Reviewed: May 20, 2012

I doubled the amount of honey and it turned out great.

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Reviewed: Dec. 11, 2011

This is a staple in our house and now that I have shared this with our friends every time I bake it I have to make 4 extra loaves to give away. Best tasting for toasting, plain as a sandwich or just warm out of the oven with butter or served with garlic butter with dinner. There are 3 adults in our house and we will go through almost 3 loaves a week.

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Newfiegirl

Reviewed: Sep. 4, 2011

The loaf turned out wonderfully! It was the first loaf of bread I've ever made and I was pretty impressed with the results. The only downside is that the dough didn't rise as much the second time around and it barely rose during the baking process. Also, I barely tasted the honey... I will probably experiment with this a bit more to get my desired results.

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AprilMay2

Cooking Level: Intermediate

Reviewed: Jul. 13, 2011

Made lots of changes! I used whole wheat bread flour instead of all-purpose, & white bread flour instead of whole wheat flour, & quick-rise yeast instead of traditional yeast. Also proofed the yeast & 1tbsp of sugar in warm water for 10mins first. These changes allowed me to skip the first rising, & I just allowed the loaf to rise for half an hr after shaping it into a baguette shape (bad experience with underbaked bread in when baking in loaf pans). Brushed with milk before baking to help the crust brown & add extra moisture. The bread had wonderfully soft, thick texture. Might be worthwhile to bake it in a loaf pan & see how it goes. Baking directly on a baking sheet took only 25mins.

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mayura

Cooking Level: Intermediate

Reviewed: Jan. 3, 2011

This is an excellent bread. I used all wheat flour (Wheat Montana's "Prairie Gold"). Wonderful texture not heavy at all.

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bakergirl

Cooking Level: Expert

Reviewed: Nov. 17, 2010

I've tried many different Honey Wheat Bread recipes and this one beats them all. My son informed me last night that it was "The best bread" I've ever made. Pretty good rating from an eleven year old. It rises great and is soft and tender like store bought bread. Thank you for sharing your recipe.

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mjeatmon

Reviewed: Oct. 28, 2010

This is my go-to bread recipe from here on out. Great bread, not too difficult!

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katierosebuchinger

Cooking Level: Intermediate

Reviewed: Sep. 10, 2010

Very heavy and dense. I used bread flour not AP and I added gluten. Still way to heavy. Tasted good but we didn't like it for sandwiches. I liked it toasted with homemade jam.

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What's for dinner, mom?

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Cooking Level: Expert

Reviewed: Apr. 27, 2010

Very good bread---perhaps just a tad too salty and not sweet enough? I don't know...anyway, it was pretty good.

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Mykaela

Cooking Level: Intermediate

Living In: Fossil, Oregon, USA

Reviewed: Apr. 23, 2010

This bread was great! I made it to go with dinner and, still warm, there were a few sour spots. (however, the sour spots didn't stop us from eating it that's how good we thought it was!) We ate the second loaf the next day and there were no sour parts at all. Maybe I did something wrong, I had to measure out my yeast by teaspoons, not packets, so maybe my measurements were off. Would that effect the sour spots? It was still delicious. Thanks for the great recipe! I'll be making this again and again!

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