Reviewed: Apr. 14, 2009

This was very easy to make and turned out great. I threw in 1/2 cup wheat bran and reduced the flour by about 1/4 cup to add more fibre. I will be making my own bread from now on thanks to this recipe!

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tianne

Cooking Level: Expert

Living In: Vancouver, British Columbia, Canada

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Reviewed: Apr. 13, 2009

Great recipe! I am a novice bread maker but this came out awesome. My only question is.. is there any way to make this using only whole wheat flour or at least mostly?

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silentkrash

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Reviewed: Apr. 13, 2009

Follow it exactly. I get two loaves and one mini loaf which is great for kids. You can make them a sandwhich with it perfectly. Great recipe!!! Thank you!

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PINKPIGG33

Cooking Level: Beginning

Home Town: Plano, Texas, USA

Living In: Walnut Creek, California, USA

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Reviewed: Apr. 8, 2009

One of the best honey wheat breads I have tasted--and I've been baking breads for a few years now! I used in total 4 cups of wheat flour and the original amount of bread flour. As others have mentioned that three loaves makes for smaller breads, I made two loaves out of this. They were HUGE in my loaf pans. So I might make a few rolls out of it or something (I do like big loaves, but I was afraid of it spilling over). They baked for about 35 minutes. Such GREAT flavor, soft and delicious. I think this will be my every day bread for now!

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Rosemarie

Cooking Level: Intermediate

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Reviewed: Apr. 6, 2009

This recipe bakes off for a fine wheat bread but it is titled Whole Wheat Bread. It is not a whole wheat bread! Whole wheat bread is made from 100% whole wheat flour. This should be titled Wheat Bread.

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Marvin

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Reviewed: Apr. 3, 2009

I'm new at this bread making thing and this is by far the best Whole Wheat Bread recipe I have tried. Very easy, and the whole family loves it. In my son's words "DELISH".

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tawnya

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Reviewed: Apr. 2, 2009

This was the very first time that I have EVER made any sort of bread and I have to say that it turned out delicious! I was a little concerned at one point, but simply because it was my first time. The directions were so simple and so easy to follow. Once we got it baked and allowed it to cool off, my husband immediately cut into it to "try it out". With this recipe, I won the Greatest Wife in the World award because I baked him bread..lol.

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Dee

Cooking Level: Expert

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Reviewed: Mar. 31, 2009

This makes very good bread. One thing I've changed, though, is substituting blackstrap molasses for the honey because I find honey whole wheat bread to be too sweet.

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Jenniferdori

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

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Reviewed: Mar. 30, 2009

I cut the recipe by 1/3 and wow, I must say this was awesome. This is the first time I have tried cooking with whole wheat flour and the first time and every time since has turned out perfect. Great taste, and texture, easy to make. My family loved it too! Tastes way better than store bought wheat bread!

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bubblie_smilie

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Reviewed: Mar. 29, 2009

This bread recipe is super delicious!! It has a wonderful flavor and texture. It is soft and moist inside and on the crust. Terrific - two thumbs up !!

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mmgood

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Reviewed: Mar. 28, 2009

I love this recipe!! I have just started making my own bread and this recipe is fool proof. I use all whole wheat flour and skip the second amount of honey as I find it is too sweet with both amounts of honey. I also make the dough into only 2 loaves as they make pretty little loaves if you divide them into 3. This makes awesome buns too!

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lau57

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Reviewed: Mar. 28, 2009

Finally, a whole wheat bread that is not a brick! Simple to make and delicious. This is what I have been looking for.

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STOLISPRIT

Cooking Level: Intermediate

Home Town: Flint, Michigan, USA

Living In: San Ramon, Alajuela, Costa Rica

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Reviewed: Mar. 26, 2009

I'm a novice when it comes to bread baking. The flavor of this bread is delicious without any modifications to the recipe. I did end up with a flatter, denser loaf than your usual loaf of any kind of bread. But I had no loaf pan, so that was probably it. Great recipe!

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John

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Reviewed: Mar. 25, 2009

Great recipes! This is the best homemade bread I've made. I took one reviewer's suggestion and added cinnamon, sugar and raisins into a loaf,and it was better than cake. The other loaves were so good that my father in law (a chef) and my friend (a pastry chef) both said it was some of the best bread they'd had. The initial starter took a little longer to rise for me (about 2 hours, even though it was in a v. slightly warm oven), but that's the only issue I had at all.

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Terram

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Reviewed: Mar. 24, 2009

This recipe was my first attempt ever to make a "real" bread. It was FANTASTIC!!!! Seriously, I followed the directions and came out with 3 beautiful and tasty loaves of wheat bread. I've read a lot of the reviews and will change the wheat to bread flour ratio in favor of wheat flour and probably add some sunflower seeds. Even without any changes, this was a beautiful, perfect and very flavorful bread and I'm SO happy I discovered this recipe.

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BYRDYGIRL

Cooking Level: Intermediate

Home Town: San Marcos, California, USA

Living In: Robbinsdale, Minnesota, USA

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Reviewed: Mar. 23, 2009

I make this using all whole wheat flour(5 cups + 2-3 cups more) and I add just 1/2 C. honey to the water when I warm it up for the yeast.I get 2 large loaves with this recipe; I also slice it and freeze after it cools, then we take out of the freezer as needed(if you freeze while still warm the slices are harder to seperate).This recipe is also great for dinner rolls!

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TIGERHAWK

Cooking Level: Expert

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Reviewed: Mar. 23, 2009

This recipe works every time! I love it!

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hollyberry

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Reviewed: Mar. 22, 2009

I give this five stars because it tastes really good. However, this cannot be called "Whole Wheat" because it is not when you use 5 cups of white bread flour. I added about 5 tsp of granulated lecithin and it gives it a wonderful texture. Next time I will dramatically reduce the amount of white flour and try to stick to more whole wheat flour. The whole family loved this.

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TARIYORK

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Reviewed: Mar. 21, 2009

Wonderful, and easy to make. It makes the most delightful toast, or just slice and eat with or without butter. With the second raising, I set the loafs in the microwave, and the raise quickly with a nice warm temp, and no drafts. Vicki

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vicki

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Reviewed: Mar. 19, 2009

Used white whole wheat so it came out lighter in color than the picture shown, and absolutely delicious. The texture is wonderful. I also used evaporated cane juice (granulated, Bob's Red Mill)for the sweetener. This recipe makes three perfect looking loaves. I will definately use this recipe again!!

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CTOWNE

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Simple Whole Wheat Bread

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