Reviewed: May 31, 2009

Light and fluffy!

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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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Reviewed: May 29, 2009

Excellent bread! This was my first time ever making bread. I do not have a kitchen aid or bread machine and felt like I had to be messing up the recipe, but it was delicious. I followed the directions to the letter (except I used mostly whole wheat flour). Definitely a great bread for a newbie like myself. Very moist! Thank you!

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erinmk12

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Reviewed: May 24, 2009

Yummy! So, far, this is the chewiest whole wheat bread I've tried! Will try to use purely whole wheat flour next time...

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ella

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Reviewed: May 19, 2009

this bread is absolutely delicious! i keep one loaf in the fridge and freeze the others, since we don't eat bread often. every time i take it out and defrost to eat it still tastes fresh and fabulous. love it! thank you!

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k-nicky

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Reviewed: May 19, 2009

I love this recipe - I make it weekly for my family. To make it healthier, I only use 1 C. white flour; adding a T of gluten helps the texture tremendously.

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Penny

Cooking Level: Expert

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Reviewed: May 18, 2009

I have made this recipe a dozen times now and its fabulous! I have made it with all whole wheat flour, however the bread becomes very dense, so I used 5 cups of unbleached white flour (as bread flour is simply white flour with baking soda in it) and 2-3 cups of whole wheat flour. I have also added flaxmeal for more nutrition as well. I also allowed the dough to sit longer during the rise times due to not using bread flour (I'm assuming). This bread is great to slice after it has cooled and put into the freezer. Very yummy as toast, sandwiches or warm with butter! Thanks for the recipe!

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Connie

Cooking Level: Expert

Home Town: St. Catharines, Ontario, Canada

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Reviewed: May 17, 2009

After looking at a few recipes this morning I decided to try this one. I AM SOLD!!!! Don't look any further - THIS IS THE BEST BREAD RECIPE! I used all whole wheat flour after reading some of the other reviews and it turned out so well. I made 2 loaves and 8 rolls. I sure won't be buying store bought bread anymore! Like other reviewers I sure wish I could give it more stars!!!! Perfect texture, flavor and SO easy to make!!!!

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Joey G.

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Reviewed: May 13, 2009

Great recipe! I let a very moist dough sit out overnight to sour slightly before adding more flour and baking it. Very nice flavor. I think I'll put a little more salt in the dough next.

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Serena

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Reviewed: May 11, 2009

Great recipe! I reversed the white and whole wheat flour so that it had a higher percentage of whole wheat, and it still turned out light and wonderful. It's a little sweet for me, so I might reduce the honey next time. But overall a great bread!

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ARJ

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Reviewed: May 11, 2009

i've been making this recipe twice a month (2 loaves each time) for about 1.5 years now. tweaked it here and there. here are a few changes that i've made that have made the bread better (i think). i substitute the butter that goes into the dough for equal amounts of walnut oil. i still brush butter across the top when it comes out of the oven. also, i add 1/8th cup of flax seed meal to each loaf. i like the nuttiness of the oil and the meal instead of the buttery flavor.

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hungryghost

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Reviewed: May 10, 2009

I'm a novice bread maker so I didn't realize that while it IS easy, bread making DOES take time. If making this in a Kitchen Aid mixer, you may want to reduce by 1/3 to make 2 loaves...when the inital dough rose, it was so high it oozed into the mixing tool attachment connection. Also, I found it helpful to cover with a WET towel...the dough didn't stick to the towel. Just some ideas from someone new to bread making.

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stress free chef

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Reviewed: May 7, 2009

I decided this bread seemed easy enough so i decided to try it. I used all purpose flour cause it was the only other flour i had besides the whole wheat flour, and used 3 tbls melted crisco instead of butter cause i did not have butter! but all turned out well and this is the best bread recipe ive tried yet! the inside was soft and fluffy!

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Molly C

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Reviewed: May 5, 2009

iI really liked this recipe this was my first time making bread and it turned out really well

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naomi

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Reviewed: May 3, 2009

IF you have a grain mill, this is something you have to try. In my mill I put 1/3 hard spring red wheat, 1/3 spelt, 1/3 soft white winter wheat. I am guestimating that the amount of each grain was around 1 cup (+).Ground it up and used 4.5 cups , added it to the water and followed instructions as it said. So, after the soaking phase where you add other flour, that is where I added my unbleached white bread flour. This recipe is amazingly easy and SOOOOO good. The oven spring was excellent.The flavour with those grains is just so good.

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old time kitchen

Cooking Level: Expert

Living In: Camrose, Alberta, Canada

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Reviewed: Apr. 30, 2009

WONDERFUL! My family ate all four loaves in two days. It has a slight sweet taste which can curb a craving for sweets.

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rabs

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Reviewed: Apr. 30, 2009

Magically delicious!! Super moist!! Not too hard!!

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sushigringo

Home Town: Terreton, Idaho, USA

Living In: Idaho Falls, Idaho, USA

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Reviewed: Apr. 23, 2009

This recipe is delicious! The key is to keep it moist but not too moist that it is sticky. I put it in the oven for 15 minutes and turn then for another 15 minutes. Sometimes I have to place a piece of foil over the tops so they do not over brown. Great EASY recipe!

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bink244

Cooking Level: Expert

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Reviewed: Apr. 22, 2009

I have tried this recipe two times. Each time the bread is raw/undercooked in the middle.

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tajani

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Reviewed: Apr. 21, 2009

this bread is awesome. I make it almost every sunday and it never fails. it is very versatile too. If I don't have butter, i use Olive Oil, I add flax seeds, sunflower seeds, etc. TRY IT!

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à_la_Sabrina

Cooking Level: Intermediate

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Simple Whole Wheat Bread

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