I tried making this bread 4 times this week to get it right, because it bothered me to follow the instructions and not have it turn out! The first try, I followed the recipe exactly (except using butter instead of shortening and 1/8C milk for powdered milk) and it was a flop. I also used soft whole wheat flour (not thinking there was a difference).The recipe states to use the whole wheat setting but like other reviewers suggested, they said use basic and the time given on the recipe was closer to the basic setting, so I used basic. The salt was added with the flour (because I consider that a dry ingredient). The loaf was dense and sweet. So it was a fail. The second attempt, I used whole wheat bread machine flour as the only change and that was a flop. Slightly better than the last, but still horrible in terms of rising. So now, here are the tricks. You can use hard whole wheat flour or whole wheat bread machine flour, BUT remove 1 tbsp for every cup you put in, and replace it with gluten flour (which is the same as vital wheat gluten - so many names). Add the salt with the liquids on the bottom. And use INSTANT yeast instead of dry active yeast and DO set it on the Whole Grain/Wheat Setting. It allows longer time for rising and gives you wonderful whole wheat bread. Better than store-bought. And use the light crust setting. I've played arounf and added seeds, herbs, flax and it's great. I just use less than half the honey because I found the full too sweet - my bf agreed.

This bread is the best wheat bread I've made in a very long time. It's heavier than white bread, obviously, but considering I used 100% whole wheat flour, it's a nice light(er) wheat bread. I did use vital wheat gluten, as some other reviewers suggested, and I think that's what gave the bread it's lighter texture. I also used butter instead of shortening. Excellent flavor, too. I don't have a bread machine, so I used my cusinart, putting in the dry ingredients, then adding the wet while the machine was running. I did soften the yeast in the water first. I had powdered buttermilk on the counter while I was working, so I just used that in place of regular powdered milk. Fantastic 100% whole wheat bread!

great recipe! i follow it exactly and have perfect bread every time!!

The bread turned out to be very good, but like all other wheat breads I have tried, it was more risen towards to top and more heavy on the bottom.

just cut the first slice and it is delicious!!! I just changed a few little things and used soy milk instead of dry milk powder and I used coconut oil instead of shortening and it came out perfect :-) . Thanks!!!

Hearty, healthy, delicious bread! This is great if you're looking for those three attributes... it's not for everyone, as it's pretty dense. I wanted homemade bread (I've been on a bread-making kick the last few months) that was nutritious and this fit the bill! It reminds me of Brownberry or even Ezekiel bread. I made this by hand and found it to be quite sticky...so much honey! Excuse me while I go slice myself another piece... :)

This is very good bread. I make this once a week and learned to weigh my shortening at 0.65 on my food scale. It's easier for me then getting it off measuring spoons. I use one cup of bread flour and 2 cups of whole wheat when kids visit, it's more like what they buy at the store and they finish off a loaf and want more. So simple to make will let them make a loaf next time they visit.

I found my/THE bread recipe-this is going to sit at the top of my breadmaker recipe box as a go-to everyday all purpose "healthy" bread. Love the fact that it uses all whole wheat flour and basic simple ingredients to yield the perfect bread for sandwiches, toast and even grilled cheese. I've tried other wheat breads which have come out with a dry texture-this one is perfect. It's hearty and sturdy (won't fall apart like some egg bread recipes), cuts clean and is as smooth as the honey that goes in it! Like others I used vegetable oil instead of shortening....something about the combination of the milk powder and honey does this thing fine. This might not produce a loaf of bread with the rise of a bread flour recipe but it does indeed rise given time and patience and produces an OUTSTANDING whole wheat honey of a bread! Like I said, a KEEPER for me.....just bought a jar of honey for future use.

This bread was delicious the second try. The first try it did not rise and did not cook in the center. I had followed the recipe but replaced the shortening with oil. However, the first time I followed my machine's directions on laying and the second time I followed CareyG's laying instructions on one of these reviews and it turned out perfectly and delicious the second time. I will definitely make this again.

This is delicious bread! I used light whole wheat flour and no dry milk powder (because I'm allergic to dairy and forgot to sub in some of my almond milk for the water) but everything else as directed. I used the light crust and basic whole wheat settings and it rose super high and was delicious. This is the first time I've used light crust and actually had it turn out lighter and thinner, especially on the sides. I really love this bread and know I'll be making this often!