Good 100% Whole Wheat Bread
Some wheat bread recipes are hard to make, but this isn't one of them, thanks to the use of your bread machine.
Some wheat bread recipes are hard to make, but this isn't one of them, thanks to the use of your bread machine.
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.Read More
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.
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
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:)
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.
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 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 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.
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.
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...
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!
Finally a 100% Whole Wheat Bread that isn't heavy like a brick. Read the reviews for tips and used the 1/4 cup of 2% milk and only 1 cup of water as I don't use the milk powder. Also used honey to replace the sugar. Used my KitchenAid. Put in flour, then salt in one area and yeast in the other then honey. Poured water on top. Used mixer paddle until dough came together. Switched to kneading hook and kneaded for 2 minutes. Let rest for 5 minutes then needed again for 3 minutes. Shaped into a ball on counter, placed in slightly oiled bowl with cover and let rise in oven with light on for 1 hour. Rolled out to 9x15" and rolled from short end up. Pinched seams and ends. Put in 9X5 non stick loaf pan and let rise lightly covered for 1 hour. Baked at 350 for 25 minutes. Absolutely perfect. High, light, not too "wheaty" tasting. Brushed the top with a little olive oil for looks. Never cared for Whole Wheat Bread but this recipe is dynamite. I use regular Robin Hood Whole Wheat Flour. No need for special bread flour for this recipe. AMAZING!!! Thanks so much to poster and to those who offer helpful reviews/tips/alternatives.
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".
I don't have kids, so, I can't rate that category, but, this bread is very delicious. It doesn't always rise correctly, but, it always tastes great. Everyone who has tried it loves it, too.
This bread is always in my house. It's very easy to make and makes great toast and sandwiches. Thanks Flute!
Very easy! Healthy too. I didn't have the dry milk powder, so I used low fat milk instead of water. Perfect.
Excellent, but I substituted honey for the sugar and olive oil for the margarine. I also added some Italian herbs and gave it a great flavor!!
This makes a really nice loaf.A lovely texture and taste.It will be a regular in this house, thank you.
i subsituted the white for brown sugar and added almonds. i let it raised twice then baked it for around 30mins at 350F the result chrispy skin with fluffy insides. i'll try baking it around 25 mins and also the taste was good and easy to make
I tried this recipe and found it to be heavy and dense. This recipe doesn't work well in my bread machine.
Great bread, I'll definitely make it again. I'm glad somebody posted how to make it in an oven.
I LOVED this recipe. I did it all by hand (no bread machine or mixer), and it took me 2 tries to get it right, but it turned out really good eventually. If you also need to do it by hand, click here to see my adaptation of it: http://www.southbeach-diet-plan.com/forum/viewtopic.php?p=743538
I have never been able to make bread! Even with a bread machine. And I love good bread. I followed TajMomHal's suggestion. I put all the dry ingredients into my Hamilton Beach Mixer. Instead of sugar I used Splenda. I added 1/4 cup Wheat Gluten. Added the marjorine and the water. Let rise for an hour. Then let it rise for another hour and baked for 33 minutes at 350 degrees. I thought it might be a fluke that it turned out so good, but this is my second loaf. This is fantastic. Thank you so much for this recipe. My family loves it.
The concept was good. But, I kept asking myself how is this going to rise without any white flour? Wheat bread recipes always use a mix of both. I have heard on here that something called "vital wheat gluten" could be used in place of the gluten in white flour, although I have not tried that method. I tried though despite my thoughts. I had some excellent yeast, that I used the day before, so that was not the problem. But, as I expected it didn't rise an inch! And, it broke a part on my bread machine because it was so tough, because it wouldn't rise. Most of the reviewers who had success did what I thought and added the white flour and reduced the wheat flour, to make the 3 cups.
I grind my own red wheat for breads and such. It is well to note that freshly ground wheat flour doesn't have any of the preservatives that flours bought in the grocery usually do. Even with the preservatives, flour can go rancid, so it's best kept in the refrigerator or freezer. Make sure to let any flour come to room temperature before using in recipes. Also make sure you take the temperature of the water or liquid you use with any recipe that calls for yeast - to hot or too cold and you won't get optimum results. And note the expiration date on yeast! This is a great recipe that, if the above precautions are taken, turns out good every time.
This was one of the best whole wheat recipes I have made. My kids were not to fond of it though they prefer a lighter bread. next time I will add some white flour as well.
This is the easiest and the best whole wheat bread recipe.My boyfriend asked me "never buy bread again"... every one raves when i make it- even my teenagers love it. I use brown sugar, powdered soy milk , and olive oil it is perfect!!!
I made this with the exact ingredients listed and threw them into my bread machine, set it to the whole wheat setting, and it came out great. First time making any bread in the bread machine that didn't turn into a rock. I didn't add gluten (although I might at some point). Great texture and moistness.
I followed the recipe except didn't have milk powder. It rose well, baked up nice but has a nasty bitter after taste...any ideas?
This bread was the most dense I've ever made, and I use my bread maker regularly. Disappointed! Guess I'll stick with the "whole wheat honey" bread recipe on this site. The loaf come out twice as big as this one.
Moist, dense, and delicious. I didn't use a bread machine though, I let the dough rise for an hour after kneading and half an hour after shaping and baked it at 350 F for 35 minutes.
Perfect whole wheat bread! I just substituted the milk with vital gluten and let it rise twice, then baked in the oven at 350 for 30 min. I make it twice a week and it never fails. Thanks for a great recipe!
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!
Doubled and made in the kitchen aid. Let knead for 7 minutes on medium. Did need all the flour. Next time I'll do this at 1.5 the size since it really warmed up the kitchen aid with the big dough and I'll make it in an 8x4 and a 9x5 instead of two 9x5's. Thanks!
Wonderful! I let the bread machine do the work and I then baked this in the oven. (I like bread better that way.) I've been looking for a 'soft' 100% whole wheat recipe and NOW I've found it. Thank you!
CAme out good! The top did sink about an inch....not sure why.... but other than that, its just fine!
Really good and not dense at all for being 100% whole wheat! I made this the traditional way and added 1 1/2 Tbsp. vital wheat gluten to aid in the rising process. I dissolved the yeast in the water for 10 min. (until yeast bubbles to the surface), then added the sugar, salt (only 1 tsp. to cut the sodium), butter, wheat gluten, dry milk powder, and 1 1/2 c. whole wheat flour. I then added the flour 1/2 c. at a time, then turned dough out onto my floured counter-top and kneaded for about 10 min. (dough was stiff to work with). I let it rise for 1 hr., punched it down, rolled it out and rolled up jelly roll style, put it in a prepped pan, and let it rise for another hour. Baked in a pre-heated 350 F. degree oven for 35 min., and rubbed the top with a tad bit of butter right after pulling it from the oven to keep the crust soft. EXCELLENT is all I can say. :)
This is my favorite wheat bread I've made from this site so far. I didn't make any changes to it and it turned out great. This will be my go to bread for sandwiches from now on.
This bread is going to replace my store-bought bread. I actually like that it's dense, as it keeps me full. I left out the sugar and added a 1/2 cup of flaxseed. Very nice!
Very good place to start. I made a few modifications to suit our tastes. Thanks for a god solid recipe.
I didn't have dry powdered milk, so I did 1/4 cup milk with 1 cup water. I melted the butter in the water and milk, then whisked it all into the mixed dry ingredients by hand. Without a bread machine, I found 35 minutes at 350 to be just right. Also remember to grease and dust your bread pan with flour so it comes out of the pan perfectly! I agree with one hour to rise, then knead and one more hour to rise in the bread pan. Mmm! This bread is light and delicious, and perfect for sandwiches since it isn't too sweet (no honey). I loved it hot out of the oven, drizzled with olive oil. :) The best wheat bread I've made! P.S. After having made this bread several times now, I have two last comments: if you're baking with a regular bread pan, I would up the "servings" to 16 to get sandwich-sized slices. I've also tried 100% whole wheat as compared to half-and-half, and I prefer using some white flour. It comes out so much fluffier! It's still our favorite weekly bread!
Love this recipe! Great for when you DON'T have honey!!!
I really like this bread. I thought I'd have to be giving the recipe an unfavorable review, after trying 2ce and having utter failures. Then I discovered that our yeast was old, and should have been kept refrigerated. So I tried again, with new yeast. Excellent results. I did modify the recipe slightly: I used 1/2c white flour and 2 1/2c of whole wheat (based on some other reviewer's comments). I also used approximately 1/4c of Sugar Cane Syrup, reducing the water by the same amount and the sugar to 1/2 of what the recipe calls for.
This was excellent once I made a few modifications. I replaced 1/4 cup flour with vital wheat gluten, as others suggested. I also used organic butter instead of margarine. I will definitely make this again with the changes I made. I also want to try to substitute the dry milk power for whole milk and honey instead of white sugar.
This is a fantastically, easy, and delicious whole wheat bread recipe. I gauge the 100% part by the grams of fiber. I like to have 4g. or more, and this comes pretty darn close!
Love this recipe! I made my own tweaks like everyone does, but it's a great recipe. Easy to change up and mix around.
This bread is amazing in my book. I did NOT alter the recipe at all... except for the fact that I used the dough setting on my bread machine and then baked it in my own pan in the oven! It is the softest 100% whole wheat bread I've ever made, without adding white flour or extra gluten! I'm super impressed. I've made it twice now. Once as hoagie rolls and just now as a loaf. It's a keeper!!
This is a very good recipe, What I did was added splenda instead of sugar, I added 2 tsp of yeast and proofed it first. I find proofing the yeast makes the bread a little lighter.
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!
I made this without a bread maker, instead used my kitchen aid. I added 1 1/2 Tbsp wheat gluten. I first heated the milk, butter and sugar to 110 degrees. Put the milk mixture in mixer with 1 cup w.w. flour, and the yeast, mix with a whisk until incorporated. Add the salt and mix a bit more. Than add the last 2 cups w.w. wheat flour, and the 1 1/2 Tbsp gluten, and the dry milk. Put on the mixer, run to incorporate, and then to kneed, approx 6 min. Take out, spray bowl with Pam, put dough back in bowl, spray dough with Pam, cover with kitchen towel. Let sit approx an hour. Punch down. Kneed by hand, just a bit, shape into loaf shape. Spray loaf pan with Pam, add dough, spray dough with Pam again, cover with towel again. Let rise another hour, put into a 350* oven for 25-30 min. Take out of bread pan right away and let cool on a rack. Very good. Wanna make with honey next time. This is a very light and delicious w.w. bread. Hope these directions help.
This is a great recipe. I make is weekly now and use it for sandwich bread. I substitute olive oil for the butter and add 1 TB vital wheat gluten. Sometimes I sprinkle in a tablespoon flax seeds as well. While the bread is warm, I brush the top lightly with olive oil to keep the crust soft. Thanks for a great recipe.
This is a good basic bread recipe. I'm only giving it 4 stars because I added th 1/4 cup of wheat gluten.
FIRST TIME I TRIED IT, I MADE BUNS - I ADDED 1/4 CUP GLUTEN AND FOUND THEM DRY. RE-TRIED TODAY MAKING BREAD AND SUBBING OLIVE OIL FOR MARG, HONEY FOR SUGAR AND REPLACING 1/4 CUP FLOUR WITH GLUTEN - TURNED OUT EXCELLENT!
I'm not sure what happened when I tried this recipe. It rose well and looked perfect, but collapsed in baking. I couldn't eat it. I need to try it again and see if I messed up with an ingredient.
This bread was excellent. I used canola oil instead of margarine, honey instead of white sugar and added 1/4 flaxseeds.
Is it just me? I cannot figure out how to make this bread rise. It's just awful. It doesn't even fill the bread pan of the bread machine after hours of rising. I'm disappointed. I want this to work. I tried gluten like other reviews said, I've tried it all. It's just a small hard loaf. :(
This recipe was PHENOMENAL! I have to admit that I was a little hestitant in using all 3 cups of whole wheat flour as I was concerned about the density of the bread. Nonetheless, it turned out great and my family has really enjoyed this bread recipe. It's much better than any store-bought wheat bread I've ever had! I made this using our bread machine on the dough setting. Once that was complete, I shaped the dough and placed it in a bread pan, allowing it to rise for 45 minutes. I then baked it in a 350 degree oven for 30 minutes. Is there a better smell in the house than fresh baked bread?!?!?! :) Side Note: I followed the suggestion of adding 1/4 cup of vital wheat gluten.
I really like this bread, it has a great flavor. I used 1 C. water, 1/4 C. milk, and 2TB butter. I'll definitely be making this again.
Added 1/4 cup gluten as suggested by other reviewers. Great bread, makes great toast. It rose about 3/4 the size of a regular loaf, but wasn't too dense.
I'd give this a 3 1/2 stars, it is easy to prepare but DRY. Not a lot of flavor unless warm.
This is a very good bread machine recipe. It really is whole wheat bread that isn't too dense. Definitely a keeper!
This was an easy recipe to follow,but the bread didn't rise right. It kind of fell and got a hard crust on it. My husband loved it though.
Really good recipe--I followed the recipe exactly but I had to add another 1/4 cup water after the first rise--turned out great!
This does not rise at all...do not know whether I had bad yeast...but was not good.
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.....
I love this bread!! I do use 1/2 regular whole wheat flour and 1/2 white whole wheat flour, but that is just my preference. I like to use my bead maker for dough, but prefer to bake in the oven. Thanks to the other reviewer who mentioned to let it rise for 45 minutes, then bake for 25-30 mins at 350.
Somewhat dense, but tasty, and better than store bought. Followed other reviewers suggestions and addes 1/4c gluten. I also don't have a bread maker so I let my Kitchenaid mixer do the work with kneading, as suggested by another reviewer and also let it rise 1hr after kneading, then another hr after shaping; and baked for 35 mins @350.
EUREKA!!! I bake a lot of bread, and am trying to move my family to 100% whole grains. This recipe works! I added 1/4 cup vital gluten, and the loaf rose beautifully. I mixed it in my bread machine on the dough cycle, then put it in a stoneware pans for a second rise and to bake. It is lovely and tastes great. Thanks!
One of the best bread machine recipes out there! Turned out great! I cooked it in the oven. 350 degrees for 30 minutes.
I have tried MANY whole wheat recipes and this is, by far, the very best. Nice and moist with a great taste and better yet I can make it in my bread machine. Thank you so much !!!!!!!!!
I don't have a bread maker but found this bread recipe to be one of the simplest I've ever followed and the first whole wheat recipe to work perfectly. I doubled the recipe for two bread pans, but only used 5 cups of flour instead of 6. It seemed that less flour kept the dough light and elastic so that I didn't have to add gluten. I also used butter and grated it cold. I let the dough rise two hours until it filled a large bowl, then let it rise about 1/2 hour again in the pans, then put it in a cold oven and baked it at 350 for about 20 minutes. It's so good!!! Thank you, Flute, for a delicious recipe!
I tried this recipe today with no bread machine or mixer or anything...just my hands. The loaf came out delicious. My picky children loved it, and my husband who hates wheat bread from the store loved it too. I was very surprised. Thank you for sharing.
This was decent enough, but it didn't rise very much for me. I used the dough cycle on my bread machine, then put it in a bread pan and let it rise for about 45 minutes, then baked at 350 for about 35 minutes. It could be that not making it fully in the bread machine is the reason it didn't turn out as well for me. I would like to try using vital wheat gluten with this recipe, so I will try it again!
the only change I made was 1 cup white bread flour and 2 cups whole wheat instead of the 3 whole wheat. I also used butter instead of margarine. Turned out perfect!!
I love the texture and moistness of the bread, but I could taste the salt. Maybe I mis-measured, but will make with less next run. I am enjoying a chicken sandwich on it now!
BEST BREAD I HAVE EVER MADE! I will be making this a staple. It was very light and stayed fresh for several days (big surprise). I did sub one cup of white flour (per other reviews) and will not change a thing nxt time. AWESOME BREAD!
This is a great recipe! Makes a small & yummy loaf. I did not add the powdered milk & used butter instead of margarine & added some flax seeds. Set my bread machine for a light crust & used the 1.5 lb express bake setting. Fresh bread in an hour!
I've been having trouble with 100% whole wheat bread recipes but this rose beautifully and is light. I'm impressed. I don't have a bread machine but the food processor worked just fine.
I made this bread 3 times using a bread machine. The first one was fine and the second two times the bread didn't rise. Not sure what went wrong...
Very good even my fussy eater likes it.
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.
This is a fool-proof awesome recipe for wheat bread. It's light and very tasty. In a pinch, I've used 2 cups of whole wheat flour plus 1 cup of bread flour and it's also turned out well. Forgiving and easy!
Ok if you don't have a REALLY good bread machine beware! This dough was SO solid it sounded like it was ripping the "heart" out of my new $500 professional grade bread machine! It was having SUCH a hard time mixing it that I unplugged it immediately and threw the chunk of "cement" away. I followed the recipe EXACTLY. I will not try this again!
I added 3 tsp gluten, as suggested and it rose just fine.
The heading for this recipe says this bread isn't hard. Not sure whether that refers to the difficulty level of the recipe, or the texture of the final product, but it's true either way. I am a complete bread novice, and I don't have a bread machine, so I followed the steps outlined in the "Baking Yeast Breads" article on this site. It was very simple to do, although the hand-kneading process required adding a lot of additional flour, which may have made the bread denser than it would have been otherwise. Still, my first-ever loaf of bread came out soft, chewy, and delicious. I'm delighted1
I kind of used this recipe as a starting point and then went on to create a masterpiece! I also used the link anonymous cooker shared for making the bread by hand to give me additional guidance. Also I made 2 loaves. Here's what I did. I heated 2 1/2 cups milk in the microwave for 3 minutes to 115 degrees Fahrenheit. While that was warming, I whisked 6 cups of sifted whole white wheat (sometimes called pastry flour) flour with 1 tablespoon salt and 6 tablespoons vital wheat gluten. Then to the milk I added 1/4 cup grapeseed oil, 1/4 cup molasses and 2 packages Hodgson Mills yeast (especially for whole grains). I mixed it up with a spoon and watched it until I saw bubbles then I poured it into the dry ingredients. After I mixed it thoroughly, I dumped it onto the counter and kneaded it for 10 minutes. I placed it in a lightly oiled bowl and put a damp paper towel on top. I put the bowl in the oven which was somewhere around 150 degrees Fahrenheit. I let it rise until it was double (about an hour). I punched it down and kneaded it 35 times and divided it between my 2 loaf pans and returned it to the oven for about an hour (until the dough was doubled and about 2 inches above the top of the pan). Then I removed the damp paper towel, turned on the oven to 350 and let the loaves bake until dark brown, about 1/2 hour. Superb!
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.
This bread was perfect. Considering it's made with 100% whole wheat flour, it's hard to believe it was so soft, light and fluffy with such a light crust.
Seriously good bread. I've made this twice so far. Both times I added gluten so it wouldn't be dense as whole wheat bread can come out. And the second time I replaced the sugar with honey. That second time was beyond awesome. I almost ate the whole loaf myself. I spread peanut butter on top a slice and fell in love.
This recipe was so excellent. It didn't rise as much as I thought it was going to, however the loaf is round enough to make great sandwiches! I was so amazed at how moist and soft the bread was, it wasn't tough in the slightest! I will definately be making this recipe again. And the great thing is that I used vegan alternatives, and it still turned out PERFECT!
This has become my everyday bread; by far the best recipe I tried, though I also add the 1/4 cup of wheat gluten as recommended by one of the reviewers. It turns out soft and delicious every time. I also substitute canola oil for the butter (same measurement), and occasionally add sunflower or pumpkin seeds (pepitas). Wonderful for sandwiches, toasted, or just sliced thick to go with soup.
Always turns out great. I use honey instead of sugar. It is now a favorite in our home.
This is the best whole wheat bread recipe I've tried. I prefer a loaf shape for easier sandwiches and French toast, so I used my bread machine's dough cycle, then turned the dough into a loaf pan. I let it rise for an hour in a warm oven, then baked it at 350° for 45 minutes. It rose and baked perfectly, wasn't flat or heavy at all - thanks so much for sharing this recipe!
It really is good! As recommended, I added a 1/4 cup of wheat gluten. I also don't have powdered milk, so I just substituted 1/4 cup of 1% milk with 1 cup water.
I just made this and and it was really good. It didn't raise as much as I would have liked, but I don't always have the best luck. It did taste great and wasn't as heavy as other wheat breads that I have tried. I used olive oil and 1/4 cup honey in place of the sugar and added some wheat gluten. I always use my machine to mix dough and then bake in the oven. I will definitely try this one again.
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!
Good, dense bread. Smells and looks great! (I substituted a TBsp of cream for the powdered milk, but otherwise just the same)
I wanted to make this South Beach appropriate. SMade by hand. I wanted to use one kilo of flour, so calculated to 33 servings. Used canola oil in place of margarine, one cup of soy milk in place of the powdered milk and one of the cups of water, and used liquid sucralose in place of the sugar. Proofed the yeast with the remaining warm water and a tiny bit of brown sugar (so the yeast could grow), then added to the other ingredients. I needed to add extra flour, the dough was so sticky. Let dough rise twice, then shaped. Incredible texture - the lightest 100% WW I ever made. I like a sweeter flavor - honey would have been excellent - but it was really, really great. Will make again.
My husband loved it, and he eats about a loaf of this bread every week. I did add 1/4 cup gluten, and added the dry ingredients to the foamed yeast in my kitchen aid. I let the machine knead the dough for at least 5 minutes so it is light yet dense enough to use in sandwiches. The loaves do not rise very high though, but it's still very good. Thank you!
Made This today And It Turned Out Great. Used The Whole Grain Setting On My Bread Maker. Will Be Making This Again.