Reviewed: Jul. 8, 2007

I didn't have any good flour for bread, so I substituted with 1 cup whole wheat pastry flour (too light for bread) 1 cup stoneground wheat flour (too heavy for bread) and 1 cup all purpose flour. The combination worked perfectly. I also didn't use the dry milk powder but instead did 1 cup water and 1/8 cup milk. And I used butter rathr than shortening. This bread is truely delicious! It is very imporatant since there is so much whole wheat in it that you ensure that all of your ingredients are warm first so the yeast has time to activate. Also salt touching yeast will deactivate the yeast so I always pour in half of my flour then the salt and then the other half of the flour to ensure no touching. I keep my flours in the freezer so they don't go bad, so I microwave the flour for 1 minute before putting it in the pan. Also my bread machine seems to overbake this loaf, so I have learned that it's light setting at 4hours 19min is still too long and I take it out of the pan when there is about 5-6 minutes left in baking. I still give the recipe 5 stars because with any bread recipe you have to adjust it to work for you.

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MAAUSTIN

Cooking Level: Intermediate

Living In: Grand Junction, Colorado, USA

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Reviewed: Jul. 3, 2007

The reviews don't lie - this is a great recipe! I make it every week and have stopped buying bread at the store. I realized that my bread machine overcooks everything, so based on other reviewer's suggestions, I make the dough in the machine, let it rise, and then bake at 350 for 40 minutes or so. The result is a sweet, tasty bread with a light crust that can be sliced for sandwiches (something I never got with my bread machine). I have made it by hand too, just so that I can make more than one loaf at a time. I leave out the milk powder, and have used milk, rice milk, or just water for the liquid and they all worked well. I don't use shortening but butter or olive oil will the give the bread another hint of flavor. I am so glad I found this recipe so that my family can enjoy homemade bread all the time!

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BabySmiles

Cooking Level: Intermediate

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Reviewed: Jul. 3, 2007

Delicious! I used 1 and 1/8 cups of skim milk for the fluid because I did not have dry milk powder and someone suggested using liquid milk not realizing they only meant 1/8 of a cup. Apparently it does not matter because my bread turned out delicious. I do not have breadmaker so warmed the milk to 130 degrees and added to dry ingredients. Let rise for 1 hour then punched down and let rise for another hour. I do not have a loaf pan so I shaped like a loaf and baked on cookie sheet for 30 minutes at 350 degrees. It turned out great. This is my first time ever making whole wheat bread and will make again.

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elb0316

Cooking Level: Intermediate

Home Town: Brawley, California, USA

Living In: La Jolla, California, USA

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Reviewed: Jul. 1, 2007

I can't believe it!! I went with another comment and replaced 1 cup water with 1 cup milk because I didn't have powdered milk and it turned out GREAT!!! I highly reccomend this recipe, even if you don't have milk powder!!

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princesslane

Cooking Level: Intermediate

Home Town: Belfair, Washington, USA

Living In: Puyallup, Washington, USA

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Reviewed: Jul. 1, 2007

I tried so many recipes from the manual on my bread machine and they all came out horrible. Thanks so much for a perfect wheat bread recipe! Taste just like the expensive loafs we use to buy.

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Amy Estrada

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Reviewed: Jun. 29, 2007

just finished a piece. yum! have been making bread for years, in our move lost my favorite recipe, looked up this one and is great! it is amazing of the factors that affect your bead making, the machine, the temp in your house, how old /fresh your ingredients are.. especially your yeast and whole wheat flour, which by the time you've bought it at the store, already has lost many reasons why we all try whole wheat to begin with! Try fresh ground flour! perfect!

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cherig

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Reviewed: Jun. 27, 2007

I have made this bread twice now within a day, because the first loaf was gone in a snap...I cannot say enough good things about this recipe. The ingredients are in the right proportion, no adding flour or liquids were necessary for me. I also really like that it is a true whole wheat bread not a half and half. I used margarine/butter in place of the shortening, but followed the recipe in every other aspect. I recommend this recipe if you want a great whole wheat bread that tastes wonderful. Now I am off to bake another loaf...

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J Brown

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Reviewed: Jun. 26, 2007

I loved this recipe. I just made a grilled cheese sandwich with it and it was delicious. This was exactly what I was looking for. It was kind of sweet from the honey. I like that there is no sugar or white flour in it. I made this exactly according to the recipe, but I added some ground flax seed last. I listened to some reviews and set it on light and 1 1/2 lb. It turned out perfect.

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cookie

Cooking Level: Expert

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Reviewed: Jun. 24, 2007

Tastes good, but awfully moist and doesn't raise very high.

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LADYSLEW

Cooking Level: Expert

Home Town: Newark, Delaware, USA

Living In: Baltimore, Maryland, USA

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Reviewed: May 27, 2007

OMG. This was absolutely delicious! I've had the worst time finding a whole wheat recipe that was as light and soft as store bought bread, and I finally found it! I decided to follow the directions exactly rather than the suggestions from other reviewers, and it came out perfect. It's not too dense, chewy, and has a great flavor. I cooked it on the light crust setting, and it still came out dark and crisp, but delicious. Thanks!

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BLACKSHEEP22

Cooking Level: Intermediate

Home Town: Ridgecrest, California, USA

Living In: Santa Rosa, California, USA

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Reviewed: May 10, 2007

I love this bread because it has whole wheat flour and honey instead of all-purpose flour and sugar. It is healthy AND it tastes great! Make sure you use the 1 1/2 lb. setting on your bread machine if it makes different sizes.

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SUNFLOWER4YOU13

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Reviewed: Apr. 29, 2007

This is fantastic! I use butter instead of shortening, and substitute 1 Tbsp of wheat gluten for flour, and use the basic setting on the bread machine.

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RACHELGOLLUB

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Reviewed: Apr. 26, 2007

this bread was kinda salty mabe becouse i doubled the recipe. otherwise it was good. also next time i will use extra yeast it a while to rise.

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liliya P

Cooking Level: Expert

Home Town: Anoka, Minnesota, USA

Living In: Ramsey, Minnesota, USA

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Reviewed: Apr. 18, 2007

i made modifications like others had suggested after the first loaf didnt turn out so well... the second time, -used butter instead of shortening -used 1/8c milk and decreased water to 1c -used molasses instead of honey (thats what i had on hand) -proofed yeast first and kept it away from the salt very good, simple healthy bread!

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ketalady

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Reviewed: Apr. 17, 2007

We liked this bread. I did add 3 Tbls wheat Gluten and 1 cup white flour for the wheat. Next time I well use all wheat flour.

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PATTY33

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Reviewed: Apr. 17, 2007

I made this with butter instead of shortening, and it came out really, really well. I think I will make this recipe again and again, because I love this honey whole wheat flavor!

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SISSI808

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: Mar. 29, 2007

Not a fan of this bread, its too dense for us. Nice for toast, but way to dry for sandwiches, which is what I was looking for. I didnt care for the honey taste either, but thats just me. I'll feed the last of the loaf to the birds.

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kleerae

Cooking Level: Professional

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Reviewed: Mar. 21, 2007

delicious! i followed the recipe exactly. my family nearly finished the loaf within 15 minutes of taking it out of the bread machine! bread is moist and delicious--difficult to do with 100% whole wheat flour. this is our new favorite!

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sjwRN

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

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Reviewed: Mar. 11, 2007

This was the first time I made a bread using my KitchenAid's hook (I don't own a bread machine), rather than by hand, and it turned out wonderfully. My family loved the flavor, the texture was very even and fine, though the rising took longer than normal (2hrs for first rising, and about an hour for the second, which I would let go longer next time). I used the butter instead of shortening, and I would probably add more gluten next time, but this was a spectacular bread with good flavor and a beautiful finish. Thank you!

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AmyMno4

Cooking Level: Expert

Home Town: Colorado Springs, Colorado, USA

Living In: Littleton, Colorado, USA

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Reviewed: Mar. 5, 2007

Excellent recipe. I used the recipe just as it directed and my bread turned out fabulous. It was great toasted with butter and jam ontop. And it was still the perfect texture two days later for sandwiches.

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Kelly

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