Reviewed: Dec. 15, 2008

Our new everyday bread recipe. I have to make all of our bread due to allergies and this is fantastic. My husband says it's the best yet (and I have tried a lot of recipes). I upped the servings to 14 so I could bake this in a pullman loaf pan. It was perfect - and it made beautiful, thin slices despite its softness. The only change I made was to up the honey to 1/4 cup. I also mixed it in my stand mixer and kneaded it with the dough hook and then did a normal rise, punch down, shape and put into bread pan and let rise again. I baked at 350 for about 40 minutes. I love this recipe!

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JJDsMom

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Reviewed: Nov. 23, 2008

Great recipe! I made some adjustments to the salt measurement (I like a little bit more) and depending on my mood I use more or less of the whole wheat flour.

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SAN FRANCISCO RN

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Reviewed: Nov. 12, 2008

I made this bread just as the recipe says and my 18 yr. old son asked me to make another loaf just for him! I did rub the entire crust with marg. as soon as it came out and wrap it in clear wrap. This makes it easier to slice. It is Great!

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gardensforfun

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Reviewed: Nov. 12, 2008

"...Give us this day our daily bread..." I just found our daily bread recipe! Oh my goodness, this bread is just way too good! I wish I could give you 10 stars but you'll have to settle for 5. I would have taken a picture but it was gobbled up so fast! Thank you for this simple and simply wonderful recipe.

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5THSISTER

Cooking Level: Intermediate

Home Town: Salina, Kansas, USA

Living In: Huntersville, North Carolina, USA

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Reviewed: Nov. 10, 2008

So delicious! I did something wrong so my dough didn't rise, and I ended up with a flat, doughy loaf, but it was still so good. I originally took other reviewers' suggestions to use 1/4 cup of honey, 1 tsp. of salt, 2 cups of wheat flour and 1 cup of bread flour. I'm making the dough again in my bread machine right now. This time I used only a cup and a tablespoon of warm water (another reviewer's suggestion for high altitude), and added 1/4 cup more of wheat flour. The dough still looked too wet as it was mixing so I just had to add another 1/4 cup of flour. I hope it comes out better this time. Even so, this recipe is worth experimenting with until it works!

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MIZPRIZ30

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Reviewed: Nov. 9, 2008

My absolute FAVORITE! My family can eat a loaf in a day and I'm happy it's relatively healthy. I do 4 or more TBSP honey, though - makes it taste wonderful. Perfectly moist bread.

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BRIGANBAR

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Reviewed: Nov. 1, 2008

Looking for tasty ways to try whole wheat bread, I thought I'd try this recipe. Though it was a nice loaf, it is not whole wheat as the name claims. In fact, this recipe calls for half regular bread flour. I'll keep looking for a whole wheat version.

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Mrs. MindWalker

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Reviewed: Oct. 28, 2008

This is a fantastic recipe. Great texture and taste. One of my favorite bread recipes. Will definitely make again.

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Kelly

Cooking Level: Expert

Home Town: Oshkosh, Wisconsin, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Oct. 20, 2008

This is really good wheat bread! I took other reviewers reviews in mind when I made it and I made it with: 2 cups wheat flour, 1 cup bread flour, 2 tbl butter, 1 1/2 tsp yeast, 1 1/8 warm water and "eyeballed" 1/4 cup honey (it was probably more on the heavier side). I will make this again and again! It was so easy and so tasty!

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crysbo79

Cooking Level: Expert

Living In: Belton, Missouri, USA

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Reviewed: Oct. 15, 2008

I ALSO love this bread! I read all of the reviews and made the suggested adjustments and it turned out perfect the first time. We make it almost daily now.

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RealFoodLover

Cooking Level: Intermediate

Home Town: Greenville, Mississippi, USA

Living In: Lexington, Kentucky, USA

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Reviewed: Oct. 12, 2008

I've been on a bread baking binge recently using an old bread machine my mom gave me. Anyway, the last wheat bread I made was so dry. This one was awesome! The only change I made was upping the honey to 1/4 cup as suggested in some of the other reviews. This smelled delicious and tasted even better! I will definitely be making this one again! Soft and moist wheat bread....who'd have known! :)

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MOMMYSQUARED

Cooking Level: Expert

Home Town: Berkey, Ohio, USA

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Reviewed: Sep. 29, 2008

Great recipe! I made the alterations that were reccomended by others. More honey, less white flour more wheat...baked at 325 for 25 minutes... love it!

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myhusbandswife

Cooking Level: Intermediate

Living In: North Pole, Alaska, USA

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Reviewed: Sep. 18, 2008

This was the best wheat bread I have ever made. It was so light and soft. My kids loved it. I used the dough setting of my bread machine and then put it in a loaf pan and let it rise. I baked it in the oven at 350 for 35 minutes. That way the shape is better!

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rebecca

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Reviewed: Sep. 18, 2008

This was a great recipe, though I did modify it based on other suggestions. I used 2 cups wheat and 1 cup bread flour, 4 TBS honey, 1 tsp salt, and 2 tsp gluten. I also used 2 1/4 tsp of the yeast and used my bread maker's rapid wheat cycle for a 1.5 pound loaf with a light crust. This was the 2nd loaf I have ever made and my family and I loved it.

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LV Boettchers

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Reviewed: Sep. 17, 2008

As suggested, I increased the honey to 4 T and the salt to 3/4 tsp but left everything else the same. It is soft and delicious! Just what I have been looking for. This bread will be made often in my house. Thanks!

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vespa2000

Cooking Level: Intermediate

Home Town: Safford, Arizona, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Sep. 2, 2008

With rising food costs, I've begun making our bread instead of buying it and this is now our staple bread. I too took other reviewers advice and used 2 cups whole wheat & 1 cup bread flour, use 1 t of salt, and used 2 tbsp melted butter instead of the oil. I use 1/4 C agave syrup instead of honey because it has a lower glycemic index. Works great in our bread machine and the hubby and I can't resist a slice or two as soon as it comes out.

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Shef W

Cooking Level: Expert

Living In: Kenmore, Washington, USA

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Reviewed: Aug. 31, 2008

I hate to give bad reviews, especially when everyone else rates a recipe high, but this wasn't very good. It was a little gummy, bland and crumbley. I

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SuziandBear

Cooking Level: Intermediate

Living In: Denver, Colorado, USA

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Reviewed: Aug. 19, 2008

I loved this! I did do 2c. whole wheat and 1c. bread flour, and I raised the salt to 1 tsp. ... also, I baked in the oven after mixing in the bread machine ... just made the loaf, let it rise in the pan about 40 minutes, then baked at 350 for about 50 minutes ... it turned out GREAT ... just the right sweetness, wonderful texture ... thanks!

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DOLLCHIQUE

Cooking Level: Intermediate

Home Town: Ellijay, Georgia, USA

Living In: Cleveland, Georgia, USA

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Reviewed: Jul. 25, 2008

This was really delicious bread, especially right out of the oven with butter. I upped the honey and salt as per other reccomendations. This will be my staple recipe for my son who is allergic to dairy and soy.

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