Reviewed: Feb. 3, 2008

Wonderful whole wheat bread. I made 2 minor changes & 1 omission, but bread still turned out perfectly. I didn't have any shortening so substituted w/ butter & I had to leave out the milk powder because I didn't have any. Also used 1 cup of unbleached bread flour in place of one of the cups of whole wheat. Bread was great and sliced wonderfully.

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Jael

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Reviewed: Feb. 1, 2008

I had to slice this as soon as it came out of the oven and smear it with butter because it smelled so good while it was baking. It was heavenly. I made this bread with the changes that others suggested - 2 c whole wheat flour and 1 c bread flour, 1/4 c honey, butter instead of shortening and added 2 T of vital wheat gluten. I only used the breadmaker for mixing and rising. This has just replaced any other wheat bread recipe that I have used in the past. It's soft, light textured, baked evenly with good rise. Just perfect.

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JILL M.

Cooking Level: Expert

Home Town: Parlin, New Jersey, USA

Living In: Bear, Delaware, USA

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Reviewed: Jan. 26, 2008

Just finished trying a piece of this bread. Wow... really great taste. I used butter instead of shortening, added wheat gluten (1 1/2 Tbsp.) I will, however the next time, cut down the honey as I thought it a little too sweet for my taste. I don't have a bread machine so I baked it at 350 for 40 minutes in my electric oven. I will probably add a little more gluten the next time too to help it raise a little more. Thanks for sharing this treasure!

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SHARRYN

Cooking Level: Expert

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Reviewed: Jan. 22, 2008

WOW! I just moved to Utah from Kentucky and my old standard wheat bread recipes was not working for me. This is fantastic. Very moist and delicious flavor. It did take and hour and a half to rise. I almost gave up hope. but it made it. i also followed tip of wrapping it in a towl while hot and waited 4 it to cool before cutting to trap moisture. I made a snafu and apparantly didn't grease the pan. The loaf broke in half trying to get it out. None the less it was delicious!

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GLOVEKELLY

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Reviewed: Jan. 14, 2008

This bread recipe was very easy to make. I didn't have dry milk so I skipped it and I also didn't add the shortening. I did add 3 T. of vital wheat gluten. Sometimes I have trouble with whole wheat recipes in the bread machine because they don't rise enough and end up being too hard and dense, this loaf had good flavor and texture and rose nicely.

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Kelly

Cooking Level: Intermediate

Home Town: Clinton, Connecticut, USA

Living In: Cheshire, Connecticut, USA

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Reviewed: Jan. 7, 2008

We loved this bread. Delicious flavour,..best whole wheat bread we've tried. Not too sweet, tender. The crust was a little too dark (set on light crust) so next time I will take another reviewer's advice and set to "white" cycle. Delicious!!

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TCOHOE

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Reviewed: Jan. 5, 2008

I really liked this recipe, however I plan on doubling the soup mix and water the next time around. I felt there wasn't enough "gravy" for all the noodles! I may cut the noodles by half too. I through a bunch away.

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slmorton

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Reviewed: Jan. 5, 2008

I baked two loaves of this bread in my bread machine today they turned out very well. Excellent!

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MarkyNark

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Reviewed: Jan. 1, 2008

This bread is amazing! I don't use a bread maker, so I kneaded the dough, then let it double in size. I punched it down, kneaded it some more and then put it into 2 greased bread pans and let it rise again. I then put it in a 350 degree oven for 30-40 minutes until browned.

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IRISHDAUD

Cooking Level: Expert

Home Town: Camp Hill, Pennsylvania, USA

Living In: Denver, Colorado, USA

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Reviewed: Dec. 29, 2007

This is an excellent whole wheat bread recipe. I forgot to add the dry milk powder but the results were still excellent. It had a great light texture and nice taste. I can't wait to make this bread again.

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Mishimee

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

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Reviewed: Dec. 29, 2007

Excellent Bread. Finally I have found a wholesome bread that is equally delicious. Very easy to make as well. Thank you!

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KWald

Cooking Level: Expert

Home Town: Buzzards Bay, Massachusetts, USA

Living In: Kansas City, Missouri, USA

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Reviewed: Dec. 27, 2007

After reading the helpful hints from others, I have been using this recipe for the last 7 months. I have made it for friends (even Christmas gifts) and family members. We all have enjoyed it - with many, many compliments. The 3 things I have changed: substitue 1 cup white bread flour for 1 cup wheat flour. Mix 1 tablespoon wheat gluten in with the flour, per batch. Butter instead of shortening. I use room temperature ingredients. We prefer a lighter bread, so I set the bread machine on the "dough/pasta" setting. When it stops, I knead the dough on a floured area, just enough to get the air out. Then place it in a greased bread pan. When risen, cook at 350 degrees for 30 minutes. If it starts to get too brown on top, I cover it with a piece of aluminum foil. This is an excellent, tasty, healthy recipe. Many thanks, Melinda, for submitting it!!

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callie

Home Town: Ida, Michigan, USA

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Reviewed: Dec. 16, 2007

This was super delicious! In making it, I used 2 1/2 cups of wheat flour and 1/2 cup of white flour, and I substituted butter for the shortening. I put it on the dough setting in the bread machine, then took it out, formed two loaves, let those rise for about an hour, and then baked them for 20 minutes in a 400 degree oven. They came out perfectly done!It didnt rise as much as you usually expect bread to, but that was totally fine...the taste made up for it!!!

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chelsers

Cooking Level: Beginning

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Reviewed: Dec. 10, 2007

Thank you! Thank you! Thank you! I can't tell you how long I've been looking for a good whole wheat recipe that tasted and looked good! I did substitute butter for shortening (i didn't have any) and made the basic high altitude adjustments (3TB Gluten, extra 3 TB water, extra tsp of salt and only just shy of 1 1/4 tsp of yeast). Next time I probably will decrease the honey.

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Juju B

Cooking Level: Intermediate

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Reviewed: Dec. 4, 2007

This bread is a winner. I just started making bread and have tried 6 recipes that were O.K- but i was on a search for a good 100% whole wheat bread and this one is perfect- also convenient with so little ingredients. I omitted the dry milk powder as well, and used 1/4 cup of honey. This will be made often.

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J. Tate

Cooking Level: Intermediate

Home Town: Lyons, New York, USA

Living In: Wake Forest, North Carolina, USA

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Reviewed: Nov. 26, 2007

I didn't actually get to try this, but it got RAVE reviews at my house. I didn't have milk powder, so I replaced the water with milk and reduced the honey to 1/4 C. Thanks!

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J A M

Cooking Level: Intermediate

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Reviewed: Nov. 25, 2007

The best bread I've ever made! I doubled the recipe, used the "dough" cycle on my bread machine, and baked it in the oven.I used flaxseed oil instead of shortening. It turned out wonderful, even my super-picky husband loved it! I'm glad I made two loafs!

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Jodi

Cooking Level: Intermediate

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Reviewed: Nov. 23, 2007

This is an excellent recipe!!! Surprisingly light and airy. I will be making this one a lot. I did get confused about the 1/8cup part. I don't have that measuring cup, after google i learned that 1/8cup is 2 tbs. as suggested by others I substituted 1/2 c white for whole wheat, used white bread setting, and baked it in the oven instead of the machine. When it came out of the oven i brushed it with butter. I also added the following: 1 tbs vital wheat gluten 3 tablespoons lightly toasted flax seed 4 teaspoons lightly toasted sesame seeds 2 teaspoons poppy seeds 2 tbs wheat germ 5 tsp lightly toasted sunflower seeds add a little extra(1 1/2 tbs) water to compensate. I will add more sunflower seeds next time and add 1 tbs xtra water instead of 1 1/2 the result was a sweet, nutty, wonderful bread that i feel good about eating for all it's healthy ingredients!

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adeline

Cooking Level: Intermediate

Home Town: Amarillo, Texas, USA

Living In: Lexington, Kentucky, USA

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Reviewed: Nov. 21, 2007

This was excellent. Hint of sweetness and hearty. The only substition I made was margarine instead of butter. I also used the DOUGH option on my bread machine (Zojirushi). Once the dough cycle was complete, I punched down the dough, placed on a floured board to shape it into a loaf and place in lightly greased loaf pan. Baked for 35 minutes at 350. Crust was a little chewy but that's how we like it! Thanks for the recipe!

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msgrozzy

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

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Reviewed: Nov. 15, 2007

Love this recipe! So easy, and tastes great. I use half wheat flour and half all-purpose. We like to use it for sandwich bread so I use the dough setting on my bread machine then bake in a bread pan to get that nice sandwich shape.

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SMCCORMICK

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Living In: Bellefonte, Pennsylvania, USA

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Whole Wheat Honey Bread

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