Reviewed: Oct. 7, 2012

This is one of the best wheat bread recipes around. I have played around with it, adding more wheat flour and less white flour, and it is always FANTASTIC! This is a great 'base' recipe with which to experiment in making bread.

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Reviewer:

Rich V.

Reviewed: Jul. 23, 2012

This is a wonderful bread! I substituted canola oil for the shortening and boiled the brown sugar and water for 5 minutes before adding. It has perfect texture, a nice, even, soft crust, and is soft and moist, not dry and crumbly as some whole wheat recipes can be. Very simple and easy to make. I will use this one repeatedly!

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Reviewer:

Dina

Cooking Level: Expert

Living In: Santa Rosa, California, USA

Reviewed: Jun. 25, 2012

This bread is amazing. Moist and delicious, and not an overbearing whole wheat taste. My two year old even likes it.

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Reviewer:

Jaxonsmom

Reviewed: May 14, 2012

This is my go-to recipe for wheat bread! Great texture, great flavor. I usually make them into rolls instead of loaves (bake about 13 minutes for rolls). Easy to make, and extras freeze really well for future use. Thanks for a great recipe!

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Reviewer:

Carmen

Reviewed: Apr. 29, 2012

I cut the recipe to do 3 loaves, used about 1/2 cup brown sugar and skipped the white. I also used a cup of rye flour. It was absolutely delicious bread! After the first rise, I took one third of the dough, stretched it out and sprinkled a tbsp of cinnamon and a bunch of raisins on it, rolled it up tight and let it rise another 2 hours in the bread pan. So so good!! Thank you!

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Reviewer:

Lece

Cooking Level: Expert

Home Town: Calgary, Alberta, Canada

Living In: Stockholm, Stockholms, Sweden

Reviewed: Apr. 21, 2012

This is a pretty good recipe, for me it came out as slightly dense bread that tastes like a bready "wheat thin;" given that I like the taste of wheat thins, and given that I like bread, I saw that as a win. I'll definitely make this bread again.

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Reviewer:

Knoxville

Reviewed: Mar. 25, 2012

Many of the comments say fool proof - well perhaps I am a fool but I found this bread to be VERY dense. Any suggestions? I am new to bread making and am various recipes to find one I really like.

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Reviewer:

StefB

Reviewed: Jan. 30, 2012

Fantastic recipe! I didn't have any bread flour, so I used unbleached white flour instead. Came out fantastic! Bread is not crumbly at all.

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Reviewer:

Novaleigh

Reviewed: Oct. 23, 2011

Loved it!!! I think this is my new go to for whole wheat bread. Cut it down and mixed it in the bread machine and baked it on a bread stone. My three year old and I are enjoying it right now with some honey butter :) Love it love it love it!

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Reviewer:

bethallel

Cooking Level: Intermediate

Home Town: Elgin, Illinois, USA

Living In: Newcastle, Washington, USA

Reviewed: Apr. 27, 2011

I followed the recipe exactly. It came out perfect and tasted so much fresher than store bought loaves. I had a slice with peanut butter this morning. Delicious. Thanks!

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