This is my new favorite bread machine recipe. The bread is tender but the crust is amazingly crunchy. I don't use my machine often but I will definitely be making this one again and again.
I did find that it needed more water, maybe 1/2 cup or so. Just watch it as the machine is kneading and add water a little at a time, as needed.
This is the whole wheat recipe I've been looking for!!! So often you sacrifice flavor when you stick to purely whole grains; that's not the case here. The gluten makes for a soft, full loaf, not the dense brick I usually force myself to eat. Here is a truly 100% whole grain recipe that full of flavor and texture, and so healthy, too! I am interested in adding flax to my diet, so I substituted 3/4 cup of flour with ground flax. Flax adds a nutty flavor to the bread, distinct and very yummy. I used local flax found at my grocery store, but you can probably also get it at most health food stores. The search is over--this is the recipe you will keep coming back to!
This bread is fantastic! I have been searching for an 'everyday' bread for my family that I can make form scratch that still meets the requirements of being healthy AND great tasting, and this definitely fits the bill. I don't have a bread machine, so i mixed it all in my Kitchenaid mixer and let it do the kneading for me (setting #2 for 2 minutes), then I let it rise for 1 hour. I placed the dough into my greased loaf pan, let rise an additional 30 minutes, then baked it at 375 for 45 minutes. We had some with our dinner that night (slathered in honey- delicious!) and then I stuck the bread in a plastic bag while it was still warm to let the crust soften up. Dh made himself a sandwich with it the next day, and LOVES it. Thanks so much for this new recipe for our daily bread!
Very nice bread to use for toast. Easy to make in the KA and bake in the oven. Used all White whole wheat flour.
Delicious bread, full of nutrients but looks and tastes great. A winning combo. I keep making it. Yesterday I added 1/2 c of chopped walnuts and 1/2 c chopped dates during the second kneading and it still rose beautifully. I appreciate the advice about popping it into a bag right away for a softer crust.
Ok, so I used the recipe as more of a guideline and changed it up quite a bit but still had great results. Changes I made - used 1/3 cup maple syrup instead of honey, added a extra TBSP of olive oil, used 2 1/2 cups whole wheat flour and 1/2 cup KA bread flour (I ran out of whole wheat flour) and only used 1/2 cup oats. I will have to try the recipe as stated here and report back. The main thing I wanted to comment on is the advice to put the bread in a plastic bag after baking to keep it soft. Genius! I'd never tried that before and it really works. I have always let my bread cool on a rack and been disappointed that the crust came out hard. So thanks for the good advice.
This bread is lush! Lightly sweet, moist, and even beautiful to look at. All this and healthy too:) Thanks for the great recipe! I will be making this often.
This is a great recipe! I used the kneading attachment on my mixer and proceeded with the usual 2 rises. I made a round loaf and baked it at 350 for 38 minutes. I made a few changes - butter instead of olive oil, half the amount of honey, old fashioned oats, King Arthur White Whole Wheat flour, 3 T. gluten and a full T. of yeast to boost the rising. I can't wait to try it toasted tomorrow morning.
Very good. I've made it several times according to the recipe and also varied things a bit. This last time I was out of honey so I used half blackstrap molasses and half light corn syrup and also used 7-grain cereal instead of oatmeal. Pretty good!
EXCELLENT! This didn't rise up as much as my white bread loaf, but since that was huge I think this is good. The slices are more of a normal size & will be better sandwich size. Ended up adding about 11 ozs of water because I know our house is VERY dry in the winter & all turned out wonderful! UPDATE - I'm taking this down to 4 stars for the simple reason that this dried out VERY quickly. I don't have much experience w/whole grain breads, so am not sure if this is typical...