Reviewed: Aug. 31, 2009

I've made a lot of bread, but this is the best whole-wheat bread I have ever made. The texture was not too dense, and the flavor was excellent. I halved the recipe to make only two loaves (I froze the second after the first rise and will bake it later), used oil instead of butter, used almost entirely whole-wheat flour (I just kneaded with white, and I did have to add a significant amount), and did my best to halve the yeast (which, rounded slightly up, ended up being 1 Tbl + 1/2 tsp). Also, I added my "dough enhancer" that I like to do with whole-wheat breads. For this halved recipe, I used 2 Tbl vital wheat gluten plus 1 Tbl + 1/2 tsp vinegar (amount of vinegar equal to amount of yeast, and about 1-1/2 to 3 tsp gluten per cup of flour, although you probably won't need either if you use bread flour with higher protein and some acid built-in already...but I use this since I like to do all whole-wheat). I will definitely be making this recipe again! I have found a new favorite bread recipe.

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Robert M.

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Reviewed: Aug. 11, 2009

This is the perfect whole wheat bread recipe. I left out the white sugar, and I used my professional Kitchen Aid mixer. It made it easier to mix up the whole batch at once. Thanks so much!

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Candy

Cooking Level: Intermediate

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Reviewed: Jul. 2, 2009

I made this again last week. This time I used 1/3 AP flour, 1/3 fresh ground whole wheat, 1/3 fresh ground barley... who needs storebought bread? All three loaves are gone in less than a week... going to make more today! Oh boy was this good... I have been looking for a nice bread recipe to replace our store-bought bread. This is it! Everybody loves it... I used my vitamix to grind the whole wheat berries into flour, and wrapped it tightly in plastic wrap after cooling. Yum! (Oh, I did also use more white sugar and less brown sugar, and a non-dairy butter substitute.)

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thanksgivingsukkah

Cooking Level: Intermediate

Home Town: Fort Wayne, Indiana, USA

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Reviewed: Jun. 11, 2009

I just got a wheat grinder and was so excited to try making whole wheat bread. I was disappointed with the bread. The texture was too airy and it dried out quickly.

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laurie

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Reviewed: May 7, 2009

Delicious bread!!! omg, for wheat bread it was so perfect. I will be making this very often.

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MarieAgain

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Reviewed: Apr. 7, 2009

Great recipe. I split it in half (except the yeast- 2 packets) and cook two loaves. I let it rise for a litte longer, but still a great recipe. Not nearly as mealy and heavy as homemade wheat bread has a tendency to be. I don't use a machine at all, and this recipe turns out great every time.

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Jessica

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Reviewed: Mar. 12, 2009

Great whole wheat bread. Soft and flavorful.

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Sharon

Cooking Level: Intermediate

Home Town: Ferndale, Michigan, USA

Living In: Sebring, Florida, USA

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Reviewed: Feb. 28, 2009

This is a great recipe! I made a 32-serving size (3/4 of the original recipe), and from it I got a dozen dinner rolls, one regular (large) loaf, one mini loaf, and crust for a 16" pizza. I didn't have any bread flour, so for the bread flour, I used half all-purpose flour and half whole wheat flour plus the whole wheat flour called for in the recipe. I also substituted honey for the white sugar as other reviewers suggested. My whole family loved this bread, so I will definitely be making it again!

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Dangela

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Reviewed: Jan. 24, 2009

I've been using this recipe for months now...it my exclusive bread recipe. Nice hearty bread, slices well and is excellent toasted and for sandwiches. It makes nice rolls too. I've even used it for pizza crust with excellent results. I use all whole wheat flour and often add in some oats and milled flax seed. WONDERFUL recipe!!!!

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Jennifer

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Reviewed: Dec. 31, 2008

This bread is wonderful. My husband and son ate an entire loaf in one night. I did add more shortening and gluten. I prefer less crumbly bread. Absolutely my favorite wheat bread!

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T Kimball

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Reviewed: Nov. 12, 2008

Great recipe. I added 4 T vital wheat gluten, decreased water by 4 T and added honey in place of brown sugar. I let it rise a little extra time as I like soft fluffy bread. (The 4 T of sugar is optional in my opinion if it is going to be used exclusively for sandwhich bread.) I made 3 breads and 6 large rolls. Next time I will make one of the breads into a breakfast bread by rolling it out and spreading a brown sugar, nut, raisin, cinnamon filling inside the bread. This recipe does not disappoint!

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Hope

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Reviewed: Oct. 15, 2008

Bread had a good taste and was easy enough to make, but it was too dry and crumbly for us to use as an everyday bread.

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Christi

Cooking Level: Expert

Living In: Clarksville, Tennessee, USA

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Reviewed: Sep. 26, 2008

Super easy!! Nice and sweet. Followed the recipe exactly and had great results. Thanks.

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NiniGirl

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Reviewed: Aug. 10, 2008

Excellent bread. All of our parents are here and they all love it. I halved the recipe and had to add in another cup of flour, but that may be bc I halved it and bc of the humidity around here. Turned out very soft and crumbly. And it's almost already gone . . . thanks!

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pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

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Reviewed: Jul. 31, 2008

I must say this bread is totally wonderful. I did switch some things up a bit after reading some of the reviews. I used extra virgin olive oil instead of shortening and I used Honey instead of the white sugar. I also decreased my liquid by 4TBSP. Another thing is I used 3C all purpose flour and 11C whole wheat flour. I Also used 4TBSP of the vital gluten. I lost what I thought was my favorite bread recipe and I am so happy to have found this one. Thank you very much for posting it.

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Eunice

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Reviewed: Jul. 15, 2008

This is a pretty good recipe. I just had one improvement-- I added 4 tablespoons vital wheat gluten (purchased at a food co-op). This made the bread a lot less crumbly. Also, if you let the bread rise longer, it will be lighter and fluffier.

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Anne B.

Cooking Level: Intermediate

Home Town: Carlsbad, New Mexico, USA

Living In: Austin, Texas, USA

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Reviewed: Jun. 22, 2008

Very nice flavor and texture. I made a half batch (2 loaves) in my Kitchenaid mixer. I used 2 packages of yeast and added 2 Table. vital wheat gluten since I was using all purpose flour instead of bread flour. This one is a keeper.

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whodunitrdr

Cooking Level: Expert

Home Town: Wenatchee, Washington, USA

Living In: Bellingham, Washington, USA

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Reviewed: May 7, 2008

This is the best bread recipe I have ever used. I love that it make 4 loaves. My family loves when I make bread, so it is nice to have a enough to last awhile before I have to make more. I can't wait to make more.

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Lizzie

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Reviewed: Apr. 11, 2008

My 4 year Old & 18 Month old love this bread. I changed it up a tad and make it in my bread machine, and only make 1 loaf. Here is my Bread machine version of it YUMMY!! 1.25 C Warm Water, 1 tsp salt, 2 Tblsp melted butter, 1/4 C Brown Sugar, 1 Tblsp white sugar, 1.5 C Bread Flour, 1.5 C Wheat Flour, 1.5 t yeast.

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StayAtHomeMom

Cooking Level: Beginning

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Reviewed: Feb. 19, 2008

This is definitely 5 stars x 2! Easy to follow directions and not too time consuming either, especially considering that you get 4 big, beautiful loaves of bread. I've been trying all winter to bake a nice, whole wheat bread but haven't had any luck until now. This recipe is the bomb! I followed it exactly, making no changes. I did not need all 6 cups of whole wheat flour - which has to do with the moisture content of my flour and not the recipe. I docked three of the four loaves with nice slashes to allow for the extra rising in the oven and the fourth loaf I dusted with WW flour and then sprinkled on some bran. They look like something straight from an artisan bakery (can you tell I'm proud?). Oh, and the taste is divine - with molasses, toasted as a sandwich (yummy BLT for lunch for me!), or just plain. It has a lovely crumb - not dense, just a light, fluffy slice of heaven. Next time I make this I will gradually decrease the bread flour and increase the ww flour. I'll keep you posted. Thanks so much for the most amazingly, delicious, easy bread ever!

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