6 Reviews

I was pleasantly surprised by this recipe. So many times, bread with all wheat flour is really dense and heavy. This had a lovely texture and flavor. It was a little dense, so I might try adding some gluten next time, but overall a very nice 100% whole wheat bread.

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Marg (CaymanDesigns) November 25, 2009

The dough was very soupy.

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laurafields March 11, 2008

I've tried all the 100% whole wheat milk-free bread recipes on this site. The others were better than this one in texture.

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WisconsinGirl January 20, 2007

I am a bit of a health freak and this bread is awesome. Low in fat, whole grain and easy to make! Tastes very good if you like HEAVY bread, which is my favorite. Great job!

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FitnessFreak May 08, 2006

This is a very good bread!Very nice texture and taste, with a chewy crust. I did this by hand. I did have to bake it for about 45 minutes and it was fine. Thanks!

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Liara September 05, 2004

I love this bread! I used the dough cycle only on this recipe as my bread machine tends to overcook the crust. I formed it into a loaf and put it into a greased large loaf pan. Let it rise again for 30 minutes, then baked at 375 degrees for 30 minutes. I did tent it with foil the last 10 minutes so the crust wouldn\'t get too crunchy. Turned out beautiful. Very tasty, no bitter taste as some whole wheat breads have. Makes great toast and sandwiches. Really wouldn\'t mind if it were a little more dense. I might try only 2 teaspoons of yeast next time.

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PAT COWDEN August 18, 2004
100% Whole Wheat Bread