Reviewed: Nov. 30, 2008

We have no breadmaker! Also, we have no powdered milk! We had to make some minor modifications! So with a splash of milk instead of the powdered variety, melted butter, and two hour-long rising sessions followed by 25 minutes at 350 degrees, this turned out perfectly. Very very simple and tasty!

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meganita


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Reviewed: Nov. 27, 2008

I love this recipe! Have been making it almost every day for a couple of months now and never get tired of it. It's got a light texture and is everything I've been looking for in a whole wheat bread!

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Betsy


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Reviewed: Oct. 17, 2008

Great recipe, however I do not have a bread maker - I gave it away because it never worked at high altitude - 8,300 ft. I also substituted 1/3 cup flour with glutton, the sugar with sucanat and the oil with coconut oil. It turned out wonderful, and actually has been the BEST bread recipe I have ever made.

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Terilynn

	Cooking Level: Intermediate Living In: Durango, Colorado, USA
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Reviewed: Oct. 7, 2008

Great moist bread. To the reviewer who complained about needing more instruction, and the recipe being badly written - it's for a Bread Machine!!!

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2Jaded

	Cooking Level: Intermediate Living In: Schnecksville, Pennsylvania, USA
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Reviewed: Sep. 28, 2008

I didn't have any dried milk powder, so I used 1/2 cup soymilk and proofed my yeast with 3/4 cup of warm water. I made this by hand and it turned out great. It was a really quick bread recipe- a little heavy, but better than the too-squishy store bought bread. I'll be making this at least weekly now.

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Amy

	Cooking Level: Intermediate Home Town: Orlando, Florida, USA Living In: Dekalb, Illinois, USA
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Reviewed: Sep. 26, 2008

very good, soft crust, I moved mine after it raised to much so it fell, but it still tasted awesome

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Kristine Sue


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Reviewed: Sep. 4, 2008

I thought this was very good. It turned out great in bread machine, with a crispy outer crust and soft center. My family enjoyed the dense consistency, and my kids had no idea it was good for them! I think it would also be good to add some cinnamon!! I also used Splenda instead of sugar.

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Kim M

	Cooking Level: Intermediate Living In: Ahoskie, North Carolina, USA
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Reviewed: Jul. 31, 2008

This is the best Whole Wheat Bread recipe I've found so far. First time to try - I substituted 1/4 c honey for the sugar, added 1/4 c gluten. Will try again.

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cross-land


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Reviewed: Jul. 24, 2008

quite good- even though my bread machine decided to go on strike. i'd say this recipe is "foolproof" but after reading some 'expert' reviews, i'd have to retract that, lol. i did add a touch more flour due to uncharacteristic high humidity in my area and i did add 1/4 C of VWG . i think next time i might add a pinch more salt and an extra generous squeeze of honey because this bread was just a bit bland. all in all, its a perfectly fine recipe and a good base recipe for tinkering with.

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icebear7

	Cooking Level: Expert
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Reviewed: Jul. 5, 2008

Very good bread. I had some leftover in the coffee pot this a.m., so I used it in the place of the water. I thought if it's good in pumpernickel, it's got to be good in wheat. Also added about 1/4 cup sunflower kernels, 1 TB gluten. Turned out nicely. makes wonderful toast.

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neva

	Cooking Level: Intermediate
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Reviewed: Jun. 9, 2008

I added wheat gluten to this recipe and it just was plain blah!! Won't be making this again.

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jannie5

	Cooking Level: Expert
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Reviewed: Jun. 2, 2008

Completely fell. I followed the recipe to a T. This should not have happened. Very grr.

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Amber

	Cooking Level: Intermediate Home Town: Vancouver, British Columbia, Canada
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Reviewed: May 9, 2008

Best loaf of whole wheat bread I've ever personally made. It was delicious straight out of the oven (I used the machine for the dough cycle, then baked it at 350 for about 35 minutes) and it was delicious over the next couple of days as toast in the morning. Still dense, but it was soft in the same respect. I eliminated the milk powder since I didn't have any, added a bit more water as well as some wheat gluten. Thanks, I'll be making this one again!

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Chikee

	Cooking Level: Intermediate
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Reviewed: May 3, 2008

This is a tasty bread, but not quite what I was looking for. I made it the first time as written, and wasn't thrilled with the rise or the flavor. So as suggested by some reviewers, I swapped out 1/4 cup of honey for the sugar and added an additional 1/4 cup of flour to pull the dough together. I added 4 tsp of gluten to aid in rising, and this bread still won't rise high enough to use for sandwiches. It's also a bit dense for my taste. My search for a fluffy wheat bread continues.....

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KimberMc

	Cooking Level: Expert
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Reviewed: Apr. 29, 2008

okay! I am a bread failure and I just succeeded with this recipe! WooHoo! I subbed out real milk in place of the water and dry milk and used real butter! mmmmm Just made sandwiches with it and my almost 6 year old declared it "perfect".

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mamaiscookin

	Cooking Level: Intermediate Home Town: Bend, Oregon, USA Living In: Prineville, Oregon, USA
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Reviewed: Apr. 2, 2008

Good, will be making this again.

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JJBARNES

	Cooking Level: Expert
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Reviewed: Mar. 11, 2008

I tweaked this a little. I used: 1 1/2 teaspoons active dry yeast 1/4 c. gluten 3 cups whole wheat flour 1 1/2 teaspoons salt 1 1/2 tablespoons honey 1 1/2 tablespoons butter 1 1/4 cups warm milk This is the first loaf of bread I've ever made, and it was great. The only change I'll make next time is I will use the light crust setting. (I set it on medium crust the first time.)

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Tonyia

Cooking Level: Intermediate

Home Town: East Berlin, Pennsylvania, USA

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