I was very disappointed with this- It was by far the worst bread I have ever made!! Something obviously went wrong since everyone else seemed to rave about this... Consistency was near perfect at the end of step 2, but adding the extra flour just dried it out and made it tough to work with! I had to and some extra water and didn't even bother to add the last 1c of flour. The dough was way too dense and it never even rised!! I baked it and it still didn't rise it just turned out like a brick! I did taste it and it tasted alright... I have never made bread with vital wheat gluten before so I did some research and I think that 1/2c was too much, there should have only been 4 tsp per loaf which would have translated to 1/4c of gluten! Also I think the flour needs to be cut by 1-2c... Since it is a wheat recipe I would suggest cutting the bread flour by this amount... I will try this again, only as a base but I will definitely only be making one loaf as per the modifications I already stated, and maybe some more...

This was my best success yet! I didn't have any wheat bran, so substituted bran flakes cereal (no raisins). It worked just fine. I still feel like this bread lacks just a little bit of flavor, perhaps depth would be more accurate. I like to experience bread, not just eat it. All in all, a great recipe though.

OK, I have to agree with the rest, this is a great bread recipe. I really didn't make major changes either. I didn't have any wheat bran, so I used oat bran, also I don't care for sesame seeds so I used flax seeds. Everyone loved the taste and it looked great.

This is a good bread. I like the fact that it makes 3 loaves and they are tasty. The only problem is that the dough is very dense and as a result the bread turns out less moist than I like. This does not, however, take away from its wonderful taste.

Yum! Finally a whole wheat bread recipe that is good for us and tastes great! It is a huge recipe so I am looking forward to eatting my yummy bread for awhile. No problem though, I just sliced it and then stuck it in freezer! Thanks Shannon!

Great recipe. Light yet filling. I actually thought I'd done something wrong when making it because the dough was so "tough." I had to add extra water and then knead by hand because it was stopping my Kitchen Aid (has never happened before). Turned out great though. Will know what to expect next time - I will definitely make it again.

I couldn't truthfully say how many bread recipes I have tried saved or gathered. I put the "WESTRUP W. W. BREAD" in a class I'll call, for the sake of a better answer "Maine Fine Wheat Breads", To put what I'm trying to say in two words of today's worldy terms, "It Rocks" Thanks !!!!

This makes a beautiful loaf of bread, but it is totally uninteresting. No character and no real flavor. Just beautiful, even-textured, good-for-you bread. I am going to make it again very soon, but I'm planning on kneading in some chopped nuts for texture, increasing the salt a tiny bit, and adding some molasses for a more intense flavor. I'll post results if it works.

Wow! Light, delicious, and hearty bread. I turned one of the three loaves into cinnamon swirl bread with great results. Thanks for sharing your recipe!

Good and wholesome. Bread has good flavour. Have added some sunflower seed and it taste good. Planning to replace brown sugar with honey instead. Anyone know of the right proportion?

a flavorful bread, soft and not crumbly. Keeps very well; freezes well. Unprocessed bran might be used instead of wheat germ for even more fiber.

This is a very GOOD bread. Healthy and delicious.