Reviewed: Aug. 26, 2009

It didn't need so much sugar! next time i'll only use either the honey or the sugar. Also I think I will let it rise just a little bit because it didn't rise for me. On a good note it was really really moist! I will make this again.

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Molly C

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Reviewed: Aug. 21, 2009

I used these for hamburger buns and they were great. They didn't rise for me, but still tasted good.

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Kris

Cooking Level: Intermediate

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Reviewed: Jul. 24, 2009

Wonderful! It stays moist for several days in an airtight container. I didn't have regular milk powder so I used buttermilk powder instead and it tastes great! Everyone Loves This Bread!

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Leirachelle

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Reviewed: Jul. 14, 2009

I made this with oatmeal instead of cornmeal and about 1/3 to 1/2 C extra flour, half soy milk / half water and no milk powder, 1/4 C sugar and 2 T honey, and set the bread machine for a 2.5 lb sandwich loaf. Excellent! The whole family loved it.

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ethelMommy

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Reviewed: Jul. 9, 2009

This is my go-to wheat bread. Absolutely love how easy this is, and it turns out great EVERY time! Don't put the bread maker on wheat setting. Just don't do it... Love this recipe, use it all the time, exactly what i was looking for!

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epeacock

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Reviewed: Jun. 10, 2009

We don't use powdered milk or margarine so I used milk and olive oil. That was all I changed.I used the whole wheat cycle on the bread machine. The loaf came out hard, dense and only 2,1/2" high. It's not my yeast; that is working perfectly on the loaves I regularly bake. I'll not be wasting freshly ground organic grain on this again.

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JIMANNI

Cooking Level: Expert

Home Town: Acton, Greater London, England, U.K.

Living In: New Hamburg, Ontario, Canada

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Reviewed: Jun. 6, 2009

I tried this recipe twice and both times the bread was super dense and didn't rise... It's not the yeast, I tested it. So, I can see that the taste is good, the cornmeal definitely adds a lot to it. But for me, super dense and then, very crumbly.

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ANINHA

Cooking Level: Intermediate

Living In: Lexington Park, Maryland, USA

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Reviewed: Apr. 25, 2009

Eliminated the sugar and set on SWEET setting. Looks good, smells great!!! UPDATE:: ?Forgot to come back..well I love it!! Took the last fifth or so of the loaf and picked it off little by little as I sat in my room indulging. Thank you >.<

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Kaley_Rae

Cooking Level: Beginning

Home Town: Seattle, Washington, USA

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Reviewed: Mar. 31, 2009

This is a great recipe! I made a few changes to adjust to my own preference: I don't like sweet bread so I omitted the sugar, reduced the honey to 2 Tbsp and added 1/4 cup of flaxseeds. The cornmeal gives a really nice texture. I will definitely make this again.

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Fit&Healthy Mom

Cooking Level: Intermediate

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Reviewed: Mar. 30, 2009

This is the best whole wheat bread recipe that I've ever tried. I made the dough in my bread machine and then made rolls with it. Also did not have corn meal and used oats instead. Very good.

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Gideon'sMommy

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Banks, Oregon, USA

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Reviewed: Mar. 23, 2009

this is a great bread. i grind my own flour so i find i need more flour than is called for. i dont know if the same is true for store bought flour.

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heidi f

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Reviewed: Mar. 15, 2009

This was a good whole wheat bread. I really liked the addition of cornmeal; it gave the loaf a satisfying "crunch." I did convert the recipe for the oven, since I don't have a bread machine. Thanks for a tasty recipe!

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larkspur

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Wauwatosa, Wisconsin, USA

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Reviewed: Mar. 4, 2009

My first time baking a loaf of bread and it looked so beautiful coming out of the oven I was thrilled! It rose beautifully and after letting it cool I cut a piece and toasted it. It tasted as good as it looked with a satisfying slightly crunchy texture lent by the cornmeal. I was over the moon! That said for those of you like myself who will be oven baking your bread due to lack of a bread machine or pure preference (see review posted by theinsanechef for oven baking recipe changes) As well If you have a kitchen aid Mixer, use your doug hook and general baking directions that can be found at www.ehow.com (how to make doug with a Kitchen Aid Mixer); You'll want to bake it at a lower temp than the recipe calls for and for a little longer. I did 325F for 35 minutes as a previous poster had suggested lowering the temp (her bread was still raw in the middle as well but dark on the outside) and my bread was still a bit raw about a third of the way into the loaf. I would still do the 325F as it came out nice and brown, but I think it could use another 15 minutes. I'll try it and post my results.

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cookaholic

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

Living In: Stouffville, Ontario, Canada

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Reviewed: Feb. 10, 2009

This is a great basic recipe. My two-year old loves it with cream cheese or for making grilled cheese. I do have to add quite a bit more flour, though. I slice it as soon as it's cool and keep it in a gallon-size zipper bag in the fridge.

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Beth Y.

Cooking Level: Intermediate

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Reviewed: Feb. 1, 2009

l add one egg, a this recipe... excelente

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Estrella

Cooking Level: Intermediate

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Reviewed: Jan. 27, 2009

I had high hopes for this bread after reading so many of other users reviews. I added 2 tsp of gluten flour (couldn't find vital wheat gluten), upped the yeast to 2 3/4 tsp. But still, the bread came out dense, hard and flavorless. It seemed to rise until the punch down in the bread machine, then it never rose again.

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MEGOSLAND

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Reviewed: Jan. 21, 2009

For now I'm giving this three stars. The lack of manual instructions is frustrating, especially for those of us who don't want to use a bm. Thanks to the user who posted non-bm instructions! The flavor is ok, but a tad sweeter than what I wanted. My bread didn't rise at all, but I think that is probably my fault: I only had 2.25 tsp of yeast, and I didn't let the dough rise after kneading. I will be trying this again, though!

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ESJESSI

Cooking Level: Intermediate

Living In: Madison, Wisconsin, USA

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Reviewed: Dec. 1, 2008

I love to slice this thin, and then toast it on the dark setting. The cornmeal really stand out then, and makes a great crunchy, satisfying piece of toast.

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Sanitysaint

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Reviewed: Nov. 30, 2008

I absolutely loved this recipe. You could easily reduce the honey, as it is quite sweet for everyday bread. My 8 year old, however, did not like the cornmeal texture. I have also made it with oatmeal and molasses instead of honey and cornmeal. Add some gluten (available at health food stores) for more rise and more protein.

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GOOEYDAY

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Reviewed: Nov. 15, 2008

I have made this recipe twice using the dough cycle and baking in oven. I did not change anything the first time and it turned out too sweet and did not rise very well. The second time, I omitted the sugar. That was the only change. I got a nice light fluffy loaf of 100% whole wheat bread. I did not add gluten flour to either loaves. I have been making whole wheat bread for my Granddaughter for two years and it's the only bread she likes. I feel that adding half white flour or one cup of white flour defeats the purpose of making whole wheat bread. With two and 1/2 teaspoons of yeast in this recipe, it should rise very well. Those that add gluten have an even better chance to get a light fluffy loaf without adding white flour. It is my understanding that white flour turns to sugar in your body, who wants that? Thanks for the recipe, it's a keeper.

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MargieB

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