Reviewed: May 12, 2012

Best whole wheat bread. I have been baking breads for over thirty years and the texture and ease in preparation gave it five stars. I used water instead of milk and only whole wheat flour and it baked up perfect!

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2 users found this review helpful

Reviewer:

Beachbaby 72

Cooking Level: Expert

Home Town: Midland, Texas, USA

Living In: College Station, Texas, USA

Reviewed: Feb. 12, 2012

Good flavor, good for sandwiches.

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1 user found this review helpful

Reviewer:

merm530

Cooking Level: Intermediate

Home Town: Lincoln, California, USA

Living In: Woodland, California, USA

Reviewed: Feb. 8, 2012

I am making this right now, I was reading the reviews and seeing it doesn't rise very well, I used an instant yeast instead of regular yeast, I have also allowed extra (and some ;-) ) time to rise, it seems to be rising well... can't wait to try it!

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Reviewer:

meli102701

Reviewed: Oct. 18, 2011

I didn't give this enough time to rise, and it was very heavy.

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2 users found this review helpful

Reviewer:

nancyjkline

Reviewed: Aug. 3, 2011

This bread was soft and delicious! This is one of the best breads I have tasted. Even my husband, who isn't so fond of whole wheat, enjoys it. This is definately my go to recipe for whole wheat bread!

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3 users found this review helpful

Reviewer:

chef43

Cooking Level: Intermediate

Living In: Belize City, Belize District, Belize

Reviewed: Jul. 20, 2011

This is definitely a dense bread, very moist inside. The texture is chewy but the flavor is very good. It rose beautifully outside of the oven but definitely didn't rise further in the oven, unlike some other bread I have made. I used quick oats but substituted some with steel-cut oats and ground the mixture first. Overall I liked the break and will make again if the family likes it too.

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3 users found this review helpful

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Reviewed: Jun. 5, 2011

I substituted non-fat milk for 2% (but added 2 tbspn of melted butter) and added 1/4 cup of brown sugar to this recipe.

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3 users found this review helpful

Reviewer:

seaotter6342

Reviewed: May 12, 2011

Wonderful! Thank you for the recipe! My family likes our bread fresh so I simply halved the recipe and make one loaf. The only substitution I made was with the milk. I used half water and half buttermilk. The acid in the buttermilk helps the bread rise and makes it soft and fluffy. I also heated the milk mixture to 110-always do. Don't know if it makes a difference or not. Tonight I made it again (Last night's loaf is long gone) and just put the ingredients in my bread maker. I removed it from the machine when it had 15 minutes left on the bake cycle-perfect loaf again - in every way!

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3 users found this review helpful

Reviewer:

karensue

Cooking Level: Intermediate

Home Town: Middlebury, Indiana, USA

Reviewed: Feb. 9, 2011

This was AMAZING! I didn't want to make a large amount of bread since there are only two people in my household, so I halved the recipe. I don't have a candy or insta-read thermometer, so I actually used a regular digital read thermometer to make sure the milk was at the right temperature! I didn't add the wheat gluten (as many other people recommended), but I made sure to knead the dough for the whole 8 minutes to break up the gluten already in the wheat flour. For this reason, I had NO problems with it rising properly. I ended up making two sub-sized rolls with half of this recipe. It is VERY light and fluffy without being sticky, much like what you'd buy in the supermarket! This recipe is a great starting one - you could easily change the type of flour and/or add in other ingredients like sunflower seeds, crushed nuts, fruits, herbs, or anything you like! Definitely a keeper!

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12 users found this review helpful