The Moss Family's favorite bread. Great flavor and easy to make!

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Recipe Summary

Servings:
12
Yield:
1 - 1 1/2 pound loaf
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place ingredients in bread machine pan in the order suggested by the manufacturer.

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  • Select whole wheat or dough cycle on bread machine. Start.

  • To bake bread in oven: select dough or manual cycle. Once cycle is complete, shape dough and place in a greased loaf pan. Allow to rise in a warm spot until doubled in size. Bake in a preheated 350 degrees F (175 degrees C) oven for 35 to 45 minutes or until a thermometer inserted in the center of the loaf reads 200 degrees F (95 degrees C).

Nutrition Facts

199 calories; protein 6.2g 12% DV; carbohydrates 34.9g 11% DV; fat 4.2g 7% DV; cholesterol 0mg; sodium 293.7mg 12% DV. Full Nutrition
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Reviews (11)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/23/2003
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. Read More
(20)

Most helpful critical review

Rating: 2 stars
01/07/2003
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). Read More
(10)
11 Ratings
  • 5 star values: 5
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
07/23/2003
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. Read More
(20)
Rating: 4 stars
09/13/2008
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.) Read More
(17)
Rating: 5 stars
07/24/2007
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. Read More
(14)
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Rating: 5 stars
12/30/2003
This bread is delicous. I just love healthy good-tasting bread. Read More
(12)
Rating: 2 stars
01/06/2003
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). Read More
(10)
Rating: 4 stars
03/09/2008
This didn't have quite the taste that I was expecting but it made a fine product and baked well in the breadmaker:) Read More
(9)
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Rating: 5 stars
01/19/2010
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! Read More
(7)
Rating: 4 stars
09/20/2008
This is very good. I meant to add another 1/2 cup of granola at the fruit and nut beep but I didn't hear the beep so I didn't add any more. Bf's comment was that it "tastes like wheat bread"--meaning he doesn't like it that much. I liked it--it's a nice whole wheat loaf but to make the granola pop and make it a crunchier bread I'd add the granola at the fruit and nut beep so it won't get incorporated too much. Thanks for the recipe! Read More
(4)
Rating: 4 stars
10/25/2011
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. Read More
(4)
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