Reviewed: May 18, 2007

So easy! I mixed the dough in the machine and baked in the oven at 375 for about 30 min. Wonderful taste.

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MADSENFAM

Cooking Level: Intermediate

Home Town: State College, Pennsylvania, USA

Living In: Salt Lake City, Utah, USA

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Reviewed: Apr. 9, 2007

I had a question to ask you about this recipe is there any different instruction so it could possible be made without a bread machine please let me know thank you.

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Kay T.

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Reviewed: Mar. 14, 2007

This bread was fantastic! I followed the instructions with one exception, I used corn syrup instead of honey. We're just not big honey people at our house. It rose well, it looks lovely, and it has a wonderful whole wheat flavor. We will definitely have this again our house. Thank you!

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Liz

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Reviewed: Feb. 26, 2007

This was a very good wheat bread. I had to add about 1/3c more flour. I will reduce the sugar and honey next time by half, as I found this bread a bit sweet for everyday use. I don't keep cornmeal in my pantry, so I used 1/4c of Red River (or sunny boy) whole grain cereal. I love hearty whole grain breads, and this is better than any other bread machine loaf I have made from my bread maker. I did my last rise out of the machine, basted it with butter, and baked at 350f for 25 mins next time I will bake at 325f for at least 35 mins, as it was a bit under done, but the crust was quite dark. I also made a second batch, and divided it into 12 dinner rolls and baked at 325f for 35 mins these turned out perfectly. Thanks for a great starter recipe!!!

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Erron

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Reviewed: Feb. 11, 2007

Simply the best whole wheat bread i have ever tasted. I can't make enought to keep all at work happy. Every Sunday is a baking day. Try it!

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PETKAT

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Reviewed: Dec. 2, 2006

I have been making bread for over 20 years, the last 10 with a bread machine. I LOVED this recipe. It turned out a perfect loaf, had a wonderful texture and was very moist. Highly recommend it. Think I will try putting cornmeal in some of my other recipes.

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Lorinda777

Cooking Level: Intermediate

Living In: Estes Park, Colorado, USA

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Reviewed: Aug. 23, 2006

Good wheat bread. The bread was very dense and heavy. The taste has a nice light honey taste. When toasted the crust has a nice crunch. My son liked this bread alot. I thought is was a litte heavy, but the taste was very nice. I may try to lighten this loaf up a bit.

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MOJOJOJO3745

Cooking Level: Intermediate

Home Town: Snellville, Georgia, USA

Living In: Saint Charles, Illinois, USA

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Reviewed: Aug. 8, 2006

A nice, hearty bread. Very tasty!

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Bethanie Rose

Cooking Level: Expert

Home Town: Vancouver, Washington, USA

Living In: Bristow, Virginia, USA

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Reviewed: Jul. 4, 2006

I used this recipe as the dough for some sweet rolls I made, and thought it worked pretty well. I liked the texture and flavor. Even with this being used as a base for sticky buns, you could still taste the honey. I made the dough by hand but had to use quite a bit more flour. I also added 1 1/2 t of gluten to make sure I got a good rise from the dough.

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FRAMBUESA

Cooking Level: Expert

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Reviewed: Jun. 17, 2006

I have made this twice now, following the recipe exactly. We loved it! It's easy to make and the bread is really delicious. It also stayed good longer than most bread machine breads I've tried.

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GINAXS

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Reviewed: Jun. 8, 2006

This was a good recipe. I probably wouldn't make it again though. For some reason I didn't like the cornmeal element. I made this by hand, with advice from another reviewer. This a good recipe to try out because it doesn't use up much of your ingredients if you happen not to like it.

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ROMA

Cooking Level: Intermediate

Home Town: Great Mountain, Tortola, British Virgin Islands

Living In: Pearland, Texas, USA

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Reviewed: May 7, 2006

What a great recipe! This is the only wheat bread my family will eat now. I added oatmeal instead of the cornmeal because my family has a texture thing. The only problem I had is that I like to slice the bread and then freeze it. When I thaw a piece out it tends to fall apart. Someone suggested adding gluten. Any suggestions? If I need to add gluten, how much? Thanks for any input.

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Fall_Color

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Reviewed: Mar. 9, 2006

This bread turned out great,although a bit sweet for my taste. Next time I will try leaving out the sugar. I used my bread machine to make a dough and then allowed it to rise & baked at 350 for 25 minutes.

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genevasale

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Reviewed: Feb. 20, 2006

For people who prefer not to use powdered milk or a bread machiene: Use 1 and 1/4 cups milk. Heat milk til scalding and add butter. Set aside til lukewarm, add honey and sugar. Proof yeast in mixture then add salt and cornmeal. Gradually stir in flour and kneed for 8-10 minutes. Cook in 350º oven for 30-35 minutes. Works great! Thanks for the recipe.

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Reviewer:

THEINSANECHEF

Cooking Level: Intermediate

Home Town: Grand Canyon, Arizona, USA

Living In: Crater Lake, Oregon, USA

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Reviewed: Nov. 27, 2005

This was delicious, cornmeal gives it a slightly different taste. I had to add a little more flour in though.

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abbie

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Reviewed: Nov. 10, 2005

Perfect height with a beautiful texture. Couldn't really notice the cornmeal but there was a strong honey taste. I will make this again but probably add some flax and sunflower seeds to make it a bit more interesting.

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JENNIFER72_00

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Jun. 13, 2005

Nice coarse whole wheat with a great flavor. What you think old fashoined wheat bread should taste like. Followed recipe exactly except substituted butter for margarine.

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ANDREASKYE

Cooking Level: Intermediate

Home Town: Mineral Wells, Texas, USA

Living In: Rhome, Texas, USA

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Reviewed: Feb. 28, 2005

Mmm....wonderful! I like to play around with the ingredients a bit. Sometimes I add more cornmeal, throw in a quarter cup of oats, add a few tablespoons of wheat germ, or substitute the honey with molasses. This recipe is flavorful, versatile, and beautiful!

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