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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Beth

Cooking Level: Expert

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Reviewed: Jan. 25, 2008

everybody loved it. Good stuff. I made 3 loaves and about a dozen dinner rolls with the left over dough. The dinner rolls were so cute! I cut a strip of dough, streached it and tied it in a knot, brushed with egg whites and baked. So pretty.

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rebecca

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

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Reviewed: Jan. 22, 2008

This is the first Wheat Bread I've tried outside the bread machine. I did have to add about 2 additional cups of flour to get the right consistency, but that was the only adjustment I made. We pulled it out of the over and tried it immediately and the kids and I all thought it needed a little something, but with the honey butter on top, we inhaled it! It's very filling, but not too heavy, and I like the texture the home ground wheat flour gave to it. I'll be making this frequently!

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Tacy

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Reviewed: Jan. 21, 2008

This recipe is awesome! I've made three batches in the past 24 hours and they've all turned out! I tweaked it by adding canola oil instead of crisco and my last batch I used honey instead of brown sugar and water. I've also been increasing the amount of wheat flour and decreasing the white flour just for the flavor. It hasn't affected the proofing and size of loaf. Not the "hard as a brick" wheat bread I'm used to making.

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dancingmom

Cooking Level: Intermediate

Living In: Lehi, Utah, USA

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Reviewed: Nov. 29, 2007

I used just regular whole wheat and unbleached flour and it turned out great. Lots of delicious bread and it was fairly easy to do. I will make it again soon.

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CECOJR

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Reviewed: Nov. 27, 2007

Very good recipe. I prefer 100% whole wheat bread so I used all wheat flour and it came out great! I was a little unsure about the amount of sugar it called for but it wasn't too sweet at all, it is a new favorite! I made it in my Kitchen aide and everything worked great, the recipe wasn't too big.

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Sarah

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Reviewed: Aug. 2, 2007

This is good bread and it was easy to make. If you're having stickiness problems, just incorporate more white flour in, a little at a time, as you knead. That's what I did and it came out fine. The kids loved it.

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Tami

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Reviewed: Jul. 31, 2007

This is by far the best sandwich bread I've ever made. The bread slices nice and thin with an electric knife. I had to add more flour than the recipe called for, but the finished bread texture was still great. I will definitely make this again.

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SABE

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Reviewed: Jul. 24, 2007

Very good bread! We made 2 loaves. Its great bread to snack with, toast, sandwhich, its all around great!

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Snow likes to cook

Cooking Level: Expert

Home Town: Olean, New York, USA

Living In: Pueblo West, Colorado, USA

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Reviewed: Jul. 16, 2007

This bread is delicious! I made four loaves tonight and it's almost already gone. Everyone ate about 3 slices each. My teenagers suggested we start selling it to the neighbors - it's that good.

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Julie E.

Cooking Level: Intermediate

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Reviewed: Feb. 21, 2007

This was a great bread. It came out light and slightly sweet. Since my loaf pan is smaller, I just cut off a bit of dough and used it to make cinnamon rolls. Those were really great too and had a new earthiness to them. I will make this again. To the reviewer saying this is not a whole wheat bread: Technically, it is. It just isn't 100% WH. The term whole wheat is a modifier on the bread just like rye is to rye bread even though it's not made with all rye flour. Most whole wheat breads you'll find in stores aren't 100% either.

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Alex H

Cooking Level: Intermediate

Living In: Austin, Texas, USA

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Reviewed: Feb. 11, 2007

This bread is FANTASTIC! I love this recipe so much. Thank you for sharing it!

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BRANDIFSK

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Reviewed: Feb. 3, 2007

was good, only thing I changed was I used white sugar, not brown because that is what I have on hand.

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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: Nov. 30, 2006

Fool Proof!!! I replaced the brown sugar with Splenda Brown. I left in the white for the yeast to work. Loaves are large and light and tender. Good holes and good crumb. Freezes well and makes good toast.

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Ken Vinen

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Reviewed: Oct. 30, 2006

Love-it! This recipe is so easy and it makes delicious bread! I've got my mom and my sisters making it too!

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candice hawkley

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Reviewed: Sep. 19, 2006

I thought this recipe was great. I didn't end up with crumbly bread, and I don't bother with gluten. The texture is great, and the flavor is just like the bread mom used to make.

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C_Kelley

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Reviewed: Sep. 4, 2006

This was a really good basic wheat bread recipe. It was so wonderful to have 4 loaves done. I felt like I accomplished so much that day! Try making it into 2 loaves, some breadsticks and some wheat rolls from the dough. Then freeze! I will make a few changes to my next batch. I will decrease liquid by 3TB and replace the brown sugar with honey (you need to decrease liquid when subbing in honey). I will add some vital wheat gluten for a chewier texture. As is, this bread is very crumbly/lots of crumbs. So if that is what you prfer don't add gluten! Also, I prefer all whole wheat, so I will not add any white flour next time. This is wonderful recipe as is or with a few minor changes! Thanks for the submission--this one will be used weekly by me!!!

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CookinMama

Cooking Level: Expert

Home Town: Lancaster, Ohio, USA

Living In: Redding, California, USA

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Reviewed: Aug. 6, 2006

I really enjoyed this bread. I agree with another reviewer who said the dough was very sticky but it didn't matter the end result was great.

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haleema

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

Living In: Bronx, New York, USA

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Reviewed: Mar. 17, 2006

Despite the reviewer below who says this isn't a whole wheat bread recipe - this is one of the best whole-wheat bread recipes I've ever used and I've been making bread for over 40 years. There are many whole wheat recipes that use half white flour. Concession I made: I only used the 1 c.brown sugar, eliminated the other sugar. Because I like to make my bread in a KitchenAid Mixer, I put half of each of the flours and all the rest of the ingredients in the mixer bowl. When that was well mixed, I poured the batter into a measuring cup, and then returned half of that to the mixer. I then added half of the balance of each of the remaining flours. This gave me more managable pieces of dough to work with. I added an extra 5 minutes or 50 turns of kneading by hand to each piece, then kneaded the two pieces together to rise. This bread makes wonderful toast, a great sandwich or just plain with butter. My husband raves about the bread everytime he has a slice. Thanks for a great recipe. It deserves more than 5 stars.

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COOKINKIWI

Cooking Level: Expert

Home Town: Auckland, Auckland, New Zealand

Living In: Milton, Ontario, Canada

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Reviewed: Jan. 30, 2006

This is the best whole wheat recipe I have come across. I have been able to replace the white flour with 50/50 flour making the bread 3/4 whole wheat without sacrificing moisture or texture. It is best if you add the boiling water to the whole wheat and give it about 20 minutes to soak it up, that way you won't knead more flour into it than you need!

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jinyeah3

Cooking Level: Intermediate

Home Town: Taichung, Taichung, Taiwan

Living In: Springfield, Missouri, USA

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