Good 100% Whole Wheat Bread

This recipe looks fantastic.....I'm making it right now - but I'm going to also add 1/4 C GLUTEN for a better rise and fluffier bread. You can find gluten at any health store and some grocery stores in the baking isle where flour is. When you bake bread w/ 100% WHOLE WHEAT FLOUR, you're missing out on the gluten which is found in white flour....so it's best to add it for a nice fluffy high risen bread! Thanks for the recipe....also....*if I had honey* (which I'm out of!) I would omit sugar and replace w/ honey instead (same amts). -Sharon

I made this recipe without the use of a bread machine. Leaving it rise 1 hour for the first rising, and after shaping, another hour, baking it for 33 minutes at 350 degrees and it was really good. This was made in a Kitcheaid mixer with all the dry goods in first then the margerine, and the water last. I left the machine run until it was entirely pulled together, about 6 minutes. This was a real easy recipe taking no time at all, and oh so worth the time. Yum. Thanks.

It may be the baker here :), but this turned out really dense. I was going to use it for sandwiches, but it was not the right texture. May try again...

This is by far the best whole wheat bread. My family loves it, down to my 2-year-old grandson. I do add one TB of wheat gluten; have tried it without the gluten, so I know it turns out better with it.

I cheated the first time I made this, and used 2 cups of whole wheat flour, and 1 cup of unbleached white. It was so delicious, I have not tried it any other way, nor have I made any other kind of bread in my machine. It's moist, light, and slices great for toast and sandwiches. My 3 year old loves it. You have to try this one!!!

I tried this recipe (my first yeast bread - I used instant dry yeast) and it came out perfect and I didn't even use a bread machine. Just put all the ingredients in a bowl and kneaded. Allowed it to rise an hour, kneaded again, let it rise in a greased pan another hour, baked for 50 minutes and had the most glorious bread ever. It was soft and heavenly. Slicing it was a "moment". I don't know what took me so long to bake bread. The recipe was perfect, especially for a beginner like me.

The first time I made this in my bread machine, it came out small and very dense. I tried it again using the whole wheat dough cycle. I kneeded it some when it came out and put it in a bread pan, let it rise till double in size. Forgot about it and it rose a LOT above the pan. Still came out very good, but way too tall to fit in the toaster!!! All my family loved it. I did add the 1/4 cup gluten flour also. I am going to try to make hamburger buns next. If you are going to eat bread, it must be 100% whole wheat or from what the nutritionists say, you are eating a slice of sugar. Thanks for the recipe. 6/11/07 I have been making this bread almost every day now. When I have all the ingred. out, I make bread baggies with all the dry ingredients in each baggies except for the flour. Now I only have to put the water in the bread machine, add the 3 cups flour, pour in my baggie of dry ingred., add butter, pop in the bread machine, set for ww dough and in two hours I can plop it in a bread pan, let it rise for about 45 min and bake at 350 for about 25--30 minutes. This is the only bread my 1-1/2 year old grandaughter wants to eat :) Gotta go make bread, thanks... p.s. If you want to use honey, just don't add the sugar to the bread baggies and add it when you add butter:)

Holy cow! This is everything that whole wheat bread should be! My only change was to use butter instead of margarine, and I added 1/4 C vital wheat gluten, per other reviewers. It is SO light and fluffy. Delicious!

I usually do wheat bread with only 1/3 whole wheat flour, because I don't like whole wheat bread that much, but this bread was excellent. It isn't too dense, and it is quite moist. I make bread a few times a week, and my husband said this is the best I have ever made. I made it by hand: proofed the yeast, let rise 1 1/4 hours, then formed into loaves and let rise about 45 minutes. Baked on 350 for 30 minutes.

After so many problems with Whole Wheat Bread a big THANK YOU "Flute" for this recipe! A delicious, moist loaf, I will be using this recipe often!