Reviewed: Nov. 23, 2004

Bread was low rising, which I expected, it lacked flavor and had a crumbly texture. The recipe would probably work better with 1 1/4 tsp of salt, this will yield a slightly higher rise in the loaf (if you use the original recipe) as too much salt will kill the yeast. Adding 2 C. Whole Wheat flour and 1 cup white bread instead of the 3 Cups Whole Wheat flour will definately yeild a better loaf with less crumbling. 4 Tb of cornmeal was plenty for me. Adding the ingredients from the bottom of the recipe to top will also help keep the salt from direct contact with the yeast.

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MARIAN THOMPSON

Cooking Level: Professional

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Reviewed: Jul. 30, 2004

By the time I finally got to bake the loaf of bread, it no longer even remotely resembled the recipe. I had to add gluten to it...1 tbsp. I also had to add more flour. It may have been due to the humid weather we have been experiencing. Without "real" directions, I had to make educated guesses and a lot of help came from all the other reviews. I did not use a bread machine. I never had any luck with these. I just used my Kitchen Aid and oven. The recipe had a lot of potential. It was indeed a very dense bread even with the gluten added. Also, it called for too much honey. I left the sugar out and it still was VERY sweet. I know you need some kind of sugar for the yeast but I think I could have gotten by with even less of the honey. The website needs to distinguish breads as either bread machine or oven baking. I am going to try this again when our hot/humid summer is gone. I have hopes for this recipe as I would very much like to steer away from the use of any white flour.

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TURTLNSITE

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Reviewed: Mar. 14, 2004

Really heavy and didn't rise well. I wasn't very happy with the flavor either.

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Miss Molly

Cooking Level: Expert

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Reviewed: Feb. 27, 2004

This tastes good, and that counts for a lot. You can really taste the honey. However, at least in my bread machine (with fresh yeast), the loaf came out small, dense and underbaked. Make sure to put your machine on the darkest crust setting. I really enjoyed it but it looked like a bump on a log!

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OCTOVUS

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Reviewed: Feb. 27, 2004

My husband is the bread-addict, so I let him rate this one. I prefer quick breads, but this was a good and easy wheat option. (I calculated 35 WW pts per loaf)

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ErininNC

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Reviewed: Feb. 22, 2004

After a dismal failure at a whole grain recipe, I came searching and found this one. It turned out great! My only modifications were to decrease the cornmeal to 1/8 c and add 1/8 c oat bran. Also, I added 1 TBS gluten flour for each cup of wheat flour. This I could probably decrease next time. But! A really yummy, easy recipe! Thank you!

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TLAAD

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Reviewed: Feb. 9, 2004

This bread is super-easy to make and has a delicious nutty-crunchy texture. The only unfortunate thing is that, like all homemade breads, it gets stale quickly. Plan to eat it in within 2-3 days. It's wonderful when sliced, drizzled with honey, and eaten while still warm. Mmmmmm...

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Carly

Cooking Level: Intermediate

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Reviewed: Jan. 27, 2004

This recipe was fantastic. We are trapped by a winter storm in NC and I did not have all the ingredients. I substituted maple syrup for honey and old fashioned oats for the cornmeal and it still turned out wonderful. Thanks for this foolproof recipe!

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GILANDGIRL

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Reviewed: Jan. 10, 2004

This is our new favorite bread recipe (and we eat a lot of bread!). I have a bread machine but still make this into 8 mini-loaves or 12 muffins and it works great. The cornmeal adds wonderful texture... even though I used applesauce instead of fat. I serve this at dinner parties and everyone loves it!

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BAYBEDAUL

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Reviewed: Jan. 9, 2004

This was a wonderful bread.I did make a few changes though.In place of the sugar I used 2 TBS. of Blackstrap Molasses and for the dry milk I used 100% Whey protein booster,the vanilla flavor....put it all in my bread machine.Will keep this one.....Thank You.

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KAKIES

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Reviewed: Nov. 9, 2003

This makes a very good whole wheat bread, even without a bread machine. I kneaded for the standard 8-10 minutes, and I had to add a bit more flour than the recipe called for (about 1/4 c. I guess, and for the extra I used all purpose white). I also used about 1/4 c. gluten to help it rise. I let it rise three times, and I baked it for 35 minutes at 375 F.

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MACKALLEN

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Reviewed: Oct. 25, 2003

The fuss for me is the fact that, of all the wheat, white, whatever bread machine recipes I've tried, this is the only one that didn't end up like flavored lead. It made a truly perfect loaf. I substituted one cup of white bread flour for wheat, and had to add an additional quarter to third cup during kneading to get the right dough consistency.

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SPINNINGJENNIE

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

Living In: Petaluma, California, USA

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Reviewed: Oct. 15, 2003

I made this last week and am making again today. I left out the butter last week and it was still great. Today I will make it according to recipe with the exception of decreasing honey to 1/4 c. Next time I plan to use part cornmeal and part ground oats. Very yummy and almost sugarbuster legal. Oh, also I use whole wheat pastry flour in the recipe.

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Wilbur

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Reviewed: Aug. 12, 2003

I'm not sure what all the fuss is about over this recipe . . . the bread came out as described (a very dense whead bread with a bit of crunch from the cornmeal.) Probably just not my family's cup of tea. Too heavy for us.

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RMN4

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Reviewed: May 22, 2003

WOW. I just made this bread and it is so good. I used dark molasses in place of the honey and only 2 1/2 Tbsp lt. margarine (I used Smart Balance) and it turned out a beautiful, dark brown, robust flavored bread that rose up nice and high. The molasses gives it a really neat taste. THANKS for the recipe!!

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TERESA_C

Cooking Level: Expert

Living In: Portland, Oregon, USA

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Reviewed: Apr. 2, 2003

I made a 2-lb loaf of this bread last night and most of it was already gone this morning. This is a good, easy, flavorful bread with a nice texture. I did decrease the honey almost by half and used a light margarine (Shedd's Spread) to save calories, and the bread was still good.

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Pillowtrot

Cooking Level: Expert

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Reviewed: Mar. 2, 2003

I loved this recipe! I was a little worried about the 100% wheat flour not rising enough so I added about 1/2 tbsp of vital gluten. I also ended up adding about 1/8 cup more flour to make the dough the right consistency. Oh, and I mixed the dough on the dough setting of my bread machine, then put the dough in a 9 X 5 bread pan to rise and baked it at 375 degrees for about 30-35 minutes. I think this was the best whole wheat bread I have ever made. Thanks!

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DIANE H.

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Reviewed: Feb. 14, 2003

YUMYUM! I ran out of wheat flour so I used 1 cup of spelt and it was so delicious! Highly recommended.

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Krista

Cooking Level: Intermediate

Home Town: Salem, Oregon, USA

Living In: Portland, Oregon, USA

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Reviewed: Feb. 12, 2003

What a beautiful looking loaf of bread this made, and it tasted divine!!!

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RUBYWIFE

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Reviewed: Jan. 3, 2003

Very wholesome, very easy, very delicious. Everyone around my table love it.

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JESSALYNNICOLE

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