Reviewed: Mar. 31, 2009

I didn't have powdered milk - so I substituted the water for 1% Milk and omitted the powdered milk. I made it into 2 freeform loaves and 1 loaf pan. This is absoulutly delicious!! A great sandwich bread!

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laurabora

Cooking Level: Expert

Home Town: Farmingville, New York, USA

Living In: Geneseo, New York, USA

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Reviewed: Feb. 27, 2009

I halved this recipe and made it in the bread machine on the whole wheat cycle. It made a nice large loaf with good texture. I enjoy the hearty taste, and will definitely make it again.

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LADYSLEW

Cooking Level: Expert

Home Town: Newark, Delaware, USA

Living In: Baltimore, Maryland, USA

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Reviewed: Feb. 19, 2009

Nice bread. I subbed flax seed for wheat bran, as I didn't have any, and decided (on a lark really--I have no good reason) to sub 1/4 c honey for the 1/4 c brown sugar. I used my breadmaker to mix the dough, and I halved the recipe to 20 servings, and ended up with 2 small loaves of bread. I had to add a bit more flour and a bit more water to get the consistency right, but it was more like a tbsp or so each so it wasn't much at all. This is a pretty full bodied bread. It baked up very dark brown--no need for an egg wash here! I baked for 40 min at 375 and I put the dough in bread pans, covered in plastic, and placed in the fridge overnight. It rose well enough in the fridge and I just set out the bread pans while the oven was preheating so didn't let it rise at room temp. I don't think I like the sesame seed flavor so much, but otherwise I think it's good. I'd make again and sub poppy seeds or sunflower seeds--some seed I like better! I can tell right now that bf won't like it but he's a plain white bread guy. Thanks for the recipe!

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pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

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Reviewed: Jan. 17, 2009

I'm just getting my feet into making breads, This one so far has been the best one for me. But i may be getting better at it. My ace in the hole is my friend across the street from me she's been cooking for a long time and gives me pointers.

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John Nasuta

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Reviewed: Oct. 5, 2008

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...

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mwingham

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Reviewed: Mar. 16, 2008

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.

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CASAROLE

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Reviewed: Feb. 25, 2008

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.

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LyekkaMarengo

Cooking Level: Expert

Home Town: Cumberland, Maryland, USA

Living In: State College, Pennsylvania, USA

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Reviewed: Feb. 22, 2008

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.

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ajenrow

Cooking Level: Expert

Living In: Ferndale, Michigan, USA

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Reviewed: Feb. 19, 2008

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!

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kmama

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Reviewed: Jan. 28, 2007

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.

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taffnus

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Reviewed: Feb. 14, 2005

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 !!!!

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BILL17026

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Reviewed: May 2, 2004

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.

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FUZICAT

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Reviewed: Jan. 17, 2004

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!

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RACHELLA1

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Reviewed: Mar. 10, 2003

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?

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