Reviewed: Apr. 23, 2008

Decent bread, and very simple to make.

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uigrad

Cooking Level: Intermediate

Living In: Champaign, Illinois, USA

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Reviewed: Apr. 16, 2008

This is seriously the best and easiest whole recipe EVER!!! First attempt fell short, I realize (like many)it was becuase my machine overcooked the loaf PLUS it does require a bit more rising time. Last 2 loaves I proofed yeast in a cup and added to the dry ingredients and kneaded it in the machine. I let it rise in a warm bowl, punch/kneaded and let rise again. baked at 375 for about 40 min and it was perfection. I used 4.5 tbs of ground flax instead of the shortening, decreased honey t0 1/4 cup and added 4 tsp. of vital wheat gluten. Unreal how good this is. If your loaf did not turn out well try the above suggestions and you will NOT be disappointed.

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JaxMom

Cooking Level: Expert

Home Town: Belton, Texas, USA

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Reviewed: Apr. 4, 2008

The revised recipe provided by other reviewers are really useful. One more tip to add. My bread machine always made bread tough and dark crust with light setting. Now I figured that keep warm cycle after baking was a culprit. After bake, I took off loaf out of machine. Finally bread is fluffy. Also, used warm water to help rise.

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WALKINGFLAME

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Reviewed: Apr. 1, 2008

I just got a bread machine and decided to try out this whole wheat recipe for my first loaf. It was my first time ever making whole wheat anything and it turned out great. The flavor was awesome! It turned out a little funny shaped but I think that's because I let it bake in the machine, next time I might try the oven. Thanks for a fantastic recipe.

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Blueheaven244

Cooking Level: Expert

Home Town: Greensboro, North Carolina, USA

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Reviewed: Mar. 24, 2008

Nifty. It tastes great, but I would dearly love to know why it came out lopsided in my machine. Someone else mentioned the same thing. Eh, we'll just use it for club sandwiches! Good texture, good flavor. . .used the gluten and butter.

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Rozanne

Cooking Level: Expert

Living In: Houston, Texas, USA

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Reviewed: Mar. 18, 2008

Good recipe. Only gave it 4 1/2 stars because it overflowed in my machine (and my machine makes 2 1/2 pound loaves); I followed the recipe to a T. All in all, it was very tasty bread and very moist, even after a few days. will make again.

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Cynthia

Cooking Level: Expert

Living In: Brooklyn, New York, USA

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Reviewed: Mar. 11, 2008

this is an excellent recipe. l added 1/2 a cup of flax seed, 2 tbsp of wheat gluten and also 2 tbsp of bread enhancer. l will be making this bread frequently.

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DAISYQ

Cooking Level: Expert

Home Town: Winnipeg, Manitoba, Canada

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Reviewed: Mar. 8, 2008

Believe it when you read all of these rave reviews! I couldn't imagine how so few simple ingredients could make such a teriffic loaf, but believe me it's the best bread I've ever eaten! My husband just finished making a loaf in the oven and it was awesome! I'd be fine never having any other bread but this one! You HAVE to try this!

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MFSmith

Cooking Level: Intermediate

Home Town: Joseph, Oregon, USA

Living In: Lyons, Oregon, USA

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Reviewed: Mar. 7, 2008

I didn't change anything about this recipe. The setting on my bread machine wouldn't allow me to change the crust setting from medium. The bread turned out a bit dark, I was expecting a lighter color. However, the flavor was gret. I'll be making this bread again!

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WannaBeChef

Cooking Level: Expert

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Reviewed: Mar. 5, 2008

If I could give this 10 STARS I would. This is by far the best whole wheat bread I've ever made in my bread machine. I love that there are just a few basic ingredients that I always have on hand. I used shortening the first time and butter the second time with no difference in the loaf. I did not have to add gluten or modify it in any way. Try it as written before you start tweaking it. It is perfect for sandwiches - I may never buy bread again all because of this recipe!

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Princess Sandra

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Maple Valley, Washington, USA

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Reviewed: Mar. 4, 2008

Very nice bread and very eye appealing! It is moist and not to dense. Makes a beautiful loaf of bread. Thank-you for posting this.

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MOM-2

Cooking Level: Intermediate

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Reviewed: Mar. 4, 2008

I thought this was absolutely fantastic!! I went pretty much by the recipe. I did use the Basic/Light setting on my breadmaker, versus the Wheat setting. But I realized later that this same exact recipe came with my breadmaker for the Wheat/Rapid setting. I'll try that next time. I am anxious to get some vital wheat gluten and try it with that next time to see if I could get it a little lighter, but I will make it again either way. I plan to start making this for daily-use. Forget paying $3 for basic store-bought loaves!

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CARILYNN

Cooking Level: Intermediate

Living In: The Woodlands, Texas, USA

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Reviewed: Feb. 25, 2008

I goofed this up and it still turned out great. I forgot to put my kneading paddle in the machine, of all things. It's like driving without wheels, you're not going to get very far. Couldn't understand why the flour etc. wasn't moving and mixing. Duh. It was late. I yanked the pan out of the machine sending some of the flour/yeast flying, crammed my kneading paddle in there on top of everything and prayed, hard. It came out a slightly denser bread, but delicious. I also added 3 Tbs. of vital wheat gluten per several reviewers suggestions. The bread was amazing when toasted, buttered and honeyed. Will use this one frequently, WITH my kneading paddle firmly in place.

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BKBISHOP

Cooking Level: Expert

Living In: Fairfax, Virginia, USA

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Reviewed: Feb. 23, 2008

Made this bread today with some modifications after reading the reviews -- it was the bomb! It was extremely light for a whole wheat bread. We've tried several whole wheat bread recipes, looking for a loaf we can make for our day-to-day bread -- this recipe fits the bill. Healthful, but not heavy. Mods: subbed butter for shortening, reduced honey to 1/4 c, added 3T wheat gluten, upped milk powder to 1 1/2T. I also followed Flannery's suggestion of combining the salt with the water instead of with the dry ingredients (I actually combined water, salt, honey, and butter in a pyrex measuring cup and microwaved slightly to bring liquid temp to approx 110º before adding to the bread machine). Then mixed dry ingredients separately before adding to the bread machine. I don't know if these steps made a difference, but they make sense to me and didn't take much longer. The bread came out so well that I'll probably keep following this method.

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Fiddlechick

Cooking Level: Intermediate

Home Town: Honolulu, Hawaii, USA

Living In: San Antonio, Texas, USA

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Reviewed: Feb. 17, 2008

This bread was so delicious and tasty! It makes me want to make it all the time and forget about about those store bought items. It is so healthy, too! It was one of the only recipes that we could find that called for all whole wheat flour instead of half white and half wheat flour. I made one heart healthy substitution of applesauce for the shortening. Who wants to throw shortening in something so healthy? Yuck! Applesauce works the same way and makes the bread more moist. Just use the same measurements. Cheers to breadmakers who do all that hard work of kneeding for you these days and make delicious bread. All I had to do was throw the ingredients in- and voila! I will be making this bread again and again.

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FrankiAndPaul

Cooking Level: Expert

Home Town: New Orleans, Louisiana, USA

Living In: Dallas, Texas, USA

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Reviewed: Feb. 15, 2008

The BEST whole wheat bread I've had! Thanks for a great recipe!

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PHOEBECHLOE

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Reviewed: Feb. 10, 2008

This is very good. I think the amount is a bit small for my bread machine, because it came out lopsided (a little shorter on one end). But I'm not complaining because it came out very nice. I did add 3 tbs vital wheat gluten to help it be fluffy, and it worked well. Bf wasn't impressed, but he doesn't like wheat bread much. It wasn't enough to convert him, but I liked it!

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pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

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Reviewed: Feb. 10, 2008

Perfect texture, great taste and the easiest bread recipe I've found.

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kklenk

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Reviewed: Feb. 5, 2008

I had nearly given up on a whole-whole wheat recipe, but this one is delicious! Like many others, I added vital wheat gluten (1 1/2 T), used butter instead of shortening and reduced the honey to 1/4C. This will be a staple at our house! Thank you for a great recipe!

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