"The Moss Family's favorite bread. Great flavor and easy to make!" — Jon Moss
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1 1/4 cups
warm water (110 degrees F/45 degrees C)
1 1/2 teaspoons
1 1/2 cups
whole wheat flour
vital wheat gluten
1 (.25 ounce) package
active dry yeast
Very good whole wheat bread. Has a slightly sweet, but not overpowering, flavor. Texture is dense with good crumb. Makes great toast. I really like this bread recipe, Jon. Thanks for posting it.
Mine turned out really tough and dense. I prefer a lighter wheat bread. What was left after dinner is going to the ducks tomorrow. My husband asked if they had risen (yes).
My test of a good homemade bread is how good it is two days later -- untoasted, with just a little butter. This held up pretty well. I'd even give it a 4 1/2 if I could. It was good fresh with butter and honey (although I would have liked a crunchier crust at this point), good the next day as toast and for sandwich bread. A very all-purpose whole wheat recipe. I might try increasing the amount of granola some next time. It more or less disappeared into the texture of the bread. (I baked it until a turkey thermometer registered 200 degrees, which was just right.)
I couldn't detect anything particularly distinctive about this wheat bread that the granola added, but it has a pleasant nice and nice, chewy texture. It rose beautifully and baked up into an high, dense, fine-grained loaf.
This bread is delicous. I just love healthy good-tasting bread.
This didn't have quite the taste that I was expecting but it made a fine product and baked well in the breadmaker :)
YUM! I changed this only slightly and it came out prefect. The 3 of us ate half a loaf at dinner last night. I used 2 T coconut oil instead of vegetable oil and used 2.5 teaspoons of yeast (per my machine's rapid wheat cycle instructions). So good. Very flavorful, nice crust and fluffy inside. Can't wait to eat some as toast in the morning!
I just made this last night, because my boss asked me for a honey wheat bread. I cut a little off because it wouldn't fit in the gallon ziplock bag and tried a piece with some nutella for breakfast.
I only had white wheat flour, because my son won't eat regular wheat bread, and vanilla almond granola (almonds picked out), but it turned out pretty well. The texture was good, it stayed together well while cutting and eating it, and it tastes good. However, I didn't get a lot of granola crunch or that honey flavor that I was expecting. I'll make this again, but will double the granola and the honey and see if that's closer to what I was expecting. Even if it's not, I'll keep making this, because it held up so well and makes a great sandwich bread.
* Percent Daily Values are based on a 2,000 calorie diet.
Crunchy Honey Wheat Bread
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 199
** Calories from Fat: 38
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