Reviewed: Oct. 31, 2007

For some strange reason my scale was set to 18 and so I used 4 1/2 cups flour and more of everything else. A great mistake as it was the best loaf ever in texture, appearance, size and taste!! I omitted the skim milk powder as I didn't have any. Also used the basic setting as other reviewers suggested. Even my husband who normally hates whole wheat loved this one.

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JONELLY

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Reviewed: Oct. 20, 2007

I have had such bad luck finding a recipie I could alter by using Kamut or Spelt flour for my little boy who is allergic to wheat. This recipie worked PERFECTLY. My child is super picky, and he sat on the countertop eating chunks off the loaf before I could even slice it! Thank you!

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Carrie B.

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Valley Center, California, USA

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Reviewed: Oct. 20, 2007

really good I followed the advice of another reviewer and cooked it on the regular bread setting and it came out much better than using the whole wheat setting.

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jtoth77

Cooking Level: Intermediate

Home Town: San Dimas, California, USA

Living In: Tualatin, Oregon, USA

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Reviewed: Oct. 18, 2007

We loved it - the loaf was gone in a flash. I didn't have dry milk powder, but it turned out fantastic anyway - just following some of the other suggestions to add salt to the water, and changing to white bread, light crust setting. Thanks for such a simple, delicious recipe!

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xezer

Cooking Level: Intermediate

Home Town: Towanda, Pennsylvania, USA

Living In: Ekaterinburg, Sverdlovsk Oblast, Russia

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Reviewed: Oct. 16, 2007

This bread will be going on our favorites list. It was very tasty. Even my VERY picky DH ate this bread. I did do as suggested and replaced 1/2 cup of Whole Wheat with All Purpose flour, used butter instead of shortening, and used the Basic setting instead of Whole Wheat setting. It was very good and we will make this again!!

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Kendra

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Reviewed: Oct. 12, 2007

This is by far the best bread recipe I have ever tried, in fact, we live on it. I was able to convert this recipe to a 2lb loaf by changing the number of servings to 18. I also add 1tsp of Vital Wheat Gluten per cup of whole wheat flour to the dry ingredients. Perfect bread every time!!! My three year old grandson walks in the door begging for a slice of this stuff!

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NEWNUR

Cooking Level: Expert

Living In: Murfreesboro, Tennessee, USA

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Reviewed: Oct. 9, 2007

Very good. I tried the recommendation of adding 1/2 cup of breadflour and it really does make it rise better. When I just use all wholewheat flour, the taste is good but it does not rise as much. I also add ground flax seed and sunflower seeds to the dough and it makes it really good.

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gerrylee

Cooking Level: Intermediate

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Reviewed: Oct. 7, 2007

I really enjoyed this bread. The first time I made it, I followed the recipe exactly and it was wonderful, but I have since changed it a bit to suit my own tastes. I omit the dry milk powder completely; instead of 1 1/2 tsp. of salt, I only use 1 tsp.; I use olive oil instead of shortening; and I have just started using 1/2 c. of raw wheat germ and 2 1/2 c. whole wheat flour instead of just 3 c. whole wheat flour. It still tastes great, and now no dairy and no trans fats.

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Tofu Love

Cooking Level: Intermediate

Home Town: Fountain Valley, California, USA

Living In: Albuquerque, New Mexico, USA

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Reviewed: Sep. 29, 2007

I was skeptical about this since it uses 100% whole wheat flour and I thought it would be dense, but this bread is delicious! It's just out of the oven and I can't stop eating it. It's like cake! I hope it also tastes as good once it has cooled. I omitted the milk powder since I didn't have any and it still came out great! I didn't even need to mix all dry ingredients (but salt)separately as another reviewer recommended... Definitely a great loaf to try!

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RUBES1

Cooking Level: Expert

Home Town: Columbus, Ohio, USA

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Reviewed: Sep. 19, 2007

Best bread EVER! I just wish I could convert it to a 2lb loaf. I've tried all sorts of different measurements and i can't seem to get it right. We love this bread!

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Stodeee

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Reviewed: Sep. 16, 2007

Very good. Surprisingly light for 100% whole wheat. The kids loved it! I used the whole wheat setting on the bread machine and set the crust to 'light'.

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Kathryn

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Reviewed: Sep. 4, 2007

This bread recipe is amazing! I will certainly be making this again. It is so good with a little peanut butter on it...mmmmm! As suggested by others, I did substitute a 1/2 C. of AP flour for whole wheat and added 1 TBS. of vital wheat gluten.

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WhatsCook'n

Cooking Level: Beginning

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Reviewed: Sep. 3, 2007

My husband loves this bread to use for his lunch box. I did as many others and subed 1/2 of a cup of the wheat flour for 1/2 cup of bread flour it seems to make it just a little more fluffy and ready for the turckey and swiss. YUMMY!!

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Kristin

Cooking Level: Expert

Home Town: Dalton, Ohio, USA

Living In: Orrville, Ohio, USA

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Reviewed: Sep. 1, 2007

This was the first bread I made with my bread machine. I thought it was very tasty. I used the dough cycle and baked it in the oven.

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Melany

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Reviewed: Aug. 4, 2007

It was ok. My 7yo son LOVES it! I used real milk instead of powder (1/8 cup) butter instead of shortening. Next time I will use more honey. Not sweet enough for me. My son had two THICK slices and begged for more. lol I guess that means it is a keeper!

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Stephanie

Cooking Level: Expert

Home Town: Pacific, Missouri, USA

Living In: Union, Missouri, USA

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Reviewed: Jul. 25, 2007

So Good! I used the dough setting in my machine (Breadman)and let it rise in the machine for about 45 more minutes after the machine was done. Then I put it in a bread pan and put it in the oven at 350 for about 40 minutes. Came out great. I have never had 100% whole wheat bread that tasted so good before. Also, this is the first breadmaker bread that I have made that didn't have that 'breadmaker' taste.

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Kim

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Reviewed: Jul. 24, 2007

I have made SEVERAL different recipes in both my bread maker and in the over. This recipe is rather delicious. My first time making it--it didn't raise very high, it was much wetter than most doughs, and it kind of sank in the middle while cooking...but it tastes fantastic. I don't know yet how easily it will slice for sandwich purpsoes, but the flavor wont dissapoint. I think I may try some of the tricks other reviewers have suggested. I made it exactly (but for shortening I used butter). Great Recipe Altogether.

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SaraColorado

Cooking Level: Expert

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Reviewed: Jul. 21, 2007

so good, even my ULTRA picky husband ate it up. i will do this again many times -- the crust is actually the best part. finally, a bread you can taste the wheat AND the honey in!

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lockesmom

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: Jul. 21, 2007

I would give this bread NO stars if I could. It did not rise well at all and came out as a hard lump. I followed my machine's instructions as well as the recipe. Horrible bread will never make again!

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Feydust

Cooking Level: Expert

Living In: Scott Depot, West Virginia, USA

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Reviewed: Jul. 18, 2007

This is the tenderest, most flavorful loaf of whole-wheat bread I've ever made. I used K.A. "White Whole Wheat" flour and added 3 tablespoons of gluten. Thanks for this great recipe.

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mperry48

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Whole Wheat Honey Bread

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