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Reviewed: Aug. 6, 2008

The bread didn't rise as high as I would've liked... the taste is good although I've baked better in the past. Usually when I bake fresh bread close to a loaf will be gobbled by the family before it can cool all the way. I actually had to freeze one so that it wouldn't stale. It is entirely possible that I did something wrong as I am a very amateur baker!

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Reviewer:

HipE


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Reviewed: Jul. 2, 2008

How do you give wheat bread 5 stars? I like the method. combining most of the ingredients in a sauce pan and heating to 120 then slowly pouring over 1/2 the flour /yeast mixture while in the mixer is on stir is a simple way to get the yeast working. After it is combined add more flour until it is no longer visibly wet. You can then change to the dough hook or turn out on the counter to knead. "Kneading adds air" The bread is dense but you can clear that up by adding wheat gluten. I added 1 tablespoon.

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THOMJANICE

	Cooking Level: Expert Home Town: Spring Hill, Florida, USA
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Reviewed: Jun. 29, 2008

Very good-next time I will add more honey, other than that I wouldn't change a thing. Thank you for the recipe easy and yummy!

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solar_biscuit

	Cooking Level: Intermediate Home Town: Ramona, California, USA
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Reviewed: Jun. 22, 2008

Great recipe! I love a good dense bread and this fits the bill. A hint of sweetness without being overpowering. A new favorite of mine.

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Reviewer:

Misty


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Reviewed: Jun. 1, 2008

Delicious! I made two batches, one with fresh ground hard white wheat and the other with fresh ground hard red wheat. We wanted to see which wheat made better bread. Both were delicious! I used white bread flour and added 1 T dough enhancer (available at food storage or baking supply stores)

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Cindy

	Cooking Level: Intermediate Home Town: Riverton, Utah, USA Living In: West Jordan, Utah, USA
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Reviewed: Mar. 19, 2008

I finally made your recipe a few days ago and it tasted wonderful to everyone that ate it. We have a little left, but I know I will make it again tomorrow. If you make dinner rolls with your recipe you'll have to bake it less time. So I think it's just great. Thank you very much for sharing your recipe.

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Reviewer:

Linda Grein

	Cooking Level: Intermediate Living In: Norwalk, California, USA
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Reviewed: Mar. 17, 2008

This turned out very dense and thick for me, but tasty. The only change I made was substituting one more cup of whole wheat flour for white. I almost broke my Kitchenaid stand mixer while kneading this - the motor got hot and started to smell because it was so thick. One important hint for non-expert bread bakers: When moving loaves after the second rising I bashed one of mine on the oven and it deflated very rapidly. A friend told me I over rose the bread on the second rising. I should have only risen it about 30 minutes and it will rise more in the oven.

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Reviewer:

wendy

	Cooking Level: Expert Home Town: Milwaukee, Wisconsin, USA
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Reviewed: Feb. 6, 2008

Reduced recipe to 24 servings, doubled honey and made in my 2# bread machine on the wheat setting (use 4 teaspoons quick yeast for quick wheat cycle). My wheat-resistant family LOVED the moist, tender, tasty loaf. I have made it 3 more times and they are threatening to refuse all store bought bread now. Thanks for the great recipe!

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Reviewer:

SheriA1975


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Reviewed: Apr. 2, 2007

Delicious, just like Mom used to make! The whole house smelled so homey and comforting while this baked. I did find that the flavor was a little bland - next time I will add 1 more teaspoon of salt and increase the honey to 1/3 cup, but that's just my personal taste. I cut the cooled loaves into halves and froze three of them so that we only had one half out at a time. Homemade bread gets stale pretty fast, so I'm hoping this will make them stay fresh longer. Great recipe - will make again!

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Reviewer:

WITZKEN

	Cooking Level: Intermediate Living In: New Hope, Minnesota, USA
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Reviewed: Jan. 2, 2007

This was a great recipe. I added 2 servings of prepared oatmeal to the dough, which made it require a bit more flour to get it back to the right consistancy. I also used soy milk instead of regular milk. I sprinkled the tops of the loaves with a bit of raw sugar, canola spray, and flax seed. Very tasty bread indeed, my best yet! The recipe gave me two fat loaves (I like the natural look and don't use bread pans).

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Reviewer:

Jules

	Cooking Level: Intermediate Home Town: Leyden, Massachusetts, USA Living In: East Greenbush, New York, USA
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Reviewed: Nov. 11, 2006

What a great recipe! i ended up killing the yeast by heating the milk too much so my bread did not rise properly. it turned out to be a dense bread that was hard but still had a good flavor. next time i will be more careful with the yeast!

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Reviewer:

krista v.

	Cooking Level: Expert
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Reviewed: Oct. 9, 2006

Very good recipe! It has a very full and hearty flavor and has just the right hint of honey. I will definately be using this again!

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Reviewer:

Hermiod

	Cooking Level: Intermediate
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