Reviewed: Nov. 7, 2009

this bread had a good texture, the only thing I changed was the shortening to butter. I think butter is always a better replacement to shortening.

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Jamie Jensen

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Reviewed: Oct. 28, 2009

just made this, turned out fabulous! I added 3 TBS dough enhancer (vital wheat gluten) as recommended by others. Also didn't have dry powdered milk, so put in 1/8 cup milk and only 1 cup water. Will definitely be making this frequently.

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Stacy

Cooking Level: Beginning

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Reviewed: Oct. 23, 2009

I've been making this loaf for the past week-and-a-half -- it sure doesn't last very long around here. I pretty much follow the recipe and it comes out perfect, every time. I do tweak the recipe slightly. I have no shortening so I substitute that with butter. Also, I add 1.5 tsp of vital wheat gluten per cup of whole wheat flour. Sometimes I will use molasses in place of the honey if we are looking for a sandwich loaf. My wife finds the honey too sweet for that purpose. I will be looking no further for a regular wheat recipe. Thanks for posting!

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FrankU

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Reviewed: Oct. 22, 2009

Light and fluffy and worked really well even for sandwiches. I didn't bake it in the bread machine but instead put it on the manual setting to mix and then put it in a loaf pan in the oven. I think it turns out lighter that way. I agree it was a little salty so next time will add a little less salt.

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jrag

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Reviewed: Oct. 17, 2009

This was my second recipe with my newly-acquired bread-machine. Modified the recipe as suggested by Flannery. It came out perfect. The crust is not hard and the inside is soft and chewy. Half the loaf was gone before I could put it away. I will definitely bake this again.

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Dominic

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Reviewed: Oct. 17, 2009

I used my Kitchen Aid mixer to make this bread. I proofed the yeast with the hot water and honey for ten minutes, just used a wisk to combine all ingredients. When the yeast was ready, I added the melted butter and all the dry ingredients. It took another 1/4 c. of flour to get the dough to jump on the hook. After that, I let the hook knead it for about five minutes. I did a double rise, once in a greased bowl for an hour and once in the loaf pan for about a half hour. It didn't rise much, but I've come to expect that with breads made with honey. I think it was a good bread, though a little salty. I liked the chewy texture, as did my family. If I make it again, I'd cut the salt in half.

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tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Oct. 17, 2009

Good bread - thank you!

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ikoiko

Cooking Level: Intermediate

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Reviewed: Oct. 14, 2009

I used 1 1/8 c. soy milk instead of the milk powder and water. Light olive oil is the shortening I chose which worked fine. My whole family loves waking up to fresh bread for breakfast and this is a good one.

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rharris

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Reviewed: Oct. 11, 2009

This is excellent! It is my husband's favorite and far better than steakhouse wheat bread. I go a little heavier on the honey than the recipe calls for- just our taste, 'cause this is perfect as is. This last time, though, I used molasses in place of the honey - you wanna talk hearty, earthy, warm-the- soul goodness, or what?

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Anna Marie

Cooking Level: Expert

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Reviewed: Sep. 26, 2009

I love this recipe. I've been making lots of whole wheat breads lately and for sandwiches, this is the best bread. I did alter the recipe a little bit, though. It's great, don't get me wrong...but for deli sandwiches, it's just a bit too sweet. So, when I make this bread for sandwiches, I triple this recipe to make 3 loaves and only use 1/3 C honey and add 2/3 C water more. I also add 1 1/2 T wheat gluten per C whole wheat flour. It's wonderful...give it a try!

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Denise Millar Ramsey

Cooking Level: Intermediate

Home Town: Glenn, California, USA

Living In: Susanville, California, USA

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Reviewed: Sep. 20, 2009

Excellent whole wheat bread! Even better than store bought bread. I made a couple of changes to the recipe that made it even better. Used 1 1/4 cups of water, added 4 Tablespoons Wheat Gluten (essential when using all whole wheat flour), and added 2 Tablespoons brown sugar. I also mixed all the dry ingredients, except salt and sugar, together before adding to the bread machine. Dissolved the salt and sugar into the water and added it first along with the honey. I actually forgot to add the shortening and it still turned out excellent.

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JennerBear

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Reviewed: Sep. 9, 2009

This was delicious. I made into hamburger bun sizes and they were perfect and healthy! Thank you so much!

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Cindy in Pensacola

Cooking Level: Expert

Home Town: Stockton, California, USA

Living In: Pensacola, Florida, USA

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Reviewed: Aug. 31, 2009

So far, this is my favourite whole wheat recipe for my new breadmaker, and my husband loved this one because of the honey, but I'm still looking for a lighter bread recipe. Perhaps you can't do it with 100% whole wheat? I don't know, but I'll keep searching.

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finickyfinnigan

Cooking Level: Intermediate

Home Town: Terrace, British Columbia, Canada

Living In: New Westminster, British Columbia, Canada

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Reviewed: Aug. 29, 2009

One of the best loaves of bread I've ever made in my bread machine over the past 5 years or so! Light and sweet; excellent recipe! I didn't think whole wheat breads could come out this light and soft. I substituted about 1/2 c of regular flour for some of the whole wheat flour because I thought it would make it lighter and more enticing to my (picky) son, but I don't think I needed to do that anyway. Bread machine settings I used: 1 to 1.5 lb loaf, whole wheat, light crust.

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Kim G

Cooking Level: Intermediate

Home Town: Monmouth, Oregon, USA

Living In: Eugene, Oregon, USA

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Reviewed: Aug. 28, 2009

So good! Perfectly sweet.

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MCCOMBSS

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Reviewed: Aug. 20, 2009

I love this recipe. The bread turned out perfect and my family ate the whole loaf in five mins. I like to use my bread maker to make the dough and then I cook it in the oven. I do not like how the bread turns out in the maker and the oven it turns out perfect. I cooked it at 350 for 30 mins. Great bread, we will make this one again and again!

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Tiffany

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Reviewed: Aug. 19, 2009

I love this recipe and make it at least once a week. We've stopped buying bread at the grocery store altogether. This is especially great for sandwiches and will cut into thin slices well. My only changes are to use 1/8 cup skim milk instead of the milk powder and 2 tbsp of canola oil in place of the shortening.

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wyldkit

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Reviewed: Aug. 8, 2009

This turned out really good. I did a few changes, I used white whole wheat flour,by King Arthur, and reduced the honey to 2 table spoons. I took anther reviewers suggestion and baked it using the basic setting and light crust. The bread turned out nice and fluffy. Next time I think I'll reduce the salt to 1 teaspon, it seemed a little satly, but thats just me.

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CookandCrochet

Cooking Level: Expert

Living In: San Dimas, California, USA

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Reviewed: Jul. 29, 2009

A little bland, but lots of potential. My electricity went out the first time I made it, so it came out all flat, and then the second time I made it (the next day) the top was concave. I think I'm going to just make a loaf and shape it by hand next time, I don't usually use the bread machine to bake, and I'm starting to remember why. I recommend doing the entire rise cycle twice, it really improves the texture for me. I added a handful of rolled oats, 1/4 cup of wheat germ, 1/4 cup of milled flax seed, and 2 tbsp gluten. I think it needs a little more salt.

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QuakerBaker

Cooking Level: Expert

Home Town: Monticello, Indiana, USA

Living In: Carthage, Texas, USA

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Reviewed: Jul. 25, 2009

I used the whole wheat setting on my bread machine and the bread turned out great. The only thing I changed was using 2.5 cups whole wheat flour and 0.5 cup bread flour instead of 3 cups of whole wheat flour. Next time I will probably use 1/4 cup honey instead of 1/3 cup honey, but still a very good recipe.

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Lisa

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Whole Wheat Honey Bread

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