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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Reviewed: Nov. 10, 2008

a very good tasting bread. had no trouble converting to mixer. Plus 16% fiber to 3% fat is the best ratio i have found.

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THOMJANICE

Cooking Level: Expert

Home Town: Spring Hill, Florida, USA

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Reviewed: Nov. 5, 2008

One of the best wheat breads I've tried. A perfect, big loaf. Used less honey & sugar and it was still sweet. I always add Vital Wheat Gluten to my wheat breads. I've also figured out with my bm, I have to use the rapid yeast & the rapid cycle. Really nice loaf.

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Scotdog

Cooking Level: Intermediate

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Reviewed: Nov. 3, 2008

I liked the cornmeal crunch in this bread. It made good grilled cheese.

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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: Oct. 22, 2008

Incredible recipe! I changed some minor things about it to make it lighter and tastier: 1.Replace the water with milk and eliminate the powdered milk. 2.Cooked it as the picture shows: 6 good sized rolls, great for soup. 3.Replaced 1/3 of the whole wheat flour with bread flour. 4.Cook @350 for 33-35 mins. Perfection!

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T. Easley

Cooking Level: Intermediate

Home Town: Windsor, New York, USA

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Reviewed: Oct. 13, 2008

I've never had much luck getting whole wheat bread to turn out like fluffy sandwich bread, but this one did great. I substituted in a cup of bread flour the first time, and half cup the second time- I had to let it rise a little longer the second time, but it still turned out light. Also I always use wheat gluten and dough enhancer with my whole wheat flour. I used the wheat dough cycle on my bread machine, then let it rise in a bread pan and baked at 350 for 30-35 minutes. It turned out great! I like the sweet flavor. I didn't have any honey, so I just used sugar. This is my new standard bread recipe.

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Tristyn

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Reviewed: Oct. 3, 2008

Yummy! I used oil instead of margarine.

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SuziandBear

Cooking Level: Intermediate

Living In: Denver, Colorado, USA

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Reviewed: Sep. 29, 2008

Do not use whole wheat "graham" flour in this recipe. It won't rise. You must use a finely ground whole wheat, or you must use a mixture of white and wheat. I used graham (knowing what would happen, sigh) and added a little extra yeast in an attempt to compensate -- nope. It's been almost 24 hours and it's not rising. In other recipes where I used a combination of white and wheat I didn't have this problem.

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Ktietje85

Cooking Level: Expert

Home Town: Akron, Ohio, USA

Living In: Columbus, Ohio, USA

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Reviewed: Sep. 7, 2008

If I could give it an extra star, I would! This is the best whole wheat recipe for a bread machine that I have found. It was fluffy, moist and had awesome flavor. Definitely a keeper! 10/08 I had to add another note. I was making this one night (without my glasses) and accidentally used oatmeal instead of cornmeal and it turned out just as good. Some times I even split up the two and do half oatmeal and half cornmeal. We LOVE this recipe!

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Lana

Cooking Level: Expert

Living In: Dallas, Texas, USA

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Reviewed: Aug. 29, 2008

I rated it only 4 stars because the crunch from the cornmeal wasn't as present as I had hoped, and the loaf turned out rather heavy (but it wasn't a dealbreaker because I was after a seriously hearty toasting bread). I am not a fan of sweet breads, and this one was not overpowering (just on the edge). A good recipe, I will try it again, maybe cutting the whole wheat flour with some white flour to lighten the loaf.

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AJSpitznaugle

Cooking Level: Intermediate

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Reviewed: Jul. 13, 2008

This is the most delicious whole wheat bread I have made. I followed "theInsaneChef" and also did not use the bread machine. I used the Kitchen Aide and let it rise twice and then baked in the oven 350 degrees for 35 minutes. I will try adding flax seed next time.

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pilotamd

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Reviewed: Jun. 10, 2008

I followed the recipe exactly, but result was very heavy, dense, small loaf. I proofed the yeast so I know that was not the issue. Smelled and tasted great, just very heavy. Will try again, maybe add some vital wheat gluten to lighten it up.

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agreenlee

Cooking Level: Expert

Home Town: Lincoln, Nebraska, USA

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Reviewed: Jun. 9, 2008

Delicious recipe!!! I make this at least twice a week. I use molasses instead of honey and oats instead of cormeal. I also add ground flax seed to make it even healthier. Geeat recipe-thanks!

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Mamita

Cooking Level: Expert

Living In: Phoenix, Arizona, USA

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Reviewed: May 10, 2008

This bread was excellent! I used the KitchenAid and oven method. I scalded the milk, added the butter, then let it sit until it reached 110 degrees. Then added to the yeast to the mixing bowl and let it set for about 8 minutes until frothy, adding the remaining ingredients (salt last). I did add ground flax and an oatmeal/barley mixture. I will use olive oil next in place of the butter.

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Aimee'

Cooking Level: Expert

Home Town: Tacoma, Washington, USA

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Reviewed: Feb. 9, 2008

This is great, I don't use the bread machine I make it in my KitchenAid. So simple and everyone loves it. I do add some ground flax seen and oats...sometimes sunflower seeds.

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MICHAELASMUM

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Reviewed: Jan. 2, 2008

Really good bread my whole family loved it and the whole wheat. I followed some other reviews and added 3 tbs of flaxseed and 2 tbs of butter. To add more nutrients I also added 3 tbs of oatmeal to the recipe. I soaked the oatmeal in water for 5 minutes and then drained it and added it. I also recommend putting the bread on 1.5 lbs loaf and not the 2 lbs because it is more moist. I will be making this bread every week. NO more store bought bread!!! Thank you.

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Food Lover

Cooking Level: Intermediate

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Reviewed: Aug. 8, 2007

I did not get to make this as I would have liked to (had some trouble with the bread machine and yeast measurement) but I think it came out pretty much like it should have. I would not make it again so I won't ever know. I just don't think I like using whole wheat flour for the whole thing, I would prefer half regular half whole wheat.

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tribe

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Reviewed: Jul. 15, 2007

This is the best bread recipe I've ever tried, and it's good to know that healthy stuff is going into what we eat everyday. I substitute 1 of the TBSP of margarine for 3 TBSP of flaxseed to give it an extra boost of healthy stuff. Subbing more than 2 TBSP margarine for flaxseed results in a denser bread, so I wouldn't recommend that.

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Arielle

Cooking Level: Intermediate

Home Town: Raleigh, North Carolina, USA

Living In: Phoenix, Arizona, USA

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Reviewed: Jul. 13, 2007

I love this recipe, however I use half wheat and half white flour and sub wheat germ for the cornmeal. So yummy! This is now my staple bread around the house.

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roxandmike

Cooking Level: Expert

Home Town: Livermore, California, USA

Living In: Lompoc, California, USA

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Reviewed: Jun. 18, 2007

This has become my favorite bread recipe and I make 2-3 loaves a week. I use dry buttermilk powder for the dried milk and substitute wheat germ for the corn meal. I also add 3-4 teaspoons of vital gluten. Excellent loaf!

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LYNBORDEN

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