Reviewed: May 18, 2012

tasted ok, but never rose correctly and baked up caved in on top

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Reviewer:

inkmistress

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Cooking Level: Expert

Home Town: Seaford, New York, USA

Living In: Lawrence, Massachusetts, USA

Reviewed: Mar. 1, 2012

not bad- but the consistency is more of a cake than of a bread

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Reviewer:

Dcastro2010

Reviewed: Dec. 23, 2011

Best whole wheat bread I have ever had. Used butter instead of oil and added 4 tsp of Vital Wheat Gluten. Loaf was lite and air. I will add 1/2 tsp of Vanilla next time.

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Reviewer:

Rocky

Reviewed: Jul. 19, 2011

Don't remember?

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Reviewer:

Karla Sonnenberg

Cooking Level: Expert

Home Town: Owatonna, Minnesota, USA

Living In: Farmington, Minnesota, USA

Reviewed: Jul. 11, 2011

This is a nice moist, tasty loaf that's not too sweet. As a vegan I appreciate that there's no honey, butter, or milk required and using pure maple syrup (not the high fructose corn syrup flavored like syrup) as a sweetener instead of white sugar is a bonus. You could also substitute agave. I will make this again for sure -- my kids loved it toasted with jam and peanut butter.

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Reviewer:

SGAUTA

Reviewed: Jul. 5, 2011

I agree with the reviewers who said this bread is too wet. I've made it twice now, thinking the goopy inside was just a fluke the first time, but it happened again the second time. I do like the simplicity and the maple flavor of this healthy bread, so I will give it ONE more shot with less water and hope for the best. Also, I upped the salt to 1 tsp.

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Reviewer:

nicole05

Reviewed: Mar. 10, 2011

Mmm this was very good! Only problem I have with whole wheat breads is that they don't rise as much as I would like them too.

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Reviewer:

Nicole & Ray

Cooking Level: Intermediate

Living In: San Diego, California, USA

Reviewed: Dec. 4, 2010

This bread was excellent! I'm not sure why some reviewers thought it was so dense. I've baked numerous whole wheat loaves over the years and this is one of the lightest versions I've ever made. I usually bake all of my bread by hand, reserving the bread machine for when I'm feeling truly lazy or pressed for time, but I did this whole recipe in the bread machine and it did not disappoint! This is one of our new favorites! Please don't omit the bread flour (not all-purpose). I think it really adds to the great texture of this bread. I did do as another reviewer suggested and substituted 1/2 cup of rolled oats for 1/2 cup of the whole wheat flour. The only other change I made was to substitute safflower oil for most of the olive oil, since I ran out of the latter. My other half loved it, saying it reminded him exactly of a certain bread he used to buy when he was in college.

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Reviewer:

Cactus Kim's Kitchen

Cooking Level: Expert

Reviewed: Jul. 25, 2010

This bread is so soft and moist. The maple flavour is not there but it does add a touch of sweetness without using refind sugar. I used all 100% organic flour, this recipe does not need white flour to make it light. I mixed the dough in my bread machine and then placed the mixed dough in my bread pan to rise again for about 40 minutes. It baked up light anf fluffy, so yummy right out of the oven. This is our favorite bread now.

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