Reviewed: Aug. 20, 2008

Mine came out very weird. Very dense. Very disappointing.

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ESHRAUGER

Cooking Level: Expert

Home Town: Grand Island, Nebraska, USA

Living In: Tulsa, Oklahoma, USA

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Reviewed: Aug. 17, 2008

yum! everyone loved this one! I didn't have powdered milk so I used a bit less water and filled up the rest of the measuring cup with regular milk.

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Flavia

Cooking Level: Intermediate

Living In: Long Island, New York, USA

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Reviewed: Aug. 12, 2008

This was pretty good, but mine came out of the bread machine tasting bitter. I couldn't figure it out. I used the exact ingredients it called for. After it sat a bit, it started tasting a little more sweet and lost some of the bitter flavor. But then it sank in the middle and was lopsided. I may try it again but bake it in the oven this time.

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thisgurlluvs2cook

Cooking Level: Expert

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Reviewed: Jul. 29, 2008

This recipe came out beautifully! Has a wonderful nutty/not too sweet taste. I will be using this recipe daily! Toasts great too! YUM

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afmom

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Reviewed: Jul. 27, 2008

First loaf of bread I have made in 6 years...Delicious! My husband polished off the entire loaf in a day and a half. I also made the bread the old fashioned way...Warm water, yeast, honey and milk powder in my mixing bowl for about 5 minutes making sure the honey was dissolved. Added the butter, turned on my kitchen aid with dough hook attached and started adding flour...Let it go for about 10-15 minutes, sprayed a glass bowl and let the dough proof covered in plastic for about an hour...punched it down and placed it in my greased loaf pan...let it proof for another 30 minutes or so and baked in a still 350-75 degree oven until it was golden and beautiful! YUM!!

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Mishi

Cooking Level: Professional

Living In: Edmonds, Washington, USA

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Reviewed: Jul. 6, 2008

This is by far the best loaf of bread to come out of my bread machine. I used butter instead of shortening and only half the honey. It's so quick and simple to make - it will be my standard week-day recipe from now on. For those of you with variable loaf-size settings, I used the 500g or 1/2-pound setting and it was perfect. Thanks for the super recipe, Melissa!

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Judy

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Reviewed: Jul. 3, 2008

This is my absolute favorite bread recipe! I love the texture and the sweetness of the bread. Its my husband's and toddler's favorite as well! I use butter instead of shortening and bake it in the oven. Makes EXCELLENT toast!

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Denise

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Reviewed: Jun. 29, 2008

I've been making this bread for 10 years now. It's the same recipe I found in a cookbook when I was first married. We love it. The kids like to eat it when it first comes out of the oven.

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lobos

Cooking Level: Intermediate

Home Town: Mendota, Illinois, USA

Living In: Centralia, Illinois, USA

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Reviewed: Jun. 11, 2008

Good but the loaf split on the diagonal when cut. It was moist but still grainy. I'll make it again but it may be a little TOO whole wheat for my family.

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BRR

Cooking Level: Intermediate

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Reviewed: Jun. 5, 2008

This bread is delicious. A full day after making it I find that it is still very fresh. I love the sweetness of it. I substitued multigrain flour for the whole wheat. Thank you!

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AllyDee

Cooking Level: Intermediate

Home Town: Prince George, British Columbia, Canada

Living In: Edson, Alberta, Canada

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Reviewed: May 27, 2008

I will give this 5 stars because it turned out fab in my machine! Baked it on wheat setting and light crust. Perfect! I personally thought it was to sweet, so next time I will half the honey added. I did use butter instead of shortning. Best wheat recipe I have tried yet!

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yenny58

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Reviewed: May 25, 2008

This bread was perfect. Loved the flavor, the texture, the smell!

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Adele

Cooking Level: Intermediate

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Reviewed: May 23, 2008

Very soft, tasty bread. I can't stop eating it! I followed the recipe exactly and everything turned out great! I love how simple this recipe is, and how there are very few ingredients needed. I'll be making this one again... no more store bought bread for me!

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Amberger

Cooking Level: Intermediate

Home Town: Reno, Nevada, USA

Living In: San Diego, California, USA

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Reviewed: May 22, 2008

I only eat whole wheat flour, always have. I guess I am kind of picky because I will only eat 2 brands from the health food store, and with everything going up in price I am trying to bake more from scratch. This bread is so simple and perfect the only thing I added is 3 tbs of gluten. You can but gluten in bulk at health food stores or at amazon.com.

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liza

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Reviewed: Apr. 27, 2008

Great every day whole wheat bread! I replaced shortening with unsalted butter and added 3 tablespoons of vital wheat gluten. I used the whole wheat setting and light crust and it came out perfect! My order for adding ingredients into the bread machine are water, butter, honey, salt, wheat flour, dry milk, vital wheat gluten, yeast. Beautiful loaf and easy to slice. If your loaf came out lopsided, it might be too dry. It takes wheat flour a little longer to absorb water. Allow it to knead for 5 minutes before deciding to add more flour.

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BROZZY

Cooking Level: Intermediate

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Reviewed: Apr. 26, 2008

Wow. This is great! I was searching for a cheaper alternative to the Great Harvest Honey breads ($6 for a 2lb loaf) and I think this will work JUST fine for us. I had to drop the yeast to 1tsp for altitude purposes (we're up high) and added another good squeeze of honey, just because...I also added the salt to the water (thanks for the tip!) and used butter instead of shortening. I noticed it was awfully wet looking the first go 'round with kneading, so I sprinkled a generous tablespoon of flour in there. Don't know if it would have been fine, but it sure is delicious now. This is a keeper, for sure!!

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MEOREILLY

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Reviewed: Apr. 25, 2008

This turned out fantastic! It was soft and delicious. It did come out lopsided. I wonder if the dough is too thick and doesn't spread out in the pan in the machine after the kneading. I'll mess around with the liquids a bit and see if that helps. This one is a keeper! I'll be making it weekly.

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love to cook!

Cooking Level: Intermediate

Home Town: Warren, Ohio, USA

Living In: Chicago, Illinois, USA

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Reviewed: Apr. 25, 2008

Added 1/2 cup ground flax seed. Very good!

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bevlyn

Cooking Level: Intermediate

Home Town: Dartmouth, Nova Scotia, Canada

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Reviewed: Apr. 23, 2008

THE BEST! I have tried several variations in my bread machine and finally settled on this one. I did as others suggested and put my salt in the water, added 3 tbsp of wheat gluten and used the basic, 1.5 lb loaf, light crust setting. I didn't have any honey so I used 1/2 of 1/3 cup of mollases and 1/2 of 1/3 cup of sugar and it still worked out great! Definitely will be my staple wheat bread in my home.

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