Reviewed: Sep. 27, 2000

I love this bread. I use it all of the time. This recipe has just the right amount of wheat flour.

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3 users found this review helpful

Reviewer:

HUMILITY99

Reviewed: Oct. 19, 2000

I followed the advice of the other posters, and changed the amounts of water and yeast a bit. The bread was perfect!

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9 users found this review helpful

Reviewer:

LAURADJ

Reviewed: Apr. 13, 2001

This recipe was really pretty easy. I set my machine on "dough" and made two 8X4 loaves with it, and varied the wheat and bread flour ratio. My whole family loved it, I will definitely make it again.

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3 users found this review helpful

Reviewer:

CLGUY

Reviewed: May 10, 2001

This is a great quick and easy bread, not to mention delicious! Great toasted or just as a sandwich. Nothing makes a better smell in the kitchen.

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11 users found this review helpful

Reviewer:

KILROY

Reviewed: Oct. 30, 2002

this came out great!! I did have to substitute condenced milk (and a bit of extra flour) for the dry milk ingrediant, but it still came out very tasty!!!

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3 users found this review helpful

Reviewer:

AMYJEANB

Reviewed: Jan. 30, 2005

This was the best bread I have made yet, it rose perfectly and not a flaw. Will make this one again and again.

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8 users found this review helpful

Reviewer:

Larry Hayes

Cooking Level: Expert

Home Town: Miami, Florida, USA

Living In: Johnson City, Tennessee, USA

Reviewed: Mar. 24, 2005

A great everyday recipe!

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2 users found this review helpful

Reviewer:

KNICK21PT3

Cooking Level: Expert

Home Town: Oak Hill, New Brunswick, Canada

Living In: Dartmouth, Nova Scotia, Canada

Reviewed: Jun. 22, 2007

I doubled the recipe as it is printed. I mixed the dough in our "Kitchen Aid" mixer with the dough hook rather than the bread machine. I added 3 tbsp of wheat gluten, 1/2 cup of 12 grain cereal, and 1/2 cup of bulgher wheat. (Be careful to maintain the correct moisture balance) I let it rise in the mixing bowl for an hour, kneaded it back down and split it into two even loaves. Let it rise in the bread pans for another 40 minutes and then baked at 325 for 35 minutes. This produced about the best whole wheat bread we have ever had. Very flavourful with a definite crunch and great texture.

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34 users found this review helpful

Reviewer:

Thomas Adley

Cooking Level: Intermediate

Home Town: Havelock, Ontario, Canada

Living In: Cobourg, Ontario, Canada

Reviewed: Oct. 23, 2008

omg........made exactly as stated and this bread is 2 die 4 ...my hubby is so picky & he really liked this...will use this recipe a million times over....evryone is asking me 2 make them some ..thanks 4 the great recipe

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2 users found this review helpful