Reviewer:

Living In: Lincoln, Nebraska, USA

Reviewed: Apr. 18, 2013

I tried this recipe twice now, and both times the bread came out perfect! On second try, I replaced fat w/ flax seeds, and it's just as delicious! Thanks for this wonderful recipe.

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Reviewer:

fhv

Reviewed: Apr. 13, 2013

This is my go to bread recipe. I've tried many and this is the one I always go back to. A few things I do for personal preference. I use 2 cups of white bread flour and one cup of whole wheat. We just aren't crazy about the texure or taste of whole wheat. I also sub coconut oil for the shortening. It gives a light sweetness as well as being a healthier option. Other than that I do add the salt to the liquids and bake using the white and light bread settings as suggested here. I haven't tried the other cycles as this works just fine. - cheryl

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Reviewer:

cherylrc1

Reviewed: Apr. 3, 2013

Excellent, best whole wheat loaf I have made yet. The first time, I used the whole wheat setting and it came out a little too dense with a very hard crust. However, the second time, I followed another reviewer's advice and used my basic setting with a light crust and it came out perfect. I added about a tablespoon of fresh chopped rosemary for some flavor. Yum.

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Reviewer:

SunnyCook

Cooking Level: Intermediate

Living In: Atlanta, Georgia, USA

Reviewed: Mar. 2, 2013

This bread is a perfect recipe. I will use this over and over again. Put it in the bread machine the night before, set the timer to be done by the time we wake up, and its just wonderful! Thanks so much for this!

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Reviewer:

Mandi

Cooking Level: Expert

Reviewed: Mar. 1, 2013

This bread is wonderful. I have been making it 2-3 times per week for the last few weeks. All three of my boys love it, even the one who usually gives his bread to the dogs. It is soft enough to use for sandwiches but flavorful enough to eat alone. I don't keep dry milk or shortening in my kitchen, so I use 1C water + 1/8C skim milk as well as olive oil in place of shortening. If your bread is too dense, you probably used too much flour. The texture comes out best if you weigh out your flour instead of measuring by volume. Right now (winter in Minnesota) 375g is perfect. In humid weather the weight of flour needed will increase slightly.

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Reviewer:

3BoysMommy

Reviewed: Feb. 5, 2013

Excellent Honey Wheat Bread. Making a 2nd loaf right now. I think this will be our go to sandwich bread recipe.

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Reviewer:

jhall85

Reviewed: Jan. 24, 2013

My whole family loved this bread. We also substituted butter for the shortening and used 1 cup of white and 2 cups of whole wheat flour instead of 3 cups of whole wheat flour.

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Reviewer:

Starsfan

Reviewed: Jan. 17, 2013

Our favorite everyday bread! I won't buy store bread anymore!

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Reviewer:

Timmons Family

Cooking Level: Intermediate

Reviewed: Jan. 12, 2013

My friend gave me her breadmaker that she no longer used, and we're in heaven! This recipe is the first one that I tried... so yummy! I made a few changes to make it dairy free...I used Earth Balance stick margarine instead of shortening or butter, and used 3/4 cup water with 3/8 cup soy milk, warmed to about 80 degrees in the microwave. (Instead of the milk powder.) I also added a little vital wheat gluten for better rising, about 2 tsp, but you could probably add more. I adapted the recipe for a 1 and 1/2 lb. loaf, so your measurements might be a little different. I used the whole wheat setting with a medium crust, and it has ocme out perfectly every time!

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