"Although dense, this bread is very flavorful and has a nice old-fashioned, homemade taste. This recipe yields a 2 1/2 pound loaf." — epicurean_envoy
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2 1/2 teaspoons
active dry yeast
1 1/2 cups
warm water (110 degrees F/45 degrees C)
whole wheat flour
I made the whole thing in the bread machine. My machine is maximum 2 lbs and this recipe is 2.5 so the top was squished, but otherwise really great bread.
I tried to halve all the ingredients to make roughly a 1.5 lb. loaf, but bread would not rise. Not a criticism of this fine recipe just a note.
The flavor was good but a tad too sweet for our taste. The worst offense however was the fact that this was waaaay too much dough for one 9x5 pan. It flowed way over the sides making the loaf really wide. I followed the recipe as written and the loaf also squished when cutting the slices making the already wide loaf flattened to boot. I may try again cutting the sugar back to 1 tsp. and dividing the bread into two loaves.
First off, I have this 4 stars not because of the taste, it was delicious, but because this makes a HUGE loaf to fit in one bread pan. I had to re-read the recipe to make sure I did it correctly. Did anyone else have this problem?
I am going to try this again and put it into two pans, as my pan was basically full to the top before it even rose and ended up overflowing when baked.
Also inside parts were not baked enough, where outside was dark, due to the mere size of it.
We have made this bread and shared it around it is so good we all ways get asked for the recipe. If you bake bread do your self a favor and try it.We did use 3tsp of bread yeast over the 2 1/2 in the recipe.
This bread is light, fluffy and delicious. I made the whole thing in the bread maker that I borrowed. It didn't touch the top of the window. Perfection. I followed the recipe exactly.
This bread is very tasty when it's complete. It isn't truly "bread machine" bread, though. Yes, the dough is mixed in the machine. I do this on a regular basis, then bake my loaves in the oven. Just this once, I'd planned to bake the bread in the machine, but didn't notice the part about putting it in the oven until I'd already started adding the ingredients to the pan. Being a "bread machine" recipe, I chose to add the ingredients to the pan as I always do. I followed the ingredients for the most part. I didn't have powdered milk, so I used skim milk in place of water. I also added 4 tsp. of vital wheat gluten to the flour. When the dough was done rising, I realized very quickly it was too much for one bread pan. (Other reviewers have mentioned this as well.) I divided it into two parts and placed each in a 9x5 bread pan. I dampened the top of each loaf and sprinkled on some oats before covering the loaves. After the one-hour rise, the loaves were both well above the tops of the pans. The bread was done baking in 25 minutes and was nice and light, not at all dense. The loaves did sink a little as they cooled. As stated, the bread is very good, but the directions are definitely off. I'm wondering if this is a misprint by the editors or intentional.
Great bread! I did make the whole thing in the breadmaker and while it was a large (and very tall) loaf, it remained contained and cooked properly. I did not have any powdered milk on hand, so I left it out. I'm sure that's the reason I had to add a bit more flour during mixing to reduce the stickiness. Will definitely make this again.
I adjusted this recipe for my Oster bread machine by decreasing the water to 1 1/4 cups and used 1 cup white all purpose flour and 2 cups whole wheat flour. I find bread machines are a great time saver so I let it do all the work! Not quite sure why some would go to all the trouble of finishing it in the oven but that's just me.
* Percent Daily Values are based on a 2,000 calorie diet.
Bread Machine Honey-Oat-Wheat Bread
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 81
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