EASY

Veganized it and baked in the oven. It was wonderful. 1.25 cup soymilk scalded. 3 Tbs Earth Balance melted in milk and Agave Nectar + sugar dissolved. Once 110 deg F was reached added yeast and let proof x 10 minutes. Mixed wheat flour, 3 Tbs vital wheat gluten (I like this to increase chewiness and rise), 1/4 c cornmeal. Stirred in as much of the flour mixture as possible and finished of the mixing/kneading part in the stand mixer with dough hook. Put in oiled bowl, covered x 1 hour. Formed into loaf shape, let rise x 1 hour again. Then Baked at 350 deg F for 35-40 minutes. It has this chew and crunch combination going on that is fantastic. Also, its a nice sweet treat with just a little Earth Balance. Thank you for the recipe!

After much searching for the perfect 100% whole wheat sandwich bread, I found this one and I love it! I've been making it at least once per week for nearly a year, and now store-bought bread tastes like cardboard to me. I do make a few minor modifications to the recipe: - reduce the honey to 1/4 cup - omit white sugar (it's plenty sweet enough for sandwich bread!) - reduce salt to 1 tsp. (it rises better for me that way) - I usually have to increase the amount of flour to 3 1/2 or 4 cups, depending on how sticky the dough is after the 1st kneading. I don't use a bread machine, either. Just combine all ingredients in a stand mixer with dough hook and mix on low speed. After a couple minutes of kneading take out a little piece of dough and test it. If the dough sticks to your fingers a lot and doesn't stretch, it needs more flour. Add a little more flour and knead until dough is smooth and elastic. It's very important to get the right texture and ratio of flour, and it sometimes takes a few not-so-good loaves before you learn how to tell if dough is right. Put dough in a large oiled bowl in a warm oven for an hour to rise. Once doubled in size, punch down and knead again, shaping it into a loaf shape and place in greased loaf pan and let rise until crowned 1-2 inches over the top of the pan. Then bake in 325 oven for 35 minutes.

This is a simple and delicious recipe for wheat bread. I only used 1/2 Tbl of sugar and for the cornmeal I used a mixture of cornmeal, flax seed, and chia seed. I also subbed 1/2 cup oatmeal in place of 1/2 cup of the flour. It's a forgivable recipe that lets you add extras to your liking.

This recipe turned out really well for me, I used my bread machine and let them rise for about 30 minutes and than baked at 325 for 17 minutes. I did not think they were too sweet. I have been looking for a whole wheat roll recipe and this is definately a keeper.

Delicious! I prefer to bake in oven, so I did dough cycle on breadmaker, baked oblong freeform loaf at 325 degrees for 30 minutes. So moist, chewy, and satisfying. I didn't add the 2 Tbsp. sugar, and it was still sweet enough.

I didn't use a bread machine, but did add a few more tablespoons of flour. It was great, texture and flavor.

We found this bread too sweet.

Except for using milk in place of powdered milk and water, butter in place of margarine and Bob's Red Mill 7 grain hot cereal with flaxseed in place of cornmeal, followed the directions of this and Theinsanechef. Allowed to rise quite some time and cooked at 325 - needed almost an hour to reach 190 degrees internally. Thanks for sharing!

This recipe reminded me of the wheat bread my mother made for me as a child. I'm going to use it as my primary wheat bread recipe from now on.