Traditional Whole Wheat Bread Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Dec. 18, 2011
turned out great! I made a few alterations; I used flax meal instead of wheat germ, honey instead of sugar, omitted the milk powder and used 2c. milk warmed instead of water, 2 1/2 c. all-purpose flour, and 1/2 c. rolled oats
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Reviewed: Feb. 15, 2011
Wonderful and moist bread! This is an absolute keeper. Because I don't keep potato flakes on hand, I microwaved a couple small potatoes and mashed them (approximately 1/2 cup). Once they cooled, I added them to the dry ingredients at the same time I added the water/oil mix. Fantastic recipe!!
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Photo by Megan Mason

Cooking Level: Expert

Home Town: Anderson, Indiana, USA
Living In: Columbus, Ohio, USA

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Reviewed: May 18, 2010
Excellent sandwich bread. Mild in taste, good texture, not too dense, moist. I may try brown sugar next time for the taste but wonderful recipe as written. Thanks for sharing!
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Reviewed: Nov. 23, 2009
Made dinner rolls and one large loaf with this recipe. Delicious! My kids scarfed down the rolls.
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Photo by pomplemousse
Reviewed: Feb. 22, 2009
I really like this bread, even despite my mistakes. I halved the recipe to make only one loaf and somehow ended up putting in 2 1/2 eggs instead of 1 1/2 (I used egg beaters). Not sure how I managed that one. I realized it soon after but then there was no help for it other than to add some more flour. In trying to figure out that mistake, I compounded it by forgetting the wheat germ, which is why I chose this recipe in the first place. :o( Even with all that, it turned out flavorful and a nice light wheat bread. Thanks for the recipe!
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Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA
Living In: Dumfries, Virginia, USA

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