Reviewed: Jul. 10, 2009

I had never made bread before and this came out perfectly and tasted great. I used some glass loaf pans and had to cook it a little longer than stated in the recipe

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themeg

Cooking Level: Beginning

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Reviewed: Jul. 8, 2009

I made this today and added 2 Tlb poppyseeds, 1/2 c chopped walnuts, and 1/2 c sunflowerseeds for a really nice nut bread. Even the Dog loves it :-)

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Queen Kel

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Reviewed: Jun. 28, 2009

i started baking bread for the first time last Oct or Nov. I substitute the butter with Olive Oil. Sometimes, I use 1/3 cup sugar and 1/3 honey and it really tastes the same. THIS RECEIPE IS DELICIOUS. I CAN't make enough of it. My sister has 4 grown children and all of my friends and family absolutely love it. i bought a new Kitchen Aid mixer just for this bread IT IS WONDERFUL. I also brush top with olive oil instead of butter.

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rhickman

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Reviewed: Jun. 28, 2009

My bread came out incredibly dense.

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Starsha

Cooking Level: Intermediate

Home Town: Sweeny, Texas, USA

Living In: Helena, Montana, USA

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Reviewed: Jun. 28, 2009

Outrageously good! I'll use this recipe for my WW bread. It knocks the top rated store bought WW bread out of the competition. Thank you, MommyFromSeattle for many of your suggestions; I used 1/3 cup honey and 1/3 cup sugar and added 4T vital wheat gluten. I also opted to bake 2 loaves instead of 3 and this produced nice tall sandwich sized bread. 25 minutes is perfect; this has such a soft texture. Thanks for letting me try this excellent recipe! EDIT 6/29/09: I would go with baking for 30 minutes as today, when I cut into the middle of the loaf, it was slightly underbaked.

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CHARI

Cooking Level: Intermediate

Living In: Owego, New York, USA

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Reviewed: Jun. 27, 2009

yum! i doubled the batch and even then, this bread did not last very long here at work. I highly recommend this recipe.

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bakerjanna

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Reviewed: Jun. 25, 2009

I only used 3 cups of white flour, and the rest multigrain (didn't have whole wheat) and this turned out amazing! It was fluffy like a store bought loaf, but healthy and delicious like homemade. I will definitely make this again and try with whole wheat flour. I was able to use my stand mixer for most of it, but did knead it at the end so my 2.5 year old could get his hands gooey.

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Kitten

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Reviewed: Jun. 25, 2009

This is the best whole wheat bread I have eaten- better than store bought. I substituted sugar for the honey and ended up using the additional 4 cups whole wheat flour. I allowed an additional 1/2 hour for the rise and was able to get 3 loaves so I shared it with family and friends. It is now our weekly ritual, even my 2 year old gets into the act of kneading!! Thanks for sharing this recipe with us.

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winsome08

Cooking Level: Expert

Living In: Lakeland, Florida, USA

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Reviewed: Jun. 21, 2009

If you are looking for a light whole wheat bread, this is very nice. I have made it for my neighbor, a diabetic, replacing half the honey with agave nectar and using whole wheat flour. She likes it like that. Today I made an extra loaf for myself, and I used bread flour for a third of the flour. It was not my favorite because I like a heartier, denser loaf. But it would make nice dinner rolls.

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Marianne

Cooking Level: Intermediate

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Reviewed: Jun. 19, 2009

I really love this recipe. It performed exactly as stated in the recipe and since it made three loaves, I was able to make enough bread at one time to last for three weeks. We love it for breakfast. Just slice very thin, butter both sides and fry in a sauce pan for a crispy addition to breakfast.

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Betty Washburn

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Reviewed: Jun. 14, 2009

This is so yummy. It's good as it is, although from where I am in Singapore, the recommended amount of water seems a little too much, so go slow on adding all the water to the dough - enough to make it a soft but not too sticky. Started including some oats and wheat germ to the recipe for increased fibre, the bread still turns out great. Thanks for sharing.

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toothfairy

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Reviewed: Jun. 13, 2009

I have made this bread 4 or 5 times. I only use one cup of white flour-the rest whole wheat. It always is great and is easy (for yeast bread). The extra loaves keep well in the freezer. I also sometimes use molasses and/or agave nectar if I am out of honey.

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mm

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Reviewed: Jun. 11, 2009

I love this recipe. The bread came out moist and with great flavor. The only change I made was in the flour ratio. I made the first batch half bread flour and half whole wheat. I used my mixer and made rolls instead of loaves. Next batch will be more whole wheat and added goodies like sunflower seeds and fruit. Thanks for sharing.

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granny

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Reviewed: Jun. 8, 2009

This is my first time making bread. I followed this recipe to the T, and I made it by hand because I dont have a mixer. I made it into 2 giant loaves, one for my family and one for my boyfriend. It turned out fabulous. It was so, so perfect. My dad, who doesnt like wheat bread or even a hint of sweetness in his bread, liked it. And my brother said "I love you" when he ate this bread. It was so successful, I am so pleased. I was going to buy bread maker but now I realize I dont need one. Next time I might try adding flax and sunflower seeds, as well as mixing in more wheat flour in place of bread flour. I love it.

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LADYLYRICZ

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Reviewed: Jun. 6, 2009

This recipe made the tastiest wheat bread I've ever baked! The texture was perfect; crispy on the outside, soft and chewy inside. The flavor had a nice balance, not too grainy or sweet (though I did use less honey than the original recipe called for). I used sesame oil to grease the bread pans before baking, and that added a subtle sesame flavor to the crust.

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DancingBat

Cooking Level: Expert

Home Town: Houghton Lake, Michigan, USA

Living In: Richmond, Virginia, USA

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Reviewed: Jun. 4, 2009

Made this for the first time last night and it was GREAT. I only got 2 large loaves instead of 3. I made the recipe exactly as written. After I kneaded the bread for about 15 minutes I let it rise in my oven for about an hour and it was ready to be punched down and made into loaves. I then put them in the microwave to rise the second time so it would be warm enough and I would still be able to preheat the oven. In another hr they were ready to bake. I baked them for 35 minutes with a bowl of warm water on the bottom shelf of the oven and they came out perfect. My hubby and 13 yr old son almost devoured a whole loaf and my hubby normally hates wheat bread.

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Stephanie

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Reviewed: Jun. 1, 2009

This recipe has never failed me! I add about an 1/8 cup flax seeds.

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Dawn

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Reviewed: Jun. 1, 2009

I LOVE this recipe i make it all the time and every time it comes out really good...everyone im my family love it...thanks

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Katy_Rayes_Velez

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Reviewed: May 31, 2009

Light and fluffy!

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Celeste

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Reviewed: May 31, 2009

This is a wonderful and easy recipe for whole wheat bread, and works well just as written or with many different modifications as other reviewers have mentioned. The way I usually make it is to use only 2 cups bread flour, the rest whole wheat flour. I add some vital wheat gluten because I have so much whole wheat flour. I replace half of the honey with molasses. I also add a couple tablespoons of flaxseed meal and a spoonful of flaxseeds. After the second rise and right before baking I brush the loaves with a beaten egg and sprinkle sesame seeds, poppy seeds, coarse sea salt, flax seeds, or whatever else I feel like decorating with. Thanks to the poster for this fantastic recipe! My family and I love it!

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Gigi

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Simple Whole Wheat Bread

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