Reviewed: Jan. 25, 2013

Easy. Not bad.

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Reviewed: Jan. 25, 2013

Used sugar instead of honey and divided into 2 loafs instead of 3 - worked out great, especially to make bigger bread that's great to make sandwiches with. I put butter on top of the loaves after pulling it out of the oven and it has kept the crust soft like sandwich bread normally would be. Yum~

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curly girl

Cooking Level: Intermediate

Home Town: Vancouver, Washington, USA

Living In: Chehalis, Washington, USA

Reviewed: Jan. 25, 2013

This is an excellent recipe - but you can use one yeast packet and it will work just fine. I make a lot of bread for my family, so i tried one batch with the 2 packets of yeast and it was fine - but VERY yeasty tasting. Then i made another batch with only one packet of yeast. Those loaves actually had a better rise and tasted amazing. So - this recipe is fantastic - but if you prefer a less yeasty tasting bread, use only one packet of yeast. :) Thanks for posting this!

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adamswife

Reviewed: Jan. 23, 2013

Awesome recipe! Whole wheat bread has earned a reputation of being dry and bitter, but this one is moist and flavorful with a pleasant amount of sweetness. I bake large amounts of bread and this one works great every time.

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Reviewed: Jan. 21, 2013

Best bread recipe I ever made. I make either 3 loaves or two with some rolls..... Freezes well... Has a wonderful taste.

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Graysonchrissy

Cooking Level: Expert

Home Town: Staten Island, New York, USA

Living In: Stockton, California, USA

Reviewed: Jan. 19, 2013

Wonderful!

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Nancy Warfield

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Shoreline, Washington, USA

Reviewed: Jan. 19, 2013

This bread was awesome, and I'm sure it would be even better prepared correctly. I was in a rush when making this bread and a misunderstanding caused it to miss the rising time and be cooked for only 12 minutes. I re-baked it later on for about 20 more minutes. The ending texture was kind of dense, which would be expected of un-risen bread, but still tasted great toasted. I'll try this again soon with white whole-wheat flour and the full rising time!

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Renee

Cooking Level: Intermediate

Home Town: Columbus, Indiana, USA

Living In: Clarkston, Michigan, USA

Reviewed: Jan. 18, 2013

This was an easy to follow recipe that turned out absolutely delicious. It was also my FIRST time ever baking bread from scratch! The family thoroughly enjoyed it, as did I.

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DarthsAuntie

Cooking Level: Intermediate

Living In: Danville, Virginia, USA

Reviewed: Jan. 18, 2013

I just tasted my first slice of this bread. It's nice and soft--not dry at all. But taste-wise, it is far too sweet. In the future, I would omit the second dose of honey, or at least decrease the amount significantly.

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Sarah L.

Cooking Level: Intermediate

Home Town: Columbia Heights, Minnesota, USA

Living In: Mankato, Minnesota, USA

Reviewed: Jan. 18, 2013

This is the best bread I've ever baked! Make sure to follow the instructions to a T and you'll be fine. Although other people have tried other variations with success (i.e. more wheat to white flour ratio) so go ahead and experiment if you are more experienced at baking.

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