: Jan. 19, 2008

This bread is delicious. I found the recipe about 6 months ago and have made at least 4 loaves every month since then. I always double the recipe. The texture is light as is, but I've also tried adding a 1/2 cup oats and decreasing the white flour to make a heartier bread. This recipe is a keeper.

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HeatherW

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Reviewed: Oct. 14, 2007

great bread

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mary nerison

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Reviewed: Nov. 6, 2006

bread is dense, to be expected with whole wheat flour, but its too crumbly to slice nice at all. Did not need all the white flour Flavor OK not spectacular.

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